In the early ’70s, Boston-area resident Mike Farny dreamed of creating affordable outdoor recreational activities for his community to enjoy. In May of 1973, Mike set up shop in the MDC Norumbega Police Substation of Newton/Auburndale and began realizing his dream. The location—directly next to the historic Totem Pole Ballroom—perfectly enabled the environmentally friendly practice of canoeing and kayaking. Mike's vision blossomed over the years to include four other locations, each offering rentals, tours, and instruction.
Today, on-staff guides lead tours of the Charles River and Boston Harbor to educate participants in ecosystem conservation, view the skyline and sunset, or explore historic structures. Select trips also include lunch to fuel participants as they navigate difficult waterways and jump through flaming hoops. To prepare customers entering the water for the first time, instructors coach riders of all levels in private or group lessons at the paddling school, which draws on more than 30 years of instructional tradition. Staffers can also equip boaters in the shop—where P&H and Boréal kayaks hang alongside Tahoe paddleboards and Wenonah canoes, dreaming of one day being the inspiration for a traditional sea chantey. Crew members help clients choose their ride and accessories from these selections and others through free daily demonstrations.
People looking to transform their bodies often go to a gym to work out and a med spa for aesthetic treatments. But at Morphit Body Sculpting, clients can do both within welcoming, sun-soaked confines. Here, personal trainers lead guests toward toned limbs, torsos, and tentacles during private sessions anchored by customized workout plans. Certified medical aestheticians augment the work of these fitness regimens by helping clients rid themselves of unwanted fat through noninvasive body-contouring treatments, such as VelaShape II and i-lipo.
Charley's invites diners to taste a sprawling menu that features American classics such as steaks, seafood, and salads. Hand-cut french fries are served alongside burgers piled with bacon, crisp fried onions, and enormous pickle slices. As forks and knives dig into steaks forged from USDA choice beef, aged a minimum of four weeks, a wine list details more than 60 different wines available in bottles and glasses, instead of a server’s boots. During weekend mornings, brunch details specialties such as thick-cut french toast, filet-mignon benedict, and corned-beef hash, served with spicy bloody marys, mimosas, or champagne.
KidsStreet bolsters the minds and bodies of whippersnappers ages 11 months through 9 years within a safe, positive, esteem-building 7,000-square-foot kid-centric facility. Parents opting to treat their progeny to the jungle-gym pass can kick back while wee ones explore a two-story funstructure of rompable slides, tunnels, and board rooms for discussing quarterly projections of candy revenue.
Don't be alarmed if you see an open flame leap up from your table at Tokyo Japanese Steakhouse. This is an entirely normal occurrence. Each of the restaurant's teppanyaki tables is outfitted with a large steel grill, where chefs put on a show as they cut and sear meats, vegetables, and parking tickets. Aside from the popular hibachi dinners, the menu features a number of sushi rolls and shabu-shabu dishes, the latter of which consist of thinly sliced meat and vegetables boiled and served with dipping sauces.