Creative Corner Pottery's shelves brim with stamps, stencils, nontoxic paints, pre-cut glass-fusing projects, and more than 200 different pieces of unpainted pottery, providing patrons with all the tools they need to create inspired crafts in a low-stress environment. After choosing a piece from the wall, visitors can take it to one of the dark wooden worktables and personalize it by either painting a custom design or their own genetic code. The glass-fusing kits include pre-cut shapes or easy-to-use tools, which allow customers to cut their own pieces and design a unique picture frame, bowl, or piece of jewelry. Once finished, the studio's staff will glaze and then fire the crafts in the kiln, typically having the finished works ready for pickup in 7–10 days.
Although The Goddess Spa resides inside Grand Central Hair Salon, its staff moves beyond coifs to address a whole different spectrum of cosmetic concerns. The aestheticians help rejuvenate skin using everything from ultrasound therapy to specialized anti-aging serums. These treatments aim to conceal imperfections typically caused by acne scars, dead skin cells, and chain-mail pillowcases. Peels gently resurface the topmost epidermal layers without abrasive acids, and the body wraps' seaweed-based herbal gel leaves skin feeling soft and nourished.
H. Teller Archibald opened the doors of the first Fannie May in 1920, delighting the passing palates of Chicago’s LaSalle Street with exquisite chocolates that continue to tickle taste buds today. Though nearly a century has passed, Fannie May’s alchemists still rely on the same recipes as the first store, refusing to budge on quality even when faced with shortages during war times and the never-ending Gregory Middle School food fight of 1997. Renowned for sweetness and attention to detail, the chocolatiers’ treats stand as an institution of inventive eats, from the gooey pecan and caramel of their Pixies to the sunny, toasted-coconut-encased dark chocolate of their Trinidads.
Chef Ayhan opened his first restaurant on Long Island more than 35 years ago, setting the stage for a fiefdom of successful Mediterranean restaurants across the region, each one serving up freshly caught seafood, succulent kebabs, and creamy hummus. The menu draws inspiration from the cuisines of Cyprus, Turkey, Greece, and Israel, entertaining taste buds with an eclectic mix of dishes, such as doner gyro kebab, spinach-and-feta pie, sesame-crusted salmon, and char-grilled calamari.