When people are ill, they usually either make a doctor's appointment or lie in bed and wait it out. Pharmaca Integrative Pharmacy has created a third option. Visits to its stores, which are scattered across the western US, are more casual than a doctor's visit but less passive than bed rest. Each location's team of health experts, including credentialed pharmacists, naturopathic doctors, herbalists, nutritionists, and more, consult with customers?no appointment needed.
But Pharmaca aims to serve its customers every day, not just on sick days. Its stores have been drawing droves of clients since 2000, partly because they meet so many needs in just one spot. In addition to a full-service pharmacy, Pharmaca offers organic and food-based vitamins from MegaFood and New Chapter; professional-grade skin care and cosmetics from Jane Iredale, Sanitas, and Dr. Hauschka; and therapeutic-grade supplements from Metagenics and Thorne Research. Customers can also choose from an assortment of homeopathic remedies, herbal formulations, medical supplies, toiletries, gifts, and fair-trade chocolates.
The piney scents of douglas firs, white firs, and scotch pines waft through the grounds of Summit Christmas Tree Farm, an 80-acre farm located just east of Highway 17. After finding a tree of the right size and height, customers take part in a time-honored holiday tradition: chopping it down with tools provided by the farm. All that chopping can work up an appetite, which is why the Cub Scouts operate an onsite snack shack.
Powell's serves up freshly scooped servings shipped straight from Caffe Classico, a San Francisco–born gelatocatessen with truckloads of handcrafted Italian flavors. Although Powell's menu rotates, on any given day, 24 flavors will be on display from an extensive back catalogue comprised of 36 gelatos classicos (creamy, rich, Italian-style ice cream), seven sorbetto classicos (fat-free, dairy-free treat comprised of up to 90% fresh, imported fruit and up to 10% bee's knees), and six Belizza sorbets (low-fat, dairy-free, sadness-free superfruit purees rich in antioxidants). All sweet creations come coolly served in anything from a child's cup ($2.99) to an adult regular ($4.89) to straight into cupped hands (price negotiable). To-go pints are also available for picnics, birthdays, or igloo-oriented ribbon-cutting ceremonies ($7.95/pint).
At Southern Kitchen, guests may find themselves surrounded by fans in San Francisco Giants gear devouring old-fashioned breakfast and lunch food and chatting with the friendly owners, the Thompson family. Mike and Rose Thompson, both Giants fans themselves, took over the venue in 1993, recruiting their sons Mike and Ed to help them on the staff. Their down-home hospitality and comfort-food specials soon drew hungry groups to the roomy, semicircular booths, and amid the friendly chitchat, both Mike and Ed met their future wives.
This same neighborly vibe persists in the dining room today. To complement the quaint ambiance, the breakfast and lunch menus stick to delectably traditional cooking methods. Produce arrives at the kitchen daily, every egg is fresh off the farm, and baked goods—from biscuits to muffins—are housemade. Guests can indulge in chicken-fried steak and signature sausage gravy at any time of day as the kitchen never stops serving breakfast, and every weekday lunch plate includes a cup of housemade soup. Personal touches also speak to the eatery's down-home credo; for example, children can order their pancakes in the shapes of cheerful bunny rabbits or their favorite spherical planets.
In the 1920s, decades before it became The Cats Restaurant & Tavern, the Cats Roadhouse was known around town as a notorious speakeasy and bordello. The identity of the 19th-century building changed several times afterward, from realty office to gun shop to sporting-goods store, before reemerging as a tavern in 1967. These days, the renovated space pays homage to old-timey saloons?in the Wild West days of shot sheriffs and not-shot deputies?with touches such as stagecoach wheels and a curved mahogany railing from San Jose's oldest courthousek.
When it comes to food, however, the tavern adheres to a different tradition. The Cats stick to BBQ made by pitmasters who have all been certified by barbecue legend Paul Kirk. Cooks slow-smoke pulled pork and St. Louis ribs for at least six hours, plus sear chops and steaks?including a 16-ounce bone-in ribeye?over oak fire at up to 1,200 degrees. Local wine and craft beer complement succulent feasts, which unfold amid nightly live music; view the upcoming music calendar here.