Exhale Spa seeks to transform its clientele inside and out. The founding team of fitness professionals and aestheticians sought to create an environment where they could empower visitors with pampering spa treatments, invigorating fitness classes, and lifestyle education, helping clients attain a sense of control and holistic balance. Now with 19 locations across 11 cities, Exhale Spa and its signature services have earned mentions in numerous national publications, including People magazine, the New York Times, and O, The Oprah Magazine.
Exhale's signature Core Fusion classes incorporate dance-inspired stretches, yoga poses, and Pilates exercises into total-body workouts that build long, lean limbs and sturdy abdominal muscles over time. For an even more varied workout, the instructors introduce boot-camp techniques, cardio exercises, or multiplication tables to select sessions. Yoga classes present a similar amount of breadth and variety, drawing inspiration from a number of introspective and physically oriented styles. To help hasten physical transformations, nutrition and wellness coaches teach attendees about the impacts of diet. These sessions build an awareness of healthy eating habits through custom meal plans and by teaching clients how to identify the edible parts of a fruit basket.
Many of the center's traditional spa services seek to inspire confidence. Facials pamper and refine skin using everything from green tea and fruit extracts to microcurrent technology, and mani-pedis revitalize digits before glazing nails with a vibrant new coat of color. Bodywork treatments look beyond physical relaxation and focus on holistic concerns. Massage therapists can use Eastern or Western modalities to soothe overstressed musculature, and acupuncture treatments and reiki sessions jump-start natural healing processes by encouraging the free flow of inner energies.
Above all else, Sifu K.L. Brown understands two things: first, that a physical change can trigger a spiritual change; and second, that most martial-arts training caters more to men than to women. K.L. discovered that first truth as a boy in the Bronx, where his passion for the Boy Scouts, martial arts, and dance led him to several defining accomplishments. Namely, he was one of first African-Americans from his borough to earn the rank of an Eagle Scout and won both Silver Mittens and Golden Gloves titles before going on to a career as a professional boxing coach.This experience contributed to his second realization, that women needed a style of martial-arts training tailored for their fitness needs and style of learning.
Thus, K.L. designed Sweat Box, a form of martial-arts-based fitness training that dispenses with the rigidity of formal training studios in favor of a high-energy, celebratory atmosphere. As he leads participants through exercises, he also mixes in hip-hop moves and gymnastics. Leading each class, he adjusts exercises for all fitness levels, scaling difficulty where needed. In addition to helping students attain an improved physique, his fitness programs—which include classes, personal training, and competition training—encourage students to expand their perceptions of who they are and what they're capable of.
Still upholding the humanitarianism he learned with the Boy Scouts, K.L. also uses Sweat Box to promote community mindedness. Through his philanthropic venture Sweat Box, Inc. Rose Foundation, he donates proceeds from Sweat Box and Sweat Box Couture toward research into breast cancer, diabetes, and how to make donuts less delicious.
Yes, you can hear the cheers of Red Sox fan's during a home game at Jerry Remy's Sports Bar & Grill at Fenway. And the park's right field wall is easily viewed from a spacious rooftop deck. But the interior is what really reminds you that you're dining at the brainchild of the Sox's beloved announcer and former second baseman. Katharine Q. Seelye of The New York Times said in a 2010 article, "The most striking feature inside the restaurant is the view—on television. Two outsize high-definition televisions, measuring 11 feet long and costing $225,000 each, hang above the bar." The "screen monsters" make you wonder if you've stumbled onto the floor of the New York Stock Exchange or a spaceship control-deck manned by extraterrestrial sports fans. If you can't find a seat near the bar, there are 30 60-inch high-def televisions scattered throughout the pub.
Jerry Remy's generously portioned menu has caught as much attention as its collection of huge TVs. Robert Nadeau of the Boston Phoenix said, "Most of the scoring on this menu comes out of a Texas-style barbecue smoker," citing the authentic taste of the beef brisket and the juiciness of the smoked half-chicken. Bella English of the Boston Globe agreed that the large smoker located in the parking lot makes “succulent brisket, ribs, and chicken,” and reported that the huge desserts "must be seen to be believed."
Within the bustling Faneuil Hall, Mija Cantina & Tequila Bar’s old-style décor transports diners to Mexico, while authentically crafted enchiladas and burritos complement more than 100 kinds of tequila. Since its opening, which caught the attention of the Boston Herald, Mija Cantina has delighted tongues with fresh guacamole and queso fresco. Diners hoist sails above their tables and grip knives betwixt their teeth before casting off with red snapper, lobster, and swordfish, or stay on solid ground with grilled steak and seared chicken breast. A selection of sides rounds out meals with additions ranging from the spicy lime mayo of corn on the cob to a simmering portion of pinto beans, bacon, and chorizo, whose protein boosts muscles after an evening workout or before a late-night battle royale.
Mija Cantina's décor, highlighted by NECN’s TV Diner and Thrillist, incorporates sun-bleached wood reclaimed from a Wyoming highway, iron candelabras, and leather booths to recreate the feel of a cantina from the past. Vaqueros celebrate romantic anniversaries of the day they married their six-shooters in the glow of lanterns or in the fresh breeze of outdoor seating as they quaff tequila made with 100% blue agave.:m]]
Gray-hulled naval ships sit stoically by weathered docks, as sailboats and yachts dart to and fro in graceful traffic. The tide ebbs and flows around islands, piers, and against harbor walls under the Boston skyline. Hestia Cruises' four ships glide among this nautical throng, carving wakes across the busy waters on seasonal cruises in the morning, afternoon, at sunset, or under the light of the moon. As the classic 1948 motor yacht Full Moon rumbles through the water, on-board tour guides divulge facts about harbor history and point out ideal landmarks to photograph. The ship's open decks host passengers for sightseeing tours, and its staff also guides morning cruises with massage services or yoga classes, evening voyages with wine and whiskey tastings, and photo-shoot cruises.
Captains also ferry visitors past harbor sights on an EPA-acclaimed private catamaran or the 32-foot Catalina sailboat Hestia, where passengers can help pull lines, unfurl the main sail, and make a mix-tape of sea shanties. They also pilot a rigid inflatable boat—built to Navy Seal specifications—for adventures to far ends of the harbor at speeds of up to 40 miles per hour. The speedy craft lies low to the water, letting passengers feel the harbor's salty spray while hunched securely on saddle-style jockey seats.
Growing up across the street from the historical North End building where Villa Francesca now stands, Guglielmo Ranauro never guessed that he'd open a restaurant in 1976 and name it after his beloved mother. Ranauro was inspired by her traditional cooking and wanted to create a place where other people could get an authentic taste of Italy.
Today, Ranauro has handed over the family legacy to longtime manager and protégé Tomas Salmeron. Salmeron and his culinary team continue to follow those classic recipes, turning fresh-caught fruits of the sea into a daily seafood prix fixe menu. Furthermore, they transform chicken, lamb, steak, and veal into dishes you might find while strolling through a Tuscan piazza or steering a one-person submarine down a Venetian canal. The eatery’s extensive wine list, which includes 140 Italian and international varieties, earned a 2012 Award of Excellence from Wine Spectator. Even the ambiance points diners in the direction of Italy: tin ceilings and stained-glass accents add Old-World nostalgia, and the exposed-brick walls are anchored by Romanesque archways and paintings of bustling village scenes.