Festive tunes float through Los Vaqueros Grill's bustling atmosphere, and lively flavors cha-cha across a gourmet menu of behemoth burritos, plump tacos, and savory enchiladas. Sink smiles into a soft taco bed ($13), peppered with plump grilled-chicken pillows that snuggle under a sheet of honey-mustard-pomegranate barbecue sauce and a comforter of avocado salsa. Garden-torn stuffers burst from the vegetable chili relleno's fire-seared poblano pepper ($10), and a tantalizing torrent of dried chilis, nuts, spices, and Mexican chocolate floods the enchiladas mole rojo, packed with a choice of meat ($11). Servers lure pineapple pulled pork and confused spa-goers from a slow-cooking sauna, wrapping sizzly strips in the Super burrito's soothing garlic tortilla with pickled jalapeños and house-made enchilada sauce ($12).
Browtique's chic façade masks a bright rosy-hued interior, where Michelle, the owner and resident massage therapist, and her staff expertly execute a full array of soothing services. The spa's tendon technician will help alleviate muscle misalignment in a one-hour massage, keeping beleaguered bodies out of corporal chop shops. A 15-minute sugar scrub cleanses and freshens skin while providing thorough dermal protection from bees with diabetes. All of Browtique's skin services utilize Epicuren-brand skincare products, a line available at few other Stockton-area spas. The spa also performs a full array of other services and specializes in waxing and brow design.
Garlic Brothers plates distinctive wood-fired feasts for lunch, dinner, and carryout on the eye-catching California Delta. The menu showcases more than 15 palate-prepping appetizers, such as steamed clams ($9.95), fried ravioli ($7.95), and a ceviche cocktail ($6.75), as well as grilled entrees that are fire-licked to maximum mouth-wateriness over almond wood. Aid a grilled ahi tuna in escaping its tyrannical-yet-tasty herb crust ($15.25) or embrace carnivorous cravings with a marinated tri-tip ($17.25 for dinner, $10.75 for lunch). Illustrate 2010 Census statistics with sliced sectors of the traditional margherita pizza ($13.95) or the Mona Lisa, in which mild italian sausage, kalamata olives, and sundried tomatoes puzzle art historians with an ambiguous smirk ($14.25).
Around the burgundy-walled space of Sanctuary Ultra Lounge and Restaurant, guests sink in to plush chairs, savor bites of fire grilled gourmet pizzas, or get up and dance to music spun by a DJ. The lounge prides itself on effortlessly shifting from upscale restaurant to high-energy nightclub. A back room plays host to live musicians late into the night and even the morning when they all transform back into potted plants. For those more interested in dinner than karaoke, the kitchen grills up Angus burgers topped with portobello mushrooms or peanut butter, and prepares plates of braised pork and poblano tamales.
Harpreet "Happy" Singh—also known as “The Beer Baron”—holds court over 22 taps of suds chosen from a rotating selection of craft beers. Singh, who also presides over Perry's Liquor and Craft Beer, adds his encyclopedic knowledge to every pint of Delirium Tremens or Armored Fist Black IPA that slides down the smooth wooden bar in his industrial-chic watering hole, nestled within the nearly century-old Schenone Building in downtown Livermore. Hanging metal lamps spotlight seats at the bar, where flat-screen TVs flicker with sports, and a candlelit back lounge lends tabletops to Greek food brought in from Demitri's Taverna. Hits from the '80s, '90s, and modern hip-hop scene fill the bar on Thursday through Saturday nights, when DJs enthrall crowds with alluring beats punctuated by tributes to Perry Como.
Fragrant smoke flows through hoses as customers relax on cushy sofas and armchairs inside Voodoo Hookah Lounge. Staff members refresh the hookahs' glowing charcoals and fill hookahs from their stock of 40 flavors of fresh shisha—including such popular offerings as lemon mint, double apple, and spiced chai—for patrons to puff or mix and match into custom blends. Patrons can also shop for at-home smoking supplies—including shisha, hookahs, and e-hookahs—or they can purchase energy drinks, Coca-Cola products, and snacks to enjoy as they lounge.
Michael Calder began his pizza-making career in 1973, when he learned how to shape authentic crusts while working at an Italian family’s pizzeria. He put his pizza-crafting expertise to work at his own place when he opened Michael’s Pizza Bar and Grill, where the kitchen prepares specialty pies such as the meat-stacked Michael’s Masterpiece. The vegetarian Green Machine comes adorned with pesto sauce, artichoke hearts, and fresh garlic, while Heart Attack Dogs arrive at tables wrapped in bacon, crowned with cream cheese and honey, and accompanied by ominous organ music. Bartenders can mix dessertinis infused with espresso to follow hearty meals.