Customizing a massage requires blending various modalities. When certified massage therapist Amaris Amezquita incorporates another modality into the mix, the shift occurs so seamlessly, many clients never notice the change. As her hands deliver long, rolling Swedish strokes, they may chance upon knotted muscles and petrified tendons, which require the firm cross-grained strokes of deep-tissue techniques. Rather than breaking the spell by starting over or pausing for an intermission, Amaris smoothly transitions to the new modality. Amaris makes massages easy not only with smooth delivery and transitions. She also saves clients the trouble of commuting by traveling to their homes.
Fresh frozen yogurt swirls into cups as guests look on with hungry stares. The fruit experts at Fruitland Fresh also satiate sweet cravings with smoothies with or without tapioca pearls in them, in a variety of flavors such as green apple or taro.
A childhood spent in Japan as well as Japanese cooking lessons from her mother Sumako helped prepare Maisie Bell for her long career as a sushi chef. In 2009, after a quarter century in the kitchen, Bell opened her eponymous sushi house, where she and her staff prepare made-to-order sushi as well as grilled salmon, beef, and chicken dishes. Cool blues and greens define the interior of the sleekly modern eatery, where patrons tuck into specialty rolls such as Red Dragon, with tempura shrimp and spicy tuna, and the Unknown roll, whose ingredients are awaiting new names from the Witness Protection Program. The kitchen also whips up baked mussels in a spicy cream sauce, beef teriyaki, and traditional japanese curries.
With grills set right into the tables, Torii Japanese Restaurant's cooks prepare meals mere feet away from their diners. And knowing they have an audience, they put on a show, slicing steak at warp speed and tossing scallops into the air. A splash of oil and the grilltop is aflame, cooking chicken and lobster tails as the cooks flip knives and spatulas. Over at the sushi bar, chefs create 14 maki rolls and prepare more than 20 types of nigiri, cutting them into bite-sized pieces. And at the bar, entertainment abounds via nightly karaoke fueled by Japanese beers, cocktails, and sake.
In a chic, minimalist atmosphere, ROE's executive chef whips up creative flavors for experimenting mouth-hutches. The panko-encrusted calamari starters are kissed with fire sauce ($10), while the thinly sliced pan-roasted pork mojito entree luxuriates on a chaise longue of creamy corn polenta, paired with mojito aioli, pickled red onions, and chipotle vinaigrette ($18). ROE's sushi menu lists a ravishing roster of rolls, several of which grace the chef's platters of assorted sushi ($20) and sashimi ($22). Specialty rolls induce mouth purring, and include the fruit roll-up, a melding of Fuji apple, cream cheese, and crab roll, with a dapper topper of smoked salmon, tuna, avocado, pine nuts, and white balsamic sauce ($13). A variety of sakes and infused drinks complement the extensive wine list and slay fire-breathing palates.
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