In 1949, the USS Salem began its 10-year career patrolling the Atlantic Ocean and Mediterranean Sea. A flagship of the 6th Fleet during the Cold War era, it served as a “Lady of Diplomacy,” using its massive canons to impress ambassadors, not to fire on enemies. The ship also made headlines in 1953 when it harbored refugees from Greece following a massive earthquake.
Today permanently docked in Quincy Fore River Shipyard, the Salem is one of the last preserved naval heavy cruisers in the world. Three quarters of the ship is used to honor the history of those who served, with features including a Navy SEALs exhibit, the USS Newport News Memorial Room, and a US Navy Cruiser Sailor Memorial. In addition to memories, the Salem also hosts birthday parties and overnight adventures filled with simulated battles and real-life survival instruction. If they listen closely, visitors might even hear some of the spooky sounds that earned the ship a feature on the SyFy channel’s Ghost Hunters in 2009.
For 25 years, Marina Bay has funneled fresh breezes into The Chantey at Marina Bay's dining room, where it stirs up aromas from burgers, pizza, sandwiches, and seafood. Since they work a shell's throw away from the sea, the kitchen staff has a surfeit of fresh ingredients to work with when crafting fried-clam strips, baked haddock, and steamed lobster. They also make liberal use of the kitchen’s barbecue sauce, splashing it onto the Chantey burger, the grilled-chicken sandwich, and the chicken that dots the barbecue pizza. Seated at booths, high tables, or the bar, eaters can augment their meals with cups of New England clam chowder or appetizer plates of fried calamari served with banana peppers. Outside, a white picket fence surrounds a handful of patio tables and crab cakes that still aren’t ready to be reintroduced into the wild.
One of South Shore Living's "10 Influential People You Should Know" in 2010, Jimmy Liang evenly divides his time among his five Boston-area restaurants. At Fuji 1546 Restaurant & Bar, his culinary crew whips up contemporary Japanese dishes with a focus on maki, sushi, and sashimi. The sushi selection ranges from eel-filled caterpillar rolls to sweet-potato maki to the BLT roll, which guests must order without using any vowels. The menu also includes traditional eats such as gyoza, sweet-and-sour crab-meat balls, and filet mignon cooked in a housemade lime-soy marinade. Diners also entertain one another during karaoke sessions that go until 12:30 a.m. on Tuesday and Saturday night.
Yoga can instill its practitioners with inner strength and peace, and Real Life Yoga helps students capture these qualities through more than just sun salutations. The studio conducts its classes in an environment designed to be non-competitive, welcoming, and lighthearted. Owner Dee Lyon and her team of accomplished teachers welcome brand-new students as well as yoga aficionados, providing mats to those without. The certified instructors encourage safe, healthy sessions, suggesting modifications that can ease stress and prevent discomfort, injury, or getting stuck that way. They offer non-yoga classes, too, including tai chi, self-defense, and a high-energy combination of boxing, dance, and Pilates.
Though Christopher Bopp has won first place three times in a row at the New England Regional Yoga Asana Championships, he does not consider yoga a sport. For him, the art is a daily practice, one that assists with the regular upkeep of his body and mind. He and the certified instructors at Bikram Yoga Quincy hope to pass the basics of the technique on to others, who will in turn interpret them to suit their personal credos.
Because everyone's perception of yoga varies, Christopher encourages guests to attend classes from different instructors. The 90-minute class structure—26 asanas in a toasty studio—remains the same, but each teacher's character illuminates the lesson from a fresh angle. As the instructors’ personalities coalesce under a single yoga style, the end result is a diverse but dedicated community. Familial vibes fill the lobby after every class, when students and instructors can share crisp bites of fruit and figure out who was and was not a heat mirage.
Four friends own Maggy's Lounge, and all of them share the same goals: bringing good food and live entertainment to Quincy area. To accomplish the former, they offer stone-baked pizzas—crispy thin pies with mozzarella and provolone cheeses and toppings such as ham, sausage, and BBQ chicken. The house cocktails, such as the Maggypietini—made with Dr. McGillicuddy's apple pie, vanilla vodka, and pineapple juice—foreshadow the creative energy that wafts off the stage during the live music shows.
Maggy's hosts folk, hip-hop, and reggae bands, and DJs that keep the space lively and hopefully facilitate a baby's first breakdance. The scene is part casual, part upscale: tufted booths, rich wood paneling, and red curtains set a fine dining mood while pin-up-style murals of women with guitars lend a funky charm.