Renee Keopadapsy took over This One's 4 You Salon Boutique in 2011 and expanded it into the larger, full-service salon it is today. As a working mother of five boys, Renee wanted to empower fellow moms and working professionals to take a break and indulge in beauty treatments. Along with stylists, nail technicians, and massage therapists, Renee provides classic salon and spa treatments. Thanks to a 650-square-foot expansion, the space also houses beauty and boutique products as well as a tanning room with a high-performance bed that can darken skin tone to virtually any bread color.
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.
San Diego Taco Company’s mealsmiths conjure the authentic flavors of Southern California's Mexican cuisine and infuse them into savory dishes that beckon hungry stomachs from a mouthwatering menu of Baja-style eats. A horde of burritos, such as the hearty shrimp ($7.99), or the marinated pollo adobado ($6.49), model fashionably delicious tortillas with savory grace and style. Flavor-packed chicken, beef, pork, veggie, or seafood tacos ($2.59–$4.99) can be delivered to mouths via soft or crispy tortillas or miniature catapult. Tortas, such as the al pastor ($6.59), trap sandwich parts safely between slices of bread, and salads, such as the pepita caesar with carne asada ($7.49) unite rival factions of meat and greens in peaceful mealtime bliss
Luis and Luisa Quintero's road to opening Luis's Taqueria began in Michoacan, Mexico. It passed through California?where they worked in dairies and on farms?and Newberg, Oregon, where they opened a small Mexican bakery that eventually added savory treats to its menu. As that business plan developed into a full-scale taqueria, they never lost sight of their roots. Daughter Lourdes, who grew up helping behind the counter, now helps run the restaurant. And the menu remains distinctively Michoacan, built on a foundation of handmade corn tortillas, sopes, and huaraches. Visitors?including then-senator Barack Obama?have come in flocks for tacos and special treats such as the chavindeca, a sort of overstuffed corn quesadilla with mozzarella, cabbage, and a bushel of other toppings. Oregon Live praised the "well-spiced complexity and winning chile burn" of the tacos al pastor in particular. On weekends, the menu also features such hearty dishes as pozole, a spicy stew made from hominy and pork.