Heavenly Hands Salon's professional staff revives health and beauty during spa packages composed of gliding massage strokes and designer nail polishes. Clients can select their favorite shade before one of the technicians trims cuticles, buffs points, and polishes nail beds with shades more vibrant than cabarets with all-rainbow casts.
If you're headed to the Corvallis Farmer's Market on a Wednesday from April through September, you might want to save your appetite. Zia Food Booth is going to be there, and a single whiff of their burritos and quesadillas can make it nigh impossible to pass up a plate. Chefs specialize in their own brand of Santa Fe cuisine, uniting fresh ingredients inside tortillas barely able to contain the fillings' big flavors.
What started as a refreshment stand during a 1924 Pioneer Day celebration has since grown into Arctic Circle, an eatery that transcends typical fast-food standards by building its menu items from high-quality ingredients. Black Angus patties support burgers stacked with mushrooms or bacon, and 100% Alaskan halibut keeps the fish sandwiches filler-free. Over more than 60 years of business, Arctic Circle has handcrafted original eats, such as a fry sauce blended from tomato and lemon, and the Brown Topper, an ice-cream cone dunked in chocolate and placed atop the heads of nearby gentlepersons. The dessert menu also includes milkshakes, whose creamy contents harvest flavor from real fruit or hunks of candy.
Inside Las Palomas Mexican Restaurant’s kitchen, chefs ladle spoonfuls of chocolate-laced mole sauce, spicy green salsa, and finely chopped pico de gallo over nachos, enchiladas, tacos, and other classic Mexican dishes. Steak and chicken fajitas, marinated in a secret-recipe sauce, sizzle in cast-iron skillets alongside onions and peppers, and ten varieties of burritos envelop pork, beef, chicken, beans, and shrimp. Las Palomas also pours its signature Margarona cocktail, which mingles margaritas with effervescent Corona beer, and blends frozen kiwi and watermelon margaritas, garnished with whipped cream, a cherry, and a lampshade for next-day use.
The chefs at Los Yonic’s furl soft tortillas around ground beef, chicken, and picadillo to create authentic, flavorful Mexican cuisine. A team of bartenders concocts tropical blackberry daiquiris, margaritas, and piña coladas that whisk guests away to equatorial locales and complement the spicy flavors of their chimichangas, burritos, and steak ranchero. As guests sip housemade horchata and agua fresco, a punch crafted from fresh oranges, pineapple, and mangoes, friendly servers grace the split-level eatery’s tables with steaming molcajete served in an authentic lava stone or the mouth of a tiny volcano.