For some folks, 15 hours is the perfect amount of time to marathon watch a TV show or crab walk home from work. The pitmasters at D & A Smokehouse, however, put that time to slightly better use. 15 hours is exactly how long it takes for them to slow-smoke their pulled pork to perfection. Other meats, such as brisket and St. Louis ribs, require slightly less time?14 and 5 hours? respectively?only hitting the smoker after they've been smothered in D & A's secret spice rubs. Chicken wings, meanwhile, are brined in house-made sweet tea, and make a perfect accompaniment to craft beers available by the draft or bottle. And, in true old-school barbecue joint fashion, cooks also heap plates full of sides such as burnt-end baked beans and house-made, gluten-free slaw to accompany the meaty main dishes.
When she opened her eponymous dance studio, Cinzia DeGregorio already had more than 20 years of dance experience under her belt. She’d studied and taught everything from ballet to cheer to hip-hop to salsa, and continues to explore and combine a variety of different dance styles. Today, her studio offers a range of hip children’s classes such as breakdancing and Bollywood dancing, as well as more traditional dance forms, including ballet and tap. Customers can also create custom dance classes that incorporate the Jabbawockeez style, or arrange private dance parties to test out moves of their own. Cinzia also helps her charges stay slim and fit with dance-inspired fitness classes, such as Zumba and Ballet Bootcamp, that are open to women of all fitness levels.
The flavors and aromas of Mediterranean cuisine permeate the space at Taiim Cellar, making this restaurant and wine bar a small haven of warmth and culture. At the bar, cocktails inspired by warmer climes and wines from around the world are served alongside Spanish-style small plates for harmonious pairings. Dinner features lamb drizzled with pomegranate-walnut sauce, falafel with Israeli salad, salmon in a garlicky matbucha sauce, and apricot-topped braised quail. Benches set with Middle Eastern?inspired accent pillows and low lighting add to the cozy atmosphere.
Father-son restaurateurs Pasquale and Francesco Coli chose the name Massa' Italian Kitchen & Bar as a tribute to the southern Italian farmhouses, known as “masserias,” that line the countryside of their native Puglia, located on the heel of Italy. Their passion for the rustic, Old-World charm of Puglia permeates the kitchen, where chefs hand form pastas, chop local farm vegetables, and assemble housemade sausages. As a nod to Puglia's centuries-old maritime traditions, they also seek out fresh shipments of fish and seafood every day. Before diners embark on a gustatory expedition to Italy, servers suggest wine pairings from a list of more than 100 bottles, and bartenders mix signature cocktails with vodkas they infuse with vibrant fruits.
Today the restaurant continues to embrace its rustic roots, catering to diners and families who appreciate classic Italian cuisine and healthy portion sizes. The easy, dining-room evokes the feel of a rural cottage with its exposed-stone walls, floor-to-ceiling fireplace, and woodwork, which was constructed out of materials salvaged from century-old New England barns to created a relaxed dining experience. At each table, Old-World crafted entrees steam atop white plates, while families and friends breezily chatter amid the homey ambiance to the split-level dining room and wine bar.