The instructors at Andrew Fulmer Dance Studios span several decades with their dance teaching, which encompasses styles from classic ballroom to hip-hop. They are also masters of exposure, drawing spectators to the art of dance through classes, performances at special events, and parties where returning practitioners twirl beside first-time guests. Fitness courses such as Latin cardio burn calories via boogying, and competitive dance training preps students to sidestep oil slicks left by saboteurs.
At Tozzi's Restaurant, owners Dina and David Tozzi continue nearly a century of their family's service in the restaurant industry with hearty lasagnas, traditional chicken parm, and a selection of steaks. Tozzi's treats each plate as a canvas, cutlery as a paintbrush, and a palette of meticulously carved garnishes as a metaphor for the commercialization of art, turning each steak, fish, or pasta in an ocular and edible masterpiece. Diners begin their feasts by sharing plates of appetizers such as the sausage-stuffed peppers or Asiago cheese dip with toast points, while capping off dinners with an array of desserts.
Founded in 1907 as an exclusive haunt for elegant businessmen, The Canton Club showers guests in grandeur with its elegant dining, décor, and theater productions. Delight a date with Scarlet Fever—A Romantic Comedy, a Top of the Town Production that turns a bitter breakup and vengeful plan into a rousing rendezvous, filled with music, a mischievous cupid, and mistaken identity. Each ticket includes an all-you-can-eat meal with soda, coffee, and tea; late-night laughs can also be supplemented with the on-site cash bar. Enjoy a romantic evening with a significant other or clingy patent lawyer bathed in the majestic Canton Club atmosphere, fully garnished with working fireplaces and Tennessee marble. The curtains part for Scarlet Fever at 7:30 p.m., with doors opening at 5 p.m.
The New Peter Shears showcases lunch and dinner menus of creative, contemporary cuisine dreamt up by executive chef and gastronomic guru Nathan Mushrush. Awaken a slumbering appetite with an order of goat cheese fritters with red pepper coulis ($10) or barbecue-dusted calamari with cilantro aioli ($10). Fresh seafood dishes simultaneously set senses afloat and anchor the attention of distracted diners. Peter Shears's #1 ahi tuna ($25) displays sweet-and-savory sophistication, dry-rubbed with Madagascar vanilla bean and glazed with black sesame napa slaw. Even heartier entrees maintain their elegance, as proven by protein-packed plates such as rosemary-and-garlic-soaked spring lamb with mint apple jelly ($32) and Japanese bison ($30), a hoisin-grilled sirloin served with sesame-roasted shitakes and a nest of sweet potato. Plentiful pasta is also available, such as fettuccini alfredo ($16) or basil pesto penne ($16).
In the kitchens of Italo's Pizza, cooks roll dough and stir sauce made according to family recipes that Italo Ventura brought over from Rome in 1965. After coming to America, Ventura relied on hard work and $1,080 worth of used equipment to build a pizza empire that now includes 11 franchises and two company-owned shops. Chefs prepare spaghetti sauce daily and spread pizza dough 11 to 15 inches in diameter before topping it with sauce, real cheese, and options such as pineapple, olives, bacon, and jalapeño peppers. Chicken pieces can be ordered in dinners and boxes, which come complete with Jo-Jo potatoes, coleslaw, and an automated security system.
The oven masters behind Guys Pizza Co. understand the benefit of making their pizza dough daily and topping their pies with fresh meats and hand-cut vegetables. Kids will happily eat anything that looks like pizza, but parents can feel comfortable giving them slices made with real flour and ingredients instead of preprocessed concoctions. They cover wide New York–style pies and deep Chicago-style crusts with custom combinations of toppings that range from classic pepperoni and mushrooms to roasted red peppers and gyro meat. They can even meet the demands of gluten-free diners or gluten-free Bond villains by making small and medium pizzas with a rice-flour crust. The pizza-makers have also tested a variety of specialty pies, including the loaded baked potato topped with white garlic sauce, smashed potatoes, bacon, and three types of cheese. They also cook up hearty panini-style sandwiches called Guyninis, calzones that serve up to 10 people, and stuffed s'mores desserts that pack gooey marshmallows and chocolate into a graham-cracker square.
At Tlaquepaque, the only thing more vibrant than dishes adorned with multicolored bell peppers and miniature mountains of salsa is the lively decor. While diners settle themselves at booths emblazoned with celestial paintings or upon chairs decorated with carvings of peacocks, the kitchen staff envelopes meat or seafood in chimichangas, braises carnitas, and prepares other Mexican classics. On the outdoor patio, the wait staff ferries shrimp quesadillas and chalupas to tables against the backdrop of a three-tiered fountain that lights up by night, illuminating a trio of stone frogs and the Marshalls, an unconventional-yet-loveable family of pennies.