The more than a dozen brick-and-mortar locations that make up Ultimate Champions Taekwondo Association share not only a style of combat, but a teaching philosophy as well. Tracing the lineage of their combative art back to Grandmaster Sang K. Oh, the instructors adhere to his teachings, exemplified by the quote, "The person who can defeat others with flashy techniques but is without love toward his fellow man will in the end defeat himself." Students use the physical empowerment of mastering jumps, kicks, and weapons to arm themselves with discipline, confidence, concentration, self-respect, and courtesy for others.
Outside of the classroom, the organization reaches out to the tri-state community with ample demonstrations of some of their most exciting techniques. Practitioners soar skyward in flying kicks or fill the air with the whirring blows of nunchakus, bos, and kamas. Fists slam through boards, balloons, and bricks to demonstrate the striking power of tae kwon do and the structural flaws in the Three Little Pigs' panic room.
New York Sports Clubs, part of Town Sports International's network of fitness loci, opens up a number of equipment-stocked facilities across New York to exercisers. Strength-training gear, such as circuit machines, free weights, and medicine balls, molds muscles into chiseled depictions of physical might. Sessions on cardio machines, ranging from treadmills and ellipticals to upright and recumbent stationary bicycles, inspire burnt calories to pack up and move to cooler climates. Each club offers a schedule of group classes that draws from more than 100 fitness styles, including Pilates, yoga, and boxing, ensuring that no member has to jazzercise without a spotter. Each location rewards exercisers for sweating in its vicinity with special features such as babysitting, saunas, and steam rooms.
Senses come alive when sitting on the plush red couches at Kasbah Hookah Lounge. The sounds of DJs spinning tracks sync with the rhythmic movements of exotically clad belly dancers roaming from table to table, weaving through clouds of aromatic hookah smoke. Customers can puff on more than 85 flavor combinations of the house’s 24 Starbuzz shishas, including classic options such as mango, or pairings such as honey, vanilla, and mint. The house also crafts their own signature blends for the five VIP flavors, including cinnamon toast crunch, which pairs apple, cinnamon, and banana. Bottles of wine and pints of beer accompany hookahs on the table, providing all of the fillers for a comfortable night out without having to lug around childhood teddy bears.
An uber-extensive menu of Italy’s favorite dishes are recreated day after day inside Papa Louie’s Pizzeria. Piles of penne and spaghetti pair with fresh italian bread ready to be dunked into a medley of sauces for their own Rorschach test. Chicken, eggplant, and veal change costumes with a marsala, parmigiana, and francaise dressing. The staff bakes 15 specialty pizzas that come in circles or squares, just like the schoolwork given to kindergartners and the most advanced babies. Heros sandwiches are chockfull of baked eggplant, buffalo chicken, and Nani’s famous meatballs. The catering leg of Papa Louie’s Pizzeria feeds partygoers at myriad celebrations: graduations, birthdays, and surprise spring-cleaning parties.
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy?s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar?s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.
Kansas City Smokehouse’s hickory-wood smokers slow-cook succulent meats in the tradition of Missouri barbecue masters. Barbecued meets, including beef brisket, pulled pork, and smoked kielbasa pile on plates by the quarter pound. Tender st. louis ribs or one half of a barbecued chicken share platter space with cornbread and classic sides, such as Cajun rice, collard greens, baked beans, and sweet-potato fries. Chefs dust catfish and skewered shrimp in their signature kansas city dry rub, searing in the spices on a cast-iron griddle heated with their laser vision. Nineteen craft and domestic beers accent the smoky hues, or pair up with a bevy of burgers or steaks.