A cozy cocoon inside the Riverview Wellness Center, A New Spirit enriches epidermises with facials, waxing services, and specialty treatments such as microdermabrasions. During each microdermabrasion appointment, licensed aesthetician Ellen Delaney, CME buffs away expired skin cells, age spots, and other imperfections, making each complexion gleam like a freshly waxed unicorn horn. Eschewing traditional crystal-microdermabrasion methods, which blast skin with particles of aluminum oxide, she smoothes visages with the latest DiamondTome texturized wands, preventing foreign matter from touching the face, eyes, and mouth. Not just another friendly face polisher, Delaney brings advanced medical-clinic training and microdermabrasion certification to her practice, making each session as safe and sanitary as it is refreshing. During their tune-ups, clients can unwind by boldly reclining their chairs or quietly humming their favorite banjo solos.
At Kathy's Cakes and Specialty Treats, artistic confectioners whip together an array of made-from-scratch sweets to sate cravings for classic or fruity tastes. Cupcake flavors include vanilla, chocolate, almond, and marble alongside colorful treats such as lemon, orange, and pineapple. Customers can choose to have their cupcakes filled in the middle with a dollop of strawberry cream, raspberry cream, whipped cream, or frosting that's as sweet and alluring as a chocolate-covered love letter. The three tables at Kathy's let partakers of dessert sit as they dip into their delicious rewards, and the nearby Oswego River makes for a relaxing place to fuse the cupcake-eating experience with a stroll, some fresh air, and a session of bare-footed water skiing.
The cooks at The Stagecoach Cafe plate up a full menu of classic diner fare for breakfast and lunch, then fry fish on Thursday and Friday evenings. Eggs, pancakes, and biscuits with gravy appease bellies in the morning, and a wide variety of burgers and grilled sandwiches can be worn as warm earmuffs at lunchtime. In addition to seafood selections, the dinner hour also boasts down-home entrees such as meatloaf, mac 'n' cheese, and New York strip steak.
Liehs & Steigerwald has been handcrafting sausages and meats in Syracuse since 1936, when its German-immigrant founders first began sharing their traditional recipes and culinary methods. Current owner Chuck Madonna, who began working at the shop at age 15, and co-owner Jeff Steigerwald now run an expanded operation that keeps butchery simple. Butchers custom-cut top-grade meats on request, grind chuck fresh several times a day, and craft sausages of all sorts, from traditional kielbasa to specialty cheddar and chicken-wing bratwurst.
Savory sausages reside in all-natural casings, free of additives and fillers, and acquire a smoky flavor and a husky timbre in an old-fashioned smokehouse. At-home delivery service ferries the shop’s meats directly to customers’ abodes, though some specialties, such as corned beef, take a little extra time to prepare. Profiled by the Post-Standard, the Irish-American staple takes three weeks to perfect, and Liehs & Steigerwald’s butchers carefully marinate the corned beef in brine, spices, and fresh four-leaf clovers, creating succulent slices that require no extra seasoning before cooking.
At AppeThaizing, chefs strive to hit every taste bud on diners' tongues, incorporating sweet, sour, and salty flavors into a number of dishes on their menu of southeast Asian cuisine. They can also spoon fiery green-curry sauce or piquant Thai chilies into the mix, allowing willing customers to enjoy a spicy kick without the hassle of riling Chuck Norris after his jalapeño foot soak. Although many of their entrees feature succulent meats—including roasted duck, shrimp, and pork—they can also whip up vegetarian-friendly meals with tofu or seasonal Asian greens.
Embracing the same sensory mélange as the menus, AppeThaizing's dining rooms gently illuminate a kaleidoscopic assortment of yellow, red, and key-lime-green walls with a combination of ceiling-mounted track and pendant lighting.
Tabatha's Family Tree is aptly named because Tabatha Babbitt and Patricia Personius co-own and operate the restaurant with her family members. In the kitchen the chefs prepare pastas, prime rib, and veal scallopini sautéed with peppers, tomatoes, and mushrooms in a red wine sauce. The same careful preparation of their meals in the restaurant goes into their catered events, which can occur on or off their premises.