According to Zagat, the portions of breakfast plates at Broken Yolk Cafe can be "obscene"—although one could also consider them generous. Sometimes, these sizes are even considered a challenge. In 2010, Man Vs. Food's Adam Richman paid the restaurant a visit to tackle its infamous Iron Man Special: a 12-egg omelet, topped with chili and piled onto a 15-inch pizza pan.
Opened in 1979, Broken Yolk has spent decades fine-tuning its southwestern recipes—many enigmatically named for people such as "Betty" and "Tony G". Alongside steaming breakfast burritos and griddled buttermilk pancakes, the menu features nearly 20 omelets stuffed with fresh ingredients such as beef chorizo, avocado, and mushroom sauce. Shredded hash-browns are crafted from fresh potatoes, and the salsa is handmade each day. Until its official closing time at 3 p.m., Broken Yolk also serves sandwiches and half-pound Angus burgers. The local chain's six locations each feature their own private banquet room and secret underground passage to one of the other restaurants.
Dr. Larry Lasky wants to see smaller numbers on scales, pant labels, and—most importantly—medical studies regarding obesity-related diseases. He shares this mission with the community through broader-scale initiatives aimed at improving school lunches and the readability of nutrition labels, and through personalized plans for clients at his weight-loss centers. There, he and his team of bariatric specialists guide patients through their medical weight-loss programs step by step. They tailor treatments for individual needs, customizing diet plans, administering weekly injections of methylcobalamin injections, and recommending FDA-approved appetite suppressants and medications.
Before shoppers at Carlsbad Ranch Market even step into the store, they are greeted with fresh produce resting in wooden crates just outside the door. Whether or not they decide to pause and check out the cornucopia of fruits and veggies, once they step inside they’ll face mountains more. The family-owned shop is dedicated to sustainability, bringing local and seasonal produce and locally made household goods to its customers as affordably as possible. The store’s stock of produce also fills an in-house vegetarian salad bar and a soup-of-the-day selection, which, like an un-oiled tinman doing the macarena, rotates regularly.
At CB’s Cupcakes, the customer has complete and total control, and founder and owner Connie Barham wouldn’t have it any other way. The cupcake connoisseur opened the shop under the premise of why not let the customer choose—even for walk-in orders—and she’s been operating that way ever since. She spirals five frostings, such as chocolate buttercream or peanut butter, across the top of five types of cake: vanilla, chocolate, red velvet, key lime, and the flavor of the month, such as blueberry or cran-orange. Then, she tops off the mini or muffin-sized cakes with an array of fixings, such as sprinkles, graham-cracker crumbs, or mini M&Ms.
Connie, who sells the handheld treats at her two storefront locations and at various fairs around the state, doesn’t mind feeding furry companions either. She welcomes dogs to wait outside her colorful Victorian-themed shops, offering them water bowls and even bakeing them canine-friendly cupcakes made from healthy ingredients.
Estheticians salvage facial surfaces with a custom European facial treatment that is appropriate for all skin types. Deep cleansing gently seeks out dirt and oil hidden deep in the pores with the skill of a preschooler playing hide-and-seek with thermal-vision goggles, as exfoliation sloughs off dead skin cells to reveal younger-looking skin. A mask and skin booster rejuvenate moisture levels, and an accompanying massage of the face, neck, décolleté, arms, hands, and shoulders releases tension pent up from chicken dancing without preparatory chicken stretching.