Adapted for the stage by Pulitzer Prize–winning playwright Nilo Cruz, A Very Old Man with Enormous Wings introduces children ages 8 and older to the world of magical realism with a story plucked from the imagination of Nobel Prize-winning author Gabriel García Márquez. Cruz’s adaptation begins the day siblings Fefé and Momó discover a man—elderly and winged—has landed in their impoverished seaside village, coaxed there after the moon takes a mesmerizing midnight bike ride through the city streets. Though the pair decides the mysterious man is an angel in need, the town’s grownups find themselves torn between worship and exploitation as they transform him into a freak show to bring wealth to their struggling hamlet.
Billy’s Pub whips up its beer-friendly menu of robust pub classics until 5 a.m. seven nights a week. Diners can sidle up to the full bar and dig into an Angus beef burger ($6), which tag-teams taste buds with a piping hot side of fries. Bones rejoice in scoring their daily calcium requirements with a grilled-cheese sandwich ($3) or an appetizer of mozzarella sticks ($5), and a buffalo-chicken wrap ($6.50) or 12 wings ($11) delivers Super Bowl–worthy flavor. At Billy’s, bar-goers looking for a little spirited competition man battle stations at the foosball table, challenge their college record at beer pong, or snag pool cues from the billiards tables and reenact their favorite jousting scenes from that stint working at Medieval Times. For a little air, patrons head outside onto the patio on Saturday evenings when Billy’s hosts live DJs and Texas Hold ’Em games to help dance and game the night away.
The members of PAN Performing Arts Network bring a range of backgrounds to their international collective: some are experienced musical composers, guitarists, and singers, while others are established teaching artists and actors. Their expertise allows them to gather all the arts under one roof with an annual performance season and more than 40 regular classes each week. These classes span instruction in dance styles such as ballet, modern, Afro-Haitian, and Irish step, as well as training in creative movement, acting, instrumental music, and voice. Instructors tailor their classes to the needs of beginner through advanced-level adults, children, and children disguised as adults. They also provide classes suited to senior citizens and students with special needs.
Like its imaginative cocktails, Ricochet Bar & Lounge's décor mixes a wide variety of distinct elements to create an alluring final product. Tufted walls, purple marble accents, and reclaimed wood swirls around a 90-foot triangular bar that serves as the lounge's centerpiece. Rotating installations of video art flash across TV screens, and curated drink coasters designed by local artists offer a hip place to rest glasses or elbows during arm wrestling contests. Ricochet's food menu adds to the artistic ambiance, mollifying pangs of hunger with mini paninis, guava and lime lollipop ribs, and other innovative small plates.
Featuring professionals who have performed with the Ringling Bros. and Cirque du Soleil, South Florida Circus Art School offers classes that meld strength, beauty, and gravity-defying grace. With each 60-minute aerial or acrobatic session, students will learn posing fundamentals and physical training to solidify core strength. The aerial-silks or trapeze classes include stretching and strength building while relieving stress in astronauts wistful for low-gravity environs. During the master-level Russian-acrobatics class, bodies flip, fly, and reenact a tumble dry amid a fun, light-hearted environment.
A lot of liquid flows through a lot of beer gardens in the world, but very few of them can say pour enough beer to fill an actual pool. O.k., so the bartenders at Lou’s haven’t actually tried to fill their beer garden’s pool with beer. Still, the dozen taps and 30 bottled varieties on hand run with the stuff, dispensing craft brews in enough varieties to make the prospect of jumping into the swimming hole seem a little more feasible.
Inside the kitchen, Lou himself boasts the titles of both owner and chef, and he spends just as much time crafting his farm-to-table menu as he does curating the beer collection. He pairs his beverages with delicious creations such as New Zealand lamb, seared and served in the same cast iron skillet along with a side of bourbon and mountain honey-roasted squash. Lou’s eccentric palate and staggering panoply of brews has even earned his bacchanalian pleasure dome a nod from Esquire Magazine, which calls it one of 2012's Best Bars in America.