Started in 2003.Our Specialty Pharmacy and Health Program Centers have served thousands of people with and without Diabetes to take control of thier health through clinically proven programs in Weight-loss and Diabetes. The only 6 session weight loss program conducted by Registered Dietitians specialized in weight nutrition
Food is the body's fuel, and the staff at Fenix 5-4 centers its efforts on making sure that fuel is as powerful as possible. That's why their menu of juices and smoothies features wholesome, raw fruits and vegetables grown without pesticides. Wheatgrass is a special star here—the potent superfood comes in concentrated shots and sippable teas laced with honey. It's all in an effort help their guests eat and live more healthily, with more whole nutrients and less refined sugar and preservatives. Café offerings take the same approach—the team pairs many of their sandwiches with nitrate-free ham imported from Italy or meat-free substitutes that taste just like chicken or beef.
The masterminds behind Fenix 5-4 will soon be putting their wholesome efforts into a brother restaurant, The Rusty Monk. An upscale space that features a creative wine list and a slew of Belgian and German draft beers, the restaurant will nourish diners with the same life-giving nutrients in a gourmet seasonal menu.
Juicy tidbits of chocolate-dunked fruit arrive on the doorsteps of family and friends, done up in colorful bouquets and candy boxes by the skilled fruit arrangers at Edible Arrangements' more than 1,100 franchises worldwide. The company's in-house chocolatiers drizzle albion strawberries and daisy pineapples in a trio of chocolate flavors. Once properly chocolated, the workers organize the preservative-free sweets into lush arrangements that resemble flowers in bloom. Customers can choose to plop their bouquets in a variety of vessels, including vases, mugs, and sports- or holiday-themed containers that add a personal touch to the edible gifts. Alternatively, customers can opt to adorn gifts with the cheery, red lids of candy boxes, nestling 12 chocolate-dipped morsels inside to build anticipation and determine if loved ones have x-ray vision as they guess whether fruit will come dusted in shredded coconut or drizzled in white chocolate.
After moving to the United States in 1968, Mark Lewis sorely missed the fresh fish he had found so readily available across the Atlantic Ocean. He was born in Marseille, France, and grew up in Casablanca, Morocco, where he spent leisurely days fishing the rivers with his friends. Lewis decided to create Dry Dock Fish Company to give Americans a taste of his beloved homeland. For more than 25 years now, Lewis and his family have been listening to customers' fish stories with a smile and working tirelessly to give people a deeper appreciation of the fruits of the sea.
According to his bio, Lewis's favorite selections are the Santa Barbara shrimp, local halibut, and mahi-mahi. But renowned chef and restaurateur Giacomino Drago was drawn to the whole branzino; as part of the Farm to Table video series, he prepared one for dinner after a culinary excursion to the Beverly Hills Farmers' Market. You can find the branzino—along with sashimi-grade tuna or salmon smoked in-house—at the main storefront, in gourmet restaurants from Los Angeles to San Diego, and at more than 20 farmers' markets in Southern California. The shop also stocks delicacies, such as jars of preserved lemons and limes from Morocco and jars of preserved jelly bracelets from 1986.
After opening their first store in Anaheim in 1993, the grocery gurus behind Super King Markets noticed the globe-spanning diversity of their customer base. This keen insight led them to stock shelves with brands from across the world and around the corner, a policy which helped them win LA Weekly's Best Ethnic Deli Counter of 2009, Best Place to Buy Nutella of 2010, and Best Palace of Cheap Produce of 2011. Now expanded to five locations, the store still fills each outpost with fruits and vegetables, quality meats and private-label seafood, and an assortment of shells in the mixed-nut bar. Staff members behind the service deli weigh imported salamis, caviar, and cheeses for their upcoming high-school wrestling matches, and clerks in the liquor aisle dole out advice on each spirited beverages. Additionally, the Los Angeles, Altadena, and Claremont locations invite shoppers to linger longer with an expansive fresh bakery.
Once upon a frustrated Friday, the futile hunt for gluten-free foods began to upset the stomach and mind of Josie Rietkerk. Shortly thereafter, with wellness and diversity in mind, Rietkerk opened stellaLucy Gluten-Free Market in a modestly sized, 1,000-square-foot space. Since then, she's managed to expand the space, now carrying thousands of grocery items devoid of gluten, plus a wide assortment of casein- and Kryptonite–free goods.