Growing up on the shores of the Black Sea in Romania, Maria Suciu found herself surrounded by beauty. Her appreciation for aesthetics was not only inspired by the breathtaking beaches, therapeutic resorts, and glassy waters—which are believed to have curative powers—but also by her mother, who taught her how to fetchingly care for her skin, hair, and nails. After years of helping others strengthen their businesses as a public-relations adviser, Suciu shifted careers paths and traveled to America to share all she had learned about inner and outer wellness.
Suciu is now the owner and managing aesthetician of Callatis Spa, where she uses European-style techniques and organic, herbal formulas to pamper skin and boost outer allure. Callatis, which translates to the most beautiful, was the name of an ancient Greek colony that once inhabited the same shores that nurtured Suciu’s passion for performing cosmetic treatments. As a reiki master, Suciu also aims to balance the body and mind, targeting negative energy caused by palling around with delinquent magnets. Soothing fragrances and relaxing music permeate the spa's interior, which is small and intimate for highly personalized services.
There's nothing even slightly metaphorical about the name of Beau's on the River. With a glassed-in dining room jutting out over the rapids on pillars, it's about as literally on the water as a place can get without being a boat.
This sister restaurant to Beau's Grille opened only in May 2013, and while the views may be all new, the cooking has been a long time coming. Akron native and executive chef Billy Thurman started working in the restaurant business at age 14, and by age 25, he attained his first position as executive chef at The Twilight Cafe in Florida. Eventually, he moved back home to be closer to his mother and sisters, and he brought his wife, children, and 18 years of experience along with him.
Chef Thurman puts that experience to work in the kitchen at Beau's on the River, where he helps craft an expansive menu of inventive fine dining. He coats ahi tuna with coconut sticky rice and pairs grilled chicken with lime cream and corn salsa. And of course, as guests dine, floor-to-ceiling windows frame the majesty of the tumbling falls and the hungry phalanx of fish fighting against the currents for fallen crumbs.
In 1880, the final fasteners and sleepers on the Valley Railway were tightened into place. It wouldn’t be long before a billowing cloud of steam announced the arrival of the first train running through the Cuyahoga Valley, a territory that had served as a passageway for foot traffic for thousands of years. Over the next century, the railway contributed to the growth of commerce between Akron and Cleveland, changing ownership multiple times, and transforming from a freight train, into a passenger train, back to a freight train, and finally into a UFO.
Now celebrating its 41st year of passenger-rail service, the Cuyahoga Valley Scenic Railroad transports sightseers over the historic rails through 33,000 acres of land owned by the National Park Service. With a year-round roster of trips, including wine- and beer-tasting excursions, passengers can set forth on morning, afternoon, and evening journeys that sweep past meadowlands, pinery, and rivers and give glimpses of native wildlife, such as fox, deer, bobcat mascots, and owls.
Lube Stop has been lauded by both local and national press outlets for its Sustainability Program, which decreases the environmental impact of the shop's auto services. Its signature EcoGuard oil change, for example, refreshes engines with re-refined motor oil. Lube Stop also recycles oil and antifreeze, and it plants two new oil-filter trees for every one it chops down.
Besides eight kinds of oil changes, Lube Stop provides multipoint inspections, tire rotations, wiper blade replacement, and other maintenance and repair services. More than 240 employees?who receive continuous training to keep up with eco-friendly practices?helm the company's 37 Cleveland- and Akron-area locations, all of which offer E-Check emissions-testing stations.
First-time visitors to Chowder House Cafe often fixate on the dining room?s walls?or lack thereof, as every square inch has been painted over with electric flowers, guitar players, crowned kings, and other artistic testaments to the caf??s funky and unconventional outlook. This same outlook makes its way onto the menu, which features the namesake clam chowder alongside salads, sandwiches, and dinner entrees similarly inspired by the sea. Aside from the Sunday brunch?s traditional omelets and buttermilk pancakes drenched in fresh Ohio maple syrup, a crab cake benedict celebrates the weekend atop a toasted ciabatta roll. Regardless of the time of day, a considerate BYOB policy accommodates the sailors who often stumble into the caf? with unlabeled bottles of clam juice.
Helmed by Julie Buckeye, a globe trekker who has learned dozens of dances during her travels, the team of instructors at World of Dances teaches children and adults of all skill levels to shimmy with international flair and self-confidence. Julie approaches each of her classes with an enthusiasm for disparate cultures and a desire to help students feel great about their own lives, whether they're stretching toward the sun during yoga classes, undulating their hips during belly-dancing classes, or high-fiving themselves during hip-hop classes. Bouncing sun rays enter the World of Dances studio through floor-to-ceiling windows and join students in boogie routines, while the sprawling parking lot outside encourages cars to relax as they work on their suntans.