Shundo Dance Studio's crackerjack rug cutters, celebrating more than 25 years teaching choreographed struts, transform pairs of left feet into Astaire-esque hooves of rhythm and grace during group lessons. The Foxtrot, Rumba, and Waltz sessions invoke a simpler time when men wore hats and women hunted wooly mammoths, and the Swing class allows for more modern and flashier moves, such as the Lindy Hop and Charleston. Or add a little Latin flair to evenings by learning how to hip swivel through Salsa, Cha Cha, Samba, and Bachata gambols. Class sizes average between 15 and 20 humans to ensure that everyone gets the personal attention they need while providing enough of a crowd to hide missteps and spasmodic break dances.
The Great American Land and Cattle Company provides steaks that are cut onsite and cooked precisely to specifications. They arrive with an eclectic smorgasboard of sides: pineapple coleslaw, fries or veggies, and "Texas caviar"?that is, beans. The most popular cut is the tender ribeye, but the menu has all degrees of fanciness covered, from filet mignon to country-fried steak in gravy to steakburgers. If you'd like yours extra-spicy, you can order it tampique?a?covered with grilled onions and green chilies or jalape?os.
Though the company produces its many seasonings and sauces with steak in mind, the kitchen's not a beef-only zone. It also makes room for pulled-pork sandwiches, Cajun-style chicken, and charbroiled cold-water lobster tails, among other proteins. On Wednesdays and Saturdays, music and other live entertainment drifts through the dining room and onto the patio as the mountains in the background sway gently to the beat.
Traditional Mexican ingredients abound at Agave Kitchen + Bar, but they’re used in decidedly inventive ways. Tequila and jalapeño flavor the Chilean sea bass in the form of a pesto, and guacamole decorates the plate of the agave burger, dressed with swiss cheese, red onion, and pineapple. Housemade corn tortillas wrap around shredded beef for flautas, fresh mole sauce drapes over chicken, and a refreshing apricot glaze adds a delicate sweetness to salmon fillets. Spirited beverages materialize at the eatery’s rustic bar area, which is almost entirely formed of brick save for large TVs and the bartender’s right arm.
At School of American Kenpo, third-degree black belt Ron Hickey calls on 15 years of martial-arts training to instill each student with not only strength and technique, but also character, confidence, and inner peace in every class he leads. Though the roots of traditional American Kenpo run deep in the studio, Hickey encourages his students to blaze their own trails in their development in the martial art. From four-year-old fighters just starting out to older athletes with hopes of achieving a black belt, School of American Kenpo seeks to help every student achieve their personal, fitness, and self-defense goals.
The owners of local hotspots Hudson’s, Pelican’s, and Ale House have banded together again to create Corner Tavern and Grill, a casual sports bar and restaurant. The aromas of hearty chili and housemade kettle chips draw guests into the lively eatery—nestled in the heart of the Cincinnati district—where chefs also fire up grilled fish tacos, meaty burgers, and spicy buffalo wings. As a team of bartenders blends tasty cocktails, diners can catch a broadcasted game and wash down meals with craft beers such as Young’s Double Chocolate and Magic Hat. On select nights, the tavern invites local DJs to inspire dancing and games of vinyl frisbee with their infectious beats.
Mexican-style street food populates the tables at Cabo Joe’s, a relaxed eatery inspired by the atmosphere and cuisine of Mexico and the Caribbean. Inside a vibrant space designed to evoke a cantina-like feel, waiters unload trays filled with tortas, tacos, and wood-fired burgers, and set down helpings of freshly made salsas and guacamole.