TakeNiwa melds Japanese, Chinese, and Thai flavors into a delectable culinary chimera. Sushi hounds can sample from an extensive list of creative rolls and sashimi, with seaworthy selections such as the popcorn lobster roll with crabmeat and deep fried lobster ($12.50), or house specialties including the siracha-drizzled, crab-and-tuna-filled monkey brain roll ($10), which packs enough flavorful power to excuse the misleading nature of its name. Grill enthusiasts can marvel at fresh-flamed entrees prepared tableside via hibachi, choosing meaty morsels such as steak ($21.05) and salmon ($19.95). In addition to plentiful plates, TakeNiwa sports a generous array of sippable sakes, inventive mixed drinks, and an ample selection of globally sourced beers for the liquid-leaning.
For close to a decade, the stylists at Salon Divine have done much more than transform hair with services such as extensions and texturizing treatments—they've made a difference in their community. In September of 2011, the team paired with Driscoll Children’s Hospital during Childhood Cancer Awareness Month to help people donate their hair to make wigs for young cancer patients. They also recently hosted a benefit for a client with non-Hodgkin lymphoma.
Their care and compassion is reflected in the attentiveness they show to clients' hair, nails, and skin. They soothe tired feet with fragrant peppermint, citrus, or rose salt scrubs, and enhance the stress-reliever manicure with a hand and wrist massage, loosening joints that are stiff from rehearsing one-man sock-puppet shows. As a further tribute to client comfort, the salon boasts leather furniture and elegant, dark wood accents throughout. Bright pops of magenta from the backlit ceiling and strategically placed floral accents add a whimsical vibe that permeates the team's creative hairstyles.
Turkey Gone Wild! It might sound like a surreal newspaper headline, but it’s actually just the name of one of Small Planet Delicatessen & Bakery's hot sandwiches. The gourmet creations are the deli’s specialty, and the aforementioned Turkey Gone Wild is a melty layering of turkey, white cheddar, purple onion, and avocado spread. The deli's New Planet sub also starts with turkey, but bulks up with hard salami, jalapeños, and pesto sauce, tucked between slices of jalapeño-cheese bread. Customers can also build their own sandwich from a diverse selection of breads, meats, and toppings that includes everything from sweet ham to artichoke hearts.
The rest of the menu boasts an international spread of deli- and bakery-inspired foods. There’s country french quiche and athenian gyros, mesquite-chicken quesadillas and kids’ personal pizzas. A tempting array of baked goods in single-serving sizes enables patrons to try just a slice of tuxedo-truffle cake, or a single white-chocolate-and-walnut cookie, the crumbs of which can be tossed in the air for a post-meal celebration.
A towering chalkboard announces the menu at Chef Mark's restaurant, which certified executive chef Mark Carpenter erases and redrafts each day. Drawing from nearly 40 years of experience, Carpenter oversees an experienced kitchen staff as they whip up hearty comfort breakfasts and lunches from scratch. The restaurant's countertops steam with freshly made platters of pot roasts, meatloaf, and pork chops, and a salad bar showcases colorful vegetables and dressings. Meanwhile, a dessert bar is piled high with trays of warm cinnamon buns, crusty rolls, cookies, and pies. After selecting their meals, customers retire to a sunlit dining room filled with white-clothed tables. The welcoming, communal atmosphere is accentuated by decorative flower arrangements, a bookshelf of reading material, and a prohibition on duck hunting of any kind.
Intent on supplying diners with healthy choices by making flavorful, readily available food, the chefs at Urban Fare Cafe craft a menu that mingles Mediterranean, Indian, Asian, and African cuisines. Piquant soups such as the carrot bisque with ginger and mint pair with guiltless sandwiches and wraps such as the Montreal-style roast beef. Alternatively, whole-grain-wheat pizzas stand in for starchier pies, and cooks prepare rice bowls with either white or brown rice. Baristas emit the aromas of roasted coffee beans throughout the eatery by brewing espresso drinks and practicing levitation with café mugs.
Beauty & the Bistro Café & Catering's uniformed staff add friendly elbow grease to their catered social and corporate events. Expectant mothers round up posses of up to 30 guests for a two-hour takeover of the bistro's party room, where a sign-in and gift table greet guests and assign code names written in baby talk. Load up on human fuel from a buffet spread, filling antique china, glasses, and silverware with comestibles including seasonal fruits, parmesan pasta salad, and sliced croissant sandwiches stuffed with generous portions of chicken salad. As light dinner music plays over excited conversations and debates on the origin of the rattle, the staff quiets wailing sweet teeth with slices of guest-provided cake.