Julio Aristy oversees the whirlwind of fashionable hairdos and colorful nail makeovers at Flow Salon. A specialist in coloring, Aristy finishes these treatments with a style to leave locks polished and shinier than a car salesman dipped in chrome. Other strand services include stylish cuts and Hotheads hair extensions, which are made of 100% human hair. The salon also decorates digits, pampering hands and feet with mani-pedis that come with classic lacquer or long-lasting gel polish.
The chocolatiers at Pizzelle's Confections design elaborate truffles that pair unconventional flavors by blending Venezuelan Chocolates El Rey with ingredients from Alabama businesses, such as Kaffeeklatsch coffee and Blue Pants Brewery beer. Their artisanal small-batch truffles include El Machete—dark-chocolate ganache infused with cayenne pepper, vanilla, and cinnamon—and Holy Trinity, which tops dark chocolate with cacao nibs and sea salt.
With 140 acres of grazing goats and masticating Jersey cows, Sweet Grass Dairy crafts artisan dairy delectables in a variety of styles. Curd-cravers can choose from a variety of cheese and charcuterie plates, such as Finn's Finest Fodder, stacked with finocchiona, creminelli barolo, speck, chorizo, Vilux dijon mustard, cornichons, and crackers. Meanwhile, wine lovers can test their matchmaking skills by pairing up lonely cheeses with a bottle of one of Sweet Grass's grape bloods. The wine menu changes weekly, but always offers myriad choices in different categories, including smooth white wines, big and bold reds, and attention-seeking sparkling varieties that perpetually fizz at top volume.
Rhonda Foster, owner and head chef of Liam’s Restaurant, founded Liam's with two maxims in mind: think locally and organically, and take the pretension out of fine dining. After hot-gluing the restaurant into a cozy, historic brick building in downtown Thomasville, Rhonda began purchasing ingredients from local sustainable-growth farms. To this day, Rhonda and her employees take an active role in every step of the farm-to-table process, whether they’re touring the actual farms to ensure their methods are organic or they're hunting for wild turkey and duck themselves.
From the open kitchen, chefs transmogrify the fruits, vegetables, meats, and artisan cheeses of their research into ever changing seasonal menu, which includes daily seafood specials such as the mushroom-crusted Ahi Tuna. Diners can look in on the cooksmanship while chatting with Rhonda and her husband Scott about culinary techniques or chewing strategies as the two slow-cook enticing dishes, such as the sautéed Duck & Mushroom confit with truffle oil. For smaller appetites, the duo plates up a selection of nearly a hundred artisan cheeses flown, shipped, or catapulted in from around the globe.
Craft brews from breweries like Dogfish Head and North Coast line the shelves alongside wines from California, Germany, and France. Liam’s also serves up weekday lunch and a Saturday European-style brunch, and periodically hosts themed events such as chocolate tastings, Taste of Spain, Lobsterfest, and Beer Club.:m]]
Seminole Bowl welcomes bowlers to compete on 24 polished lanes laid out beneath cosmic lights and a thumping sound system. The alley's grill revives weary bowling muscles with nachos and ice-cold soda, and a full-service bar invites bowlers to linger longer as they reminisce about the game and compose odes to the Cincinnati split. A large game room inspires kids to compete in pursuit of redemption tickets rather than the heart of the quiz bowl cheerleader.