Dissick Medical Associates' skilled physician works to erase spider veins during sclerotherapy treatments that use hypertonic saline solution and cause minimal pain. After chatting with clients about which pair of veins to treat, the licensed pro injects blood highways with a specialized hypertonic saline that attacks the disfiguring cells and tacky wallpaper lining the inside of unwanted vessels. Debris and platelets create clots, fostering the body’s ability to paint over unsightly spider lines with fresh, new tissue. Each 30-minute session can typically treat uncomplicated spider veins less than one millimeter in diameter, and two to six treatments are recommended for best results. Dissick's all-women staff undergoes extensive training in medical assisting and technology to ensure treatments go smoother than a jazz musician's trip down a water slide.
Just as its name implies, Boca farmers market & grill combines the convenience of grilled food to go and a fully stocked market of fresh produce and veggies. As the staff sizzles cheesesteaks, deli sandwiches, and kebabs on the grill, patrons browse shelves full of fuji apples, red and yellow peppers, and plump tomatoes in the produce section. Colorful slopes of cucumbers, avocados, and mangoes line the market's bins, and an ever-changing seasonal spread of tubers, berries, onions, and melons makes for healthy snacks and ammo for throwing at terrible comedians throughout the year.
Doctor of Naturopathic Medicine Barry Nevins has been taking to the airwaves of WWNN 1470 for two decades, doling out advice on natural supplements and helping people find a path to better health. He has been running his vitamin and herb shop for more than 10 years and stocks his shelves with naturopathic remedies for everything from anxiety to weight loss. Barry stays abreast of trends in the field of health and wellness by immersing himself in articles, research journals, and View-Master's latest science reels.
At Carpe Diem, Chef Olivier approaches dishes from various regions of the world with traditional French cooking techniques borrowed from his family's lengthy culinary history. His ancestors opened their first bakery in 1820 in northern France, and today the chef uses skills they passed along to shape the menu in his own eatery. Natural and organic ingredients also go into dishes such as steak au poivre, which a writer for the New Times Broward-Palm Beach described as “a round of thick filet mignon seared to a crusty exterior and crimson center. A ladle of rich cream-and-cognac pan sauce surrounds the filet while half-cracked peppercorns speckle the surface like buttons.”
In the kitchen, whisks sing against pots and bowls as Chef Olivier crafts time-tested fusion cuisine dishes such as risotto in lobster sauce, along with healthy options such as mango salsa and quinoa salad. Glasses of French Kronenbourg beer clink together, and bottles of bordeaux, chardonnay, and champagne stand alone on tables like uncles boycotting Thanksgiving.
The team at Atlantic Grove Chiropractic & Rehabilitation works under the direction of Dr. Hessam Khatami, whose lengthy list of accomplishments includes a position as the chiropractor of all Florida Atlantic University athletics. Inside their 2,400 state-of-the-art clinic, Dr. Khatami and company zero in on conditions caused by muscular or joint dysfunction, including whiplash, sciatica, pinched nerves, and arthritis. Many of their treatments unfold within the clinic's rehabilitation suite, which features various machines and pieces of exercise equipment in order to address a wide variety of conditions.
Mike Montella was not always called Mr. Fish. Though he spent years serving as an advisor to the South Atlantic Fishery Management Council and as a charter-boat captain, the moniker crept up on him slowly as he dreamt of opening his own gourmet seafood shop to fill a void in the local market.
Now in business for more than 25 years, Montella's Mr. Fish brand continues to purvey the freshest seafood, including native stone crabs, lobster, and salmon. Recently joined by trained chef Mrs. Fish, the company has also started to supply a line of prepared foods, sauces, and condiments to complement the oceanic proteins. Additionally, the Fish in a Flash delivery division packs and ships orders to the doors of families and restaurants overnight.