Over the course of a two-hour appointment, Andrea Loveless of The Head Room Salon trims, hydrates, and lightens feminine manes with artillery from high-end brands such as Aveda, Redken, and Enjoy. Clients sip on complimentary beverages as Andrea susses out their likes and dislikes, current haircare regimen, and favorite congressional hairstyle during an initial consultation. Armed with a patron-approved plan of action, the skilled stylist shapes and sculpts head threads into a comely configuration, and douses strands in a soothing deep-conditioning treatment to leave locks hydrated and silky smooth. Finally, partial highlights dress tresses in a sun-kissed glow without the hassle of taking Apollo on a dinner date. Andrea doles out her mane-maintenance services within the chic confines of The Head Room Salon, located in a modern rehabilitated space equipped with distressed hardwood floors, sleek counters, and foot rests at every shampoo bowl and dryer chair.
Unpainted figurines and pottery pieces stand in single-file lines on the pine shelves of Haze Ceramics and More, patiently waiting for guests to brandish paint-dipped brushes and embellish their blank surfaces with artistry. The studio's instructors lead classes and special events throughout the week, demonstrating techniques for mixing colors and achieving a variety of smooth or grainy textures. Aside from giving children and adults the chance to select a ceramic coffee mug, coin tray, or spiked mace from the studio’s expansive collection, classes include all glazes, paints, and firing fees. Special events, such as ladies' night, fuel outbursts of creativity with wine and snacks, and private parties clear out the room so that birthday boys and girls can gleefully bash away at terra-cotta piñatas.
Since 1825, the Old Town area has seen both prosperous times and, for the second half of the 20th century, stretches of destitution. Within the last 30 years, dedicated locals have started turning Old Town back around, dropping its building vacancy rates from 90% to less than 10% and establishing a slew of festivals, art venues, and boutiques. The Old Town Commercial Association plays its role in this cultural and economic renaissance by holding the annual Old Town's Taste & Tour to raise funds for community revitalization projects.
More than 300 people attended the event in 2011, sampling bites of cuisine dished out by local restaurants. Owners of local lofts give participants a rare opportunity to tour their unique living spaces and the rooftop cannons that launch them to work each morning.
To craft Sir Pizza’s trademark borderless pizzas, dough-disguising chefs pile savory meats, cheeses, and veggies toppings atop toasty crusts from edge to edge. Gourmet favorites ($8.10 for small) include a genre-crossing taco pizza, as well as the royal feast, which invites patrons to crown their tongues or tablemate's head with a treasure trove of pepperoni, sausage, onions, mushrooms, green peppers, and a blend of two cheeses. Appease single-flavor cravings with a one-item pan pizza ($8.99 for a large) or a 10-piece order of jumbo Sir Schwings ($8) spun in hot or mild sauce. Even baked spuds ($5.65) don stately duds at Sir Pizza, with cloaks ranging from the classic bacon and cheddar combination to the extraordinarily elegant mix of mushrooms and brown gravy.
Bella Rio Salon's Michelle puts her Aveda Institute studies to use when she cuts and styles hair and performs Brazilian blow outs. But she didn't discard her emphasis on profession development after graduating from Aveda. Michelle still attends classes through Wella and Rusk Professional, and Brazilian Blowout Original & Zero. This training comes to life when she cuts hair and styles it, colors tresses, adorns clients with feather extensions, and leads personal styling classes. Her stomping grounds is the upscale Bella Rio Salon, a multi-layered, exposed-brick hair haven full of light fixtures that glow the way stars glow—which means the staff has to show up 30 million years early to turn the lights on every day.
The BBQ masters at Meat Southern BBQ & Carnivore Cuisine understand that as different kinds of wood heat up, they create aromatic smoke that adds rich flavor while also tenderizing slabs of meat. To ensure the most robust flavors, they hand pick cuts of brisket, ribs, pork, and more and slow cook them in their smoker for up to 18 hours. The result is an eclectic menu filled with classic barbecue recipes paired with scratch-made sauces and down-home sides such as spicy cream corn, mac-n-cheese, bacon & blue cheese potato salad, and BBQ pit beans.