Harnessing a minimum of 500 hours of Yoga Alliance training, YogaWorks's expert instructors build lean muscles with traditional Ashtanga, Iyengar, and Vinyasa flows enhanced by inspiring music, ambient candlelight, meditation, and props. Their fitness classes further the body-shaping results of yoga, strengthening core muscles with Pilates, increasing endurance and lean muscles with TRX classes, and building stamina with resistance-based SculptWorks. Instructors also host exotic yoga retreats, which marry the excitement of travel to far-away locales with the benefits of yoga to bestow students with the confident grace required to approach a foreign yoga mat without startling it.
Those in search of further training can access online videos by subscribing to myyogaworks.com, which offers a free, 14-day trial for new users. Students can search for videos by workout duration, skill level, and the targeted area of the body.
The Lunch Box transcends grade-school memories of packed lunches, opting instead to fill bellies with piping-hot sandwiches and freshly tossed salads made with local, organic produce whenever possible. Sandwich fillings such as beet goat cheese and basil aioli treat tongues to uncommon flavors, with an option for gluten-free bread. They also offer fresh salads and house-made soups to round out lunchtime meals. Additionally, baker Melissa Geraghty fills the shop with freshly made treats and completes cake and cupcake orders for parties and especially long elevator rides.
The takeout joint does not offer sit-down service, making the shop a perfect stop before a hike to Muir Woods or picnic at Stinson Beach. Additionally, a rotating menu of dinners to go ease the stress of evening meals, with pickup and delivery options available.
Roy Lui and Chanel Liu, expert fish purveyors and Tsukiji Sushi Bar & Restaurant's proprietors, place veteran chef Haruo Komatsu at the helm of a kitchen stocked with fresh fish and tender Koshihikari rice. Sourced from the enormous Tsukiji fish market in Tokyo, sushi staples including albacore tuna, salmon, and eel curl up in sleeping bags of salty rice and seaweed alongside more exotic offerings such as sea urchin, flying-fish roe, giant clam, and lightly grilled submarine. At the sushi bar, chef Komatsu awes onlookers in seven nearby seats as he deftly slices rolls and doles them out for immediate consumption.
Named after the owner's uncle, who was a WWII vet, Rocco's Pizza doles out a menu of fresh Italian cuisine. Made-from-scratch dough is rolled daily into more than 15 styles of pizza, forming a foundation for the meat-free combination of greens that composes a gourmet vegetarian pie (12", $19.75) and a battlefield where pineapple, sausage, and garlic can trade zesty punches with steel-knuckled onions to create a spicy sausage special (16", $26.60). A dish of linguine ai frutti di mare ($11.95) catches a cluster of ocean clams and shrimp in its noodly net, and a meatball sandwich ($6.75) packs red sauce, meatballs, onions, and cheese into a french sweet-roll sleeping bag. Customers can check the rest of Rocco's menu for appetizers, fresh salads, and juicy beef or chicken burgers while kicking back in the causal pizzeria, which features a flat-screen TV and room for 50 diners to play musical chairs.
Generating 26.5 kilowatts, the solar panels atop Stefano's Solar Powered Pizza convert the sun’s rays into delicious pizza, earning the eatery recognition a Bay Area Green Business. Inside, ovens house pizzas such as the chicken garlic veggie pie or the Mill Valley favorite, known for its pepperoni, mushrooms, italian sausage, and firm handshakes. Calzones and hot sandwiches are sprinkled throughout the menu alongside fresh romaine salads, slices of pesto cheese garlic bread, and sips of wine or draft beer. Stefano's Solar Powered Pizza also helps with fundraising for schools, sports teams, and community organizations.