A childhood spent in Japan as well as Japanese cooking lessons from her mother Sumako helped prepare Maisie Bell for her long career as a sushi chef. In 2009, after a quarter century in the kitchen, Bell opened her eponymous sushi house, where she and her staff prepare made-to-order sushi as well as grilled salmon, beef, and chicken dishes. Cool blues and greens define the interior of the sleekly modern eatery, where patrons tuck into specialty rolls such as Red Dragon, with tempura shrimp and spicy tuna, and the Unknown roll, whose ingredients are awaiting new names from the Witness Protection Program. The kitchen also whips up baked mussels in a spicy cream sauce, beef teriyaki, and traditional japanese curries.
For more than 30 years, the chefs of De Vinci’s Elk Grove have been hard at work perfecting the traditional Italian recipes that stock their deli counter. They begin every morning with their hands floury, crafting doughs that will form the base of housemade foccacia breads, cheese-filled ravioli, and custom sandwiches. Joined occasionally by a fluffy ravioli mascot in a toque, staff combine dishes into prearranged packages ready for the family dinner table or parcel out single dishes by the pint, quart, gallon, or 10-gallon hat.
Applying a healthful twist on traditional Indian recipes, the chefs at India Bistro whip up an array of authentic fare using housemade ingredients and fragrant spices. The kitchen’s ovens sizzle with juicy cuts of goat, lamb, and chicken, and numerous vegetarian offerings sate the hunger of herbivores. Though the menu features decadent noshes such as butter chicken, India Bistro’s culinary gurus also architect a number of low-carb and low-fat options for those conscious about fitting back into their high-school lockers.
The aroma of chicken cooking fills The Chicken Barn, where patrons can opt to have their poultry à la carte or generously surrounded by biscuits and sides such as corn or mashed potatoes. Chicken resurfaces throughout the menu fried or as friendly nuggets, and garden salads add gastronomic diversity. Diners can then tackle desserts such as cheesecake or brownies, which end meals more easily than writing out closing credits on napkins.
At Beirut Falafel Hut, seasoned meat spins on vertical rotisseries and fruity hookah smoke drifts through the air. For more than a decade, this unassuming eatery has specialized in churning out Middle Eastern and Lebanese dishes that are as simple as they are authentic. The no-frills menu features deep-fried falafel with sesame-seed sauce, spice-crusted lamb and beef kabobs, and chicken and cabbage dressed in garlic sauce.
As both a licensed esthetician and massage therapist, Sandra has relaxation in the bag. She customizes each European facial to one’s skin type, and erases signs of aging with microdermabrasion scrubs and chemical peels. To soothe muscles, Sandra performs long, fluid Swedish strokes or quickly loosens knots with expedited chair massages. Sandra also offers a variety of waxing services for clients, including Brazilian.