The focus of Legends Grille & Sports Bar is its giant, fully stocked red wraparound bar. From behind this centerpiece, bartenders serve draft beers, bloody marys, and other cocktails. In addition to bellying up to the bar for libations, patrons can order pub food, such as a Bruin burger, Wachusett chili bowl, loaded nachos, or a fried-haddock sandwich, while taking in the game on one of the bar's 10 televisions. In addition, guests can take in live music acts throughout the week.
Cinema World’s movie theaters engage all of their patrons' senses with an ample lineup of amenities: digital-sound quality, 3-D images, the smell of freshly buttered popcorn, sweet sips of soda, and cushy chairs you can touch because they definitely are not holograms.
Since taking its current name in 1975, Bayberry Bowling Center has blossomed from a 16-lane candlepin bowling alley to a modern entertainment center. Today, automatic scoring tracks every strike as video cameras record each frame, allowing bowlers to review their technique and rank their post-throw victory dances. Guests itching to improve their game can work with the alley's certified instructor, and those itching to improve their glass-handling skills can choose from 25 varieties of beer and wine as they watch the latest game on two 12-foot televisions. Competition continues in the billiards room, where players sink eight balls on two 8-foot and six 9-foot tables, and in the arcade, where visitors vie for tickets and prizes on a constantly updated array of video games. Bayberry Bowling Center stays open until 11 p.m. seven days a week.
With a Bachelor of Arts degree in dance, numerous performances, and a scholarship to the Ailey School in New York City rounding out her packed resume, Lindiana Flores had more than enough reasons to open her own studio. With a blessing from Nola Borelli, who owned the studio where Lindiana started her dance career, Ms. Flores reopened it under her own name and now instructs a bevy of beginning, intermediate, and advanced students with the help of her team of skilled teachers. Each instructor encourages their students to find their own artistic styles, whether they're unlocking the pop-and-lock secrets of hip-hop dance or teaching pupils how to master the precise stomps and clicks of tap dancing so they can send secret messages through the floorboards to loved ones.
The consortium of professional instructors at Fred Astaire Dance Studios, which was cofounded by the legendary toe tapper 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 and mechanical dancing shoes preprogrammed to do the Charleston. 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.
Small plates have become more and more ubiquitous in all types of American restaurants, but Bocado Tapas Wine Bar stays true to the dining style's Spanish roots, using recipes and ingredients traditionally found in Mediterranean kitchens.
As Bocado's menu explains, some of their tapas are very simple, and some are decidedly more sophisticated. The frias, or cold dishes, include everything from marinated olives to raw tuna with lemon-basil crema, sweet-potato chips, and chili avocado. The calientes, or hot dishes, are equally diverse, counting both pork meatballs and piquillo peppers stuffed with veal, mahon cheese, basil, and pine nuts among them. To try a little bit of everything, order the Bocado Experience, a meal for up to eight people that includes a choice of charcuterie, tapas, paella, and desserts, with the option to add sangria.
Besides sangria, the restaurant serves a lengthy list of exclusively Spanish wines. Most are available by the pour, glass, or bottle, which means guests never have to sip them from a big vat in the back.