Tan Pro USA has been compensating for the less-than-ideal latitudinal coordinates of Ohio since 1998. It was then that they opened their first tanning outpost furnished with 30 UV beds, and they have since expanded operations to 43 stores throughout the state. They stock each location with ample tanning units, rendering appointments an archaic formality equivalent to gifting a sheep to your defense lawyer. After customers stroll in, they can slide into an Ergoline 1100, which boasts four ultra-performance facial tanners and two high-pressure shoulder tanners. Staffers advise which lotions enhance traditional tanning results along with explaining the benefits of the UV-free VersaSpa spray-tan booths. Harnessing infrared heat, VersaSpa booths impart a glow to entire physiques or targeted trouble areas, such as the inside of the armpits.
Every 20 years our government allows one business to turn every day of the week into a Friday with a series of special calendars printed on stone. Today's Groupon honors the restaurant gubernatorially ordained in 1993 with $20 worth of week-ending cuisine at T.G.I. Friday's for $10. Bring your family, friends, or a group of tourists that follow you because they think you're Jamie Farr to indulge in distinctly Friday fare at a restaurant renowned for delivering the euphoric feeling of having two consecutive days off work.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Pappou's Family Restaurant doesn't play coy about its do-it-yourself ethic and family-centric ethos. According to Cleveland.com, owner and chef George Sevastakis enlists his wife, sister, and children to tend to the restaurant, serving up Greek, Italian, and American dishes. Despite his duties as owner, George still makes time to prepare the desserts and baked goods himself and tends a garden where tomatoes, green beans, strawberries, and cucumbers grow. In addition to its Greek staples and seafood favorites, Pappou's serves breakfast pizzas in the mornings, topped with scrambled eggs, bacon, and peppers to differentiate them from traditional pizzas, which are only topped with scrambled eggs.
Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Whether omnivore, herbivore, or localvore, Foodgazi's hands-on classes teach eager pupils how to cook healthy vegetarian and vegan dishes on a budget using fresh, seasonal ingredients. Each class in the Intro to Plant-Based Eating series includes a three-course meal fashioned from mostly local, organic foods, a plethora of informative handouts and resources, and oodles of tips for storing and buying quality ingredients. Hone knife skills, cut down on processed products, and explore unfamiliar nutrient-rich grains, beans, and sea vegetables, such as the noble sub-aquatic sugar beet. Whether vegetarian- or vegan-curious or looking for a healthful diet change, walk away from this series confident in your ability to wrangle a cornucopia of wholesome ingredients quickly and easily. Be sure to check out today's side deal for a single cooking class at Foodgazi. For additional information, check out the FAQ page. Call ahead or email to reserve your classes.