Alvarado's Mexican Food's menu boasts over 24 combination plates of authentic Mexican fare prepared fresh daily. Pairs or quartets of diners can charter cheese dip and salsa from plate to mouth with an order of chips, then dive fork-first into a pair of stuffed chilies doused in red sauce or a mixed-fajita trio with chicken, beef, and shrimp. Tacos can scarcely contain the wealth of beef, chicken, or fish they envelop, and a pair of burritos hides precious beef from the eyes of hungry tablemates and government satellites. Diners can order through the drive-thru 24 hours a day or sidle up to the dining area to down comestibles with a soft drink and watch TV or enjoy free WiFi.
Flanked by rustic stone columns and carved lions, 5 Seasons Brewing's entrance looks like the secluded front to a Napa Valley villa, belying its cozy atmosphere and community-focused mission to provide tasty, affordable food and drink. Founded by chef David Larkworthy—son of a pioneering advocate of using organic food in restaurants—Five Seasons Brewing carries its commitment to community to its ingredients, cooking with a cornucopia of regularly shifting local produce from a gaggle of affiliated farms. The menu features such fusion dishes as crispy alligator served with a blackened chili glaze and Remoulade. At tables, guests dig in to home-baked bread, whose warm crust exudes tangy scents from the brewery's spent beer grain.
In the towering tanks that skirt the pub, brewmaster Kevin McNerney creates a kaleidoscopic selection of unique small-batch beers. The cofounder of flagship Georgia brewer SweetWater, McNerney brings two decades of experience to his craft, making refreshing brews such as the Chug Monkey and turning to ancient Belgian traditions to make his crisp, orange-infused witbier.
Robert Gayle, the executive chef at and owner of Chef Rob's Caribbean Cafe & Upscale Lounge, combines his Caribbean background with a Culinary Institute of America education, gathering flavors from around the world to refine a menu of island comfort fare. After spending his childhood in Jamaica and the West Indies, Chef Rob relocated to the United States and began to develop his culinary lobe at age 13 by working as a steward in Brooklyn. His skills and prestige steadily increased over time, allowing him to eventually open P. Diddy's Atlanta venture, Justin's Restaurant, in 1997 and prepare meals for such celebrities as Jennifer Lopez and Akon. Chef Rob's mental rolodex includes recipes for curried goat, dry-rubbed spare ribs, and his signature spicy jerk seasoning, which he massages into mesquite-grilled chicken. For lighter nighttime fare, diners can convene in the newly opened Chef Rob's Upscale Lounge for hookah, top-shelf cocktails, satisfying tapas, and signature wines. The contemporary furniture completes the swanky atmosphere.
At (STAND) UV & Spray Tanning, tanners choose from a variety of traditional and UV-free bronzing methods. With an effect similar to tying the sun around a tetherball pole, standup UV booths feature 360-degree tanning, deepening skin tone during expedient 8- to 11-minute sessions. Patrons opting for sunless tanning can choose between automated Mystic Tan sessions with a choice of four shades of tan or custom Norvell airbrush treatments applied by trained technicians. Additionally, red-light-therapy sessions unclench faces from the grip of Father Time by reducing the appearance of fine lines and large pores, as well as boosting elasticity.