The staff at Soho Tan Spa knows there’s no single correct path to getting a glowing tan. To accommodate clients of all skin types and sensibilities, they offer tanning treatments ranging from the classic UV beds to airbrush treatments by trained technicians or the automated jets of a VersaSpa booth. Their three-pronged approach lets clients choose the level of privacy and method best suited to their skin. The VersaSpa spray tanning booths offer three tanning MyMyst shades to accommodate clients who just want a splash of color or those who want to look like they've spent weeks in a close orbit around the sun. Four brands of beds let clients emphasize facial tanning or faster tan times, while spa facials performed in the tanning salon help refresh newly tanned skin.
Stucco walls and Spanish tiles line the former hotel that houses Ciro's Speakeasy & Supper Club, swathing guests in the exotic aesthetic of the early 1920s. Inside, festivities unfold in private suites enveloped in beaded curtains and candlelight. Groups gather around nesting tables to nibble on savory snacks such as cheese fondue, lobster bisque, and black-truffle popcorn, all while drinking in the sultry jazz of Billie Holiday and Louis Armstrong. For the entree course, chef de cuisine Mary Paff sears diver scallops in succulent juices and crusts racks of lamb with crunchy cashews. Layered between belgian waffles and topped with bacon, orange zest, and Valrhona chocolate, her hand-spun Newcastle-ale ice cream sates cravings for sweet, tart, and salty.
The combination of Marrakech’s welcoming atmosphere and a menu of distinctly flavored dishes delivers a realistic Moroccan dining experience. From the hands of chef Youssef Tassi, a Casablanca native, spring a tasty assortment of starters such as the traditional harira soup, brewed with tomatoes, garbanzo beans, lentils, onions, and eggs ($4.99), and the carrots charmola salad, served warm with blanched carrot sticks, green olives, lemon juice, and spices ($6.99). For lunch, those who could eat entire picnic baskets can opt instead for a sala sandwich with Moroccan merguez sausage, tomato sauce, and french fries or salad ($9.99). Dinner diners can sample the braised-beef couscous with garden vegetables and steamed couscous ($18.99) or the menara tagine, slow-simmered lamb shanks with dry prunes, almonds, and hard-boiled eggs, all served in a distinctively decorated tagine pot ($19.99).
The newly opened wine bar offers a rotating selection of wines by the glass, along with wine flights, and cheeses, charcuterie, and desserts. Absorb the warm and inviting atmosphere while enjoying a glass of crisp pinot grigio ($6) or fruity and spicy syrah ($8) paired with a combination of cheese and charcuterie selections—varieties of cow, goat, sheep, or blue cheese, served with triple-berry jam, caramelized nuts, and a baguette ($4/one selection, $11/three selections). Or placate a nagging sweet tooth with the decadent Viktoria Richards' Chocolates such as chocolate coconut ($7). The wine bar's welcoming and experienced staff will help patrons select a pairing that suits each diner's patented taste preferences. Post-wine bar, head to the wine shop to peruse a selection of hard-to-find small production wines, featuring more than 50 varieties playing limbo beneath the $13 mark.
At Datz Delicatessen, a deli, wine bar, bakery, and food market are combined to create an exciting establishment of culinary specialties. Today's deal is for a three-course interactive lunch experience ($20) known as The Lunch Box, held from Monday through Friday from 12:30 p.m. to 1:30 p.m. and hosted by a Datz chef. Lunch themes change every day, so budding hash slingers and gourmands can choose the most appealing menu option and relax in a fun culinary setting as an experienced chef demonstrates the proper spicing and dough-romancing techniques, all before eating something much tastier than another microwave astronaut meal. Past Lunch Box themes have included classes such as Secrets of Stir-Fry—which paired pork with leeks, eggs with tomato, mushrooms with bok choy, and stirrers with fries—and Bacon-Mania, an admittedly odd name for a class that taught alimentary artists how to make bacon coffee, candied pistachio bacon, and bacon cupcakes.
Aged, Hand-Cut Steaks | Award-Winning Wine Selection | Renowned Dessert Room | Farm-Fresh Vegetables
What's in a Name: Bern Laxer once vowed to never enter the restaurant business. Thankfully, that vow didn't last, and after running a successful luncheonette with his wife, Gert, Bern opened Bern's Steak House in March of 1956. These days, Bern and Gert's son, David, oversees the family business.
While You're Waiting: Peruse a list of the more than half a million bottles stocked in Bern's wine cellar. Recipient of Wine Spectator's 2013 Grand Award, the list—updated four times a year—includes more than 5,500 reds, 1,000 whites, and 200 table wines by the glass.
When to Go: Reservations are required at least two weeks in advance during Bern's busy season during October–March, so either mark your calendars ahead of time or try your luck during the spring and summer months.
If You Can’t Make It, Try This: Stop by the steak house's sister restaurant, SideBern's (2208 W. Morrison Avenue). Initially an after-dinner alternative to the Harry Waugh Dessert Room, SideBern's now showcases new American cuisine by James Beard semi-finalist Chad Johnson.