Beneath the gaze of the numerous chimps painted on Nimbus American Bistro N' Brewery’s walls, the Tuscan-based brewery's craft beers mingle with gourmet versions of pub favorites. Chef Josh Tomczyk and his kitchen crew simmer fresh seafood and meats in beer-based sauces before transforming them into burgers, pasta dishes, and steaks. Their wood-fired oven bakes artisanal pizzas, pairing with specialty cocktails or pints of Nimbus pilsners, stouts, and ales. In the expansive dining room, warm lights and vibrant brewery-inspired murals dazzle eyes from the ceiling, and rows of tables and booths scatter the hardwood floors. A patio hosts outdoor dining, welcoming patrons to bring along their dogs or goldfish disguised as dogs. The restaurant hosts special events throughout the week, including pool tournaments on Tuesdays and live entertainment on Saturdays.
Featured in Phoenix Magazine’s Best of the Valley series and other posh publications, the bakers at Cupcakes swirl and twirl creamy frosting to transform their namesake miniature cakes into edible works of art. Made from scratch every morning at 4 a.m., the dainty desserts are available in seven daily varieties, as well as a selection of specialty and seasonal flavors that change as often as an amnesiac’s workout routine. Preorder a peck of Hollywood cupcakes, a red cocoa cake topped with cream-cheese frosting and dusted with edible gold luster, or ceremonialize the return of Tuesday with the caramel-and-peanut-butter goodness of the Bliss cake. The crunch cinnamon sugar topping of the Momo cake makes a fitting treat for a birthday party, business meeting, or root-canal celebration any day of the week, whereas The New Yorker cupcake combines the refined tastes of vanilla, chocolate chip, lemon, and social satire. Once patrons place an advance order, they can arrive at the sugary sanctuary to pick up their sweet feast after 10:30 a.m. the next day or whenever their personal trainer finally falls asleep.
Made from all-natural ingredients, YoCo's 12 regularly rotating frozen yogurt flavors run the gamut from a non-dairy mango sorbet to a low-fat dolce de leche. After selecting their favorite yogurt variety, which may include a sugar-free option such as chocolate or ice vanilla, guests festoon their creation with toppings from a 36-item bar that includes mixed berries and Nutella. For less conventional treats, YoCo staffers can combine their yogurt and fixings to create shakes, smoothies, frozen yogurt pies with Oreo crusts, or toppings for baked-to-order Belgian waffles. YoCo also offers Boba drinks, a smoothie-type beverage with cooked tapioca caramel balls at the bottom, available in flavors such as mango, honeydew, and watermelon.
In the dining room outfitted with stark white furnishings, a flat-screen television always shows the Disney Channel, creating a wholesome alternative to less family-friendly yogurt shops that keep their TVs tuned to the Profanity Channel.
Kitchen18 longs for a bygone era. But they aren’t investing in a time machine or walking backwards in the hopes of getting there. Rather, Kitchen18’s chefs channel the past by honoring time-tested methods of cooking and food preparation. For starters, they make everything from scratch, with no preservatives added. As an added bonus for Kitchen18’s guests, all of the cuisine is kosher-certified, with all-natural, grass-fed meats and an absence of dairy. Both the lunch and dinner menus include Mediterranean-inspired dishes with seasonal vegetables, such as the quinoa salad with organic yellow peppers, mint, and pomegranate. Younger guests get their fill, too, with kid-friendly hummus, sliders, and chicken dishes.
Arizona Bread Company has kneaded scores of preservative-, additive-, and conditioner-free artisanal breads for nearly two decades. An array of loaves span from elongated French baguettes to European rye packed with caraway seeds individually approved by the EU. Mini pastries such as brownies and sweet breads like banana bread round out the bakery’s menu, which is complemented by an array of breakfast omelets, hearty lunch sandwiches, and soups made from scratch. Arizona Bread Company also caters special events with bagel and sandwich platters, and delivers wholesale breads to local restaurants.
A certified diplomate of Oriental medicine, Annie Vedeler conducts a variety of ancient Chinese healing techniques—such as acupressure and herbology—at her clinic, Spirit Tree Acupuncture and Herbal Medicine. Annie's acupuncture sessions help redirect the flow of energy through bodily meridians, and cupping treatments use suction to improve blood flow and improve overall well-being. Less common techniques include tui na—a traditional massage—and moxibustion, which involves burning mugwort through needles to facilitate healing.