Friends of Fellows Riverside Gardens dedicates time, energy, and not-for-profit fundraising toward preserving the public garden's purpose of enriching local culture and educating through recreation and environmental protection. As contributing stewards of the green space, your family can saunter affably about the free public gardens boasting more than 10 aromatic acres of heterogeneous flora, including a rose collection, perky perennials, and gazable vistas, which combine to attract more than 400,000 flower fanatics every year. Friends of Fellows Riverside Gardens members are entitled to benefits such as a one-year subscription to the full-color season newsletter, a one-year subscription to Better Homes and Gardens magazine, 10% off at the Shop in the Gardens, invitations to members-only events, discounted classes, and a free pass during the next rendezvous with the neighborhood venus flytrap bullying for milk money.
Housed inside the Old B&O Train Station, Rust Belt brews nine craft beers, with a handful more scheduled for release early next year. Each Saturday from noon to 5 p.m., fans of yeast and hops can gather 'round head brewer Lee Gidley as he guides them on a tour of the brewery, showing them equipment, explaining the brewing process, and doling out samples of the luscious liquid gold. When the half-hour tour concludes, everyone receives a commemorative Rust Belt Brewery T-shirt, a souvenir pint glass, and a jolly memory to overtake the brain space currently inhabited by knowledge of the Gigli plot. If the tour inspires a powerful thirst for more, Rust Belt sells growlers of their guzzleables to take home, and the neighboring Boxcar Lounge has Rust Belt on tap.
Kravitz Delicatessen founder Rose Kravitz had a big heart?one that was about the size of a half-pound corned beef sandwich. Or at least that's the claim of The Rose ?K? sandwich, one of the deli's signature Wall of Honor menu items. In addition to her, the menu pays tribute to other locals and organizations throughout the Valley, such as Tom and Jeff?winners of a crazy combo competition?whose sandwich includes melted Ohio Swiss cheese over corned beef and a bagel.
Rose founded Kravitz Delicatessen in 1939 and moved the deli to its current Belmont Avenue location in 1970. Her son Jack now runs things, making sure that the deli carries on its traditions of corned beef and fresh-made bagels. Over the years, the menu has also expanded to include Jewish, Mediterranean, and Vegetarian dishes. These days, Jack and his team have expanded to a second location inside the Poland Library, which gives Kravitz Delicatessen its rightful place amid the history books.
Beneath sparkling chandeliers, the interior of Bombay Star glows in tones of deep red and black, and the air fills with the aromatic spices of the northern Indian food cooked by a chef who was trained in a five-star hotel in Mumbai.
Each day, the dining room fills during the lunch hour, when a colorful buffet is stocked with steaming curries and a variety of meats and veggies. During dinner, guests order individual dishes off the full menu, which features dishes baked in a tandoor or charcoal clay oven, as well as classics such as aloo gobi, lamb tikka masala, and shrimp vindaloo.
Inside HoneyBaked Ham, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff makes the signature bone-in hams one at a time and glazes them in the shop.
To go with the meats, the kitchen whips up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
The Flaming Ice Cube might as well be a good vibes factory. Part cafe, gift shop, and yarn shop, visitors can stop in for a veggie burger, knitting lesson, or soy candle. At the cafe, chefs craft homemade vegan plates from a menu that includes a BBQ chick'n sandwich and brown rice bowls layered with asian vegetables, marinated organic tempeh, and the cafe's signature plum sauce. Meanwhile, instructors get needles moving at knitting classes, during which participants learn knitting basics or more advanced techniques for creating hats, scarves, and impractical bikinis.