Owner Geoff Houghton transformed an abandoned 1830s mill into a bustling pub on Factory Island, a place dominated for centuries by the iron and sawmill industries. Today, the only things milling there are Houghton's handcrafted beers, which flow from The Run of the Mill's 14 barrels straight into the bar's taps. These lagers, ambers, and cask-conditioned ales complement classic pub meals of wings, crab cakes, and burgers. The Run of the Mill also organizes a Mug Club, which awards guests who drink 300 of its beers in one year with a handmade ceramic mug, an official hat or T-shirt, and a heartfelt, bar-top eulogy to all the fallen hops.
Chefs at Hi Bombay have honed recipes for curry, vindaloo, and spicy masala over the course of 23 years, yielding a carefully spiced menu of Northern Indian classics and regional seafood specialties. Fresh-baked naan bread and whole-wheat roti sop up sauce from lamb and chicken dishes cooked in a clay-oven tandoor, and fish labadar from the Bay of Bengal simmers in a creamy tomato sauce. Hi Bombay also rents a 75-person banquet room for catered gatherings, and welcomes diners on major holidays such as Christmas, Thanksgiving, and the anniversary of Caddyshack II's DVD release.
With machines set up in rows to encourage competition, many ordinary gyms cater to men's bodies and psychology, right down to the urinals that were "accidentally" installed in the women's locker room. At Curves, you'll move around a circuit of hydraulic resistance machines that have been designed to work with women's bodies and promote weight loss, protect against osteoporosis, and deal with arthritis. An experienced trainer is always nearby to help manage your machine maneuvering and your muscle making. Instead of fiddling with weight stacks and losing your momentum, the hydraulic machines use your body weight and fitness level to create resistance that matches your abilities, decreasing the risk of soreness or injury. Because traditional lift-and-lower motions create bulky muscles, each machine uses push-and-pull motions to create toned, lean muscles perfect for crushing a grapefruit without looking like you can.
The edibles artisans at Beach Bagels Cafe feed hungry patrons with nine types of bagels and nine cream cheeses, a flavorful bounty of sandwiches stuffed with Boar's head meat and cheese, and 15 Gifford's ice-cream flavors. Ward off early morning vampire advances with a garlic bagel smeared with bacon and horseradish cream cheese ($1.09 plus topping), or take a trip to the batter-paved streets of Belgium with a belgian waffle cloaked in whipped cream and fresh fruit ($7.99). Unruly stomachs that only respond to meat-centric commands can comfort the black and blue burger, a beefy patty encrusted in black pepper and smothered in blue cheese ($8.49), while gastronomes that prefer the garden can nosh on a vegetarian wrap with fresh vegetables embraced in a tomato-basil, spinach, or whole-wheat tortilla ($4.49–$5.99).
When David Glidden received an A on his culinary-school thesis, he did not anticipate that the business plan it outlined would ever become a reality. Yet 13 years later, he opened The Chef & the Gardener, fulfilling his dream of a restaurant with a seasonal menu made from locally sourced ingredients which caters to all types of dietary preferences, whether meat-loving, vegan, or gluten-free. Glidden's chefs craft dishes such as vegan roasted portobello and butternut risotto using fruits and vegetables from the restaurant's own backyard garden, and make everything from scratch so they may accommodate customers with special diets. Even the decor is local: local artist Priscilla Goulet painted the watercolors featuring vegetables that adorn the walls. A tree-lined outdoor patio hosts alfresco diners during summer months. Not satisfied with feeding patrons within his restaurant's walls, Glidden constructs to-go meals for healthy dining at home. He also opens the doors to his commercial kitchen on Monday, when The Chef & the Gardener is closed, for beginners' cooking classes with included wine pairings.
Most people think of pizza as a strictly Italian food, but the chefs at Ocean Pizza take inspiration from cuisines around the world. Mexican pizzas eschew toppings like pepperoni and sausage in favor of salsa and sour cream, while Greek pizzas come loaded with feta cheese, olives, and fresh spinach. Other specialty pies offer up bites of sweet and sour chicken, pastrami, or chicken cordon bleu, while a create-your-own pizza option invites diners to get creative with toppings like eggplant, sun dried tomatoes, and cashews. Aside from pizza, the shop serves foot-long cold or hot sub sandwiches loaded with toppings like meatballs and chicken tenders, along with full Italian dinners like linguine alfredo and eggplant parmesan.