The newly renovated Spa Kingston, formerly known as Lush spa, offers a fresh approach to the spa experience in San Diego. Owner and lead aesthetician Renee started her career like many others in the spa business: after graduating from the Douglas J Aveda Institute, she earned her license and got a skincare job in a high-traffic spa. But eventually, she longed for a new challenge. Wanting to learn the medical side of the beauty world, Maloney went to work for a plastic surgeon and became certified in a list of aesthetic medical treatments as long as the instructions for building a spaceship. With her new knowledge of IPL photofacials, peels, and laser hair removal, Maloney opened up her own business and never looked back. Each day, Maloney and her team of trained aestheticians combine the power of medical-grade treatments with the luxurious and relaxing elements of a top spa—including facials and waxing—to give clients warm and professional experiences that meets all their needs.
Master chef Kaz Sasaki has spent more than 15 years behind a sushi bar. But his roots in the craft extend much deeper than that. Chef Sasaki learned his skills from his father, Master Yuzo Sasaki, a man who was required to spend the first three years of his sushi apprenticeship perfecting his rice-making techniques before he was allowed to even touch a piece of fish. Chef Kaz also learned that great sushi not only looks good, but also has the right consistency—it's not too hard to chew or too soft and falling apart like a magician performing without his smoke bombs.
At Taki Sushi, chef Kaz composes a menu that includes sashimi, nigiri, and nearly 20 different special rolls. He also crafts other Japanese favorites, including shabu-shabu hot pots, sukiyaki, and udon.
Encorecake's bakers turn dessert into an art form. In a kitchen filled with the smells of fresh baked treats, they craft colorful cakes and cupcakes covered in fluffy frosting, in unusual flavors ranging from green tea and s'mores to jellybean and German chocolate. Ovens churn out French macaroons and warm cookies each morning, perfect for pairing with their freshly grounded coffee or Thai tea with boba. Customers can also request made-to-order 8-inch cakes layered with buttercream or chocolate, commission a customized multi-tier cake for a wedding, or project a hologram request for a 3D cake for a birthday celebration.
Owners Peter and Melissa Swanson make their years of food-service knowhow and commitment to locally sourced ingredients the hallmarks of Benchmark Pizzeria. Peter is a self-taught chef who has worked in restaurants since he was a teenager—most recently at Dopo in Oakland—and Melissa has played many roles in the food industry, most recently as a server at Chez Panisse in Berkeley. Over their careers, the two have realized the effect that local and sustainable ingredients can have on a menu and a community, and strive to inject those principles into each dish they serve.
Every morning, Benchmark Pizzeria's chefs roll out fresh dough by hand to create their speciality—wood-fired, personal-sized pizzas in a style they dub “Neapolitan” with crusts that stay soft in the middle even as they blister on the outside. After they are left to rise, each piece of dough is stretched and sprinkled with hand-pulled mozzarella and toppings, then placed inside a wood-fired oven, which blazes at 800 degrees. With the pizzas come complementary flavors of organic salads, toasty calzones, and antipasto platters brimming with local, seasonal foods such as Reyes Point porcini mushrooms, pomegranate, and persimmon. The eatery's entire philosophy nods to local sourcing, including its use of produce from organic and biodynamic farms in the area, beers from Oakland's Dying Vines brewery, a selection of small-production wines on tap, and linen napkins from locally grown napkin bushes.
The Ayyad family opened the Zaki Kabob House after years of perfecting Mediterranean and Middle Eastern cooking in their own kitchen. The Ayyads' menu of Egyptian, Jordanian, and Greek fare unearths their Middle Eastern roots with the familiar flavors of lamb shawarma, pita, and baba ghanouj. Conversely, Zaki chicken intrigues the tongue with tender rotisserie poultry marinated in a seasoning whose recipe, like the address of the White House, is a carefully guarded secret. Brunch, lunch, and dinner at the lushly pattered restaurant might end with the Turkish sweetness of organic baklava.
Pho Huong Nam’s walls are painted pastel yellow, a fitting color given the light nature of Vietnamese cuisine. Ingredients such as rice noodles, veggies, and grilled meat are cocooned in fresh spring rolls, wedged in sandwiches, and plopped in steaming bowls of pho, Vietnamese beef broth soup. A popular dish among foodies and ethnic food lovers, pho draws crowds of dedicated fans with their own custom soup spoons, and the chefs at Pho Huong Nam serve up 12 varieties featuring various cuts of meat to keep their customers happy. Diners can also opt for plates of rice or vermicelli noodles featuring a choice of chicken, pork, and shrimp.