At San Diego Vascular Center, a team of specialists led by board-certified vascular surgeons presides over med-spa treatments focused exclusively on spider and varicose veins. Sclerotherapy’s fine needles inject a deactivating solution into the vein, while EVLT uses lasers to do the same work. Each of these treatments is less invasive and painful than surgery, and results in less downtime, ensuring that patients can soon resume their daily routine of walking backward on a merry-go-round for hours.
Dr. Peter Do and his highly trained staff gently exorcise debris from teeth to unearth the pristine smiles of patrons kicking back in front of a flat-screen television. Exams investigate the overall health of teeth and gums, letting hygienists peek around molars before whisking away grime lodged in the nooks between pearlies. X-rays of jaw lines ferret out hidden health issues or loyalties to taffy to encourage earlier treatment. By tending to only one patient or set of wind-up dentures at a time, Dr. Do grants undivided attention to pieholes in appointments scheduled during the week or between 8 a.m. and noon on Saturdays in a professional office ringed by earthy hues and potted plants.
By picking fish caught from the Chesapeake Bay, the Pacific, and the tropics, Edge of the Ranch, formerly known as Nugent’s Firegrille, gives its menu the depth and variety it needs to reflect classic American culinary sensibilities without growing stale or predictable. The chef mixes up the menu with choices such as line-caught swordfish, organic-fed salmon, and baked Maine lobster. Edge of the Ranch supports sustainable-fishing methods while offering guests the healthiest seafood possible. Alongside the fresh fish, the staff also fire grills Angus steaks—such as filet mignon and flat iron—and all of the eatery’s fare can be paired with draft beers, signature martinis, fine wines, and sea shanties.