The menu at Bonsai Bistro and Sushi Bar draws on culinary traditions from a broad swath of East Asia, but many of its flavors get their start closer to home. Familiar recipes from Japan, China, Thailand, Vietnam, and Korea get a regional twist as chefs incorporate organic produce, sustainably sourced ingredients, and locally made tofu into each dish. This widens the scope of the already expansive menu to include such nontraditional items as sushi rolls with heirloom tomato or garlic-citrus sauce. To accommodate diets or personal tastes, the chefs can tailor the spice of virtually any entree, and they can modify many dishes to be vegan-friendly, vegetarian, or gluten-free.
In contrast to the eclectic menu, the restaurant's dining area embraces a spare-and-simple vibe. Concave windows overlook the waters of Lake Coeur d'Alene, and a creek-like indoor koi pond brings the natural world even closer as it wends between wooden tables and dawdling rays of sunshine.
For the past decade, Kelly Beaudry has honed her hairstyling techniques by learning the latest trends and tips at coloring shows and workshops held all along the East Coast. After making the trip from Boston, Kelly settled into Revive Salon and Spa, where she revamps hair with Goldwell, Joico, and Affinage hair dyes. In addition, Kenra haircare products and keratin treatments leave manes shinier and smoother than the freshly polished axes lumberjacks always bring to formal events.
Craig Fruchter and Stephanie Schreiber, a husband-and-wife duo, team up with an impassioned troupe of instructors to lead students toward mental and physical health through a lineup of Bikram and power-yoga classes. Their dual locations swirl with balmy temperatures to loosen tight ligaments and help students ease deeper into the tension-relieving stretches. The warm air pricks beads of sweat on shoulders and brows while flushing out toxins and the spleen's discarded Funyun bags. With an eye on preserving the environment, both studios are scrubbed with nontoxic cleaning products each day and feature textured rubber floors and fresh-air ventilation systems. Marin Magazine in 2010 named Red Dragon one of the best yoga studios in Marin, and Pacific Sun named the business the best Marin yoga studio in 2012, 2013 and 2014.
In the tasting room of Bridge Press Cellars and Emvy Cellars, guests can indulge in samples or purchase bottles of their varietals, including pinot blanc, chenin blanc, and an array of blends. Wines are served aside hummus platters and cheese plates featuring seasonal fruits, smoked almonds, and salami. On the first Friday of each month, the wine bar showcases new artwork and live music.
At Beyond Belt Sushi and Roll, a meal is a modern safari. Fresh rolls of fish and rice emerge from a jungle where plants sprout from pots and trees blossom in pictures on the walls. Each specimen inches across the dining room on a conveyor belt as hungry onlookers watch and wait, contemplating their next move. One by one, diners pounce upon their favorites, which they devour with clans of family and friends. More than 40 types of maki appear throughout the day, dressed in colorful cuts of tuna, eel, and wild-caught sockeye salmon. Chef James Song draws upon more than 20 years of culinary experience—including several years cooking for the crews of Alaskan fishing boats—to craft specialties such as the Mt. Spokane roll, a mouthwatering whorl of crabmeat, cucumber, and avocado. He also cooks a variety of hot fare, from sizzling woks of kung pao chicken to steaming bowls of yaki udon soup. Instead of sticking a straw in a thundercloud, diners can wash down dinner with hot and cold sakes, Japanese beers, and wines by the glass.