Saxbys Coffee delights taste buds with coffees brewed from small-batch roasted beans. Green coffee beans journey from their country of origin to Saxbys' roasting facility, where the master roaster employs traditional European techniques to carefully roast each small batch of beans, giving them a light, medium, or dark flavor profile.
In-store baristas spice up cups of java with more than 200 flavorings, such as coconut and toasted marshmallow, that imbue brews with an extra kick. Saxbys Coffee is just as meticulous with the environment as it is with its beverages—all of the shop's lids, java jackets, napkins, and cups are 100% recyclable and 100% welcomed by billy goats attempting to curb their tin-can addictions.
T-Willy's Yogurt doesn't just want its patrons to savor its decadent, health-conscious treats?it encourages them to tap into their artistic side. The self-serve frozen yogurt joint lets guests mix and match 15 ever-rotating flavors of sweet and tart yogurt or sorbet, then adorn them with toppings, such as caramel, coconut, or chocolate-covered pretzels. The inevitable deliciousness of each creation belies its healthy nature; each 4-ounce serving contains as little as 100 calories, and all of the frozen-yogurt varieties comply with the National Yogurt Association's Live and Active Culture Program and feature high counts of live and active cultures.
Club 51 Fitness covers every fitness base with group exercises, a 40,000-square-foot workout room, and personal training. Top weight-machine brands such as Life Fitness, Nebula, and Hammer Strength make appearances alongside cardio machines, and hardwood-floored classrooms flooded with natural light host yoga, Pilates, and boot-camp classes. The club also boasts childcare services and a women-only workout area, useful for avoiding pickup lines from randy treadmills. After workouts, guests can lounge in the locker rooms' dry saunas and steam rooms or in the onsite day spa.
Amelia's Bistro calls its particular bend of Old World and modern American recipes "rustic comfort food." That label might sound a little less flashy than Amelia's can be, however?as anyone knows who's ordered the brie flamb?, its bourbon glaze set aflame tableside to caramelize its brown-sugar, walnut, and cranberry toppings. Entrees such as seared scallops atop a bed of creamy pumpkin risotto attest that comfort can coexist quite easily with creativity. But if you're in the mood for a true supper-club feel, chefs also grill hearty steaks and top them with boozy sauces such as whiskey butter. Meanwhile, vegetarians are welcomed with fruit- and cheese-packed salads and breaded or curried eggplant.
For dessert, cheesecake is practically mandatory?a sweet way to extend the evening if you want to linger and listen to the occasional live music. Inside is all soft lighting and graceful wrought iron, while outdoors a patio beckons during the warmer months and on the one day in January when the sun passes in front of the solar system's massive magnifying glass.
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In the spring of 2014, restaurateur Kevin Luong opened Saigon Asian Bistro in a building tucked away on Neverland Drive. Ever since, he and head chef Vi Lang have been serving up fresh, flavorful Vietnamese cuisine and Chinese-American classics. "Pho noodle soups, made from slow-cooked homemade stock, are the focus of the menu," wrote one ThisWeek contributor. Chef Lang simmers those soups with meats such as rare beef or shredded chicken, deepening their flavors with fresh basil and other garnishes. Diners can also chow down on Chinese stir-fries, Vietnamese rice dishes, and summer rolls stuffed with prawns and tropical sunshine. Classics like general tso, sweet and sour chicken, and egg drop soup are also featured here, and can be enjoyed in a room full of shiny wood floors and potted plants.
Kohinoor Indian Cuisine?s extensive menu is organized into easy-to-peruse categories so guests can easily locate vegan, lamb and goat, and seafood specialties. A traditional clay oven cooks many of the dishes, including salmon topped with crushed pepper and chicken marinated with ginger, almonds, and cashews. The eatery?s chef created eight specials ranging from fish wrapped in a banana leaf to coconut-crusted fish, served with garlic naan browned by the breath of the town?s local dragon.