A variety of clients—ranging from fatigued travelers to locals looking to relax—regularly visit Body Kneads Massage at the InterContinental Hotel to summon the healing properties of an assortment of spa services. Along with its namesake massages, the staff pampers guests from head to toe with hair, makeup, and nail services. Body Kneads Massage emulates the ambiance of its luxurious hotel locale with stylish decor and a speak-with-a-made-up-accent rule.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
From its 1963 roots as an after-hours New York gathering spot for Broadway artists, Improvisation Comedy Clubs have become notable destinations for audiences and performers across the country. Star of two, one-hour Comedy Central specials, Steve Byrne regales crowds with his high-energy delivery and patented style of writing jokes on baseballs and tossing them through the Fourth Wall. The Keeping it Classy Comedy Show features Texas native Justin Foster, who has appeared on NBC's Last Comic Standing, alongside fellow Dallas comedian Tonee Bell. With his bold, unapologetic perspective, Christopher Titus confronts delicate family matters that other comics avoid in favor of knock-knock jokes. Sugar Sammy defends his title as one of The Hollywood Reporter's 10 rising comics to watch, with insightful sets delivered in one of four different languages.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.