Doctor of Chiropractic Chris Tomshack opened the first HealthSource office in 2006 and has watched his business take flight. Named No. 1 New Franchise by Entrepreneur in 2011 and profiled in Inc., HealthSource has grown to more than 400 offices nationwide. The expansion is due in part to progressive-treatment protocols and business systems and in part to the experience Dr. Tomshack gained while in the US Air Force and the MBA program at the University of Toledo, and at Palmer College of Chiropractic, where he graduated summa cum laude.
At each of his offices, a team of chiropractors, licensed massage therapists, and trainers helps to alleviate ailments such as disk degeneration and fibromyalgia. The team can also tailor treatments to alleviate pain from carpal tunnel syndrome, migraines, or arthritis. Licensed, board-certified acupuncturist Shannan Walker performs sessions that help relieve pain and stress. A progressive-rehab program works with body areas that are known to cause trouble, such as weak lower backs and rebellious pinky toes.
Bertucci’s Restaurant & Lounge evokes a wilderness retreat with log-cabin-style walls, hardwood floors, and a central fireplace on a bed of stone. Exposed rafters teem with greenery and the rising steam of chicken and veal in authentic Italian preparations, in dynamic sauces such as lemon wine and marsala. The open space mingles cozy ambiance with more than enough space for catered banquets that serve up to 100 people. Seafood fillets such as salmon and halibut insulate pasta draped with garlic, olive oil, and marinara. Patrons can venture outside to sip wine or an espresso drink amid the sprawling verandas of Bertucci’s open-air patio, where a fountain stands in a pool of water and falcons swoop down to snag unattended cannoli.
A series of red-and-black awnings leads passersby to Ciao Ristorante, where they step into a massive dining room designed to accommodate large groups and warmhearted family functions. But with its dark wood, French doors, and soft lighting, the space is equally suitable for more intimate evenings out. Over a bottle of wine or a few martinis, guests dig into impeccably Italian pastas, steaks, and seafood. The menu harbors such delicacies as filet mignon in artichoke-mushroom wine sauce, and racks of spring lamb seasoned with garlic and rosemary. Aside from more refined dishes, Ciao?s chefs also find their way into stomach?s hearts with comforting platters of pasta, including old-fashioned gnocchi and pillowy fresh ravioli.
A cadre of accomplished students mans hp: the college's three Chicago-area salons, where they learn the beauty trade while enhancing client appearances for less than at standard studios. Founded in 1979, the college instructs fledgling stylists in the latest trends and aesthetic remedies with products from Moroccanoil, Wella, and Dermalogica. At all three locations, sleek black styling chairs contrast with colorful bottles of hair products and OPI nail polish set amid the comfort of plush pedicure chairs. As students ply their skills on ravishing haircuts and clarifying facials, aesthetics pupils use carefully blended botanicals to add aroma, hydration, and palm-sized zen gardens to manicures and pedicures.
Dance music pulsates through Red Velvet Lounge as party-goers indulge in late-night eats and specialty bar drinks amid a spacious nightclub. Bartenders pours out beverages from a fully stocked bar as guest saunter to the hardwood dance floor illuminated by the sporadic flickers of a colorful lights. Themed parties for Halloween and New Year’s Eve add variety to weekends, and Friday and Saturday nights introduce crowds to special-guest DJs and their finger-puppet entourages. Bites from the Lounge’s Italian-inspired menu fuel evening adventurers, with options including gorgonzola chips, Sicilian tilapia, and lemon-mascarpone torte.
Open for 25 years and celebrated by AM670 The Score, the Southland Star, and Patch.com, the items on the Durbin’s menu vary by location, but all of its kitchens prepare hearty sandwiches, pizzas, and barbecue. Wood embers infuse ribs and chicken with smoky flavors as USDA Black Angus steaks are plated alongside sautéed mushrooms and homemade coleslaw. Fresh donut holes are also made in-house and stacked on ice cream sundaes topped with a single red cherry that resembles the setting sun resting on a pillow of vanilla-flavored clouds.