Since 1984, Rock-N-Roll University has equipped musicians with the equipment, accessories, and skills to pursue their ambitions in songsmithing. Glistening guitars in all shapes and colors hang from the walls in rows, surrounded by equipment such as amps, practice books, and freeze-dried roadies. The shop also retails and rents instruments for orchestras and bands as well as the various parts and salves to keep them in working order. Rock-N-Roll University also has a varied curriculum for students of music. There are both private and group classes, where you can learn with traditional lessons, jam sessions, and band programs that culminate in live concerts.
Though Bud's Ale House lives up to its name—its locations boast up to 80 beer taps, more than 16 bottled varieties, and up to 60 televisions—this versatile eatery has something for everyone. As tasty brews pour from taps, including a daily special of $2 Bud and Bud Light drafts, bartenders deftly mix up top-shelf margaritas, colorful martinis, and classic cocktails. These adult libations wash down a hearty menu that spans the entire spectrum of American cuisine: habanero barbecue wings, steamed local clams, and meaty burgers are served up daily alongside gooey quesadillas and German-style bratwurst. Bud's desserts threaten to steal the spotlight, capping feasts with deep-fried Oreos and tangy key lime pie.
Yoga, spinning, Cardio Kick. These are just a few of the group fitness classes that promise physical change at MVP Fitness. Outside of group classes, there are always the 21,000 square feet of gym equipment to tone muscles and burn calories. There's also personal training if one-on-one attention better suits your exercise style.
Much like many plates of food and bottles of fine wines at Blend Restaurant, the restaurant's ownership is shared. Restaurateurs Jimmy Pace and Tommy Quinn join forces with Chef Mike, whose rampant creativity transforms familiar ingredients into unusual eats. The chef serves pig wings with buffalo and asian style sauces, beef short ribs braised in Madeira demi glace, and Chilean sea bass with romesco sauce. He pairs these eats with an equally impressive array of wines, his list ripe with Napa Valley vintages and international varietals from Italy, Germany, and Argentina.