A PGA golf pro with more than 25 years of teaching experience, Pat Walsh helps aspiring par pursuers build their swing and straighten their shot. During the course of two lessons, Pat will cover any and all aspects of the game, tailoring each session to his student's particular needs and teaching vital skills, such as how to sharpen short play, how to increase driving accuracy, or how to evade alligators. He'll also analyze swings using video footage, which allows for a slow-motion understanding of each player's mechanics and bogey face. After each lesson, students will receive an email with a video clip of their swings.
When it comes to waterfront dining at Riverhouse Reef & Grill, the views aren't limited to just stunning sunsets over the Manatee River and Tampa Bay. The eatery's dockside seats overlook the scenic mile-wide Manatee River and is surrounding by the Regatta Pointe Marina. Diners can view dolphins playing, manatees napping, and breathtaking sunsets from Tampa Bay. Amid that natural tableau, Riverhouse's cooks bring the freshest catches to their tables, from their signature lobster pot pie, fresh Gulf oysters, local caught grouper and Mahi, and Gulf seafood pasta.
But seafood isn't the only edible draw here. The culinary team also specializes in preparing certified Angus beef, including burgers crowned with cajun crawfish sauce, seasoned sirloins, and house-cut ribeye steaks. Cooks cater to vegetarians too, with dishes such as grilled portabella sandwiches with roasted red peppers and parsley pesto. Meanwhile, their waterfront bar serves up a variety of draft beers including Key West Ale house margaritas, and signature martinis, and features an extensive wine list. Riverhouse also features a daily happy hour and a Sunday brunch menu.
Although aesthetician Julie MacMillan graduated among the top five students in her aesthetics program, she keeps her homey beauty outfit, Skin Care By Jewls, free of pretensions. Jewls is MacMillan's nickname and preferred moniker, and the tag reflects her friendly, easygoing attitude. During spa services she plays dreamy, tranquil music to compliment the low, cozy lighting.
Jewls became a board-certified permanent-makeup artist in 2008, building on the training she received in Arizona, where she exceeded 800 hours of education—well beyond Florida's requirements of 260 hours and a papier-mâché mockup of a pore. She reaches for products from Rhonda Allison and lavender wax imported from Italy to create radiant, smooth skin.
Perish Grill is a new restaurant and bar specializing in hand-cut steaks, Cajun dishes, seafood, and sandwiches. Lunchers can munch on hand-cut french fries to complement organic grass-fed burgers ($7.99) or try the sweet-bourbon salmon with yellow rice and fresh vegetables ($7.99). Dinner grazers can whet their appetites in a garden of salads or wolf down seafood appetizers such as shrimp cocktail ($6.99) and crab cakes served with roasted red pepper sauce and remoulade ($7.99). A classically marbled, hand-cut 12 oz. rib eye sates steak steadfasts ($13.99), and the crawfish étouffée bursts with classic Cajun flavor ($11.99). Things that seem impossible on an empty stomach, such as skydiving straight into space, convincing your boss to trade spouses, and turning a recurring dream into reality by going back to high school and passing that chemistry exam pantsless, slide into the realm of the certain once you've devoured a meal at Perish Grill.
The chefs at Cantina Toscana adhere to Mediterranean culinary traditions to bake and fry authentic regional cuisine rich with olive oil, peppers, seafood, and cheese. Meals commence with appetizers ranging from beef carpaccio to bacon-wrapped sea scallops splayed atop a bed of wilted spinach, just as they're naturally found on Italian shores. Entrees range from house specialties such as eggplant parmesan to pasta dishes including con frutti di mare, an aquatic medley of mussels, calamari, and undelivered mail to Atlantis. The saltimbocca alla romana partners parmesan risotto and broccoli gratin with pan-fried veal cutlets topped with parma ham and sage. Throughout the meal, diners swirl and sip glasses of wine, trying to discern the floral notes of pinot grigio and guess the age of pinot noir without asking to see its ID.