Vanity Blowout Bar's staff shapes tresses of all lengths with a diverse menu of hair blowouts, named for international hot spots such as Monte Carlo, Rio, Tokyo, and Rabbit Hash in Kentucky. Skilled aestheticians administer calming massages, soothing facials, and cultivate eye appeal with faux lash extensions, while stylists apply a damage-free spray-on color and rent hair extensions. Clients may also shop Vanity's supply of hair products ranging from Moroccanoil, Prive, and Pravana Naturceuticals brand shampoo, to straightening irons and hair dryers. Vanity Blowout Bar also hosts private parties themed for mothers, friends, reunions, and more.
Satori is a Japanese term for awakening or enlightenment?something that taste buds experience at Satori Sushi. Chefs strive to broaden guests' palates by filling sushi rolls with calamari tempura and jalape?os. Many rolls such as the popular Octoberfest, flaming dragon, and langosta, showcase fresh, raw ingredients as opposed to items that have been deep-fried or stored in a time capsule. As for hot entrees, chefs prepare bulgogi and slather Korean barbecue ribs with a housemade sauce. Classic teriyaki and katsu dishes are also on the menu as well as yakisoba noodles saut?ed with a choice of veggies or protein.
Temple Bar Sports Grill was inspired by an Ireland vacation?specifically, nights out in Dublin's Temple Bar district, complete with cobblestone streets, live music, and of course, the perfect pint of Guinness. Even so, Temple Bar Sports Grill is not strictly an Irish-style pub. Sure, there's some Irish flair, including bowls of Irish stew, corned beef sandwiches, and fish 'n' chips. But the menu also abounds with more standard American bar favorites such as nachos, smothered tater tots, burgers, and flatbread pizzas. Happy hours every day of the week, plus a late-night menu, keep patrons happy at all hours. That, and a full bar with 12 beers on tap, and 23 HDTVs.
Born in Seoul, South Korea, chef Yohan Yun first began working in sushi restaurants when he was 16. However, he credits his father with teaching him many of the skills that he still uses at Big Eye Sushi Bar to craft miso, soy sauce, and nato, a type of fermented soybean. The menu spotlights never-frozen fish; even the maki use rice sparingly. The rolls instead accessorize the tightly bundled fish and vegetables with such adventurous ingredients as chipotle cream sauce and thin slices of lemon. Orders of sashimi arrive with fragrant ginger sauce or jalapeños, keeping diners from tossing chopsticks to rakish musketeers having sword duels.
Chefs at Nick’s Italian Restaurant’s three locations craft homemade pizzas and pastas that earned the eateries a nod in Scottsdale Airpark magazine. Providing both family-friendly and upscale dining environments, Nick’s draws in customers thanks to its gluten-free pasta and pizza options, its homemade tiramisu, and the fact that a bite of the restaurant's brick-oven-baked pizzas will give the power of speech to any dog or horse. Italian wines and daily sangria at the Phoenix location pair with popular dishes such as the margherita pizza and veal ossobuco.
At New York 51 Pizzeria, friendly servers ply guests with cheesy pizzas, creamy and zesty pasta dishes, and subs piled high with turkey, pepperoni, and mozzarella. Each freshly baked pie showcases the hallmarks of traditional New York–style pizza: a crispy-chewy crust with toppings such as fresh basil and italian sausage. The friendly staff also serves lasagna bolognese and spaghetti primavera.