In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.
Licensed Zumba instructor Reneé Grace Pickett— who works as a Zumba education specialist and even presented at the World Zumba Convention in 2011—tones physiques of all shapes and sizes, sharing her passion for the dance-infused workout that helped her drop 55 pounds. During her classes, which were featured on Fox8 Fit, she combines the exercise component of Zumba with the fun, party-like environment of a nightclub, leading up to 100 participants at a time. Throughout the session, she works to cultivate an energetic, pressure-free atmosphere, in which dancers can shed calories and show off favorite sequined sweatbands without concern.
During classes at Johnny and Junes Ultra Saloon, Reneé cranks up Latin tunes and demonstrates salsa, hip-hop, and belly-dancing steps designed to strengthen muscles and sculpt away unwanted inches. Students should wear comfortable workout clothing, bring plenty of water, and leave inflatable muscle suits at home.
A science lab calls to mind test tubes, bubbling flasks of chemicals, maniacally laughing men in white coats—but rarely ice cream. But that's exactly where Curt Jones, chairman and founder of Dippin' Dots, came upon the inspiration for the tiny flash-frozen beads of ice cream. A microbiologist, Jones spearheaded the flash-freezing process of cryogenic encapsulation, a method capable of trapping flavor and freshness.
Beginning as a retail shop in Lexington, Kentucky, the ice cream quickly began to quell the tantrums of Fortune 500 CEOs all over the country. Having won numerous awards since he created a new way to enjoy an old treat, Jones stays true to Dippin' Dots’ roots, making the ice cream at the company headquarters in Paducah, Kentucky. New additions to the Dippin' Dots family include Dots ‘n Cream, a treat similar to traditional ice cream.
Brick columns topped with ivory triangles ascend over the Greensboro Scoop Shop's sprawling outdoor patio, a spread the eponymous Ben and Jerry could never have imagined when they slung their first scoop from a ramshackle gas station in 1978. Although renowned for flagship flavors such as Chunky Monkey and chocolate fudge brownie, Ben & Jerry's vaulted itself into the upper echelon of ice cream with playful, candy-studded concoctions named after celebrities, such as Jimmy Fallon, Stephen Colbert, and Jerry Garcia. Velvety scoops can be reimagined as ice-cream cakes or drizzled in fudge and nuts to forge towering sundaes that patrons can chase with strawberry-cheesecake milkshakes, an ideal treat for those born with a straw proboscis.
Vincenzo’s well-established reputation dates back to 1964, when Winston-Salem’s residents were first wooed into the restaurant’s cozy dining room by the scents of Italian pastas, steaks, and oven-baked pizzas. The glow of Vincenzo’s blue neon sign has hardly diminished since those early days, and the eatery continues to make guests feel at home with its plush mauve booths, hanging plants, and mirror portals to grandma's kitchen. Lunches of sub sandwiches and pizzas give way to dinners of tender chicken breast, hearty pastas, and house-specialty dishes such as manicotti stuffed with seasoned ricotta cheese and shaved Renaissance paintings. Fluffy breads sop up the flavorful marinara and garlic sauces left over on plates of breaded veal, baked eggplant, and lobster fettuccine.
The chefs at Phoenix Grille whip up sophisticated regional fare to be enjoyed with seventh-story views of Wake Forest's BB&T Field. They bathe local flounder in orange-basil butter and add the savory flavor of country ham to their shrimp and grits and scallop entrees. Their hearty Angus steaks sate refined appetites better than origami swan steaks, and decadent desserts such as house lemon pound cake sweetly seal the meal.