Pleasant Road Spa is a haven of relaxation and rejuvenation. Within, a team of aestheticians use renowned Dermaologica products to perform more than a dozen facial treatments, including specialized services for men and expectant mothers. Adventurous clients can dabble in advanced treatments such as glycolic peels or microdermabrasion, which intensively exfoliates the face to dissolve signs of aging or soreness from a staring contest with a raccoon. Nearby, nail techs execute soothing pedicures laced with green-tea and peppermint essential oils. Excessively hirsute guests can get un-hirsuted with an array of waxing services for the face and body.
Slinger's Sports Restaurant's head chef, Nick Tokarski, presides over an eclectic menu of casual and upscale fare, filling mouths in a convivial atmosphere illumined by 11 high-definition TVs. For appetizers, dining companions divvy up a dozen steamed littleneck clams simmered with roasted garlic, bacon, and white wine, or prime palates with the zesty Sichuan sauce coating Ray’s spicy shrimp. Built upon a homemade flatbread foundation, the Chef’s pie pizza pairs melty cheeses with tomato sauce, wild mushrooms, red onions, and fresh basil, fostering an ideal avenue for flaunting your outfit’s built-in bib. Dre's burger stacks 8 ounces of Black Angus with guacamole and chipotle mayo and tames tongues with a flavor lasso made of jalapeños and jack and cheddar cheeses. At the Mac Bar, noshers craft macaroni masterpieces from three cheesy styles and a cornucopia of varied toppings, from hard-boiled eggs to meatballs to blackened shrimp.
Bensi co-owner Genci Previzi helms an immense menu of classic Italian cuisine, including hearty homestyle dishes with roots in Calabria, Italy. Entrees, joined by a house salad or cup of comforting housemade soup, range from spaghetti and meatballs to gluten-free grilled chicken in a lemon-garlic marinade served over a veggie medley. The chefs also prepare an array of specials such as pignoli-crusted goat cheese and arugula salad, barolo-braised veal osso buco, pan-seared Chilean sea bass with eggplant caponata, and nutella chocolate pizza with fresh strawberries. The dishes are served in a modern dining atmosphere where minimal table settings and simple dark-wood furniture keep the focus on the vibrant cuisine.
The Carlino family serves authentic, home-style Italian fare as well as gluten-free versions of Italian favorites to satisfy pasta-craving customers. Diners commence with a small plate of stuffed artichoke or white anchovies with green olives and capers. Postantipasti, forks delve into plates of pasta with broccoli and baby shrimp or backflip into a ball pit of tender veal meatballs with house-made tomato sauce. Hearty entrees furnish equal parts meat and Old-World nostalgia, with seafood risotto and chicken cacciatore served with mushrooms, pancetta, and herbs splashed with a white-wine sauce to conjure memories of Nona's kitchen. A gluten-free menu accommodates the wheat-weary by carefully editing Italian staples, swapping regular pasta for gluten-free penne, topping eggplant parmigiana with gluten-free breadcrumbs, and outfitting the restaurant's resident angels with synthetic wigs instead of their traditional edible strands.
Al Cavaliere Ristorante was built upon three pillars of a classic Italian culinary experience: good food, friendly service, and engaging décor. It’s no wonder, then, that the restaurant doesn’t turn to generic recipes, or a Magic 8 Ball, as inspiration for its menu. Instead, Al Cavaliere prepares dishes that have populated tabletops across Italian villages for generations—including those influenced by the changing seasons. Those edible bits of history make themselves known in more than 10 different pastas, such as the rigatoni vodka, which features hollow pasta in a sweet or spicy sauce with tomato, basil, and a hint of cream. The restaurant’s hospitality efforts extend to a dining room that emanates Tuscan charm, complete with warm maroon walls and sprawling oil paintings.
The River Café Trattoria serves wood-burning brick-oven pizza and fresh Italian favorites in a family-friendly atmosphere. Start dinner with a taste of Tuscany antipasti, a culinary welcoming committee of fresh mozzarella, sopressata, artichokes, roasted peppers, fried eggplant, and Sicilian olives ($12). Inside the fiery brick oven, quattro stagionia pizzas bake and bubble around a mouth-watering compilation of prosciutto, artichokes, mushrooms, and black olives ($15.95 for a 14” pie). A classic margherita hits the fresh-basil spot ($12.95 for a 14” pizza), though fork-holding green thumbs may find their herb fix with the gnocchi al pesto ($13). Glasses of fresh juices ($3.50) or canned colas ($1.30) can be poured directly into gullets or mixed together with bring-your-own beverages. A pizza alla Nutella topped with bananas, strawberries, and powdered sugar ($10) finishes the meal if traditional Italian deserts such as tiramisu ($4) don’t get there first.