Doctor of Chiropractic Dylan Lin adjusts the spines of individuals of all age groups, from newborns just a few hours old to centenarians, and helps athletes such as Texas Rangers players improve their performance and chronic issues. Treatments take place in an office with an exterior that resembles a castle, its stone façade and pointed tower concealing a spacious facility in which Dr. Lin heals without drugs, surgery, or phoenix tears, but only with the most precise and specific chiropractic care.
A lifelong athlete, Dr. Lin has collected firsthand wisdom about physiology that he translates into a specialty in sports injury treatment and prevention. He also uses specific protocols to fix spinal misalignments, advises patients in good nutrition, and doles out corrective exercises to help patients gain an edge in sports performance or relieve chronic pain, migraines, sleeping problems, along with many other health issues.
The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Once inside, cans of gourmet ice cream, crafted on site from Marble Slab’s original French recipe, entice the eyes with a rainbow of colors. Once clients have made a flavor selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice cream chef then hand-folds in atop a frosty marble slab before packing the finished custom-designed flavor masterpiece into a house-made waffle cone.
In addition to procuring hand-held treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed quarts, or in the capable hands of a catering team that arrives at events with portable marble slabs or sundae bars in tow.
When frosting her signature cakes, cookies, and sweets, C. Marie’s Sweets’ professional pastry chef Christine Shulman draws on her lifetime of baking scholarship and experience. The bakery fills with the aroma of cupcakes and cakes in uncommon flavors, such as black forest with red cherries and italian-buttercream frosting and yellow cake with sweet amaretto liquor and almond buttercream. A dozen signature sugar cookies can be custom decorated with snowflakes for Christmas or Grover Cleveland's face for Presidents’ Day, and peanut-butter cookies coddle Hershey kisses. Bakery specialties include an espresso-infused tiramisu and chocolate-ganache brownies with creamy, mustache-clinging frosting.
Situated amid grand columns, flowing curtains, and the golden fabric of high-backed chairs, the main tearoom of Coco’s Tea Room & Bistro surrounds patrons in the grandeur of a traditional high tea. Steaming pots of tea for two are full of the steeping leaves of free-trade teas in varieties such as darjeeling second flush oolong, or organic blueberry rooibos. To accompany teas, patrons can order homemade cakes and cobblers crowned with scoops of ice cream. Heartier meals of café-style food include muffuletta sandwiches, slices of garden quiche, and caesar salads, led unknowingly to tabletops to meet the forks of their destruction.
At Which Way Pizza, guests stand face-to-face with a humble, unadorned round of dough. No matter what happens in the next six minutes—two to pile on unlimited toppings, and four to cook the pie—every pizza costs the same.
Ordering kicks off with the sauce. You could choose the roma tomato or you go for the gusto with pesto, barbeque, ranch, or a blend of all three. Next comes as many of the seven cheeses, including cheddar and asiago, as your conscience will allow, laying the groundwork for veggies such as artichokes, spinach, and jalapenos. Last but not least come the meats, including grilled, barbecue, and buffalo chicken, as well as Italian sausage, and Canadian and traditional bacon.
At Anna's Mexican Grill, chefs build family Tex-Mex recipes from scratch everyday. They get creative with deep-fried cheese-stuffed poblano chili peppers and jumbo shrimp bundled in bacon or honor the classics with traditional enchiladas, tamales, and sizzling fajitas. They also wrap up taco fillings in oversized lettuce leaves, a meal that is light in calories and tastes good, unlike taco fillings wrapped in napkins. On Sunday mornings, the chefs fry and scramble eggs that join onions and ranchero sauce in huevos rancheros and chilaquiles dishes.