You might see Amy DePerrior’s work in magazines, on TV, or in the New England Patriots Cheerleaders' swimsuit calendar. But you don't have to go that far—her beauty skills also show on the faces of visitors to LuxeBeautiQue Beauty Bar, Cosmetics & Spa. Here, she helms a staff of makeup artists, massage therapists, and nail technicians whose professional prowess snagged the company a Best of Boston award in 2008 from Boston magazine.
Resplendent in flowing white curtains and dark-wood floors, the beauty bar polishes faces with upwards of 10 specialized facials made to firm the skin, reduce redness, and banish other issues with powerful enzymes and antioxidants. The company's collection of SpaRitual polishes make each manicure vegan, eco-friendly, and free of synthetic dyes, and faux mink eyelash extensions create fuller, longer lashes that last up to six months with regular touchups. To pay homage to the owner's claim to fame, the beauty bar also performs makeup services with Becca cosmetics, a line that boasts more than 30 concealer and foundation colors. Nearly every line the specialists use in the studio is available for home purchase from the in-store beauty boutique. Meanwhile, private rooms furnish a tranquil backdrop for therapeutic massages that warm bodies with heated stones and relax the muscles of mothers-to-be weary from carrying baby-shaped pumpkins around for practice.
Persistent ear infections were once a big problem for Lewis, VioClean owner Trung Nguyen's dog. Despite following the vet's advice, Lewis's eardrum blew out—a complication that led to a surgery with no explanation for the cause. At first, it didn't occur to Trung that the cause could be related to his carpets. After all, he worked for a carpet-cleaning company while in college, cleaned his own carpets regularly, and flossed them every night before bed. What could the explanation be?
Eventually, Trung looked to the environment inside his house for the answers, which led him to seek out natural cleaning products. Soon after making that change, he was inspired to leave his accounting career and start a carpet cleaning company using only non-toxic products. Now he and his techs offer cleaning services that range from floor cleaning to indoor environmental testing and mold remediation. Their Green Seal-certified products don't leave sticky residue behind, dry quickly, and are safe for children and pets.
The staff at Advanced Vision Center stays up-to-date with trends in eye care, from the latest diagnostic technology to the most sought-after ocular fashions. The crew employs modern digital equipment during comprehensive eye exams, and within about an hour, pairs high-tech lenses with frames from high-end designers such as Mykita, Oliver Peoples, Gold & Wood, and Ray-Ban. They also stock a wide variety of contact lenses for people who hate explaining to their children that taking glasses off creates the exact opposite effect as when Clark Kent does it.
The team includes a certified specialist in orthokeratology, a nonsurgical technique that gently reshapes the cornea with custom-designed retainer lenses that clients wear as they sleep.
Veteran executive chef, Joe Guarino of Red Rock Bistro, devised lunch, brunch, and dinner menus brimming with haute cuisine and fresh-caught seafood. Gazes wander to the restaurant's massive bay window and the expansive beachfront and picturesque skyline vistas beyond before settling on flatbread pizzas bubbling with gourmet cheeses or house-made ricotta gnocchi. Delicate sauces simmered from lemon and thyme, maple bourbon, sweet onion, and other flavors season fillets of seafood and hearty chops of steak and filet mignon. Thursday through Sunday, Red Rock celebrates life with live music, which ricochets from glasses, breaks up Super Soaker fights on the patio, and bounces out across open waters as musicians cook up the sound of blues, rock, and jazz.
Aikia Steakhouse's staff goes beyond providing food: the chefs make elegant presentation a core part of the dining experience. From arranging sushi rolls artfully on plates to sizzling hibachi entrees on teppanyaki tables right in front of customers, the team takes the doldrums out of dining without the use of motorcycles. Their menu catalogs 20 hibachi dinners, including filet mignon, 28 maki and hand rolls, and several lunch specials. The decor is as upscale as the culinary presentation, with rows of plants set against wood accents and shoji screens marking private tatami rooms.
The brainchild of gastromind Chef Gregg Brackman, G Bar and Kitchen incorporates Italian and French influences into its inventive dishes, all made with quality ingredients. From the spring menu, start with the beet salad, a berry-hued blend of candy-striped beets, goat cheese, and watercress bathed in lemon-olive-oil emulsion ($9). Noodle-centric dishes, such as a the local-lobster gnocchi (market price) with hand-rolled potato pillows, sherry-thyme butter, and arugula, or the risotto ($24) with shrimp, mushrooms, and truffle, will satisfy discerning professors of pasta-ology. For a main course, try the crispy-skinned and roasted chicken ($24) with mashed russets, trip, and tequila-lime buerre blanc, or the eggplant Milanese ($22) with pomodoro, béchamel, and parmesan. Side selections include goat-cheese potatoes ($6), the green du jour ($5), and creamed shallots and spinach ($5)—all ideal wingmen for entrees hitting the dietary dating scene.