In the 1930s, women in skirted bathing suits and gents shaded under boater hats flocked to the beaches of the Jersey Shore. When they grew hungry or hot, they strolled the boardwalk looking for treats, often intrigued by the frosty cups of flavored ice sold by a young Italian immigrant. That man, Tony Strollo, crafted ices from old family recipes in his garage before shuttling them to the beach in a gasping, converted bus. Over the years, Tony’s frosty treats became staples for vacationing families and discerning hummingbirds. When Tony passed his sugar-stained recipes on to his son in the '70s, Ray faced the challenge of meeting the growing demand. He tinkered with the recipes to make them in bulk within the churning, swirling belly of a soft-serve machine.
Today, a third-generation Strollo keeps the summer tradition alive at Strollo's Lighthouse Italian Ice, which has expanded to four storefronts and earned a feature on the Food Network. Still homemade, the nectarous delights include rich ice cream as well as many flavors of Italian ice. Hot from the still-popular beaches or virtual summer camp, modern families clamor for flavors of root beer, pistachio, blue raspberry, coconut, and Oreo.
Before founding Dr. Park Avenue, Dr. Paul Fondacaro dedicated years of study and practice to understanding surgery and medicine. He earned his MD at NYU, served as chief resident at SUNY Downstate in Brooklyn, and eventually became the attending surgeon at Long Island College Hospital. After taking an interest in the booming aesthetic field, he opened the first location of Dr. Park Avenue, an office that specializes in minimally invasive aesthetic procedures and noninvasive laser services. Business grew rapidly, leading him to hire a staff of certified technicians and eventually expand to three locations.
His diverse treatment menu aims to help clients look and feel stunning. Body-contouring and weight-loss services encourage healthy and svelte figures, and chemical peels, injections, and facials battle signs of aging. The office keeps IPL technology on hand to zap unwanted body hair, erase spider veins, or highlight important details in PowerPoint lectures.
After amassing degrees from UCLA Dental School and practicing dentistry for more than 20 years, Valerie Barba, DDS, realized her dream of opening her own practice, which she built on the foundation of expert preventive care and smile-brightening cosmetic treatments. Dr. Barba juggles her roles as wife of 21 years, mother to four children, and avid marathon runner with her full-time dental commitments while still finding time to visit local schools to educate children about taking care of their teeth. The good doctor protects precious chompers with emergency procedures, exams, and checkups, and enhances a smile's sparkle with Zoom! whitening treatments and a well-practiced technique in applying porcelain veneers. Her treatments unfold in a pristine spa-like studio where warm light bathes hardwood floors, sun filters through the windows onto cozy leather treatment chairs, and tiny terrycloth robes enshroud each tooth.
Winner of more than 100 mixed-martial-arts competitions, Tiger Schulmann shares his pride and love for fighting and self-defense with both adults and children in gyms across five states. From first-time grapplers to expert muay thai fighters, students of all fitness and experience levels are welcome to dive into a class at Schulmann’s. At more than 47 locations, adults can take classes in kickboxing, MMA, and jujitsu—the last of which instills students with the skill and confidence to take down opponents of any size, strength, or telekinetic ability. Kids, meanwhile, can learn martial arts for fun, or gain useful experience in bully prevention; the kids’ classes help victims immediately identify and safely diffuse situations when pitted against an aggressor.
Through a set of solid mahogany doors, the dining room at Remington’s teems with seasonal dishes inspired by the Jersey Shore. Executive Chef Dominick Rizzo gathers ingredients from farmers, fishmongers, and local cheese makers from the tri-state area, letting the harvest inform his constantly changing menu of upscale American cuisine. Recent dishes have included locally caught fluke sautéed with yellowfoot chanterelle mushrooms and served with lentils and a drizzle of chive oil. For libations, Remington’s sommeliers refer to a long list of wines from Europe, South America, and California. All this good cooking comes with good scenery to match—there’s a 5-foot freshwater aquarium decorating the dining room, alongside hand-painted murals of beaches, ocean scenes, and Moondoggie’s leash.
Brake-O-Rama began as one location in 1949 but now boasts 14 service centers speckled across the East Coast. Together these automotive hospitals work as a force, repairing and maintaining domestic and imported vehicles of virtually any make and model. Before sourcing spare parts from the company's private warehouses, Brake-O-Rama's ASE-certified technicians thoroughly analyze vehicles with advanced diagnostic technology that includes four-wheel computerized alignment systems, electron microscopes that scan for chipped paint finishes, and magnifying glasses ever in search for clues to Professor Plum's murder. Meanwhile, Firestone, Goodyear, and Michelin tires fill the supply closets, allowing the patrons to tighten their grip on the asphalt before a cross-country trip.