Brow Lounge co-owners Stephanie Schwenk and Kristl Chang both have studied the brow-shaping arts under Hollywood "brow guru" Anastasia Soare, and they bring to their boutique salon a combined 17 years of experience in the spa and skincare industry. During your brow-shaping, the friendly brow-tician will give your forehead buffers a thorough waxing and tweezing, to achieve a suitably seductive or believably surprised shape, by revealing the brow’s natural arch ($40). Once your brows are complete, you can use your $20 discount to prep for a vacation, a swim race, or a shirtless calendar photo-shoot with one of their skin-smoothing waxing treatments. Opt for a bikini wax ($40) or a full Brazilian wax ($65), or focus on your frontispiece with an indulgent skincare treatment, such as a 50-minute signature facial ($110) or professional makeup application ($75), to achieve an appropriate level of radiance for a date or grand-jury arraignment. The $20 discount must be redeemed during the same appointment as your brow-shaping.
What’s now known as The Comedy Store was once called Ciro's, a nightlife hotspot in the 1940s and '50s. Playing host to glitzy stars and shadowy mobsters, the club's history is shrouded in rumors of mafia assassinations and untimely deaths. However, the joint buried its seedy past by converting to a comedy club and helping launch the careers of such legends as Richard Pryor, Jim Carrey, George Carlin, David Letterman, and Dave Chappelle. The younger La Jolla location lets laugh-starved patrons bask in the same high-powered comedic atmosphere as its progenitor.
While trekking across New Zealand, Matt Baker and PJ Lamont stumbled upon a burger shack in Queenstown and immediately became addicted to the eatery’s organic, grass-fed beef patties. According to a profile in Beach & Bay Press, the duo often dined there more than once a day and eventually convinced the chef to both part with his recipes and train them how to make them. Upon returning home, the pair recruited PJ’s brother Martin for their budding endeavor: a gourmet burger place that would rely entirely on organic, grass-fed beef from New Zealand. After finding the right spot for their gastropub, the three put their own sweat into renovating it; PJ carved the wooden menu himself without using a woodpecker even once.
That menu quickly garnered its fair share of media buzz and awards by combining beef patties, ground fresh daily, with unique ingredients such as pesto aioli, grilled pineapple, and beetroot. Organic, local vegetables make up the condiments and the house tomato chutney, New Zealand’s hardier version of ketchup. But Bare Back Grill does more than burgers, satisfying appetites with natural chicken and lamb, tempura tofu, and seared ahi tuna coupled with a wide selection of beers and wines. Guests can gulp down Kiwi Steinlagers or sip Australian and New Zealand wines while lounging at either Bare Back location.
Cabo Cantina serves up tasty Mexican-style eats and throat de-parchers in a festive environment lined with high-definition TVs. Fix your eyes on a sportive game or a live UFC fight while your mouth focuses on a basket of hand-battered jalapeño chips served with queso dip and ranch ($4). Salad choices include the macho salad, which comes with chicken, pico de gallo, avocado, corn, mushrooms, cheese, and ranch, and can be consumed as a regular salad or rolled up in a whole-wheat tortilla and served as a wrap ($8). To appease more ambitious appetites, feast on fajitas, a platter that’s prepared with your choice of chicken, steak, or shrimp sautéed with peppers, onions, and Cabo’s fajita seasoning; a host of sides are also included, such as Spanish rice, guacamole, and black beans ($11.50). Cabo's collection of tasty margaritas, tequilas, and beers provide plenty of glad gulps to pique the palate.
Peruse RT's flavorful, fresh, and board-laden menu before surfing your face into an appetizer reef of massive proportions with the Nachos Grande (refried beans and cheese atop tortilla chips with jalapeños, sour cream, guacamole, and salsa fresca, $9.95). Hook the lauded grilled-fish soft-taco combo, with rice and beans aside a twin order of delicious grilled mahi-mahi tacos ($9.95), or head inland for the Heart Stopper burger, a one-pound beastly meatbomb loaded to the heavenly bun with cheese, lettuce, tomato, onions, and secret sauce ($9.25). Feast upon the king of cuts with the Primo Prime Rib, hand-carved and served with au jus and fries or a salad ($12.95).
The culinary sorcerers at The BeachWood infuse a menu of classic pub grub with upscale panache served in an open indoor dining space or outdoors amid beach views. Patrons can start the morning with a culinary adventure by strapping on their tongues' rucksacks and exploring the brunch menu, where the Mex scramble's spicy chorizo nestles with avocado and green onion in a bed of scrambled eggs ($9). Dinner diners roust slumbering appetites with a starter of ahi poke paired with an entourage of avocado, soy-sesame dressing, and crispy wonton chips ($12). Entrees of lobster tacos wrap up butter-poached lobster and salsa fresca ($11), and the fish 'n' chips platter ($12) lets taste buds soak in Old English charm without being whisked away by flying, umbrella-wielding nannies.
Sneak Joint, featured in San Diego Magazine, serves craft brews from a bar backed by vibrant skateboards, as well as a roster of upscale bar fare. IPA-populated taps spout options such as Bear Republic’s Racer 5 IPA to wet lips and whet appetites while diners peruse the menu. Teeth can tear into Sneak Joint’s juicy burgers, which come in iterations such as the spicy chili-guacamole burger laden with jalapeños and fresno chilies, or the black-and-blue burger piled with crispy fried onions, balsamic reduction, and gorgonzola. Alternatively, duets can celebrate Sneak Joint’s beach-proximal location with blackened-fish sandwiches or plates of fish tacos laden with red cabbage, pico de gallo and cotija cheese. As the first round of drinks vanishes from glasses, patrons can split another pint and sample another brew, such as Mad River’s double IPA or Stone’s pale ale. An outdoor patio seasons plates with refreshing sea breezes, and inside the bar, plasma TVs screen sports and spur bouts of fork jousting between loyal fans.