Chef Amelia Alves updates her family’s old recipes with new twists at Solmar Restaurant and Pub, where she sends both Portuguese and American classics from the kitchen to the dining room. Clams, shrimp, and lobster join grilled steaks and pork cutlets on the eclectic menu, which also features options for kids and favorites such as hamburgers and wraps. Diners pair their delicacies with draft foreign and domestic beers and a rotating selection of red and white wines.
Casa De Nana lives up to the warmth and tradition implied by its name, which translates to grandmother's house. Founded in 1968, the cantina still retains many of the same Mexican recipes designed by its founders. The chefs make their own chips, salsa, and hot sauce and whip up favorites such as spinach enchiladas, blackened-shrimp tacos, and Nana's Diablo, a spicy chimichanga with ranchero sauce, pico de gallo, and jack cheese. At the bar, the staff serves Mexican beers and specialty margaritas crafted from more than 30 types of tequila as televisions practice broadcasting live sports.
The highly trained technicians at Jiffy Lube tend to about 24 million customers each year with services such as the Signature Service oil-change package, which promotes the longevity of each vehicle. Staffers acknowledge that oil plays a crucial role in maximizing the lifespan of each car—it cools the motor and prevents moving parts from deteriorating. More than 20,000 technicians who have completed an extensive training program certified by the National Institute Automotive Service Excellence (ASE) nurse vehicles at Jiffy Lube.
In addition to performing oil changes, Jiffy Lube’s savants perform air-filtration, electricity, and windshield services, among others. The technicians’ quality pledge includes a commitment to transparency, which stipulates that they will inform car owners of any necessary services, complete a service only after it has been approved, and refuse to replace windshields with Saran wrap.
Umi Japanese Steak House & Sushi Bar's chefs sling hot meat and veggies across tableside hibachis in showy displays of culinary prowess. As chopsticks busy themselves with vegetables and fried rice, meat such as lobster and filet mignon sizzles on grills just barely out of reach. Chefs also arrange sushi rolls on beds of seaweed in ribbons of eel, red snapper, tuna, and other raw or tempura-battered seafood. Blond wood inlays and sleek glass panels encircle the dining room, whose walls are sprinkled with shadowboxes of traditional Japanese art.
Each of Brake King's five locations staff ASE-certified techs who coddle engines with clean oil and bring frazzled wheels and frames into perfect alignment. During each 20- to 30-minute oil change, engines exchange swampy old muck for up to 5 quarts of clean synthetic crude, along with a new filter, guaranteed to keep out clogs caused by incoming dirt, debris, and corn dogs. Technicians then rotate the tires to equalize tread wear and tear, before poking and prodding their way through a precise safety inspection.