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.
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.
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.
A few years ago, Clement Liu came to a realization: the quality and authenticity of local Chinese food wasn’t meeting his expectations. So, along with his partner, Yu-Hong Li—who was part of the first generation to open postwar dine-in restaurants in China—Clement took matters into his own hands and opened Li Asian Cuisine.
Both Clement and Yu-Hong boast decades of experience in the Asian-restaurant industry. At Li Asian Cuisine, they augmented their own skills by hiring chefs from numerous Asian backgrounds. That diversity in cooking styles is reflected on the menu, which features regional Chinese cuisine as well as other popular Japanese, Thai, and Mongolian dishes, including sushi and pad thai. Equally pleasing to the eye and palate, those creations are served in a modern but not over-decorated dining room, complete with a full bar and a hibachi-style cooking station.