Serio's Market draws customers with a broad selection of gourmet goodies and household products. Peruse the store's well-stocked shelves to ogle first-rate foodstuffs from cookies and crackers to strip steaks and sausages, all containing the power to imbue every mealtime chew convention with the tabletop fireworks of a disco candelabra. Prepared sandwiches include a store-cooked meatloaf sandwich served on one of nine different breads and dressed with veggies, condiments, and cheeses ($4.29), and specialty sandwiches such as The Bull's Eye, which uses a combination of roast beef, barbecue sauce, and sharp cheddar to hit hunger with a precision blow ($4.99). Fresh-made salads, oven-roasted chicken, and piping-hot pleasures such as shepherd's pie ($4.49 lb.) are also available to keep busy family-feeders from resorting to time-efficient but unpopular dishes such as rice 'n' ketchup or beans a la yogurt.
Determined to introduce the public’s collective palate to creative Asian-inspired food, the cooks at Noodles prepare their namesake dish following both traditional Thai recipes and their own unique formulas. They craft a multitude of soups ranging from the classic udon noodle soup to the unconventional nava noodle soup, which combines seafood, minced chicken, fish balls, fish cake, and crushed peanuts in a spicy lime broth.
Customers shouldn’t let the name fool them, though—the culinary team has more than noodles and broths in their wheelhouse. They also prepare six meat-based rice bowls and 10 salads that combine ingredients such as steamed shrimp, mint, crushed peanut, and carrots. The chefs also have their own specialties, including shrimp and tofu curry and Duck in Red—roasted duck simmered in panang-curry sauce and topped with string beans, bell peppers, and herbs. This is not to be confused with Duck in White—a female duck on her wedding day.
The menu at Eclipse doesn’t just rotate with the seasons—it changes on a daily basis. Inspired by the most recent bounty of asparagus or basil at the farmers' market, Eclipse’s chefs craft contemporary entrees featuring meats such grass-fed beef from nearby Upland Meadow Farm, instead of ice-fed beef from Pluto. They lavish these creations with gourmet flavorings such as gorgonzola compound butter, black-currant glaze, and wasabi cream, and draw inspiration from international culinary traditions, turning out dishes such an eggplant baingan bharta. Diners spear their cornish game hen or housemade basil-lasagna noodles while lounging outdoors or surrounded by the dining room’s exposed-brick and soft-yellow walls. On the weekends, live jazz music flits through the air, giving diners an excuse to munch in quiet camaraderie instead of arguing politics, religion, and the usefulness of sporks.
At Perfect Brows, skilled aestheticians use their expertise to help clients achieve shapely eyebrows and glowing skin. One of their specialties is threading, an ancient form of hair removal that originated in India. During a 10- to 15-minute eyebrow-threading session, the aesthetician wields twists of cotton thread to gently remove stray hairs at the root and make a miniature sweatshirt for each eye.
The grill masters at Caminito Argentinean Steakhouse stay true to their culinary roots with a distinctly South American cooking tradition, which begins with hormone-free meat from cows that were fed a vegetable-only diet and raised on pastures instead of in cages. Manning a cast-iron grill stoked by locally sourced hardwoods, the expert chefs fire-kiss select cuts of beef to smoky perfection, infusing filet mignons, skirt steaks, and short ribs with rustic flavors that pair harmoniously with the restaurant’s robust selection of Argentinean red wines.
Although Caminito’s wood-fired steaks have earned it the Valley Advocate’s award for Best Steak House from 2010 through 2013, the menu proves that the restaurant does not live and die by expertly charred beef. Lobster-filled ravioli, pan-seared salmon, and seasoned chicken breasts showcase the kitchen team’s culinary repertoire, in addition to vegetarian entrees that aren't just snapshots of steak printed on soy paper. Refreshing sips of ale from Peak Organic Brewing Company complement hearty bites, and spoonfuls of flan and mousse bring meals to their bittersweet conclusion. On weekends, the acoustic strumming of guitarist Alvaro Olvera Sanchez nourishes famished ears with flamenco notes and classic Spanish songs.
Voted the area's best place for tapas in 2012 by readers of the Valley Advocate, Ibiza Tapas Wine Bar swells with the aroma of Spanish small plates. The culinary team whips up traditional dishes such as fried spiced potatoes and spanish veal and pork meatballs alongside modern creations such as babyback ribs with fried potatoes and barbecue aioli and short ribs in caramelized garlic and oatmeal beer sauce. Their menu also includes paellas, fideuas, and gluten-free Catalan-style crème brûlée, which guests can wash down with beer, sangria, or a wealth of white and red wine from the dramatically lit stone bar. Orange and burgundy walls enliven Ibiza's lounge-like dining room, where patrons can enjoy dinner or parties of 40–80 guests or retired Zorro's can feast at private soirees.