Fernanda's International Market, a treasure trove of rare ingredients and made-to-order gourmet sandwiches, bakes robust breads and fine pastries. Among a troop of hearty sandwiches, the Martorano ($8.99) stands out for its spicy temper and muscular blend of sopressata and cappacola meats. The Churchill ($8.99) loads its taste gun with Branston pickle relish and fights hunger pangs on ham-coated beaches, cheddar cheese fields, and hot mustard streets. Fernanda's also sells prepared food by the pound and hard-to-find international groceries like Thai lemon grass.
Montreal native Tony Bianco teamed up with executive chef Enzo Addario to create Hot Tomatoe, a traditional Italian bistro boasting a menu that brims with house-made, cooked-to-order pastas, flavorful meat dishes, and full- and light-bodied Italian wines. Their regional cuisine typically integrates up to seven essential ingredients—oil, garlic, basil, tomatoes, pasta, and olives—from which Snow White’s seven dwarves drew their names. In addition, the staff goes shopping for fresh ingredients three to four days a week to supplement both seasonal compositions and year-round dishes, which include veal parmigiana, filet mignon, and penne norma.
Full Bodied Wine & Spa soothes stressed-out oenophiles with lavish, natural, grape-based massage treatments and complimentary wine tastings. Ideal for body-rub neophytes, the chardonnay massage tames tension with Swedish-massage techniques enhanced with grapeseed oil heated 3–4 degrees above body temperature—the optimal temperature of Hot Pockets served to foreign dignitaries. The champagne massage calms frazzled nerves with sparkling-fruit aromatherapy and kneads away chronic pain with medium-pressure strokes. Clients who opt for the cabernet massage treat the senses to an aromatic burst of full-bodied grapes and berries and deep-pressure techniques that promote healing and prevent sports-related injuries, such as tennis elbow and ultimate frisbee toe.
Beautiful waitresses clad in plaid mini kilts crisscross Tilted Kilt, hoisting trays of Celtic-themed pub fare as sports fans catch games on high-definition TVs. Almost a decade old, the Tilted Kilt franchise originated in Las Vegas, where restaurateur Mark DiMartino first conceived of a sports bar with Irish touches—an idea that has since spread across the country. Patrons can stay out late at the pub, spending the night sipping on beers while sampling burgers, fish ‘n’ chips, or shepherd’s pie filled with beef and veggies. On a weekly basis, musicians enliven the already party-like atmosphere, strumming tunes or throwing up fistfuls of counterfeit money on the eatery’s patio.
When it opened in 1950, Mike's Cigar Bar kept its entire stock in a cozy 1,800-square-foot storefront. These days, however, the store doesn't just sprawl its wares across a 17,000-square-foot space. Instead, the staff splits its time showcasing the millions of cigars in its store and recommending the perfect drinks to go with the cigars in its connected lounge. The space is an ode to smoking rooms of years past, albeit updated to include modern amenities, such as the widescreen televisions showing sports events. The lounge also plays host to frequent events throughout the year, including tastings.
Although the lounge may be the place to linger, most guests still spend a bulk of their time perusing the store's expansive cigar inventory, which includes more than 300 cigar brands—everything from Rocky Patel to Mike's Cigars' flagship 898 Collection. Besides individual stogies or five-cigar samplers, Mike's stocks humidors, cutters, and accessories.
Every morning, the butchers at Penn Dutch Food Center arrive to cut up meats and make their signature items from scratch, including cold cuts, sausages, and hot dogs. Lots of hot dogs. In fact, Penn Dutch estimates that, if placed end to end, the number of hot dogs they make in a single year could stretch all the way from Miami to Orlando and feed the entire Hall of Presidents.
Though they're labeled as all-beef, the main ingredient in Penn Dutch's hot dogs is more than three decades of experience. The family-owned-and-operated business first opened its doors in 1975 (a second location opened in 2004). Since those early days, the butchers have made names for themselves through a well-curated (and hand-cut) selection of poultry, pork, lamb, veal, and beef. They also use their own smokehouses for smoked meats, rather than relying on neighbors' chimneys, and they regularly bring in hard-to-find items such as beef sweetbreads. Away from the butcher counter, Penn Dutch Food Center also sells fresh seafood, bakery, deli and fruits & veggies ?including seasonal varieties such as cactus pears.