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.
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.
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.
The staff at Italiano's Pizza, Pasta & More cooks up Italian-inspired fare, rising early each day to begin kneading pizza dough and stirring sauces. In the busy kitchen, a panini press clamps down on slices of bread concealing prosciutto and mozzarella or chicken parmesan alongside plates of seafood and eggplant. Diners also concoct their own pasta dishes, choosing from five fresh-made sauces and a variety of noodle shapes, which each hold sauce in distinct fashions and allow macaroni-based greeting cards to convey more complex emotions.
At Amici's, diners can feast on 10" to 16" signature brick oven pizzas such as the pepperoni and peppers-strewn Classic, the mixed mushrooms and truffle oil-decked Shroomer, and the spicy BBQ chicken. The kitchen also serves up Californian paninis with grilled chicken and chipotle mayo and entrees such as chicken milanese. Craft beers on draft or in bottles quench thirsts for Bells Two Hearted Ale, Green Flash Hop Head Red, or a host of refreshing ales.