Board-certified dentist Dr. Carmen Paez de Mendoza and her team at Bridgewater Dental Care provide a full range of dental services. From general procedures, such as exams and cleanings, to more specialized services, such as implants and veneers, the Bridgewater staff helps patients of all ages achieve their cosmetic and functional goals. Staff members also utilize the industry's latest technologies, including digital radiography and laser dentistry, and they do their part to boost the environment by maintaining a paperless office.
In the same day, Doctors of Chiropractic Jeremy and Jessica Payne might treat a basketball player and a baby. The pair of licensed chiropractors adjust their holistic approach to health?one focused on the sound function of the central nervous system?to suit everyone, regardless of age or occupation.
Together with Doctor of Chiropractic Robyn Kuhn, the team handles a wide range of symptoms, many of which aren't limited to physical pain. In addition to combating back, neck, and joint aches, they can address migraines and mood-related issues, from fatigue to anxiety. Jeremy, who has worked with the Indianapolis Colts, also specializes in therapy for athletes, offsetting soreness related to muscle overuse or shoulder pads that refuse to let go. Treatment plans can encompass more than the standard spinal adjustments. HealthSource of Carmel might also prescribe nutritional supplements, exercises, or cold-laser therapy.
Firmly rooted in downtown Fishers since 1966, Archer's Meats breaks down orders of pork, beef, and chicken for homes, catered events, restaurants, and retail establishments. The staff secures USDA-certified cuts from naturally fed Black Angus livestock, only trusting a handful of local producers to provide its meats. Before any beef sees a customer's grill or oven, it's aged for 7–14 days, which leaves it tender and toothsome. These marbled steaks then appear in the display cases alongside flavored sausages—including Wisconsin bratwurst, hot italian, and andouille—and halal servings of lamb and goat.
The owners of The Meat Shop of Indianapolis go to great lengths to ensure that their wares are fit for a king's grill, a campsite?s frying pan, or a family?s crockpot. Instead of leaving the quality of their meat to chance, they embark on personal inspections of their meat suppliers and staff their counters with butchers who have more than 25 years of cleaver-wielding experience. As noted in the Indianapolis Star, they don't just hawk traditional steaks, chops, chicken, and cold cuts, expanding to include exotic meats including bison, rabbit, goat, and leprechaun.
Based on the concept of balancing bodies with all-natural supplements and organic food, Nature's Pharm opened its first health-centric emporium in Fishers 13 years ago. It has since built up a tiny fiefdom of three stores across central Indiana, where a bounty of pastas, sauces, condiments, and gluten-free snacks keeps pantries wholesomely stocked. Curated shelves of carefully formulated amino acids, omega-3 supplements, and vitamins equip systems with vital nutrients. These herbal capsules, tablets, powders, and liquids infuse bodies with the power of nature without the need for planting a whole garden or licking a tree.
Real meat has a story. This is one of the founding principles at Goose the Market, where the meat does, in fact, have a tale to tell, albeit a short one without many characters. That’s because Goose works directly with Indiana farmers, who slaughter their all-natural livestock mere hours or days before delivering its meat to the market. As a result, the shop’s customers always know where their meat comes from and how it was raised.
The neighborhood market of bygone eras was always the place to go if you wanted a good sandwich. Goose has picked up that torch with its own roster of sandwiches—Bon Appetit magazine even placed it on its list of Top 10 Sandwich Shops in the country in 2008. The “standout sandwich” then, and now, is the Batali, named after Armandino Batali, a famous salumi maker. This Italian creation features spicy coppa, soppressata, capicola, tomato preserves, and hot giardiniera for an extra kick.
The enoteca—an Italian word for "wine repository"—at Goose resides in the basement. Here, a rotating menu of wines shares space with a wide selection of craft beers. In keeping with the market's passion for all things local, the enoteca houses communal tables for neighbors to meet up over small plates of artisanal cheese or charcuterie.