Step It Up Fitness’s immersive signature boot-camp program engages patrons in nutrition counseling and motivating group training that SmyrnaVinings.com lauded as the area's best boot camp in 2010. Four days a week, campers gather before dawn for 70 minutes of rotating agility drills, strength exercises, and calisthenics fueled by a trainer's ardent cheers.
After trainers test each participant's athletic mettle, they assign them to a team of similarly able bodies or similarly bodied androids. Group accountability and sweaty camaraderie knit these crews together to help their members build confidence as well as lithe, powerful physiques. An accompanying nutrition program extends camp support through mealtime, doling out personalized plans rooted in the food pyramid. Athletes log meals and resultant adventures in Slumberland in a journal to share with their instructors, who use the data to make recommendations for increasing energy and meeting fitness goals. In addition to its boot-camp classes, Step It Up Fitness hosts weeklong speed and agility classes for youths that are led by a staff of experienced certified instructors.
Staff Size: 2?10 people
Average Duration of Services: 4+ hours
Parking: Free street parking
Handicap Accessible: Yes
Recommended Age Group: All Ages
Pro Tip: Fun for all ages. You do not have to be a dog lover to enjoy bluegrass music, a parade, and dachshund races.
Most Popular Attraction/Offering: Free event with lots of give aways.
The sound scissors make as they slowly but confidently close over a thatch of hair is as comforting to Brandy Wyrick as a child’s security blanket. She first heard that sound at a young age as her mother ran the gleaming edges through clients’ manes in her salon. Brandy spent weekends playing with mannequin heads as a child, later graduating to real heads at Toni & Guy Hairdressing Academy. Today, she recreates those same snipping sounds inside Hair By The Square and during any open mic event she comes across.
The curators of the Marietta Museum of History honor the heritage of Marietta and Cobb Counties with educational events, rotating exhibits, and four specialized galleries that focus on different facets of Marietta tradition: home life, general history, the military, and the Civil War Union Raiders. Since 2000, museum staffers have hosted more than 90,000 visitors, guiding groups past Native American artifacts and antiquated industrial machinery in the General History gallery and navigating a 15.5-acre aviation park filled with civilian and military aircraft manufactured in Marietta. Guns, shells, and uniforms line the cases in the Military gallery, which elucidates the stories of the Civil War, World Wars I and II, and Vietnam, among others. The museum?s special exhibits rotate several times a year, with themes such as Y?All Come Eat: Exploration of Southern Food Ways, which features the nation?s largest display of antebellum macaroni costumes. Visitors can drop by Monday?Saturday, or pick up a membership to receive a newsletter and special invitations.
Kiosco Restaurant owners Eddie Bermudez invite mouths on a transcendent voyage to their native Colombia, using a celebration of traditional dishes packed with unexpected herbs and spices. The meat-centric menu pivots on seven steak entrees, including flank steak simmered with green onions and sautéed shredded beef with thick slices of fried plantain. Other delicacies include colombian sausage and fried slices of yucca and andean potatoes. Guests can enjoy these with tall pitchers of housemade sangria, sipping on a shaded sidewalk patio or inside where sunlight pours through stained-glass windows to cast a warm glow on vibrant paintings and enable patrons to act out their orders with shadow puppets on the muted yellow walls.
After Al Boyce retired from playing football for the Kansas City Chiefs, a new world was calling to him: the rib-sticking world of soul food. After starting his first venture in Kansas City, Boyce began populating the Atlanta area with southern cooking in the form of Chazz’s Place, a pair of eateries named after his son. Al’s Barbeque is his fourth restaurant, where the scent of slow-smoked boneless meat sluices through the air and induces salivation like a rabbit placed in front of Elmer Fudd. Heaping plates of shrimp and grits compete for attention with barbecue ribs, pork chops, and chicken that’s grilled or southern-fried with buttermilk. Housemade sides of collard greens, baked beans, and black-eyed peas round out each meal.