Erica Breining founded Bellava MedAesthetics & Spa as a place where people could find medical-grade solutions to common skincare problems. Staffed by a team of physicians and aestheticians, her center offers everything from surgical procedures to customized facial treatments, helping combat the creases and blemishes that accompany aging skin. Although turning back time isn't an option, improving the skin's tone and texture can boost clients' confidence while restoring their naturally youthful radiance.
Meet the Doctors
|Dr. Chang Soo Kim||Dr. Marc Epstein|
|Board-certified plastic surgeon||Specializes in cosmetic injections and aesthetic medicine|
|Received his medical training at Yale University||Graduated from the University of Miami Medical School|
|Currently has more than 10 years of experience performing surgical procedures||Background as a sculptor gives him fresh insight when it comes to cosmetic care|
Meet the Technology
Bellava MedAesthetics & Spa's licensed medical aestheticians are highly experienced when it comes to using cutting-edge cosmetic technology. Here are a handful of ways they use it to refresh and beautify the skin:
While wine serves as the foundation of Pour’s repertoire—garnering Westchester Magazine’s Best of Westchester wins from 2009 to 2012—it’s the cafe’s whiskey list that the publication described as “read[ing] like Fantasy Baseball.” New York and Delaware libations share shelf space with rare indulgences such as a 23-year-old, limited-release Pappy Van Winkle, of which there are only about 1,200 bottles on the market. That said, the wine selection also stands up on its own as a who’s who of small-production, organic, and biodynamic wines, with bottles from France, Italy, Spain, California, Argentina, and Chile, to name a few. To accompany their extensive list of libations, which also includes absinthe and craft beers from around the globe, the kitchen staff prepares four flatbreads, three paninis, eight small plates, and rustic charcuterie such as wild-boar sausage and seven types of artisanal cheese. Miniature Sicilian–style meatballs come sandwiched between potato slider rolls, and warm white-bean dip is plated with grilled slices of Sullivan Street baguettes. A porch wraps around the restaurant’s early-19th-century house, whose Victorian exterior contrasts with the plush, modern furnishings of its interior. Come evening, wooden venetian blinds are closed to dim the room, whose chocolate-brown leather banquettes and wooden floors are gently lit by wall sconces and tabletop candles. Along the neutral-colored walls, framed posters of vintage European advertisements lend a colorful flair to the room, which can seat up to 49.
With two European-inspired quarter-mile courses, Grand Prix New York's sanctuary for speed captures the thrill of karting in the country's largest indoor race complex. Racers rumble and roar over speedways that change elevation six times, careen cars around 14 turns and three elevation changes, and boast a gravitational pull quadruple that of a black hole. Drivers race in championship-caliber gasoline-powered Sodi Karts equipped with race-proven safety-wrap systems and 6.5-horsepower engines that reach speeds of up to 40 miles per hour. Three custom tracks help racers curb repetition, and teen-friendly Brownstone and tyke-friendly Tunnel tracks give mini racers the opportunity to get behind the wheel. Apart from its karting specialty, Grand Prix New York houses a bowling alley, billiards room, arcade, and bounce castle. The onsite restaurant, appropriately named Fuel, serves up an American menu of burgers, sandwiches, and more. Fully enclosed and air-conditioned, Grand Prix New York shelters families from heat waves and summer storms, offering a comfortable arena for healthy competition or proving that six failed driving tests can be a fluke.
As a teenager, Dr. Stacie Calian worked as an assistant in several dentists’ offices, which inspired her to later work as a dental hygienist and earn two masters degrees from Columbia University. From there, she left the practice to join academia, but she couldn’t resist the siren song of the dentist’s drill; soon after, she received a doctoral degree from Georgetown University School of Dentistry and amassed more than 18 years of clinical experience. Now, at her office, Dr. Calian and her team of smile stylists use a variety of high-tech instruments—from digital x-rays to Zoom! whitening lights and lasers that penetrate teeth without the heat, vibration, and pressure of the typical tiny chainsaws. Within a spa-like atmosphere, the staff performs services including Invisalign, Lumineers, and dental implants—procedures Dr. Calian is always looking to improve by furthering her training through continuing education.
At Westchester Burger Co., the eponymous burger comprises a 10-ounce patty topped with smoked mozzarella, tomato, pickles, frisée, and a secret sauce that has helped it receive local accolades. But it was quite a journey to get the burger to where it is today: the chef and owner, who has no formal training, spent many long hours in the kitchen using trial and error and complex algorithms to uncover the delicious combination.
That burger and the rest of the menu have proved to be so successful that three Westchester Burger Co. locations have opened in three years. They serve burgers nestled between grilled cheese sandwiches made with texas toast, Kobe beef burgers on a brioche bun, and italian-sausage burgers topped with a balsamic-vinegar glaze and broccoli raab. They also serve smoked Saint Louis–style ribs, vegetable lasagna, and root beer–braised short ribs.
Arthur Murray has been a leading name in franchise dance since 1912, when the entrepreneur began selling mail-order dance lessons. Expanding his reach, he enlisted teachers to spread his signature dance lessons on first-class steamships and skyrocketed to fame in the '30s after introducing the public to such dances as the Lambeth Walk and The Big Apple. By the 1950s, Arthur and his wife, Kathryn, were hosting their own highly popular TV show on ABC, The Arthur Murray Dance Party, which ran for 12 years. Today, Arthur Murray's team prepares students for rug cutting at special events and weekend nightclub jaunts. Throughout lessons, instructors teach the foundations of two to four dances from a long list of styles that range from Latin to country-western, helping students to learn basic step patterns, timing, and the ability to lead or follow.