Within its intimate spa space, the professionally trained team of nimble-fingered professionals at Brio assuages weary hands and feet with an indulgent duo of manicure and pedicure services. During the manicure, guests select from a shaken libation of puckered pink-lemonade, blueberry, or apple-martini flavors that tartly unhinges the senses. Finger and toe shields are sufficiently soaked, trimmed, clipped, and filed before they are topped with an armored color of choice. Set aside an hour with your mates or cabin boys to rove Brio's seas of undulated relaxation, where you can share cocktails while spreading unsubstantiated rumors.
Larry Quishenberry, owner and executive chef of Park Bench Grill, put himself through a rigorous apprenticeship before he ever tested the knives at his own restaurant. The chef first sharpened his culinary chops at Le Cordon Bleu in Pasadena before working the kitchens of Brookside Golf Course, Granville Cafe, and the LA Marriott Hotel. The work has paid off, and it shows at Park Bench Grill. In his BYOB eatery—formerly known as Park Bench Deli—Larry and his team serve up po’ boys, burgers, pastas, and fish dinners, in addition to specialty items that change with the seasons or the produce available on the newly terraformed Mars. Aside from delighting diners with his take on traditional American food, Larry and his wife, Patrice—who grew up in Altadena—relish in the chance to stay connected to the community through their restaurant.
At Schinnerer Chiropractic, Inc., Dr. David Schinnerer has been combating pain with low-risk spinal adjustments and physical therapy for more than 20 years. He tailors these treatments to each individual, locating sources of pain rather than simply covering them up with pills or putting a blanket over his head so he no longer sees them. Alongside the holistic health-care practitioner, a certified massage therapist supplements pain relief with soothing massage strokes.
Inside Amy’s Patio Café, it's always springtime. Modeled after a garden patio, the dining room is suffused with the scents of hanging plants and illuminated by rays of sunlight streaming in through the windows. Diners can dig into healthy options that include a gruyere-asparagus omelet or dig into heartier fare, such as customizable burgers. The staff can also prepare meals for pick-up if customers call ahead.
While meandering the winding streets and hidden walkways of Paris in 1990, Mike Farwell stumbled across a small bar near the Louvre named Willi's Wine Bar and became enamored with its menu of seasonally inspired cuisine and thoughtful wine pairings. After years working with wine at restaurants and wine bars, he decided to import the concept, teaming up with chef Claud Beltran during their shared stint at Madeleine's Restaurant to create Noir Food & Wine. Farwell draws on his wine knowledge and Beltran on his culinary expertise to craft menus that work together beautifully, much like a straight-laced police officer and a loveable canine in witness protection. Farwell's constantly updating wine list features a stunning 600 bottles—of which nearly 150 are California pinot noir—43 different wine flights, and more than 50 vintages poured by the glass.
Beltran adds a Cajun twist to the Mediterranean-inspired cuisine to complement Farwell's wine selections, earning him praise from the Los Angeles Times in 2009 for "turning out some of the best cooking of his career." The menu features a rotating selection of seasonal dishes such as seared Hudson Valley foie gras with rosemary apricots and white-pepper honey as well as a selection of charcuterie and artisan cheese. The restaurant earned a "very good" to "excellent" Zagat rating for food quality and service as well as a place on its Best New Restaurant in LA survey.
A natural rock fountain quietly bubbles its wine suggestions to patrons as they clink their glasses together on the spacious outdoor patio. The cozier main dining area features rows of dark-wood tables covered in crisp, white cloths and a series of posters from Willi's Wine Bar on the chocolate-hued walls. Each Monday, the wine bar fills with enophiles for events including wine classes, winemaker dinners, and live entertainment.