Each membership level offers a distinct set of benefits, ranging from the simple tonal bliss of the basic bronze-level experience to the top-tier transformative power of lounge-chair tanning with the diamond package. Depending on the individual level and bed, guests can enjoy on-board amenities that may include the use of climate control, cool misting sprays, aromatic fragrances, and MP3 player inputs. Certain beds even have an open-air design to help alleviate feelings of claustrophobia and burritophobia, the fear of appearing delicious.
In the early 1970s, after years spent as an analyst in the cocoa industry, John Whaley began experimenting with chocolate in his home. As he worked, he devised a simple recipe for truffles: a secret concoction of whole cream, butter, and cocoa powder. In 1973, he founded 5th Avenue Chocolatiere to preserve and share his findings. Though only three people and one ominous floating brain know the recipe today, shop staff reveals that they hand-craft all of their confections using 100% natural Belgian chocolate.
Each day, the staff casts chocolates in more than 10,000 molds such as motorcycles, New York icons, and dinosaurs. They also turn strawberries and apricots into chocolate-covered fruits, and inject more than 15 flavored truffles with fillings such as raspberry, green tea, and champagne. At children's birthday parties held in private rooms, certified teachers help children mold their own candy on a 40 ft. enrobing machine, as well as dip their own pretzels or little sisters' toys in chocolate.
Pantano's Kitchen keeps its chefs busy all day. Starting with the morning's frittatas and pancakes, they transition to paninis, burgers, and deli fare as the hours progress. But they'll gladly make breakfast specialties all day alongside the more than 200 menu options diverse enough to please entire families or each head of a picky Cerberus. As diners deliberate further on build-your-own burger and salad choices, flat-screen TVs flicker with stock quotes and sporting events.
For the past two decades, Steinberg’s Kosher Bake Shop has crafted kosher bakery treats along with comforting Jewish delicacies. All sweet vittles are made on location, including babka just like Bubbe’s ($7), mouthwatering meltaways ($7.25), and New York’s famous knishes ($1.75). Indulge in an array of cheesecake flavors ($9 each), or keep it healthy between desserts by visiting the made-to-order salad bar ($6/salad). Select sugar-free goods are available, carefully prepared by raising a wooden spoon to part the batter and mix in a pinch of sucrose-free pixie dust. With a friendly staff, newly renovated store, and plentiful coffee bar, Steinberg's combines the warmth of a family kitchen with the convenience of an urban café.
Meats, cheeses, fruits, and veggies line the counters and display cases at DaVinci Gourmet Market, where chefs draw upon a palette of fresh ingredients to compose take-home entrees and catered meals each day. To-go containers nearly overflow with wild-rice salad or crab cakes, and entrees of grilled salmon or roasted chicken make for ephemeral table centerpieces. The sun rises over omelets and traditional two-egg breakfasts, and the lunch menu’s specialty paninis invoke the Leaning Tower of Pisa with their stacked toppings and unstable groundwork of toasted ciabatta bread.
A cake draped in fondant cherry blossoms; a cake crowned with an edible gift bow; a cake that could be mistaken for an elegant purse—sweets such as these are custom-designed for weddings, birthdays, and baby showers at Sapienza Bake Shop. The Italian bakery has been in the Sapienza family for three generations. Guided by old-fashioned recipes, rather than whatever appears in the encyclopedia under “food,” its culinary team crafts crunchy biscotti in flavors including coconut and chocolate chip, as well as confections such as the tri-colored rainbow cookie, layered with chocolate and jam. Their éclairs and sfogliatelli, a flaky pastry filled with semolina and ricotta, delight the sweet tooth, as do pies, cheesecakes, and other delicacies.