Organic and fair-trade ingredients transform into beverages, breakfasts, lunches, and dinners at Pasha Coffee & Tea. Between walls bedecked with original artwork, patrons nestle into plush armchairs to warm up with marbled-froth cappuccinos. Guests also spoon up Oreo frappes heaped with pillowy dollops of whipped cream, as well as coffee that, according to the roasting philosophy printed on the menu, is painstakingly roasted to the optimal degree. Cholula mayo paints crispy bacon slices in the spicy BLT, and pesto and mozzarella accent the italian breakfast melt's stack of ham and tomatoes. And occasionally, the coffee tables, magical beanstalks growing from dropped beans, and mismatched furniture part ways to make room for live music and poetry.:
Equipment: Real Ryder and Lemond Bikes, Lululemon yoga accessories, Everlast box
Students should bring: A bottle for water. We have purified water and towel service.
Registration required: Yes
Good for beginners: Yes
Average class length: 30?60 minutes
Number of Staff: 11?25 people
Class location: Mix of indoor and outdoor classes
Guests allowed: Yes
Parking: Parking lot
Pro Tip: Bring a friend. Having a workout buddy motivates both of you and makes it more fun.
Exercise is challenging, and people frequently give up on their fitness routines. How do you keep clients motivated?
Our trainers keep it fun by changing things up all the time. Whether it's cycling, yoga, or group fitness, each day is different. And we focus on balance in working out?cardio, strength, and flexibility are all part of our program at Thrive.
What's the most radical physical transformation you've seen a client make?
We have a client in his early 60s who has absolutely transformed his body by consistent exercise and training and good nutrition. He credits his personal trainer, but really he's done all the hard work. And it shows.
Sweating to the oldies is acceptable, but sweating to the blues less so. Do you find that certain styles and genres of music generate more intense workouts?
Music motivates movement; there's no question. We have a great mix of instructors who play a wide variety of music, including original mixes from one of our DJ instructors. You'll find rock and roll, jazz, reggae and lots of electronic dance tracks here. And we have a disco ball in the cycle studio.
Is there anything else you want to add that we didn't cover?
Thrive is all about functional fitness?that is, keeping people healthy as they move through all phases of their life. Our clients range in age from rom the twenties to the seventies. Even though their fitness needs differ, their goals are basically the same: to stay healthy and fit. It's our challenge to help them. We think we do a great job; at least, they tell us that we do.
At Cafe 411, Chef Zain serves up Southern foods such as chicken and dumplings and housemade meatloaf. But the menu's highlight is Chef Zain's barbecue. He smokes pulled pork, beef brisket, and chicken for lunch and dinner served with sides such as coleslaw and baked beans. In the morning, when the sun is still lost, he and his staff prepare breakfast dishes such as biscuits and gravy, pancakes, and omelets.
Peruvian-born chef Pilar Albernas and her family opened Ají Peruvian Restaurant in 2011, naming the eatery after the Peruvian word for "pepper." True to their name, Ají imports many varieties of peppers to flavor its authentic cuisine. Maize tamales steamed in banana leaves, Peruvian rotisserie chicken, and Andean corn salad with fresh cheese and an herb dressing are among the kitchen's specialties. Many dishes can be made vegetarian or vegan, and at the end of meals, diners can sweeten palates with desserts such as picarones—Peruvian donuts made with Andean squash and sweet potato.
When Tasia Malakasis walked into a gourmet food shop in New York City, she unexpectedly found herself face to face with her future. It was cheese?specifically, Belle Chevre, a French-style goat cheese made by hand in her home state of Alabama. It wasn't long before she was journeying down south to study the art of cheese-making. She became a genuine protege, and eventually, when the company's owner retired, she took over. Since 1989, the company has racked up numerous awards and accolades for its fine cheese, which include a pimento chevre, a Montrachet-style goat cheese, and a mint julep-inspired Southen Belle goat cheese. Their rustic creamery, housed in the old town cotton warehouse, offers both guided and self-guided tours, samples at the tasting bar, and a chance to meet the goats that help make the cheese by wrapping it up with their dexterous hooves.
The bakers at Atlanta Bread Company's many locations are up early every morning (or especially late every night) preparing the locally owned and operated company's signature styles of bread, pastries, muffins, and bagels. These range from the traditional to the flavored?such as asiago focaccia and cinnamon-raisin loaf. In the caf? section, these breads form the base of an array of signature lunch and breakfast sandwiches, as well as pastries including chocolate croissants and pecan sticky rolls. For accompaniment, the kitchen also prepares salads and soups, and gourmet coffee and lattes help warm stomachs.