Deals in New Brunswick

Jawhara Sawsan grew up watching her mother?an artist, sculptor, and seamstress?successfully channel her creativity into vivid physical expressions. She set about finding the best medium for her own artistic ideas. Soon, she realized that a simple childhood pastime?braiding her dolls' hair under the instruction of her aunt Cynthia?held a deeper appeal. As an adult, she turned her passion for hair into a career, attending cosmetology school and opening her own salon, populated by a loyal clientele bearing a rich palette of diverse ethnicities and hair types.

In 2010, the big leagues called, and Jawhara answered, becoming Lauryn Hill's personal stylist and following the fashion-forward singer on her winter and summer tours the following year. While the former Fugee?s unique and risky style enabled Jawhara to push the limits of her creativity, she?s just as happy doing what she?s always done: beautifying clients with extensions, weaves, and straightening treatments. Even though her life on the road is over for now, she also refuses to tame her artistic nature, sharing cutting-edge looks through her portfolio and interpretive dances about scissors.

Inside an expansive dining room, servers float between elegant table settings carrying Italian dishes that have earned various accolades since Panico’s inception in 1987. Below the diffused light of wall sconces, conversations buzz along the expansive leather banquette as vodka-sauce penne, pan-seared lamb, and seafood-stuffed ravioli make their way from the kitchen. Diligent servers painstakingly debone the grilled whole fish of the day tableside before pouring bottles of red and white vino from the extensive wine list. To conclude meals or inadvertently incite stooge-level food fights, they serve a lineup of desserts that includes Italian sorbetti, amaretto cheesecakes, chocolate-chip cannolis, and apple and pear cobblers.

Bensi co-owner Genci Previzi helms an immense menu of classic Italian cuisine, including hearty homestyle dishes with roots in Calabria, Italy. Entrees, joined by a house salad or cup of comforting housemade soup, range from spaghetti and meatballs to gluten-free grilled chicken in a lemon-garlic marinade served over a veggie medley. The chefs also prepare an array of specials such as pignoli-crusted goat cheese and arugula salad, barolo-braised veal osso buco, pan-seared Chilean sea bass with eggplant caponata, and nutella chocolate pizza with fresh strawberries. The dishes are served in a modern dining atmosphere where minimal table settings and simple dark-wood furniture keep the focus on the vibrant cuisine.

Honing his skills under Sri Swami Satchidananda, the founder of Integral Yoga, the experience of the director of the Institute now spans 40 years. Jayadeva developed his teaching chops at the Integral Yoga Institute in New York City, where he mentored yoga teachers and developed training materials that are now used by instructors around the world and on some sectors on the moon. Eventually, Jayadeva settled in Princeton, where he now directs the training school Princeton Integral Yoga Institute. Along with his staff of registered instructors, he strives to foster a supportive environment free of competition, in which students of all experience levels can further their practice toward achieving a healthy mind, body, and spirit.

Todd Beckman founded MassageLuXe with the notion that five-star service should not be limited to pricey hotels. Today, the spa's team of qualified massage therapists and aestheticians continues to realize and build upon Todd's initial aspirations. A spa day at MassageLuXe includes all the perks one might expect from a vacation resort, from facials and massages to full-body waxing and baths in warm, effervescent champagne. The company's services tend to exceed expectations in other ways, too; along with standard massages such as Swedish and deep tissue, therapists are proficient in specialty modalities such as hot stone, reflexology, and aromatherapy.

In 1922, Ohio schoolteacher Frank Stewart had one goal in mind: to create the world’s creamiest root beer. After trial after trial—and a little help from a chemist friend—Stewart finally perfected his creation with a blend of root extracts, herbs, and berries. He soon decided to supplement his income by opening a drive-in shop where he also served juicy burgers and hot dogs. Today, that little shop has evolved into a franchise of sit-down restaurants, express kiosks, and mobile food trucks spread throughout the country's cloud kingdoms. Each eatery still serves the entrepreneur’s famous root beer, as well as burgers, franks, and deluxe platters of fried clams, butterfly shrimp, or wings.