At Noah?s Antica Pizzeria, pizzaiolos understand that, sometimes, brevity is the soul of good pizza, too. They slide their pies?constructed from Caputo flour dough, San Marzano tomatoes grown in the volcanic soil surrounding Mt. Vesuvius, and locally grown organic herbs?into their wood-fired brick oven for just 90 seconds. If that seems too brief a time for so noble an assemblage, what emerges from the 900-degree heat quickly proves otherwise. Just a minute and a half is enough time to bake authentic Neapolitan pizza to its ideal state: burnt and crispy on the edges but wet and soft in the middle??kissed by the flames,? as the local saying goes. Each entry on the menu holds a unique combination of additions within its delicately flame-seared folds, such as the Pizza del Cafone?s italian sausage, broccoli rabe, and smoked mozzarella or the medley of seven grilled vegetables along with smoked mozzarella and garlic on the Pizza Grigliata Vegetali.
With breakfast served all day, 20th-century decor, and waitresses clad in red-and-white-striped dresses complete with high white socks, red tennis shoes, and jaunty paper hats, Chickadees Diner would fit right in in the 1950s. But on closer look, it reveals itself to be more than a classic diner.
Creative eats such as a grouper sandwich drizzled with salted maple butter, fried-green-tomato burgers, and the Velvet Elvis french toast?with chocolate, blackberry jam, bananas, marshmallows, and peanut butter?cater to a more modern crowd. Also, unlike traditional diners, and even most modern ones, Chickadees Diner serves bottomless mimosas, beer and wine throughout the day.
The motto at Mudbone’s Swamp Shack is “Laissez les bon temps rouler,” Cajun French for “let the good times roll.” And roll they do, fueled by the smell of the restaurant's Cajun- and creole-inspired cuisine. Popular dishes on the menu include the jambalaya pasta and the shrimp, catfish, and soft-shell-crab po’ boys served with fries and an application for Louisiana citizenship. The chefs even make their own beignets—fritters topped with powdered sugar—and serve them for dessert along with bread pudding and cheesecake.
Heated stones sit atop backs, their warmth loosening knotted muscles. The technique is one of many used by Adrienne at Restorative Bodywork. She also offers stress-reducing Swedish massages and neuromuscular massages, which reduce chronic pain. The massage therapist provides aesthetic services as well, including facial waxes and microdermabrasion treatments.