Barber tools are not toys. But even as a child, Dennis Marquez couldn’t resist playing with his father's set of barber tools in the attic, as he told Wellington the Magazine in 2008. This early admiration led Dennis to train at many prestigious hair schools including Vidal Sassoon in London. More than 35 years ago, Dennis and his wife, Kristina, opened the first Pizzazz Hair Design. The venture succeeded: their business has grown to include five separate salons, many of which have gained praise from NBC 5. Each salon’s stylists, armed with Redken and GKhair products, consult with men, women, teens, and children before revamping their manes with cuts, foil highlights, and hair-smoothing treatments. At the adjoining spas in three of the five salons, technicians paint nails with OPI polishes and cleanse skin with botanical-based Pevonia products.
To stay up to date on current hair trends, each salon's beauticians attend continuing-education courses and dissolve fashion magazines older than three months in jars of barbicide. The Pizzazz team also gives back to the community by donating a portion of salon proceeds to the Adopt-A-Family organization.
When you look at a Philly cheesesteak, "subtle" might be the last word on your mind. But it is, in fact, a sandwich of subtleties?just ask Big Al and his son Adam. When they moved to Florida from Philadelphia, they tried many cheesesteaks that purported to be authentic, but that lacked the small, signature touches of a true Philly creation: ribeye that was sliced and not chopped, for example, or the steak rolls only the East Coast had perfected.
So, the duo started their own cheesesteak restaurant. They sliced the ribeye steak, scheduled weekly deliveries of rolls from Philadelphia, and even put Cheez Whiz on the menu in addition to melted cheeses for added authenticity. This is not to say that they don't branch out?Big Al's also has burgers, hot dogs, and cheesesteak variants, such as the bacon-bleu cheesesteak or the spring-mix salad (it tastes like a cheesesteak if you close your eyes and concentrate hard enough).
At Carmine's Original Ocean Grill & Sushi Bar, restaurateur Carmine Giardini's vision to revive the seafood flair of former restaurant Ocean Grill has come to fruition. While patrons enjoy to stunning views of the Soverel Harbor Marina, they are also treated to a copious variety of locally caught fish, seafood, and steaks grilled on a hardwood charcoal grill by executive chef Alexander Sutherland.
But like a mashed-potato-sculpting class, the restaurant presents plenty of other ways to enjoy your food. In its lounge-style setting, patrons nibble on selections from the raw-sushi bar, choose from entrees such as miso-glazed sea bass and oven-roasted crispy duck, or savor robata grill dishes cooked in an authentic, ancient-style irori—a traditional Japanese charcoal-fired hearth. They also sip wine, sake, and creative cocktails such as the Asian pear martini and the strawberry mule.
At Cool Beans Indoor Playground & Cafe, children frolic in a more than 6,000-square-foot indoor playground among attractions such as a dress-up area, inflatable slides, and an in-floor trampoline. Weekly development classes in arts or music also spur children's mental development. The play center also caters to adults: in a WiFi-connected cafe area, baristas pour coffee and lattes and serve up casual fare, such as fruit-and-chicken salads and Italian-style paninis.
The gourmet treats at Häagen-Dazs delight discerning palates with a variety of frozen goodies in indulgent flavors. Made from top-quality ingredients, Haagen-Dazs ice creams and sorbets confidently fill cups and top cones ($4.20-$6.00) or blend into shakes ($6.25) and smoothies ($6.50) in an attempt to lose taste-bud tails. Each Dazzler's three scoops of ice cream settle under whipped-cream peaks, with flavors including Dulce Split, Mint Chip, and Rocky Road ($6.95). Patrons select toppings, sauces, and ice-cream flavors to form customizable sundaes ($5.50-$6.95), or deploy straws to taste a Sorbet Sipper ($5.95), which is made of sorbet and then sipped.
Employing time-honored techniques and high-quality natural ingredients, the frozen fanatics at Gelato Grotto prepare fresh batches of creamy Italian ice cream each day. Peer amorously into the colorful case of more than 27 enticing flavors, each of which offers a lower-fat, lower-calorie alternative to more common American ice cream concoctions such as loaded hot-fudge sundaes and blended bacon malts. Tiramisu Di Tosacana loosens up the clenched lady fingers of the namesake cakey dessert with a splash of marsala wine, and pistacchio positano inspires opera nuts to burst into arias celebrating the international appeal of green-hued seeds. Flavors are served by the coppette (cup) and cono (cone) in three appetite-accommodating sizes: piccolo ($4.20), medio ($5.20), and grande ($6.20).