Before Bogdan and Gosia Wienc founded Magic Dance Club, they had already cast spells across Europe with their elegant footwork. Having conquered the floors of their native Poland as finalists in the Polish National Championships, the couple perfected their craft in England under the tutelage of some of Europe's most esteemed ballroom dance coaches. By the time they made it to Florida, the dancing duo was unstoppable. They were named one of the twelve best couples at the U.S. National Championships in the standard ballroom division and earned membership in the National Dance Council of America.
Now, they're "in the business of making people happy" at their own studio, Magic Dance Club, where students master an array of joyous dances, including the tango, foxtrot, mambo, swing, and the cha cha. All lessons take a three part approach, as students start in private sessions, graduate to group lessons, and then field test their skills during dance parties.
Ferg's Sports Bar and Grill sprang from humble beginnings. What started in 1992 as a concrete-block space with 75 seats has since grown into a two-story establishment whose sprawling indoor and outdoor seating areas encompass almost two city blocks. Like the growth of the business, the bar and grill's building materials reflect input from the surrounding community: the wood flooring was compiled from area gymnasiums, and the walls are paneled with hardwood from the old All Children's Hospital.
Owner Mark Ferguson continues to fuel his success with more than 70 TVs, classic bar eats, and a calendar filled with live-music and trivia nights. In addition to fans, the restaurant has been known to serve renowned politicians and?according to the Tampa Bay Times?Justin Bieber and Selena Gomez. Perhaps the duo chose the eatery for its paparazzi-curbing underground tunnel, which leads beneath 1st Avenue South to the stadium.
When searching for the perfect place to open up their new eatery, Fish Tales Seafood & Steak House owners Dan and Peggy Wesner got all the way to the edge of the ocean, threw up their arms, and said, "good enough." Today, their endeavor has paid off, and diners from near and far come to feast on the restaurant's flaky fish sandwiches. Each day, the kitchen releases its bounty of freshly caught whitefish and tuna onto plates, serving it in steak, fillet, or sandwich form. Chefs also assemble steak, chicken, and salmon into skillets, which arrive to tables chock-full of potatoes, tomatoes, onions, and green beans.
Fish Tale’s marina-side location attracts visitors from water and land, with room to dock your sailboat or warmongering naval flotilla. Wooden benches and tiki accoutrements adorn the dining room, and bartenders at the eatery’s two waterfront bars dispense a bevy of frosty brews.
Having seen an upswing in interest in one of the world’s oldest dance styles, Johanna and Karen started a belly-dancing collective in 2004 as a way to create a community for both professionals and students and an audience for monthly showcases. They gave these enthusiasts a brick-and-mortar hangout in 2008 when they opened their first center for classes and events, which has since blossomed and moved into a new space nearly four times the size of the old studio.
Today, Hip Expressions offers drop-in and ongoing classes led by seasoned instructors. Classes focus on introducing newcomers to the art form’s fundamental isolation techniques that keep hips and waists from arguing over the remote. In addition to belly dancing, classes include a variety of other dances and fitness crazes such as Zumba, yoga for dancers, or active isolated stretching.
Chef Scott Vogel calls upon fresh, seasonal ingredients to inspire his dynamic dinner menu of European-spun sustenance. Practice your dish-passing skills before Thanksgiving by sharing some tasty tapas with your table, such as lump blue crab cakes, which come paired with spicy aioli and Asian slaw ($12), or pulled-duck quesadillas, which will pull at your stomach's heart strings with a symphony of meat, asiago cheese, and roasted peppers ($10). The bistro specializes in fresh fish dishes; opt for the wild-Norwegian-salmon entree ($16) if you have the appetite of a Viking or if your body's omega-1 and omega-2 fatty acids need a mediator. Diners that prefer a finless feast can savor a citrus-soy- marinated sirloin with chipotle balsamic glaze ($18), and vegetarians can indulge in the creamy wild-mushroom and grilled-vegetable risotto ($17). Complement your meal with something from the bar's ample selection of craft beers, specialty martinis, and wines by the bottle or glass.