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.
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.
Uncle Vito's represents East Coast sensibilities with its menu of devotional New York pizzeria homages. Feed the fires of tradition with the classic New York pizza, a dough disk slathered in whole-milk mozzarella and sweet tomato sauce ($12.99 for regular), or search for and barter with the tropical treasures baked into the Big Kahuna, including canadian bacon, pineapple, solid-gold palm fronds, caramelized onions, red sauce, and fresh mozzarella ($15.99 for regular). Aspiring aliment architects can build their own circular comestible ($12.99 for regular), selecting from a plethora of toppings including red onions, green peppers, and prosciutto ($0.99–$1.99 each). Uncle Vito's savvy servers also sling sandwiches and burgers, such as the New York pastrami melt ($6.99) or Vito's Classic ($6.50), an old-fashioned burger making polite small talk atop an artisan bun.
Chefs infuse steak, seafood, sandwiches, and salads with just-reaped produce at Our House, an eatery praised by Davis Life Magazine for its striking décor of salvaged materials, including farmhouse windows and fencing slats. House-brined pork chops and organic chicken dishes replenish energy caches at rows of glossy, wooden tables that goad each other to walk the artfully lit planks lining the walls. Fresh-squeezed nectars swirl in the Market Muddle, a Wednesday-evening cocktail that spikes produce from Davis Farmers' Market before filling a glass on a wooden bar edged with bark. On Saturdays, live music fills the lounge, where leather chairs and crimson ottomans complement black-and-white masterpieces designed to put colorblind art critics on even ground with rivals.