In Big Bounce’s 7,500-square-foot fun center, kids scatter across the cushy, rainbow-colored patchwork floor and sprint between inflatable obstacle courses and tropical-themed bounce houses. They filter through the doorway in droves for open-bounce play or private parties and glide down the enormous air-filled slide or shoot baskets in the sports inflatable. In the adjoining diner, which offers views into the play area, families slip into booths to dine on pizza, Angus burgers, and 16 flavors of hand-dipped ice cream. In between bounces and nibbles, kids can toss a few skee-balls, flick a couple foosballs, and play crane games to learn the painful truth about natural selection.
Inside an historic home built in 1850, cooks at The Cafe 51 build sandwiches on grilled, housemade breads and stir pots of soup. Patrons may sip mugs of coffee or dig into crisp salads crowned with grilled Alaskan salmon while seated at vintage-style tables and chairs.
Starting a diner at the age of 14 and a pizzeria at 17 seemed natural to Athanasios Chris Karamesines, who hails from a long line of restaurateurs. Since opening the pizzeria in 1969, Chris has built his business on fresh ingredients, hand-tossed dough, and signature pizzas baked in wood- or gas-fired ovens.
After a decade-long stint in law enforcement, Anne E. Currie returned to the profession she is most passionate about: nailcare. Anne came full circle in 2011, when she opened Nailtoepia after having started her career as a nail technician in 1991. A creative soul, Anne specializes in colored acrylics, custom nail art, and glitter nails that double as disco balls for hamster nightclubs. Along with nail enhancements, she offers a full menu of nailcare services that range from Shellac mani-pedis to men's nailcare at her two locations in Greenfield and Morristown.
Carnegie's menu entices appetites with a tasty carousel of seasonally rotating steaks and seafood prepared with locally sourced vegetables and a Northern Italian flair. The lentil-stuffed romaine hearts of the Insalata Toscana beckon taste buds in a dressing of shaved parmesan and balsamic honey vinaigrette ($7). Fresh seafood, such as the cedar-planked salmon, served with a buttery sauce and roasted tomato ($24), swarms incisors with underwater flavors, and 16-ounce rib-eye steaks appear for a tussle with hunger, buttressed by a twice-baked potato and sautéed vegetables ($36). Keeping dinner parties lively, selections from the restaurant's robust wine or beer lists wash down entrees and unbeknownst mashed-potato-buried engagement rings.