A dancer since age 6, Dasha Sushko founded Ballroom Dream in 2011 after a successful professional dance career in both Russia and the United States. She and her instructors teach fledgling dancers at ballroom, Latin, and swing classes inside Ballroom Dream’s 4,000-square-foot facility, which features a floating hardwood dance floor. Mirrors help students assess their form during group or private lessons, and on every first and third Friday and fourth Saturday of the month, the studio turns up its professional-grade sound system to let students flaunt their newfound form during social dances. Classes are open to adults as well as kids, who discover dance basics during entertaining classes that help expend youthful energy faster than a feverish baseball-card trading session.
Spread out across nine locations in New Jersey and New York, Treasure Island Self Storage's complexes safely house personal belongings in climate-controlled units protected by password-controlled gates and overseen by 24-hour video-surveillance feeds. The units come in a variety of sizes and are accessible seven days a week. Customers can take advantage of drive-up access and ground-floor loading, a more convenient way to store trinkets than shipping them to a relative's attic. At each location, a professional consultant is ready to assist customers, and an assortment of boxes, tape, and other packing supplies are available at each location to provide items a smooth and secure passage. Select locations are also U-Haul-authorized dealerships equipped to rent out moving trucks. Other locations provide free use of their own trucks for clients who can't balance a couch on their handlebars.
Twenty-two years ago, Mark and Lynn Zientek started New Jersey Partyworks as a small, family-run operation whose costumed characters and clowns entertained at parties, barbecues, and gatherings. Today, the business outfits small soirees as well as big-time special events with rental amusement rides, moonbounces, tents, slides, and interactive games and obstacle courses. Staff members oversee all the rides and revelry, backed by weekly trainings from managers certified in nationally recognized safety regulations and equipment maintenance as well as balloon-animal taxonomy. The company's troupe of live entertainers now includes DJs, stilt walkers, magicians, and caricaturists who help ring in special occasions for crowds of laughing kids and grownups alike.
Muscle Maker Grill grew out of a small smoothie shop, where owner Rod Silva prepared health-conscious alternatives to fast food. The restaurant has since expanded with a menu tailored to accommodate diners with vegetarian, carb-free, and gluten-free diets. The crew prides themselves in creating healthy versions of popular foods, and continues to serve the shop’s original protein shakes with favorites such as chocolate peanut butter and strawberry banana. Additionally, Muscle Maker Grill displays the calorie count for each dish on the menu.
At Sword Martial Arts, Grand Master Jin K. Seong oversees devotees training in the ancient martial art of kendo, or kumdo, a form of sword fighting nearly 2,000 years old. A member of the International Kendo Federation with internationally recognized rankings, Sword Martial Arts ensures student safety by wrapping combatants in protective gear before they spar to hone self-discipline, develop confidence, and learn how to defeat the black knight's ghost in their attic. Though it originated as a form of combat, kendo's modern form focuses on respect for others and protection of the weak. Mook-sang meditation sessions bookend each lesson, focusing minds on the kendo philosophy and bringing pupils closer to the purity of heart most often found in baby unicorns. The academy’s schedule of classes invites neophytes and younger students to drill in foundational techniques, whereas students 15 and older grip the hilt of bamboo or metal swords under the watchful guidance of expert instructors.
Aside from about 20 grams of protein, what do ahi tuna and steak have in common? They’re both black stone items on the menu at The Cambridge Inn. Diners get to step into the role of chef and cook the thick cuts tableside over heated black stones themselves. That experience anchors a staggering menu of new american eats that covers a wide swath of the culinary landscape, from steaks, burgers, and ribs to veal saltimbocca layered with prosciutto and mozzarella. Paired with sandwiches, salads, and more than 20 appetizers, the almost-steakhouse food is served in smaller lunch portions. It’s also incorporated into the Friday night all-you-can-eat prime rib buffet, and the Sunday champagne brunch, complete with an omelet station and a Virginia ham carving station, which is just like any other ham-carving station, only the chef dresses like Edgar Allan Poe.