With a stay at Courtyard by Marriott Dallas Richardson at Spring Valley in Richardson (Park Central), you'll be close to Richland College and Medical City Hospital. This eco-friendly hotel is within the vicinity of Northwood Club and University of Texas at Dallas.
Make yourself at home in one of the 149 air-conditioned rooms featuring flat-panel televisions. High-definition televisions with premium TV channels are provided, while complimentary wireless Internet access keeps you connected. Bathrooms feature shower/tub combinations, complimentary toiletries, and hair dryers. Conveniences include complimentary weekday newspapers and separate sitting areas, as well as multi-line phones with voice mail.
Rec, Spa, Premium Amenities
Enjoy recreational amenities such as a 24-hour fitness facility and a seasonal outdoor pool. This hotel also features complimentary wireless Internet access, a fireplace in the lobby, and complimentary use of a nearby fitness facility.
You can enjoy a meal at a restaurant serving the guests of Courtyard by Marriott Dallas Richardson at Spring Valley, or stop in at a grocery/convenience store. Buffet breakfasts are available for a fee.
Business, Other Amenities
Featured amenities include a 24-hour business center, business services, and audiovisual equipment. Planning an event in Richardson? This hotel has 1250 square feet (113 square meters) of space consisting of conference/meeting rooms and small meeting rooms. RV/bus/truck parking is available onsite.
The tradition of Sonny Bryan?s award-winning barbecue started more than a century ago on February 13, a date that would become circled on the calendar again and again throughout Bryan?s Barbecue history. February 13, 1910, marked the opening of Elias Bryan?s Oak Cliff restaurant, Bryan's Barbecue. Exactly 20 years later to the day, his eldest son, William ?Red? Jennings Bryan, launched his own restaurant. When February 13 rolled around again 28 years later, Elias? grandson, William "Sonny" Jennings Bryan Jr., and his wife, Joanne, opened another restaurant, the first Sonny Bryan?s Smokehouse.
Although a different Dallas family now manages multiple locations of the restaurant chain in the Dallas-Fort Worth area, the legendary barbecue lives on. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by famous entertainers, sports legends, and A-list celebrities alike. Sonny's seasoned chefs also cater heaps of smoked brisket and jalape?o sausage to parties and events.
Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from Food Network, the Travel Channel?s Man V. Food Nation and 101 Tastiest Places to Chowdown, and Emeril Lagasse?s The Originals with Emeril. The modest joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.
Thomas Volmer credits his wife, Rachel, for inspiring them to start helming boot camps. She wasn’t always a fitness guru, though. "She was a commercial banker and she was 70 pounds overweight," Volmer recalls. Once she started to reclaim her life, "she just fell in love with fitness," he says. She eventually dropped 80 pounds with proper exercise and nutrition, spurring her to earn her AFAA personal training certification and pursue a career as a full-time trainer.
Personal experience lends Rachel and the other trainers—including Sharon Monk, who lost more than 200 pounds by exercising and eating healthily—empathy and a motivating demeanor when working with campers. At each location, they get groups doing pushups, swinging kettlebells, and flipping tires in a positive environment that's focused on teamwork, rather than competition. "You start as a group, you finish as a group," says Thomas. "But the activities that you do in between might be different based on your abilities."
In addition to leading sessions, Rachel creates easy-to-use online meal plans (including a vegetarian plan), which campers can customize to help them stay on track. Options range from the simple, such as cereal with fruits, nuts, and flaxseeds, to the creative, including honey-sweetened oatmeal peanut-butter cookies. She also includes the calorie count for each recipe. Users can pick from simple meals made for one person or larger entrees designed with an entire family or pet elephant in mind.
Facelift of the Stars prevents and reverses facial aging with advanced non-surgical facelifts and supplements. Though CACI technology, named for a computer-aided cosmetology instrument, was originally designed to treat victims of Bell?s palsy and strokes, researchers discovered that the treatment also improved the non-effected sides of faces. Now used both as a medical and aesthetic treatment, Facelift of the Stars?s incorporates microcurrent technology to perform treatments that?according to numerous media and sources such as The Daily Mirror?are a favorite anti-aging solution of celebrities. Fashion blogger Sandra Ballentine of the New York Times reported that the CACI microcurrent machine is a go-to beauty tool for facialist-to-the-stars Georgia Louise.
Facelift of the Stars also rejuvenates faces with anti-aging and hydrating facials, such as it's popular brightening facial which incorporates the use of AHA, the seven red fruit exfoliant, which was featured as the best anti-aging product on the Dr. Oz show in 2013. Eye and neck lifts help tighten the skin that may not be affected by the CACI facial, while a preparation peel can help remove the outer-most layer of dead skin.
Part-time personal chef Steven Bailey was growing tired of bland, industrially processed food. As detailed by D Magazine, Steven was determined to do something about his frustration, so he hit the road one weekend in his Volkswagen Rabbit and began scouring Texas farms and markets for fresher ingredients. The more organic, locally grown food he brought back, the more friends and neighbors started requesting some for themselves. The growing demand led Steven to start Urban Acres, where customers can track down organic produce, dairy, and grass-fed meats from local farmers and artisans who never use pesticides, hormones, artificial flavoring, or shoddy magnetic force fields.
As a customer of Urban Acres, customers pick large, medium, or small shares of organic fruits and veggies, as well as meat, coffee, and granola shares if desired. Urban Acres sells locally grown grub at its Oak Cliff Farmstead, which D Magazine says "brings a bit of country to the big city." There, visitors can find shelves and counters fashioned from reclaimed wood, a bee colony on the roof, and produce snuggled in boxes of hay. Urban Acres also offers hands-on educational opportunities to learn about small-scale urban farming.
If the apple-green walls in Vitality House Café fail to evoke the phrase "an apple a day keeps the doctor away," then a daily recommitment to healthy fare definitely will—keep the doctor away, that is. As graduates of Le Cordon Bleu College of Culinary Arts, Chefs Chris and Sandy Smith aimed to create wellness-inducing meals for families, having just had a child of their own. Gluten-free and vegan preparations grace their menu, which specifically lists the number of calories for each dish. For instance, strawberry-almond pancakes harbor precisely 403 calories collectively, and the portabello-mushroom sandwich stacks up 301 calories. Heartier meals grace tables at dinnertime, including a maple-soy-glazed salmon with grilled broccolini and a roasted half chicken that is paired with a choice of two sides.
However tasty the dishes may be, they cannot grace the dine-in and catering menus until they have passed the scrutiny of in-house nutritionist Kelly Crawford. As a Cooper Institute–certified dietary guidance counselor and AFPA-certified nutrition and wellness consultant, she stays abreast of current food trends and offers nutritional services such as meal planning and sabotaging the tourism industry of Candy Land.