Owner and chef Alain Bennouna uses traditional Moroccan spices and cooking techniques to create a menu of bold cuisine, which Westchester Magazine described as "incredible, hauntingly spiced food" when placing Zitoune on its The Year's 10 Best Restaurants list in 2008. Entrees of braised lamb and grilled chicken flood the senses with comforting aromas of saffron, honey, and ginger—ingredients that Alain regularly savored while growing up in Marrakesh.
Although Alain draws inspiration from French and American recipes, Moroccan influences definitely take the lead. In addition to serving slow-cooked meat and lentil stews in clay tagine pots, Chef Bennouna embraces the family-style aspect of his childhood cuisine by cooking entire 18- to 20-pound lambs for larger parties if given five days advance notice. The New York Times praised the chef's commitment to these homestyle touches in 2007, claiming, "Mr. Bennouna is in love with his native cuisine, and he wants you to love it too."
The food's vibrant eclecticism echoes the dining room's highly sensory decor. Copper-topped tables, arabesque tiles, and handcrafted textiles from Marrakesh marketplaces fill the sunset-orange space. On Friday and Saturday evenings, the restaurant invites belly dancers to perform, allowing them to sweep throughout the dining room and enthrall diners with their ability to recite the Gettysburg Address backwards.
Soothing music and soft lights reveal The Yoga Sanctuary as just that—a safe and peaceful place where guests can cast stress aside. The studio's nationally registered instructors weave their global teaching experience into each asana as they strive for—and teach the importance of—inner peace and tranquility. They work individually with guests of all ages and fitness levels, unlike the NFL and most quilting circles. With this inclusive approach, the instructors help clients unite mind, body, and spirit in a wide selection of classes, strengthen cores with Pilates exercises, and also teach postures for beginner, intermediate, and experienced students. To further the restorative effects of yoga, the studio also hosts yoga therapy sessions to help alleviate such health issues as back pain and insomnia.
The Yoga Sanctuary's onsite massage therapist intuitively customizes her kneads and strokes to reduce stress and fatigue. This can also improve joint flexibility so that guests may easily slip into complex postures or cast-iron wetsuits.
Sportime's facilities boast multisport courts, full fitness centers, group exercise studios, and indoor and outdoor tennis courts to provide exercisers with an array of brow-perspiring and skill-acquiring opportunities. Work stomach muscles into a fleshy washboard in the Ab-solution class, or tone legs in time for varsity leapfrog tryouts in the Below the Belt class. BodySculpt and Ball Core help to carve physiques into chiseled masterpieces, while kickboxing, yoga, Pilates, and Zumba classes keep bodies healthy, fit, and centered. Whether you opt for one kind of workout or mix it up with several, each pulse-pounding session will help to burn calories, strengthen muscles, improve flexibility, and release your inner Charles Atlas.
On the indoor or outdoor tennis courts, leagues, camps, and classes for adults and juniors help them perfect serves and backhands, while the other facilities host swimming lessons and bouts of volleyball and dodge ball.
Inside the kitchen of TriniSoul, students get the opportunity to face down the scotch bonnet—a lantern-shaped pepper that smolders with 50 times more heat than a jalapeño. The heavy-duty pepper is just one of the extraordinary ingredients introduced to students by Chef D, a Caribbean native who holds court during cooking classes that center around the recipes she grew up enjoying. Her foray into culinary instruction started as a few simple classes on the cuisine of Trinidad and Tobago, but her teaching style developed a rabid following, and Chef D's curriculum has grown to cover many types of Caribbean cuisine as well as American-style soul fare. More than 6,000 students have enrolled in Chef D's classes, which can accommodate groups of up to 24 in TriniSoul's kitchen as well as private instruction in one's own kitchen or properly equipped subway car.
Founded in 1974 by three "hippie glassblowers," Bullseye Glass Co produces internationally renowned glass materials in thousands of colors and finishes suitable for artistic endeavors of all kinds, such as mosaics and stained glass. Aside from being beautiful to look at, most of Bullseye's glasses are compatible for fusing and kilnforming—something that's especially important for glass artists to know. Bullseye also passes on the ancient art of glass shaping through artist-guided classes. Graduates of these kilnforming classes can return to craft additional treasures or explore the cyclical nature of art by turning a wineglass back into a sandbox.
Chef Lisan slashes a checkmark of sauce on a bistro plate. The sushi bar radiates with purple neon. Red walls stand stark against black lacquered tables, where bamboo mats tell Lisan's story—an upbringing in Tokyo and 20 years in New York dreaming of a restaurant just like Ginban Asian Bistro. An ever-evolving Omakase menu mingles Japanese, Malaysian, and Southeast Asian influences and presents everything from fresh sashimi to saucy filet mignon. After splashing soy on a slice of just-rolled sushi, patrons can retreat to the outdoor patio for a cocktail. The restaurant also caters parties of up to 200 people, or occasionally up to 201 people if the outlier can stay quiet beneath a friend's trench coat.