Each appointment at Skin Renewal Center matters, but the first one really lets clients know that the staff cares about their skin and wants to educate them. During the initial visit, an aesthetician assesses the client?s skin, both with their expert eyes and a skin scope. The skincare specialist then works with the client to devise a skincare plan they can follow at home.
They treat everything from acne to dry skin to signs of aging with high-quality products by Pevonia Botanica and Epicuren Discovery. Even the center?s massages focus on skincare?the therapists use varying strokes to increase blood flow and enhance a complexion?s glow or to relax muscles that cause wrinkles.
The locally owned and operated purveyor of icy treats provides a nutritious alternative to mean-spirited ice cream. On average, its extensive roster of frozen yogurts and sorbets ($0.39 per ounce) contains about 30 calories per ounce. Other nutritive benefits of Cultivé's fro-yos include the presence of live and active cultures, which have been shown to delight digestive tracts, encourage insecure immune systems, and help fight lactose intolerance with love, acceptance, and tempting jimmies.
Queen Sheba's traditional Ethiopian cuisine is prepared with an exotic blend of herbs and spices and can be shoveled into mouths using a homemade sourdough flatbread called injera. Seated in a communal setting, diners can nosh on doro wot, which simmers chicken and egg in a mix of Ethiopian spices ($8.50 at lunch, $10.99 at dinner), or a spicy gored gored dish ($8.99 lunch, $10.99 dinner). Vegetarian and vegan dishes ($7.99 lunch, $8.99 dinner) eschew meats in favor of nutrition-packing lentil peas, spinach, tofu, and pockets of air shaped like pieces of chicken, and traditional beverages, such as Ethiopian coffee ($1.99), spiced tea ($1.99), and apple juice ($2.50), eschew chewing altogether.
At Kathmandu Kitchen, kebabs of free-range lamb and other meats marinate in aromatic blends of yogurt, garlic, and herbs before they're roasted in the tandoor oven's mesquite-tinged heat. This adherence to iconic ingredients and cooking techniques helps to imbue Kathmandu's cuisine with the distinctive flavors that define Indian and Nepali food. In addition to cooking these meaty entrees, the chefs also demonstrate their mastery of the region's multitudinous vegetarian offerings, including housemade paneer cheese cooked with a vibrant assortment of herbs, vegetables, and spices.
Deep earth tones fill the entire dining room, which includes a functioning fireplace in the center of a solid brick hearth. From time to time, a live belly dancer will glide through the dining room, impressing patrons as she deftly rights crooked tables with a bump of her hip.