Skyline Country Club is a semi-private club that welcomes golfers with sweeping views of the Berkshire mountains and glimmering waters that intersect the grounds. Elevation changes and blind tee shots are frequent throughout the 6,075-yard course, as seen on the 4th hole, which rewards precise tee shots of roughly 110–165 yards with an easy 110-yard shot to the green. The par 5 12th, the course's most difficult hole, forces players to drive onto a tight fairway along the straight 490-yard layout that ends with a false front, a greenside slope that often tricks golfers and sends balls rolling back toward the player like an industrial-grade pop-a-shot. After finishing the course with two consecutive par 4's, golfers can retire to the Club's pub for drinks and eats on the open-air deck, which offers views of the surrounding landscape.
Course at a Glance: * 18-hole, par 71 course * Total length of 6,075 yards from the back tees * Three sets of tees per hole
Anna Arace pays meticulous attention to detail. As the owner of Trattoria Il Vesuvio, she transformed a former art studio housed inside a red barn-style building into an airy restaurant with exposed beams and cathedral ceilings. Whether she's in the kitchen mixing fresh seafood with tomato sauce, pinot grigio, and garlic to create the Frutti di Mare—one of her trademark Campania dishes—or travelling to New York for fresh red peppers to jar through the winter, her attention to detail works to ensure that every dish served is fresh and authentic. Along with Campania-influenced dishes, Arace also creates northern Italian classics such as the Lasagna di Verdura to pair with a selection of Italian wines. Popular appetizers include the lightly breaded fried calamari and the melenzane alla griglia, grilled eggplant that's been marinated for up to three days and forced to reflect on its mistakes.
Dawn DuBois knows that the most important part of her job isn't just a gentle touch, but also compassion. Seasoned in a wide range of massage therapies, she specializes in working with the elderly and disabled to help comfort or relax. But each massage she performs is also customized for the client in every aspect, including the amount of pressure used. DuBois often uses pure essential oils during her massages, both as aromatherapy and to smooth across the skin while she uses long, gliding strokes to alleviate aches.
His breath puffing visibly in the freezing air, Paul Tawczynski ventures out onto the ice with fishing gear in tow. He leads groups of all ages and fishing experience out onto frozen bodies of water during ice-fishing expeditions. He teaches fishing teams how to drill holes through the up to 30 inches of ice supporting them and how to set up lines to catch the slow-drifting winter fish. Paul will also lead groups on bass-fishing trips during warmer weather.
Since opening the first location in 2004, the crew behind Hot Harry’s has attracted a slew of press for their Mexican-fusion fare. Chefs marinate six varieties of meat in cilantro, lime, and fresh-squeezed oranges before stuffing them in warm flour tortillas or piñatas designed for a butcher's retirement party. In addition to the classic triad of guacamole, sour cream, and cheese, they can enhance burritos with drizzles of thai-peanut and buffalo sauce.
Park Place Salon's talented team heeds the needs of clients' every wisp, strand, and cuticle with a full range of beautifying services and name-brand products. During a facial waxing, aestheticians whisk away facial fuzz on the eyebrow, lip, and chin, sculpting carefully shaped brows and a smooth, hair-free smile. Toes and fingers find fashion-forward freshening with a manicure and pedicure, where one of Park Place Salon’s wizened digit-doctors spruces up paws with an hour-long cleaning, shaping, and polishing. If a tired haircut is keeping hat filler from making new friends, the steady-handed scissors-wielders will consult with each client to find a cut and style that exudes grace and modernity, further enlivening dull tresses with a splash of Goldwell color and a quick lesson in Proust.