Most people like to have a say in what they’re eating—hence the popularity of buffets, build-your-own-burger joints, and smashed-open gumball machines. Fueled by an understanding of this fact, the Chilly Wave Yogurt staff rotate 15 flavors of self-serve soft-serves, including root-beer float, snickerdoodle cookie dough, and a tart peach mango. Guests can swirl their creations into cups and pile on more than 40 toppings, from Andes mints and marshmallow cream to mandarin oranges and trail mix.
The nonfat and low-fat yogurts are rich in calcium and loaded with probiotics to support healthy digestion, among other nutritional benefits. They contain between 100 million and 400 million live and active yogurt cultures per gram—and the National Yogurt Association only requires 10 million cultures per gram to earn its seal of approval. Except for a single flavor, the kosher-certified yogurts forgo high-fructose corn syrup, and many varieties are gluten-free.
A luxurious interior welcomes men to Weldon Barber, which blends a warm, modern aesthetic with rustic accents, such as a fireplace tucked into a stone wall. While waiting for a cut or shave, guests sink into plush leather chairs and sip complimentary coffee, cola, or bottled water while feasting eyes on a flat-screen TV or a selection of men's magazines.
During signature haircuts—the shop’s bread and butter—stylists commence to pamper with a shampoo and a scalp massage before snipping away extraneous strands to craft a custom haircut inspired by a favorite celebrity or janitorial mop. A delicate detailing of brows, ears, and the nose eliminates rogue facial hairs, and a hot face towel and neck shave leave visages smooth. Clients can pair cuts with a timesaver or a signature shave to quickly and comprehensively free jawlines of five o’clock shadows. Throughout the entire andro-aesthetic adventure, stylists lavish clients with Aveda, Jack Black, and American Crew products.
It's not every day that an aroma can pose a question. Upon stepping into Plaza Garcia Family Mexican Restaurant, the smell of baking tortillas instantly compels diners to ask themselves: do I want to fill those steamy flour blankets with char-grilled beef, marinated chicken, or lime-infused shrimp? Wood-carved booths and colorful murals of adobe villages create an ideal backdrop for mulling over this important decision as diners snack on homemade chips and chunky pico de gallo. Once their gaze tapers off the lively décor and settles onto the menu, an overwhelming choice of enchiladas, fajitas, and other traditional entrees springs forth to lend a choice of beef, chicken, or seafood centerpieces. Meanwhile, margaritas splashed with racy tequilas mingle with other libations to give customers the courage to croon tortilla-themed love ballads during karaoke, which occurs every Saturday night at the Woodinville location.
Shnoo Yogurt isn't your run-of-the-mill frozen yogurt stand. Instead of serving pre-made treats churned out in a factory, the staff makes non-fat, gluten-free yogurt in small batches, using minimal sugar and milk from a local dairy??a practice that helps preserve all the nutrients and live cultures that make frozen yogurt healthy. But Shnoo Yogurt's Full Tilt brand ice cream is also good for you; made from all-natural, local ingredients, it's available in 28 flavors, including vegan-friendly varieties. And the health-conscious options don't stop there. One you've chosen your favorite frozen yogurt or ice cream, a full bar of at least 30 nutritious toppings awaits to be mixed in, including fresh blueberries, coconut, granola, honey, and even marshmallows, which count as a vegetable if eaten on Thanksgiving.
Owner Mike Salimi mans the counter at Nova Restaurant most days, opening and closing the cash-register drawer and handing over pizzas, homestyle burgers, sandwiches, and seafood to hungry customers. He has finely tuned his pizza recipe throughout the past 20 years, using trial and error to arrive at his current series of steps: hand-making pizza dough, homemade sauce, and toppings that are purchased each day. He also whips together an array of seafood dishes, including oysters, prawns, and Irish-style fish 'n' chips made with halibut or cod and coated in a specialty batter. He hangs colorful abstract paintings on the eatery's yellow walls, which is the closest humankind will ever get to decorating the sun.
At Lucia, the signature spaghetti comes with white truffle-oil fondue, homemade meatballs, pink sauce—and a minimalist backdrop. The restaurant's split-level dining room is a study in simple black and white, brightened by a smattering of red throw pillows and candles. The space's clean lines shift the focus to the culinary team's upscale versions of Italian classics, which have been featured in The Food magazine. Entrees, for example, range from chicken parmigiana with béchamel sauce to grilled wild salmon in a saffron reduction. Pizzas, meanwhile, come crowned with gourmet toppings such as basil pesto, crimini mushrooms, and prosciutto.