The consortium of professional instructors at Fred Astaire Dance Studio, which was cofounded by the legendary dancer himself, shepherds students of all ages and skill levels through lessons that span the style spectrum. Low-pressure private sessions allow enthusiastic teachers to fine-tune individual students' techniques and form using their expert eyes. Patrons can learn how to cavort through classic waltz and fox-trot romps or swivel through the modern steps of salsa, swing, or samba. For dancers hoping to hoof it up in a social setting, the group practice parties provide a one-night extravaganza of instruction, demonstrations, and amateur firewalking.
Energetic instructors at Work It lead cardio, dance, and fitness classes seven days a week, cycling through yoga poses and spinning around poles in workouts that avoid gym monotony. Cadres of exercisers move to blood-pumping Latin–based choreography in cardio-heavy Zumba courses ($18/class), where alternating quick and slow tempos create a temporal distortion field previously accessible only to the funkiest physicists. Introductory pole-dancing courses ($25/class) let practitioners build strength and confidence as they twirl aerobically around metallic dance partners who never slip or insist on solo river-dancing routines.
Upon graduating from the New York French Culinary Institute, Chef Pasquale Pascarella continued his education under two of contemporary Italian cuisine's most famous chefs: Mario Batali and Scott Conant. He learned well—today, Chef Pascarella serves up his own take on Italian cuisine at Bar Sugo, a critically acclaimed eatery known for its cozy atmosphere and classic food.
For edible evidence of Pascarella's Italian mastery, look no further than his meatballs prepared six ways—some with duck and foie gras, others with beef, melted gouda, and red onion jam. But those who do look further will discover brick-oven pizzas topped with pulled pork and 12-year-old balsamic, as well as house-made pastas such as mint tagliatelle with lamb ragu. That same tasteful touch is extended to the beverage selection, which encompasses wine, Italian beers, and cocktails made with liquors aged and awarded their diplomas in a barrel. But no matter what guests select from the menu, Bar Sugo's laid-back decor—featuring brick walls, a red-and-white checkered floor, and a copper-topped bar—invites them to sit back and savor every bite.
BJ Ryan's dishes out hearty entrees and effervescent brews in an industrial-chic atmosphere. Diners slide into banquettes or dark wooden chairs and tuck into steak sandwiches inspired by New York and Philadelphia or cuts and chops lavished with sauces from chimichurri to béarnaise. Pizzas on white or whole-wheat crusts embrace decadent toppings such as truffle oil or gruyere cheese, and plates of geometric ravioli complement the dining room's rustic exposed-brick walls hung with large plasma televisions. Carved wood encircles the bar, whose inlaid mirrors reflect golden pints of house brews and the haunting stares of bottled spirits. BJ Ryan's also crafts platters of small bites, wings, and pizzas for special events.
Brennan's Tap Room satiates hunger with a selection of classic American dishes, such as burgers, roast beef, and boston fish sandwiches. Hearty entrees include a sliced flat-iron steak topped with crispy tobacco onions, jumbo shrimp scampi in garlic sauce, and baby back ribs coated in a honey-barbecue glaze. A state-of-the-art sound system and 18 high-definition televisions broadcast sports games as fans cheer over a glass of one of 16 beers on tap. Regulars can return for happy-hour deals, including $0.50 wings and $1 off drinks, or bring a friend for police, firefighters, and EMS discounts on Tuesdays and live music on select weekends. During the summer, Brennan's Tap Room also runs a seafood festival, pairing its brews with fresh fish and oysters.
Wide, high-arched windows usher sunlight into a dining room anchored by brick columns and a brick fireplace. Behind the dark wood bar, bottles and taps spill craft beers whose names bedeck a chalkboard menu. Under a constellation of speakers suspended from the ceiling, diners chow down on slices of gourmet pizza. John Dough's signature is the fresh clam pizza, a white pie decorated with littleneck clams that the chef shucks to order after fishing them from olive oil seas. Classic margherita, chicken pesto, and sausage and hot oil pizzas also sail out of the restaurant's oven, while custom pies show off a customer's choice of toppings.