It’s New to Us by Jean Stratton

GREAT TASTES: “We have re-invented on the bone cooking. It’s moister, juicier, and more flavorful. You know the saying: ‘Because it’s always sweeter on the bone.’” Chef Juan Villasenor (left) and general manager Joe Stamile look forward to introducing customers to their new restaurant, On the Bone.

On the Bone … Because It’s Always Sweeter: New Restaurant Offers Special Bone-In Dishes

Jean Stratton

On the Bone, the new restaurant at 4355 Route One South (adjacent to the Doubletree Hotel), has lots to recommend it. Customers are finding it appealing on many levels — from delicious “on the bone” cooking, to welcoming and knowledgeable service, and an inviting atmosphere to a comfortable and family-friendly price range.

EN GARDE!: “We teach the classic French style of fencing. We have students from five to 85! It’s never too late to start, and we have many adult beginners, as well as children. It’s something you can do your whole life.” Gabrielle Roux, co-owner of Sebastiani Fencing Academy, is shown instructing students.

Classic French Instruction and Competition Available at Sebastiani Fencing Academy

Jean Stratton

It is called “the oldest modern sport.” Long a favorite activity in Europe, it is growing in popularity in the U.S. It’s fun and challenging for all ages, and is notable for its strong focus on precision, concentration, coordination, and movement.