At Mad G’s Grill & Tavern, beer is considered the universal mixer, which is why the chefs pour it into pint glasses, cocktails, and pizza. Traditional drinkers can grab a domestic, craft, or bottled brew from the menu of more than 40 beers—including Deschutes Obsidian stout and The Lost Abbey—and those looking for a modern twist on the classic beverage can turn to the menu’s 12 beer cocktails, which come blended with other beers, liquors, and spices.
Mad G’s chefs also pour the hoppy drink into many of the menu’s pub-grub meals, which are served nightly until 2 a.m. Pabst Blue Ribbon makes an appearance in beer-battered appetizers, and Lumberyard IPA simmers around braised mushrooms. Even the crusts of the house pizzas are mixed with Mad G’s house brew, creating a distinctive taste beneath toppings of roasted garlic, marinated artichokes, and house-pulled mozzarella. As patrons appreciate brews in their medium of choice—whether it's in a cocktail glass, a slow-cooked chili, or impressionistically dribbled onto a napkin—they can partake in weekly events including pool tournaments, trivia nights, and fish racing.
Jim Keegan, the founder of Yoga Nirvana, draws on his studies in kinesiology and biomechanics to help visitors obtain inner peace and healthy bodies. Before opening his own studio, he served a nine-year stint as the head yoga teacher at Arizona State University and continues his teaching career through international workshops. Jim and his fellow instructors guide students through classes such as Ashtanga for beginners, Kundalini yoga, power yoga, and mediation. Sore students can ease their tired muscles by scheduling an appointment with the studio's licensed massage therapist. In addition to group classes, Jim offers private lessons and whisks pupils away on all-inclusive yoga retreats.
At Bombay Spice Grill, you don't have to grab a table to enjoy the spices and sauces of Indian cuisine. Instead, Executive Chef Sunil Kumar designed a menu full of Indian meats, tofu, curries, and toppings that can be customized into a flavorful meal-on-the-go. Though the sauces come in traditional varieties such as curry, tikka masala, spinach, and vindaloo, the preparation veers from the methods of India to create healthier dishes. Chefs eschew cooking with ghee—Indian clarified butter—and instead use olive oil for heart-healthy wraps, sandwiches, salads, and bowls. And though wraps come with a slice of freshly baked naan or roti bread, clients can opt to make their dish gluten-free by swapping out bread for quinoa or rice. Guests can even customize their dish to be vegetarian and vegan, with ingredients clearly denoted on the menu. And to pair with a main entree, they can grab traditional Indian sides such as samosas and rice pudding.
Jerry’s Liquors’ expedient service and diverse selection of age-restrictive elixirs earned it the Phoenix New Times award for Best Drive-Thru Liquor Store, East Valley in 2011. The libation emporium’s convenient drive-thru service allows customers to retrieve their socially lubricating potions in a timely fashion, ensuring they won’t miss a minute of weekend revelry or any hilarious mid-party attempts at deconstructing Finnegans Wake. Open until 2 a.m. 365 days a year, Jerry’s graciously slings suds for late-night beer runners and jaded Santa Clauses from its spot beneath its vintage neon sign.
The students at Carsten Institute of Cosmetology prettify clients? hair and faces under the watchful eyes of supervisors. They perform the salon?s signature service?French-style haircuts?while clients stand up, which better predicts how the hair will hang during traffic-court-sentencing hearings. The aestheticians-in-training also wax excess hair from the brow, bikini area, and back, among other body areas, and tint existing strands on eyelashes or brows. During facials, they pamper skin using natural, high-end products that correspond to specialty-treatment goals, such as combating signs of aging, lifting dark spots, or calming acne.