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.
For more than two decades, Yogurt Stop has satiated sweet cravings with more than 15 alternating flavors of frozen yogurt to festoon with fresh fruit, candy, and nuts. The shop's menu encompasses a tongue-chilling collection of frosty fare, including sorbet, ice cream, smoothies, and frozen yogurt available in fat-free, low-fat, sugar-free, low-lactose, and soy varieties that bear the signature swirl and creamy texture of classic fro-yo. Friendly staffers, some of whom were loyal Yogurt Stop patrons as children, fill homemade waffle cones with custom confections and advise customers on fail-proof combinations of toppings or numbers to unlock any bank vault.
Singaporean cuisine claims a diverse culinary genealogy. With influences from China, Malay, and India, it's no wonder Shiok! Singapore Kitchen's menu boasts dishes ranging from beef samosas and chicken satay to Singapore pepper crab and vermicelli noodles tossed with curry. This history and tradition is embodied by the restaurant’s name: exclamations of the Singaporean term “shiok!” can often be heard ringing around the table at the conclusion of an enjoyable meal.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-size nuggets, or using it to build historically accurate Austrian villages. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
At Menlo Hub, both food and art find a place on the menu. The modern restaurant's walls are blanketed in original contemporary paintings, and on some nights, the dining space reverberates with music from live bands and solo musicians. But even on nights with performances, the main attraction is always found in the kitchen. Here, chefs design casual American dishes sprinkled with elements of Mediterranean cooking.
The menus focus on simple steaks and seafood, complemented by organic produce sourced from nearby sustainable farms. The artfully plated dishes include California sea bass, New York steaks with gorgonzola demi-glace, and eggplant-wrapped lamb shanks. While most visitors sample the cuisine in the airy main dining space, private groups eat in a secluded room warmed by a corner fireplace.
At the lively bar, flat-screen TVs broadcast sporting events as bartenders mix fruit-infused martinis and pour a range of California wines, which are made from grapes that are just thankful that they never became California raisins.
Among the flavors offered every day at Brazzle Berry, acai berry is probably the most unusual. But it's this nutrient-packed berry that the yogurt shop centers itself around. Acai bowls blend the berry with banana and agave sweetener for a breakfast chock-full of vitamins and nutrients, while the yogurt provides a more effective way to get antioxidants than wooing fickle artichoke hearts.
Besides acai berry, customers can choose from a range of all-natural yogurt flavors to fill their cups. Chocolate and strawberry are on the bill every day, while rotating flavors include peanut butter and red velvet. And to enhance their healthy sweet treats, customers spoon up toppings, such as chopped fruits and nuts, candy, and cookies.