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.