A Southwest-based company for more than a century, Frazee Paint and its team of manufacturers are well acquainted with the unique climactic conditions of the region. Always pulling from the latest technology, their technicians design each of their paint and coating products to withstand dry heat, sparse rainfall, and showers of chewing tobacco from passing cowboys. Their quality paints, wall-coverings, wood-care products, and painter's tools stock the shelves of more than 125 retail locations throughout California, Arizona, and Nevada, as well as international dealers in Mexico, China, and Guam.
The squash-savvy staff at Shawn's Pumpkin Patch flaunts a cornucopia of variously sized pumpkins to adorn fall festivities. Against a rustic backdrop of straw bales and cornstalks, pyramids of gigantic, medium, small, and mini pumpkins ($1–$80) sit ready to be taken home and carved to mimic the visage of a zombie or a beloved imaginary friend. Although not included in today's Groupon, Shawn's Pumpkin Patch also hosts pony rides, mini-train trips, and a petting zoo ($3–$6/person).
NextSpace furnishes a collaborative workspace and fosters a community for freelancers, entrepreneurs, and other independent professionals. Cafe members are welcome to grab a seat alongside others in a productive coffee-shop-like space, taking advantage of the office's wireless and wired commercial broadband Internet, a networked printer, scanner, fax machine, utilities, and basic janitorial services. Access to conference rooms, a copier ($0.10/page for black-and-white printing, $0.25/page for color printing), and complimentary coffee, tea, and caffeine-dispensing helmets are also granted to all card-carriers. A range of events, such as brown-bag lunches, members-only email-discussion lists, lectures, and happy hours extend the experience beyond the office like a tender birch tree stretching its limbs to high-five a nearby druid.
Nottingham-born chef Brendan Collins never forgets where he came from: he named his British gastropub Waterloo & City after a London train line he often rode as a boy. In the kitchen, he melds his British sensibilities with a repertoire of French culinary techniques and butchery training to create upscale pub dishes using a bounty of seasonal, local ingredients. Driven by a belief in using every part of the animal, he pairs standard cuts of lamb and Angus beef with charcuterie he creates in-house, such as head cheese with English mustard and smoked tongue and carrot terrine . Waterloo & City’s décor also speaks to its English roots. Recycled church pews painted in vibrant colors line the lounge, and guests in the dining room kick back in taupe suede banquettes and black, high-backed wooden chairs that complement bright lime baseboards. Antique mirrors and framed vintage photographs float around a central 30-foot copper-topped bar, where bartenders infuse each beer with a Cockney accent.
LA Yacht Entertainment's 63-foot yacht has traveled as far north as Seattle, and as far south as Mexico. With an impeccable safety record and a maple hardwood interior, she now spends her says ferrying passengers on trips out of Marina del Rey. From there, she heads into the Pacific, letting guests sip drinks from and enjoy views without first learning to ride a seagull.
The Nosh of Beverly Hills resolves East Coast–West Coast rivalry with a unique formula: it’s a blend of New York–style deli and health-conscious California diner. The result, as the restaurant’s website puts it, is “a place for people to meet and talk and nosh.” Groups gather over three meals a day, with special dietary menus and plenty of health-centric options to make everyone feel welcome. The chefs take pride in their baked goods made without the use of preservatives, their from-scratch salad dressings, and, especially, their sourcing: all meats, including free-range chicken and turkey, grass-fed burgers, and Niman Ranch roast beef, are completely free of hormones and antibiotics.
Breakfast specials kick off the morning with some lox and cream cheese on a signature bagel or a south-of-the-border treat, such as the breakfast enchiladas. At lunch, the deli serves a repast of triple-decker cold-cut sandwiches alongside a selection of melts. Those who spelunk deeper into the extensive menu will find such dinner eats as grilled salmon served on a bed of Israeli couscous, New York steak with sweet potato, and a brisket plate. This comes alongside a full slate of classic deli staples, including matzo ball soup, pastrami and corned beef, and organic house-made hummus and falafel—all washed down with organic coffee and tea. Parking at the restaurant is free after 6 p.m.