Alesci’s embraces family traditions. If it’s not already apparent by the third generation of brothers who co-manage the deli and grocer, it shimmers to the surface in the stories of old regulars and those who remember Grandpa Frank Alesci. Starting with Frank, and now for more than 50 years, the Alesci family has curated a collection of imported products, providing immigrants with the sought-after goods from across the pond. Beyond that, it’s a place for fresh, crusty bread, pizza, a myriad of cheeses, and deli meats sliced by hand. Inside the 7,000-square-foot location, shelves are lined with everything from polenta to biscotti, olives to olive oil, and peppers who share space with their natural enemy: the tomato.
Now in its ninth season as Cleveland's National Repertory Dance Company, Verb Ballets promotes public appreciation and interest for contemporary dance with a variety of live performances and educational programs. On February 11th, check out the world premiere of "Breath" from artist-in-residence Terence Greene, along with other modern dance favorites including "Noumenon Mobilus" by Alwin Nikolais. Use today's deal to revel in the acrobatic artistry of dancing lords and ladies, while resisting the urge to challenge fellow audience members to cutthroat clogging competitions.
A mobile service, Bar Nova dispatches its team of bartenders and professional bar supplies to events big and small, including wedding receptions, corporate gatherings, and private parties. Beforehand, the company consults with its clients to create a cocktail menu, plus a shopping list of necessary liquors, mixers, fruits, and other supplies. By the time guests start filing in, Bar Nova will have already set up an elegant bar scene, complete with professional bartenders to craft cocktails and barbacks to lead renditions of “My Heart Will Go On” if a drink is spilled.
With more than 60 years of combined rug-cutting experience, La Danse Cleveland's co-owners, Esther Rehm-Cohen and Tim Brown, have helped untold numbers of students twirl, hop, and belly slide across the dance floor. Certified as a ballroom instructor in 1981, Esther has won national awards for her teaching skills and has had the distinct honor of training couples who have gone on to rank in competitions. She garnered the position of head coach of the Case Western Reserve University ballroom team before fate's two-step led her to a partnership with Tim to run La Danse Cleveland's ample 6,000-square-foot studio. Boasting a background that includes competition in professional arenas as well as work as a dancing judge and a choreographer, co-owner Tim delights in crafting group classes and private lessons that excite and challenge students.
Included on the studio's roster of lessons are styles from Viennese waltz to nightclub two-step, along with sessions tailored specifically to children and to adult fitness goals. In classes and dance parties open to the public, students and social dancers alike rendezvous with Esther, Tim, and their impressive stable of instructors, whose resumés include stints with such world-class companies as the Boston Ballet and Gene Kelly's gutter-cleaning company.
Cleveland Ballroom Company's owner and principal instructor Nichy Vegas imparts graceful dance techniques to singles and couples in a variety of ballroom styles. Lessons range from beginner to advanced, allowing tyro twirlers and experienced foot-movers alike to learn new techniques and enjoy the fun of ballroom dance. Classes such as beginning and intermediate rhythm teach the importance of well-timed movements, a critical element of any basic two-step, foxtrot, or bullet-dodging routine. Alternate styles include tango, cha-cha, salsa, and the classic waltz—call ahead for information on future scheduling.
For more than 90 years, the skilled chefs at Herold’s Salads have crafted vegetable-strewn pastas and hearty potato salads alongside a host of creamy dips. Fling creamy spinach dip ($4.65 for 12 oz.) onto a cracker with a flick of the wrist to practice for a game of darts with Popeye, or bury tortilla chips under a blanket of black-bean-and-corn salsa ($4.65). Lemon spring pasta salad ($3.50) spurns winter with a tricolor crop of rotini dusted in lemon marinade plus a speckled garden of peppers and sliced mushrooms. Patrons can sculpt a spud-studded mountain range out of rocky mountain potato salad ($2.25) or crabwalk into an order of Neptune’s seafood salad ($6). In addition to 12-ounce portions, the majority of Herold’s salads and dips are available in bulk, filling 2- and 5-pound tubs or under-utilized kiddie pools.