Little did Arthur Murray know when he opened the Arthur Murray Dance Studio in 1912 that it would play an integral part in history. It was a dance studio that helped revolutionize direct mail advertising and led Murray to be the first person in the world to broadcast live dance music on the radio. By the 1930s, he had his instructors teaching new dances including “The Big Apple,” followed by the “Teeny Banana” on first-class steamship cruises. His instructors moved from steamships to big screens, teaching actors dance moves and starring in such films as Dirty Dancing and Saturday Night Fever. By then, the studio had inspired the hit song “Arthur Murray Taught Me Dancing In A Hurry” by Betty Hutton and the Jimmy Dorsey Orchestra. Today, the studio’s name appears on the pages of Vogue, Martha Stewart Wedding, and Sports Illustrated.
Aside from remaining a presence in media and cities around the world, the Arthur Murray Dance Studio gets feet moving by teaching popular dances that include the cha-cha, fox trot, salsa, samba, and swing. The studio instructs on a variety of dances that help people look cool at bar mitzvahs, nightclubs, crosswalks, and anywhere dance is popular.:m]]
“Jedzcie pijcie i popuszczajcie pas.” For those who don’t speak Polish, the motto at Nye’s Polonaise Room may seem complex, but its translation is simple: “Eat, drink, and loosen your belt.” In fact, expansion has been the running theme at Nye’s since it set its roots back in the '40s. By 1964 Nye's original form, a bar, provided owner Al Nye with the funds necessary to purchase the space next door. Though he added a dining room, the bar's original features—gold-flecked booths, dark paneling, a curved piano bar, and a portrait of Chopin—remain, creating a vintage and homey feel.
Nye’s lengthy menu dishes up Polish classics, such as cabbage rolls and pierogi, as well as hearty 14-ounce new york strip steaks, cold-water lobster tail, and aged, bone-in, slow-roasted prime rib. Specialty martinis and the eatery’s inherent ambience make it a cozy place to talk, much like a candlelit phone booth. Nye’s also curates a full wine menu with pours from California, Spain, and Australia. All these ingredients come together to create a restaurant that's distinct and locally lauded, earning it a feature on Food Network's Diners, Drive-ins, and Dives.
Hailed by StarTribune writer Tom Horgen as “two guys who know their beer,” Mark van Wie and Paul Schatz have worked for the last decade to put their pub The Muddy Pig on the maps of local and international beer connoisseurs. At their second venture, The Pig & Fiddle, they have raised the bar even higher with 36 beers on draft—including a slew of Belgian-style brews—to go with chef Stephanie Kochlin’s menu of European-inspired pub fare.
Each day from 4:00 p.m. until 1:00 a.m., Chef Kochlin prepares hearty dinner entrees using recipes gathered from rustic European locales and cooking oils derived from melted Renaissance paintings. Along with artisanal cheeses, house-prepared meats, and boiled pierogi, the kitchen specializes in European pasties—pouch-shaped pies filled with roasted lamb and house-made pickles. Aside from the nightly dinner menu, The Pig & Fiddle frequently curates events such as special dinners with course-by-course beer pairings.
Stanley's Northeast Bar Room has emerged as a friendly, neighborhood bar, valiantly keeping ravenous residents at bay with a menu of featured players in breakfast, lunch, and dinner as well as a strong supporting cast of hearty beers. The kitchen, which stays open until midnight daily, sates hungry tummies with a cache of comfort cookery. Please picky palates with traditional fare including Louisiana barbecue shrimp, five large shrimp battered in spicy beer-butter sauce and served with a baguette ($8.79), the big kid's mac 'n' cheese with cavatappi pasta in a three-cheese beer sauce with Sentyrz hot dogs ($7.79), or a specialty such as Stanley's signature slow-smoked brisket, doused in barbecue sauce with caramelized onions on a St. Agnes ciabatta roll ($8.79). The extensive list of drinkable delights, including Fat Tire, Bells Two Hearted Ale, Fulton Sweet Child of Vine, and Pumpkin Porter, are guaranteed to influence the off-pitch singing of taste-buds and the two-left-feet tapping of tonsils.
Bruce and Rebecca Abas have danced around the world, studying tango in Argentina, perfecting salsa moves in Cuba, and mastering swing steps throughout the United States. They bring their lifetime of training, teaching, and professional choreography experience to Four Seasons Dance Studio, where they work alongside a staff of seasoned and passionate dance instructors. Atop the hardwood floors of their spacious studio, the expert dancers lead group classes and private lessons in ballroom, Latin, tango, and swing styles. On the first weekend of the month, they host a dance party, where guests can showoff their newfound moves in front of fellow students.
In addition to group and private lessons, they specialize in wedding dance instruction, guiding couples through a choreographed swing dance set to their best-loved pop song or a formal waltz set to their favorite Grey Poupon jingle. The instructors also lead a variety of fitness-focused sessions, including Pilates and dance workouts inspired by Bollywood numbers.
Boxes of food, crates of beer, and new equipment are delivered to restaurants and bars daily. In the case of Keegan's Irish Pub, the most important delivery ever made to its St. Anthony East neighborhood location was not supplies, but the pub itself. Designed in Waterford, Ireland, in 2001, the pub immigrated to Minneapolis via boat and train in 2002. Once on American soil, its pieces underwent multiple crash courses on the career of Kirby Puckett before getting re-assembled in a Victorian-era style that keeps with the area's historic character.
Today, perfectly poured Guinness beers and seasonal craft beers swirl around clinking glasses as patrons tackle hefty burgers and pub favorites, such as beer-crisped fish 'n' chips. Soft music plays in the background most of the time, except for when the pub plays host to live events, which fill the weekly schedule with energized rounds of trivia and rollicking performances from bands.