There's nothing humble about Humble Pie's pizza crust: Pulled from wood-fired ovens with a light, bubbly texture that crisps at lightly charred edges, it cracks to release a subtle aroma of smoke and yeast. For owner Tom Kaufman, the recipe demanded two months of tinkering and one month of building an underground vault to keep it from prying eyes. Customers tend to think the time was worth it as they bite into delicate slices topped with careful combinations of veggies, meats and cheeses, often locally sourced.
The potato-and-roasted-garlic pizza, for example, happily marries the fragrances of gorgonzola and rosemary. Retaining a botanical touch even on a meat-lover's pie, the Schreiners Sicilian Sausage sprinkles homemade mozzarella with "sprigs of roasted fennel [that] add another aromatic dimension," according to Phoenix New Times.
While the pizza may push some of the other menu items out of the limelight, fresh salads, grilled sandwiches, and traditional and twisted pastas earnestly pine for appetites' affections. The Our Way" Mac & Cheese adds aged white cheddar, italian bacon, and bread crumbs, distinguishing itself from its boxed brethren while forming an equally fun medium for kids' art projects, while wine, beer, and seasonal cocktails pair well with plates and pies alike.
The warmth of a loving family permeates the atmosphere of Cove Trattoria, as parents Vinny and Barbara Monica sustain their celebrated eatery with the help of their children, Heather and Daryl. The kitchen's brick ovens exude a similar warmth as they heat homemade dough into signature 13-inch pizzas topped with blends of shrimp and tomato vodka cream sauce or sweet italian sausage matched with caramelized onions. Lunch visitors dig into easily shared salads featuring grilled salmon or calamari or fill up on warmly pressed panini and hearty sandwiches built with traditional Italian deli meats and fluffy focaccia bread using the blueprints for Marco Polo's sturdiest ship. Dainty bites of seafood antipasti tickle the tongues of evening diners before they curl forks around the cavatelli, linguine, and ricotta-filled shells that populate pasta selections. As entrees of slow-cooked halibut, filet mignon, and pork chops please palates and massage uvulas, glasses of red and white wine rinse mouths for more bites and bubbling postdinner conversation.
ProTenn International founder Alex Ramirez leads a highly decorated staff to provide a focused and personalized instructional environment where students can learn to play their best tennis. Since 1988, Alex and his team have developed a number of sectional, national, and international champions, including tour professionals Camila Giorgi and Liga Dekmeijere. Their coaches employ a results-oriented methodology that combines footwork, physical fitness, mental strategy, and competitive spirit.
Prior to each practice session, coach and pupil identify an objective for their time together, be it smoother groundstrokes or more choreographed victory dances. The two will then work to develop a workable plan of action that aims to help students achieve their desired results. Though instructors impart a number of tips and tricks for improvement, nothing replaces the tried-and-true methods of hard work and repetition, which locks ideal movements into muscle memory.
A featured guest on Arizona Midday, Breanne Pelto has earned attention for pouring her nine years of experience as a certified sunless-tanning specialist into her beauty bar, Twinkle Tan. When certified techs lead customers into private treatment rooms, they provide disposable undergarments and hair ties before crafting custom airbrush tans with FDA-approved concoctions. By misting each client by hand and employing a full array of hues, Breanne's techs can avoid streaks and carrot-like complexions while hiding cellulite, spider veins, and blemishes. In addition to tanning, Breanne also offers teeth whitening and hair extensions made out of repurposed extension cords. Plush zebra-print chairs beckon incoming guests as beaded curtains glisten in the light of a crystal chandelier. Along the walls, racks of clothes and accessories entice the eyes.
Beneath the shine of 20 Lounge Nail Bar and Boutique, a singular purpose pushes it forward: to bring high-end luxury to the masses. Like a beauty-conscious cousin of Johnny Appleseed, the ever-expanding franchise has planted locations throughout California and Arizona, always pampering its clients with the same menu of services. Therapists, for instance, perform facials using Dermalogica's MicroZone products, which wash away acne, reduce the appearance of wrinkles, or exfoliate the skin. Mani-pedis, on the other hand, polish and dress nails in a rainbow of available colors, rendering their surfaces complementary to freshly waxed legs or accessories such as a freshly opened box of crayons.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.