The cooks at Velvet Grill & Creamery understand the timelessness of classic diner fare and a cold scoop of ice cream. All day long, they make breakfast, lunch, and dinner dishes from scratch and churn out fresh batches of more than 20 ice-cream flavors. Breakfast seekers satisfy savory cravings with three-egg omelets stuffed with ingredients such as avocado, crab, linguiça, and feta cheese. Sweet teeth tear into Velvet's original pancakes, made with real oatmeal and buttermilk from a special house recipe. Later-day options include classic comfort fare such as chicken-fried steak and smoked pork chops doused with an apricot glaze. Among the sandwich selection, the house-special mega grilled cheese ($7.39) combines four kinds of melted, gooey cheese between three slices of bread to form a meal hefty enough to knock over Mechagodzilla should he return from his semester abroad in Prague. Diners can also lap up the eatery's rotating selection of homemade ice creams, which were spotlighted in the Lodi News-Sentinel for their incorporation of such unconventional ingredients as wine and butternut squash. Customers can also suggest new flavors and request special batches, which in the past have included licorice, bacon, and the sweet, sweet taste of victory over chinese finger traps.
A golf ace at the club professional level of the PGA, Lance Johnson spruces up golf swings with morsels of advice culled from 17 years of teaching experience. Formerly head golf pro at two golf clubs, Lance possesses enough swing-honing savvy to adjust his teaching approach for each client, helping them conquer unique goals such as eliminating a chronic slice or revising the rules to allow for gunpowder-assisted drivers. Lance operates out of the lush expanse of Escalon Golf Course, where he conducts focused swing analysis at the driving range and imparts more strategic, mid-round advice at the golf course. Pupils without their own set of sticks can use a set of Lance’s during lessons, saving them the hassle of molding irons out of titanium-plated wax.
Working from a menu that blends the diverse cuisines of the Mediterranean coast, Haifa Caf?'s chefs heap plates high with delicacies created from recipes honed over the years by the owner's family and friends. Grilled kebabs of chicken, kifta, and steak are cooked by lightning atop the Willis Tower's antennae before transferring to smaller skewers. The caf?'s specialty, freshly roasted turkey in white, dark, and mixed cuts, evokes the Thanksgiving spirit year-round. Vegetarian dishes transport cargos of Mediterranean spices, fresh vegetables, and rice, and traditional soups inspire diners to scratch itchy dishware as their spoons scrape the bottoms of bowls.
Pacific Foods stocks its icy racks with fresh seafood, lamb, and goat meat from California and global locales, creating a travel agency for landlocked taste buds. Knowing appetites, like billy goats gruff, come in multiple sizes, Pacific Foods proffers a variety of lobster weights, enormous tiger prawns, and wild-caught scallops and calamari. In addition, Pacific Foods' buyers study sea charts and almanacs to understand where lobster and Dungeoness crab is in season during all months, providing fresh crustaceans no matter the time of year.
At Grace Hair Salon, founder Thad Grace puts each stylist through an exclusive training program that transcends trends to focus on the technical framework behind cutting and coloring hair. A stylist and educator whose work is frequently showcased on the nationally syndicated television show Better, Thad's "smart" hair approach is also the inspiration for his product line, Mada, which includes spray shampoos for easy application and less product waste, and hydrating serums boasting higher-than-average SAT scores.
With complex, all-natural flavors, Qdoba fuses traditional Mexican cuisine with inventive modern recipes in a speedy, conveniently delicious tortilla present. As with rainbows, nations, and Model T's, burritos contain a rag-tag team of savories that is more robust when combined, rather than apart. Qdoba embraces this savory wholesomeness with an all-you-can-choose buffet of fresh ingredients ready to be stuffed into tortillas and bowls through a superfast assembly line of professionals. Choose the protein packer of your choice from pulled pork, adobo-marinated steak or chicken, and shredded or ground beef, or opt out of the meats and head straight to the cumin-simmered black or pinto beans. Feel free to douse any creation with any of their five unique salsas and four original sauces, the signature queso sauce (a three-cheese blend with roasted poblanos, tomatoes, and jalapeños), or the smoky poblano pesto made with roasted peppers, cilantro, and nuts blended with creamy hand-smashed guacamole.