For almost half a century, Rose and Frank DiMartino and their equally able staff have been unfurling handrolled Neapolitan and Sicilian crusts, piled high with pizza-appropriate ingredients. Using family recipes brought over from Napoli, the brick oven torch is now carried stalwartly forward by their four children. Thin- and thick- rimmed crusts are laden with old standbys, including sausage, pepperoni, meatballs, anchovies, and peppers found on the Pappardelle’s supreme ($19.95/neopolitan) or more elaborate garnishments like fresh eggplant ($17.50/neopolitan). Beyond sauce-ensconced saucers, Pappardelle's invites diners to orally explore Italy with fresh salads ($6.25–$13.95), pasta al forno ($9.25–$14.95), and meaty entrees ($7.95–$20.75).
CJ Hair Company's eponymous owners Celeste Ciotoli and Jeanne Anastasiou built their salon around the Brazilian keratin treatment. Clients can avail themselves of the salon's library of keratin formulas, talking with one of the straightening-specializing stylists about the pros and cons of each elixir. Once clients have found their perfect match, they lie back and enjoy the three-hour smoothing service, which helps purge hair of frizz for three–six months by binding hair shafts with a strengthening, keratin-based solution. Clients can breathe easy during the entire process as the salon's specially chosen ventilation system whisks away any unwanted fumes. While the CJ's Brazilian straightening is its centerpiece, clients can also opt for traditional aesthetic services including haircuts, highlights, and Evalash brand eyelash extensions to help dole out monarch-worthy butterfly kisses.
To the chefs at Popei's Clam Bar & Seafood Restaurant, there is not one correct way to prepare seafood. That’s why the team of culinary inventors likes to experiment, creating dishes from the more standard blackened Cajun swordfish to the avant-garde buffalo and thai calamari. The nightly all-you-can-eat dinners feature one seafood option per night, and satiate even diners with five stomachs. Beyond seafood dishes—including the house’s fresh little-neck clams and lobster stuffed with shrimp, scallops, crab, and feta cheese—the chefs sizzle up an array of meaty creations. Their half-pound burgers support a variety of hearty toppings, and baby back ribs and veal parmigiana showcase the chefs’ ability to handle meat better than a conflict-resolution expert who specializes in farm-animal relationships.
Since 1997, families and friends have gathered around the timber-topped tables at H.R. Singletons for fresh, hearty American meals and frothy brews. Servers navigate checkered floors and leather barstools, securing the attention of diners with fat burgers, piles of pasta, and succulent dishes of fish, steak, and ribs, which come slathered in a barbecue sauce that makes them immune to ticklishness. Dark wooden paneling lines the walls surrounding a British-style bar, where 25 beers reach for the brims of glasses and five large plasma televisions display the most romantic sporting events to appeal to both halves of dates.