Film buffs across six states stare wide-eyed at large cinema screens, losing themselves in first-run Hollywood movies and the smell of fresh, buttery kernels within Your Neighborhood Theatre's 17 locations. Though all theaters prioritize comfortable seating, old-fashioned friendly service, and high-stakes preshow trivia slideshows, each location encompasses its own distinct charm, be it through arthouse décor, 3-D screens, or Rhode Island's vintage 1950's drive-in setting.
Piano keys float through the air on a mural on the wall of Chez Vin Wine Lounge, a Chester wine bar with subdued lighting and a relaxed ambience. Jazz melodies drift through the air as bartenders fill glasses with beer and local wines. As patrons chat with friends or engage in staring contests with strangers, chefs flavor blue crab claws with Old Bay seasoning, wrap scallops with bacon, and prepare other tapas.
In 2009, The New York Times named The Camel Richmond's "premier venue" for "up-and-coming Southern rock and bluegrass bands, acoustic singer-songwriters, and jazz and funk musicians." So far, nothing's changed: The Camel still hosts local and nationally touring acts such as Ben Kweller and James McCartney, who, unlike his father, has never toured with a band named after icky bugs. But even though it's lauded for providing live music seven nights a week, The Camel makes a space for all art, including occasional film screenings.
Like its entertainment lineup, The Camel's cuisine is an eclectic mix of American flavors. The culinary team, lead by executive chef Xavier Beverly, whips up gourmet vegan risottos, grills fresh seafood, and tops flatbreads with spinach, mushrooms, and hummus. But they also keep things casual with finger foods such as the popular sausage stars and housemade beef burgers crowned with horseradish mayo. Served until 2 a.m. nightly, each dish can be paired with local or craft beers, which fill the 28 taps lining The Camel's exposed brick wall.
The Camel is open for lunch Monday through Saturday, and brunch on Sunday.
Growing up, kitchens were the last place Emilio Peiro wanted to be. Over time, however, the youngest of five boys began cherishing his opportunities to cook traditional Spanish cuisine with his mother. Using her recipes, imported ingredients, and some additional skills picked up from his older brother, a fellow chef, Emilio now recreates his family’s meals at Emilio's Restaurante Español.
Said recipes include more than 45 tapas, ranging from flambéed chorizo to vegetarian- and vegan-friendly dishes, such as sherry-infused onion potatoes. For more substantial meals, Emilio and his culinary team toss garden veggies with smoked paprika and stir chunks of mussels, calamari, and shrimp into paella.
Bartenders complement Emilio’s bites with an extensive selection of handpicked Spanish wines, as well as housemade sangrias. After feasting, stick around until 2 a.m. for nightly live music, plus events such as salsa nights, where participants learn to dance while balancing bowls of salsa on their heads.
One of the Science Museum of Virginia’s current exhibits includes a few basketball players—just don’t expect LeBron James or Kobe Bryant. These basketball players are two rats, playing a live one-on-one game to demonstrate operant and classical conditioning. Throughout the three-story museum, more hands-on examples of science await at five permanent exhibits. Inspect a rock from the moon, explore a life-size space capsule, and generate energy by pedaling a stationary bike. Kids can even build their own playground with materials such as mats and foam blocks.
Inside the IMAX Dome, a screen 10 times the size of a typical 35 mm screen shows a wide range of educational films. Outside the museum, plants in the BayScapes Garden thrive without pesticide, fertilizer, or the encouragement of a motivational speaker, and an onsite greenhouse offers free planting areas for visitors to contribute greenery and learn about sustainable farming.
Most Americans won’t get the chance to see Cuba, but they can experience the culture and flavor with Kenn-Tico Cuban Bar & Grill’s cuisine. In a dining room decorated with panoramic shots of Havana Harbor or out on the new patio with skylights, a fountain, and 8-foot windows, plates are filled with traditional grub such as a sandwich of sliced pork, ham, swiss cheese, pickles, and mustard on grilled cuban bread. Other classics include salmon topped with mango sauce, ropa vieja—shredded beef served up with onions, garlic, and peppers—and yucca sliced and fried until it looks like french fries back from a Caribbean vacation. Accompanying these dishes are homemade fruit milk shakes, freshly squeezed lemonade and limeade, and soft drinks such as Ironbeer and Materva. Knowing that their clients don’t always have time to stop in for their favorite dish, Kenn-Tico's chefs load up a cart with wraps and beverages to offer quick lunches downtown during the workweek.