Trapeze School New York’s expansion west meant Angelenos no longer had to cross the country to join the circus. At their outdoor studio on the Santa Monica Pier, highly trained instructors teach beginner, intermediate, and advanced maneuvers during classes on the flying trapeze, aerial silks, lyra, trampoline, and Spanish web. All of Trapeze School New York’s countrywide facilities in New York, Boston, Washington, DC, Chicago, and LA hold themselves to high safety standards that account for everything from equipment to instructors and safety belts. In an effort to bring their flying-trapeze instruction to surrounding communities regardless of funding, the school also gives lessons through their nonprofit branch of operations.
Scosso Ristorante & Bar combines Italian delicacies with an extensive wine list and martini menu. The expansive martini menu offers a variety of flavors such as strawberry lemonade, Smores, and French berry. They delicately artfully plate center cut filet mignon, karabuta pork chops, and fresh Atlantic haddock with scallops and shrimp, dressed in white-wine sauce. They celebrate the classic Italian styles of preparation—romano, parmigiana, and marsala, to name a few—with dishes sporting chicken, veal, and shrimp, but make them their own with minimalistic platings.
The opulent post-modern interior plays with perceptions, taking the clean lines that one expects from modern décor and adding mind-bending curves and squiggles. This effect is found in everything from the chair backs to the support pillars and bannisters.
The kitchen at Brodie’s Pub elevates typical bar bites with quality ingredients, such as Angus steak tips and turkey tenderloins. Bowls of housemade chili and chowder whet taste buds for elaborate sandwiches, such as veggie-stuffed chicken-teriyaki pockets and the Famous Philips burger, whose housemade italian sausage has never signed an autograph. An array of beers and other drinks are available to complement any entree, from barbecued-turkey-tip salad to fried chicken wings served buffalo-style or with duck sauce.
The working cornfield at Marini Farm embraces the festive spirit of autumn by wearing a different mask each Halloween season. The corn maze has featured farm-themed shapes, a giant bald eagle, and a pirate design that was featured in the Wicked Local Ipswich in 2010. The maize maze is designed to be both educational and interactive, with about 20 clue stations strategically placed throughout the labyrinth to help adventurers conquer the nearly 10 miles of paths. The maze is open during the day and remains open Friday and Saturday night for flashlight-lead escapades.
The smaller, less complex Finger Fortune maze delights younger adventurers, as do the apple cannon, jumping pillow, pumpkin patch, hayride wagon, and separate play area. For parents or guests staging a corn coup, the third-generation farm serves up a cornucopia of fresh veggies, bakery treats, and plants for purchase or for hurling at scarecrows creepily staring at them in the distance.
One might leave Red Lulu Cocina & Tequila Bar, which was named this year's best new restaurant north of Boston by Boston Magazine, with some sense of the broad scope of Mexican cuisine, geography, and culture. That epiphany might come from the selection of 180 tequilas, which slip down in shots, release bell peals of clicking ice in glasses, or blend with lime in thick margaritas rimmed with salt. The tantalizing menu also parades traditional Mexican ingredients, though they are tangled into surprising configurations.
Red chandeliers glow, bringing to life the colors of chipotle peppers on plates at plush black booth seating, all beneath red wallpaper. In the tequila lounge, ample couches create a circle around red, candlelit tables for resting a glass of sangria or a mojito muddled with strawberries or cucumber. A row of inset shadowboxes displays the colorful lucha libre masks typically used in overblown battles and attempts to go out in public without being recognized as Kevin Bacon.
Jocelyn’s Restaurant's menus offer up healthy, reverently crafted Lebanese and American cuisine for lunch and dinner. Playful palates can begin a meal with bouncing kibbee balls, volleying seasoned ground beef, crushed wheat, and pine nuts and spiking hunger in the face ($8). Sea-sourced entrees include baked haddock topped with tahini, cilantro, garlic, and pine nuts ($18) and grilled shrimp skewers transfixing six jumbo shrimp with garlic-paprika spice ($21). Jocelyn's falafel plate satisfies stomachs with creamy ground chickpeas, seasoned and fried fava beans with tahini sauce, and promises of meat-free dreams ($15). The mixed mediterranean grill compiles one beef skewer, one chicken skewer, and two kafta skewers—a kebab comprising a mixture of lean ground beef and lamb—nicely charred over an open flame ($24).