Boulevard Grill's owner pulls double-duty in the kitchen as head chef, heaping plates high with generous portions of classic American dishes that emphasize freshly netted seafood catches. As entrees of grilled swordfish, baked sea scallops, and new york strip steak simmer in the kitchen, foot-long toasted subs swell with trimmings of roast beef or veal parmesan. Of-age diners or orangutans in convincing top hats can sip on drinks from the restaurant's full bar, as young offspring enjoy a kids' menu of cheeseburgers and chicken tenders.
A nonprofit organization, Little Sun Valley Skating Club promotes ice skating through lessons, competitions, and annual shows. Its members meet at Smead Arena to practice and have some good old-fashioned fun. They also use the sport to cultivate team spirit, teaching skaters the virtues of belonging and working together.
With the body of a machine and the vanity of an advanced robot, automobiles need a professional to keep them looking as good as the day they rolled off the factory floor. So, BG Window Tint's technicians apply protective films and perform restorative procedures to keep cars camera ready. They coat windows with American-made SunTek films, which block 99% of UV rays and the stares of passing drivers who noticed your Celebrity on Board sign. To protect exteriors, computer-cut Scotchgard film fits snugly over painted surfaces, deflecting scratches and nicks. Patrons can also opt for headlight restoration or remote starters that allow drivers to start cars from a distance or enter without a key.
In 1948, Salvatore "Sammy" Vatrano journeyed to America from his native Calabria, Italy, at age 17. When he opened his first pizza shop on Bay Street 15 years later, he christened the eatery to pay tribute to his grandfathers, father, and brother, all of whom share the name Antonio. Today, Sammy and his family continue to run the two locations of Antonio’s, serving up the time-honored Italian recipes that have spanned the eatery’s 49-year history. Housemade tomato sauce spreads across pies and pastas, and fresh grinder rolls spin off a heated press to hoist deli meats, philly steaks, meatballs, and corned beef up to salivating mouths.