The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
In 1977, Robert Benedict bought a red barn and quickly fashioned it into a local landmark that dishes out 100 gallons of seafood stew a day, alongside lobster rolls, steamed clams, chicken, and burgers. Robert included everyone in the family endeavor—even his 11-year-old sister, Laura, who had to stand on a milk crate to reach the counter and keep the half-and-half from escaping. She eventually took over the eatery in 1986, and the business has continued to grow in scope, size, and stature ever since. These days, the menu highlights Maine scallops, shrimp, and clams, all still dished out by Laura and her brothers Peter and Ronnie.
As the tanning bed's lid closes, a cool breeze starts to blow, a gentle mist cools your skin, and the scents of aromatherapy transform a 12-minute tanning session into a miniature vacation. This S-Class bed is just one of the approximately 10 tanning options that fill City Sun Tanning. Staffers help clients select the right bed, leading them down hallways to an iBed sunbed?which features rotating facial lights?or a X-2 High Pressure bronzing stand-up, which can bronze pallid skin in ten minutes. Alternatively, visitors step onto the AutoBronzer's open-air platform, which evenly sprays UV-free tanning solution. In June of 2009, this sunless system caught the eye of New York Magazine, which lauded City Sun Tanning for having one of the "top five spray tans." The tanning salon has also garnered accolades from Citysearchers, who for several years, named it "Best of Citysearch".
Live music at restaurants typically marks the end of the week, but at slates restaurant and bakery it marks the beginning. As part of the eatery?s concert series, an eclectic lineup of musicians and singer-songwriters takes the stage on Monday nights. The shows complement the art-filled atmosphere slates also exudes in its decor, with works from monthly rotating exhibits adorning exposed brick walls and sweeping murals on other walls and tables.
In the open kitchen, owner and head chef Wendy Larson demonstrates her own artistry by cooking a diverse menu from seasonal, natural, and regionally sourced ingredients. That includes plenty of fresh seafood, from the Maine lobster topping a grilled pizza on house-made whole-wheat crust to the baked scrod paired with a smoked salmon Boursin roulade.
Non-seafood options include natural Angus steak burgers or, at brunch, French toast made with fresh bread. Starting at 7 a.m. every day, Wendy?s bakers create cakes, pies, and quiches, while cooks in the deli area specialize in quesadillas with house-made salsa and breakfast sandwiches with natural meats.
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked onsite, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same.
Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
Hand-painted tables depicting colorful images of dogs, mustaches, and maps sit beneath lustrous, polished hubcaps in the dining room of Lisa's Legit Burritos, where founder Lisa Liberatore dishes up casual Mexican cuisine with finesse that earned her profiles in USA Today and the Morning Sentinel. Amid the eatery's diverse décor, the chef and her staff slow-roast chicken, beef, and pork with an eclectic potpourri of traditional Mexican spices such as chipotle peppers and chilies. The flavorful meats join salsa and cheese to mosey across tacos, burritos, quesadillas, and unadorned cowboy hats. A smattering of quarter-pound hot dogs topped with chili and fritos bolster the south-of-the-border selection, and sweets such as chocolate-covered jalapeños and a dessert burrito cradling cheesecake and berry preserves wrap up meals.
Lisa's Legit Burritos is also home to Book It, a bookstore of lightly used books whose proceeds benefit the Gardiner Public Library's renovation efforts. Guests can settle into a rocking chair to read the collection of tomes, which includes popular genres and flavors.