Recognizing the interdependence of fitness and martial arts, Thump Fight Gym & Fitness Center married the two, inspiring patrons of all ability levels to hone their combat skills while making strides toward an overall healthier lifestyle. The trainers and certified exercise physiologists lead martial-arts classes including boxing, muay thai, and jujitsu, challenging fighters to face off in the regulation-size boxing ring or the half cage?which has proven inadequate for housing feral exercise bikes. During each class, students burn calories and learn practical and potentially lifesaving self-defense skills. To supplement the combat training, the instructors also lead yoga and Pilates classes, spinning, kettlebell training, and CrossFit classes. The gym also accommodates solo workout routines with a weight-training zone and functional fitness equipment such as oversize tires and climbing ropes.
After learning how to finesse French cuisine at Le Cordon Bleu, Jeff Tamayo applied his refined skill set as a chef for a catering company, then made the move to Kings Creek Village Tavern, where he's been the head chef and manager since the tavern opened in 2006. At Kings Creek Village Tavern, Tamayo puts a healthy spin on many pub favorites, including chicken wings that are baked rather than fried before being tossed with the customer's choice from eight sauce options. A dozen draft beers offer a variety of thirst-quenching options, perfect for washing down bites while watching a sporting event on TV or celebrating a local little-league team's victory.
Kings Creek Village Tavern's wood floors, stools, chairs, and tables reverberate every other Saturday from the boom of a live band. Patrons also regularly pack the tavern on Thursdays, when karaoke allows them to showcase the songs they practice in the shower while their voice-coach sits in the sink.
Young dancers in red and gold embroidered costumes and traditional boots perform a syrtos as patrons wander by, munching on gyros and homemade pastries. All of this takes place at St. Andrew Greek Orthodox Church's Miami Greek Festival, a three-day celebration of Greek culture and the local community. All day, the festival showcases traditional Greek music and folk dancing, while kids' rides and wine tastings cater to visitors of all ages. The bakaliko, a traditional supermarket, sells feta and vlahotiri cheeses, kalamata olive, and olive oil so that patrons can take home some of the flavors of Greece.
When former project managers from Bally's, World Gym, Crunch, Guess, and Clinique realized the need for a women's-only gym in the world of fitness, they joined forces to create the Elements Diet and Fitness program. This fitness regimen depends upon three primary ingredients to help ladies of all stripes get into shape: smart-card workouts, personal-lifestyle coaches, and group-fitness classes. European-built smart-card equipment uses a personal-identification card to remember each member's name and personal settings, slowly advancing the difficulty of a workout and tracking individual progress. Personal-lifestyle coaches establish a report with their clients, through which they send constant motivation, support, and fitness instruction. Finally, group classes encourage self-discovery through fun fitness experiences such as performing candlelight yoga, training in tai chi, and belly dancing while taking a Myers-Briggs assessment.
Every morning, the path next to The Original Crab House turns into a pop-up fish market. That's because every night, crab boats around the country send enough blue crabs, Alaskan king crabs, and Alaskan snow crabs to fulfill the restaurant's demand for fresh, live specimens. This daily delivery of live seafood ensures that every dish the restaurant serves maintains its authentic flavor, only slightly accentuated with a sprinkling of seasonings and spices. Chefs steam blue crabs before sprinkling Old Bay spice for the typical Maryland preparation, or toss them with herbs and their special garlic sauce to create the house's signature dish. With Alaskan crabs, however, they let the fresh flavors speak for themselves with little to no seasoning.?
But crabs aren't the house's only specialty. The chefs also create a range of seafood dishes, drawing from recipes from many culinary traditions. They toss linguini with shrimp and scallops for an Italian take on seafood, fry frog legs for a French delicacy, and broil shrimp in a spicy blend of Cajun seasonings. For a taste of pure Miami, however, chefs eschew seafood to create homemade slices of key lime pie and bottles of sand collected at every city beach.
At Rocco’s Pizza Lounge, a team of pizza Picassos hand-toss dough prepared with imported Caputo flour before painting it with fresh sauce, covering it in a broadcast of cheese and toppings, and sliding it into a wood oven blazing at 900 degrees for crispy, cooked-in flavor. Patrons can dive right into pie heaven with more than 20 gourmet pizzas to choose from, including the tirolese, which finesses senses with fresh mozzarella, san marzano tomatoes, speck, and arugula ($15), or the pizza ala vodka’s vodka-infused pink sauce blanketed by mozzarella, shallots, mushrooms, and prosciutto ($15). Diners can also indulge in fare less easily applicable to mathematics, such as pappardelle tossed with Rocco’s homemade bolognese meat sauce ($15). Rocco’s also accommodates miniature appetites with more than 20 Italian-style tapas, such as the calamari fritti ($9) or uova in purgatorio, poached eggs prepared in a spicy tomato sauce and a course on Dante ($8).