As the tanning bed's lid closes, a cool breeze starts to blow, a gentle mist cools your skin, and the scents of aromatherapy transform a 12-minute tanning session into a miniature vacation. This S-Class bed is just one of the approximately 10 tanning options that fill each of City Sun Tanning's locations. Staffers help clients select the right bed, leading them down hallways to an iBed sunbed—which features rotating facial lights—or a X-2 High Pressure bronzing stand-up, which can bronze pallid skin in ten minutes. Alternatively, visitors step onto the AutoBronzer's open-air platform, which evenly sprays UV-free tanning solution and candy sprinkles. In June of 2009, this sunless system caught the eye of New York Magazine, which lauded City Sun Tanning for having one of the "top five spray tans." The tanning salon has also garnered accolades from Citysearchers, who for several years, named it "Best of Citysearch".
Warm-hued walls hung with the work of local artists lend Bebe's Burritos & Cantina a cheerfully casual ambience in which to dine on zesty, belly-warming Mexican cuisine. Baja fish tacos, sweet potato burritos with jack cheese and scallions, and chicken enchiladas smothered in mole sauce are just a few specialties. Patrons can sip margaritas and draft beer as they dance to the music of local bands or take advantage of the cantina's complimentary Wi-Fi.
By name, Jimmy the Greek’s sounds like a typical Mediterranean restaurant. However it’s evident that the restaurant-bar hybrid is much more. On most nights, guests can indulge in live entertainment and drink specials, including martini-and-manicure nights, trivia, and mechanical bull riding. Brewers of craft beers gather on Thursday nights to introduce themselves and their libations to crowds, and crowds put their knowledge to the test during late night trivia. To enhance the raucous happenings, bartenders serve up domestic and imported beers, accompanied by a Mediterranean-slanted menu of brick-oven pizzas, Greek-inspired appetizers, and innovative burgers.
Andrews' Harborside Restaurant sits on the banks of Boothbay Harbor, affording diners picturesque views of the tranquil water, colorful boats, and famous footbridge. Chef Craig Andrews keeps busy in the kitchen, folding fresh ingredients from local fishermen and farmers into a variety of American classics—from creamy chowders to baked, stuffed lobster to flaky chicken pot pies. These dishes are complemented by the bar's selection of summery cocktails and seasonal craft beers, such as Allagash White and Shipyard Summer.
Harris Farm's skilled groomers set 35 kilometers of classic tracks and 30 kilometers of skate lanes that are suited for skiers of all ability levels. After fastening rented boots and skis, athletes can launch wintry wanderings along wide skating corridors or parallel paths, weaving around wildlife and wayward carolers. Fledgling skiers can teeter around on first-timer-friendly loops as seasoned snow-navigators challenge skis to rolling terrains. When cross-country ventures wrap up, parties can defrost their mustaches by the woodstove in the farm’s warming-hut common room. The cozy building also plays host to the rental shop and a kitchen where guests can purchase hearty treats including handmade soups, chili, and baked goods on weekends.
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked onsite, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same.
Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.