Karve Studio's muscle-sculpting workout sessions combine elements of Pilates, yoga, free weights, and ballet-barre conditioning to provide quick and striking results. The classes are set to lively music, and over the course of the hour-long sweat session your instructors will guide you through a challenging series of non-impact strengthening, stretching, and conditioning exercises designed to burn fat as you increase muscle and flexibility. Classes are upbeat and motivational and aim to leave students tightened, toned, and wandering the world in a lean yet muscular physique. Consult Karve's schedule for a workout that suits you, and call ahead to reserve your space.
Founder and medical director Dr. Budnick spent years working in emergency rooms, an experience that honed his medical skills and impressed on him the importance of preventive care. Through his training and hospital work, he developed a multifaceted approach to health and beauty. While Dr. Budnick, registered nurse Deb Budnick, and Dr. Ramon Esquerdo specialize in liposuction surgery, they expand their practice with services such as vitamin and mineral therapy.
Dr. Budnick is cautious with the human body. His ER experience has instilled in him a keen awareness of the way prescription drugs affect different systems, interact with one another, and His ER experience has instilled in him a keen awareness of the way prescription drugs affect different systems, interact with one another, and best contribute to mancala games.
Tropical Smoothie Café whips up freshly blended fruit smoothies and wholesome café fare. Low-fat smoothies such as the Hawaiian Breeze transport landlocked taste buds to an exotic isle surrounded with a zesty blend of pineapple, orange, and nonfat yogurt. Supplement boosts populate supercharged smoothies such as the Lean Machine, which powers bodies with a mix of strawberries, banana, and weight-management and energizer supplements, plus three drams of raw horsepower.
The faculty of local artists at Wine and Design Mesa helps students create works of art in a social, supportive setting with lessons designed for people with no artistic experience. After uncorking bottles of wine and kegs of paint, budding artists spend two hours imitating pros stroke for stroke as they transform canvases into paintings of colorful landscapes and vibrant still lifes. Guests of any experience level are welcome and Wine and Design Mesa provides all necessary materials, including paint, brushes, and corkscrews. Classes are held at the new Wine and Design Mesa Studio in Mesa.
Early-rising chefs whisk together a breakfast lover's menu, served amid chicken-themed décor in the burgundy dining room or alfresco on the outdoor patio. A Meggsican three-egg omelet ($8.50) adds international flair to morning meals, and the fluffy casing and lobster-rich core of the laguna beach omelet ($9.25) scrumptiously awakens tongues from nightmares about pronouncing five-syllable words. Diners can satisfy doughy hankerings by noshing on six varieties of pancake ($5.50–$6.95) or the quadrilateral impressions of a belgian waffle crowned with berries and cream, cinnamon apples, or bananas and walnuts ($6.95). Lemon-infused ground sirloin, cracked pepper, and mozzarella top the house burger's exclusive ingredients list ($9.50), and a spread of sandwiches ($6.95–$8.95) trounce four city blocks of hunger when lined up end to end.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.