Named for a city in Emilia-Romagna, Italy, which earned culinary acclaim for its parmigiano-reggiano cheese and prosciutto, Parma Trattoria dedicates its menus to the region's homespun cuisine. Led by Italian-born executive chefs Marco Monnanni and Silvio Cuomo, the kitchen incorporates imported cheeses from Rome and Naples into its entrees alongside organic ingredients from local farmers. To maintain the flavors of a home-cooked, Mediterranean meal, they roll their own meatballs, cut fresh pasta, and make some of their lactose-free cheeses in-house.
The dining room, decorated with sunset-orange walls and an arched ceiling over its central seating area, also features a mozzarella bar with a large flat-screen television displaying live footage of chefs working in the kitchen. During the warmer months, the outdoor patio lets up to 50 diners enjoy their meal al fresco or watch neighborhood children remove the engines from parked automobiles.
Baristas at Cafe de Paris brew Novo coffee fresh for each cup and steep more than 50 different kinds of organic loose-leaf tea from International Tea Importers, filling the café with rich aromas transported inside a soft haze of steam idly spiraling through the air. Sipping microbrewed masala chai tea with pressed ginger between bites of sweet and savory crepes, panini sandwiches, and regular or gluten-free bagels, patrons may browse the Internet inside the café or listen to live jazz music and indie rock performances during weekly events. Outside on the terrace, lined with umbrella-topped tables, diners clink glasses of French wine or craft beers during nightly happy hours while strains of music linger in the background.
Inside India Tavern, a large bay window casts a natural glow on grape and lime-green walls and plates of homestyle Indian fare. Named 5280 Magazine's Editors' Choice of their Top of the Town feature, diners can cozy up to a table beside the stone fireplace as they partake of clay-oven tandoori dishes made with chicken, lamb, or goa fish. After sopping up a ginger or saffron curry entree with fresh-baked naan bread, they can also question a knowledgeable server on the difference between mild, medium, and hot spice or why humans drive on parkways and park on driveways.
The trainers at Streets Fitness believe that to progress physically, fitness relies on variation. To that end, they encourage clients to explore the gym’s full stock of weight-training and cardio equipment, as well as its 40 weekly classes. The class selection includes self-defense training such as boxing and kickboxing, in which guests burn calories as they perfect their martial techniques and figure out their entrance theme songs. And circuit training and core-conditioning sessions are also available, including The Grid, a full-body cross-training workout that was voted one of the area's best workouts by the Daily Camera. Streets also offers one-on-one personal-training sessions, in which coaches fine-tune workouts depending on patrons' goals and the severity of their heavy-bag phobias.
The kitchen team at Bittersweet Cafe & Confections strives to make food that is never bland nor boring. Instead, they focus on housemade sandwiches and treats using locally acquired, sustainable ingredients. Their local artisan breads and handmade sauces help the roasted portabello and chicken cordon bleu paninis zing with fresh flavors. By using these carefully selected ingredients, the shop can offer vegan, dairy-, soy-, and gluten-free options such as the tomato and mozzarella and veg out sandwiches, though it means, unlike NASA, they cannot offer 40-year old tang.
In a wash of soft light from chandeliers, tidy cloth-clad café tables at Bistro 4 house diners nibbling on breakfasts of veggie omelets and bagels with lox, or lunches of strip steak and Reuben sandwiches. Like subtly pronouncing "cream cheese" as "crème cheese", the menu is a tasteful blend of French and American influences, including plates of seared tuna nicoise salad and wine-kissed coq au vin sharing menu space with chicken wings and beefy burgers. The newly opened bistro remains grounded in a traditional approach to its food, cultivating relationships with local producers such as Silver Canyon Coffee, Aspen Ridge Natural Beef, and Morning Fresh Dairy to source its ingredients.