Resplendent with variety and bustling with flavor combinations, Belle and Maxwell’s dinner menu brandishes an array of Italian-inspired bistro plates. Tasty flatbreads ($12) crane under the weight of delectable toppings, such as truffle oil and roasted garlic baked into a layer of goat cheese. The lemony, linguine-shielding chicken piccata ($16) inspires elegantly indulgent fork-pirouettes, and the specialty turkey meatloaf ($13), similar to an ex-celebrity in a karaoke bar, demands libation tribute from the bountiful drink menu. Afternoon appetites can salivate over the lunch menu, replete with roast-beef-and-brie-stuffed baguette sandwiches ($11) and a curried chicken salad laid over a bed of mixed greens ($11). To punctuate digestion, foodies can wander in the romantic, leafy patio, try out an English accent in the tearoom, or run laps around the nearest houseboat.
The tingle of Nioxin shampoo on the scalp. The comforting heat of Campbell's lather. The gentle, yet exhilarating scrape of a straight razor against the face's contours. At GoodFella's Barbershop, financier John Young and barber Jeremy Forshee immerse guests in old-fashioned care along with an Italian mob–inspired theme. The co-owners let their love of vintage barbering and gangster films shine through across the shop's two levels, whose walls bear black-and-white mobster photos and exposed-brick details, and whose wood-grain workstations provide ideal backdrops for mustache-flexing competitions.
Services take guests on treks from traditional shampoo bowls to leather-bound swivel chairs, where verbal consultations help barbers to understand each client's desired look. Lather and steaming towels prepare skin for traditional shaves, and complimentary water bottles slake midsession thirst. Each station also features its own air compressor, whose hoses gently sweep fallen hair from even the most staticky polar-bear costume.
Aromas of roasted garlic and basil waft from the warm ovens at Cafe Centro as chefs prepare a menu of Northern Italian seafood specialties. Beneath the dining area's rustic timber ceiling, servers deliver plates of fettuccine crowned with lobster and brandy cream sauce or fillets of grilled salmon, yellowtail snapper, and branzino. Other dishes include crusty calzones with soft, melting interiors and housemade desserts such as tiramisu. Wrought-iron chandeliers cast a warm glow over racks of bottles filled with fine wines and rolled parchment notes from the pirate who lives in the cellar.
microbrews to complement its Italian-American bistro-style menu. Brewmaster Fran Andrewlevich—whose past work has won gold and silver medals at the Great American Beer Festival—whips up lagers, pilsners, and seasonal beers right onsite. In the open kitchen, chefs feed flatbread bruschetta and hand-stretched pizza dough to a hungry brick oven, and craft ranch burgers filled with Angus beef, bacon, monterey jack cheese, and dreams of running away to join the circus concession stand.
Chicken, roasted peppers, and parmesan. Artichokes, sun-dried tomatoes, and basil pesto. Spinach, kalamata olives, and gorgonzola. These fixings mingle with mozzarella atop City Pizza Italian Cuisine’s gourmet pies. For something more conventional, try the menu’s build-your-own pizzas or a customer’s creation such as the meat lover’s, topped with pepperoni, sausage, meatballs, ham, and bacon. The restaurant’s other Italian grub includes hero sandwiches, pasta, calzones, and stromboli.
Seated at booths or on an outdoor patio with brick floors, patrons of Pizza Stop and Pasta bite into New York-style pizzas with toppings such as baby spinach, roasted garlic, and sweet Italian sausage. Chefs also pile hero sandwiches with cold cuts and, bake pasta dishes, and toss chicken wings with tangy sauces.