In addition to his NASM certification, Jungle Gym Fitness Studio’s owner Jason Schaefer spent six years as the official trainer for Automotion, the Detroit Pistons dance team, helping him helm a gym where patrons can work out and express creativity in innovative classes. The bare-bones studio hosts indoor and outdoor boot camps as well as nightclub-inspired dance and boxing aerobics courses. Class sizes are limited to about 20 students to ensure each student gets ample attention and personalized technique tips. Along with group classes, instructors lend nutritional advice and assist patrons in training for races and sports-specific goals such as improving golf swings and preventing wrist injuries in ping-pong marathons.
At Fortesa, diners entwine forks with specialty pastas and Italian staples on an outdoor patio that overlooks downtown Rochester and Paint Creek or inside a dining room lit with elevated candelabras. After perusing the menu, friends and families can acclimate taste buds to the flavors of Italy with a house side salad and the shrimp fortesa with garlic-and-lemon sauce. Diners then sink their fangs into the potato-parmesan gnocchi with truffle oil or don flippers to justify the freshness of the lobster-, shrimp-, and crabmeat-laden seafood fettuccine. Carve up a filet mignon in a truffle demu-glace or slice through the deep-maroon center of perfectly cooked lamb chops ai ferri in a port wine reduction.
At Shehrzad Mediterranean Grill, a spacious dining area encourages guests to spread out and chow down on an eclectic selection of eastern eats including kabobs, pastas, and meaty entrées. Warm up taste-bud hamstrings with a jaunt through worldly flavors by snagging a platter of hummus topped with either chicken or lamb ($9.99). Succulent cuts of poultry sidle up next to sautéed onions, peppers, and garlic to create steamy platters of stir-fry chicken ($14.99), and charbroiled chunks of lamb shimmy their way onto a skewer to compose ornately-aligned lamb kabobs ($13.99). Decadent desserts finish feasts with confectionary stratums of tiramisu ($3.99) and creamy banana splits ($3.99), which challenge spoons or chins to excavate through smooth drifts of velvety vanilla ice cream.
Carved wooden pizza chefs stand sentry outside Georgios Pizza and Pasta's white-brick storefront, heads tilted back as if tracking the trajectory of the dough their human counterparts mix fresh each day and hand toss for each order. A brick oven toasts the crusts and melts ricotta and fresh mozzarella over toppings such as kalamata olives, pine nuts, and philly steak. Sicilian-style pies transform their components into thicker, four-cornered mozzarella monoliths that slide neatly into a standard briefcase, and complementary flavors unfold in overstuffed pastas and subs.