At Dervish Grill, chefs recreate dishes that have been a part of Mediterranean and Turkish culture for centuries. However, just because the recipes are old doesn't mean that the ingredients aren't fresh. On the contrary, each day, chefs turn fresh vegetables and spices into beloved treats including stuffed grape leaves, tabouli, and their signature Dervish salad--a conglomeration of arugula, grapes, walnuts, and feta tossed with pomegranate vinaigrette.
Chefs also observe another important Middle Eastern tradition—all meat dishes, from the succulent filet mignon kebab to eggplant stuffed with ground beef and lamb—are made with Halal meats. They're also happy to make dishes more or less spicy, and maintain a selection of vegetarian options for those that prefer to dine meat-free.
No matter what entrees they choose, diners often pair their meals with a Turkish tipple from the restaurant's selection of more than two dozen wines. The drink menu is home to traditional staples, such as Turkish tea and coffee, but also spotlights imported Turkish malts and locally brewed craft beer.
At the grills, the Liquid/Fresh Planet staff simmers up lean meats and veggies before assembling them into internationally inspired stuffed toasted pita and steaming rice bowls. Liquid/Fresh Planet strives to appeal to youngsters too, whipping up kid-friendly selections, such as cheese pizzas and PB&Js, and routinely checking beneath the stove for any potential boogeymen. Or follow the hum of whirring blenders through a forest of colorful red umbrellas to the Liquid/Fresh Planet front counter, where servers are busy folding fresh fruits and veggies into a variety of smoothies and wholesome eats. One packs a blender with organic oatmeal, fresh fruit, and whey protein, while another scoops up boosts from bottles of flaxseed, mixed vitamin, and ginseng.
Stop 45's owner, Tom Curry, commemorates Avon Lake’s years as a stop on the Lake Shore Electric railroad with this freshly renovated, 2,400-square-foot flavor depot, featuring a remodeled menu brimming with specialty pizzas, savory wraps, and flavorful starters. With the Ohio meat-and-cheese plate, strewn with state-produced Holiday meats and Middlefield cheeses ($9), patrons relish an authentic Ohioan coupling without the risks involved in luring a white-tailed deer up a buckeye tree. Steamed mussels can take a dip in a pool of marinara or luxuriate in a broth of garlic butter and white wine ($9), and ancient-Roman salad dressers bedeck the caesar-style wrap in an ensemble of parmesan and grilled chicken ($8). Stop 45 also hosts an entourage of specialty pizzas blanketed in homemade sauce, including the Hawaiian pizza, whose oven-baked crust sets the stage for a luau of pineapple, banana peppers, and bacon ($15–$19), and the Meatza pizza whose bountiful helping of five meats fuels competitors with enough protein to emerge victorious from heated games of Scrabble ($16–$22).
Aroma Ristorante fashions heaping plates of bona fide Italian antipasti, pasta, meat, and fish from a menu featuring authentic plates from the motherland. Open diplomatic relations between Italy and your stomach with fried artichoke, shrimp, and zucchini antipasti ($11) before laying an appetite to rest atop succulent pillows of sorrento-style potato-ricotta gnocchi with fresh mozzarella ($17). Protein hoarders can savor a rack of baby lamb dressed in a shiitake rosemary reduction ($28), or dine aquatically upon a fresh salmon prepared filet picatta or puttanesca ($25).
The body-burnishers at Tru-Tan help clients to achieve beachworthy skin tones with spray-tan treatments that eschew exposure to UV rays. During each 25- to 30-minute session, Tru-Tan's bronzing specialist applies an even coat of body-tinting Cocoa Tan solution with a handheld airbrush to sport a healthy glow at holiday parties or top trees during office Christmas pageants. Aloe vera in the formula moisturizes skin and extends each tan's lifetime, and ginseng and açaí berry open up pores and invigorate the epidermis with antioxidants. The tawny results of each salon visit can last up to seven days as long as clients maintain proper after-tan skincare and avoid excessive powdering while making pie crusts with Jackson Pollock.