Inside Ginger Sun Spa, guests recline on the Ergoline Open Sun 1050 bed, revelling in the high-pressure bed’s adjustable facial tanners and built-in sound system. The Sun Capsule Cosmo 250 stand-up booth caramelizes skin in seven minutes with 54 performance UV bulbs, and its adjustable ceiling hand grips ensure clients stay comfortable while holding up their arms in order to get more even tans. With its certified airbrush technicians, the tanning spa is able to forgo UV rays or apricot Crayola crayons to bronze skin, instead using a hand-held Norvell sunless-spray-tan applicator. Other beautification services include manicures and infrared-sauna sessions, which help burn calories, reduce the appearance of cellulite, and improve skin issues such as eczema.
Within Out Take Bistro, fragrances hinting at culinary roots in Europe, Asia, and the Americas rise past velvet curtains the color of merlot and through a wagon-wheel chandelier. Plates greet mouths bearing fare such as wonton soup, ukranian borscht, and ravioli, or entrees highlighting Atlantic salmon and new york Angus steak. A full bar with wood paneling sits at one end of a dining space lined with warm-hued Italian tiles, much like those used to craft Caesar's early skate parks. Guests sink into furniture with dark-wood accents in the main dining room, letting peepers wander to fireplaces and still-life paintings of the fire in its infancy. On an outdoor patio, warm breezes roll across feasts, playfully tousling napkins and the leaves of potted plants.
Traces of Californian sunshine emanate from breakfast plates and lunch sandwiches crafted with seasonal, organic, and free-range ingredients by the artisanal chefs at Charlie's Pantry. An all-day breakfast menu treats early birds and late risers to gourmet dishes such as Tuscan-style eggs dappled with organic spinach and roasted garlic. The panoply of lunchtime options includes 19 signature sandwiches that compile ingredients such as marinated chicken, Italian-style cold cuts, and heirloom tomatoes in edible monuments to organic farming. An unassuming interior features white walls, polished concrete floors, and a simple picnic table at which patrons can dine with friends or challenge nemeses to salad speed-eating contests.
Typically, if one person wants chicken wings and another craves pad thai, deciding where to eat hinges on a coin toss or a quick game of Risk. Soo Raa Thai - American Chic caters to both tastes. There are patently Thai dishes, including papaya salads, red curries, and chicken satay with pickles. A charcuterie plate includes three kinds of Thai sausage, crispy pork skin, sweet chili sauce, and shallots pickled with ginger.
Western influences do appear, though, in exciting fusions including a Thai-style seafood bouillabaisse or fettuccine with chili sauces. All of this is washed down with an appropriately cosmopolitan range of beers, wines, and sake.
In 1993, a few entrepreneurs transformed the basement of a Minneapolis apartment building into an Italian restaurant. It became the first Buca di Beppo. The owners of that inaugural location soon found themselves riding a wave of popularity and marinara sauce as they opened new restaurants across the nation. Today, the eatery occupies 99 locations nationwide, from downtown San Francisco to Times Square, New York.
At each location, chefs maintain the northern and southern Italian flavors that made the original so popular, adding only a few American twists. They also supply family-style servings, which help make Buca di Beppo a favorite place for families and friends to gather in large, hungry groups. The chefs bake up batches of Cheesy Bread Florentine, a colorful combo of spinach, roma tomatoes, and garlic sprinkled over Italian bread and sealed in place with fresh, melted cheeses. For entr?es, they prepare dishes with an eye toward quantity, both of portion and choice; they whip up Veal Parmigiana, Baked Ziti, and classic Italian-American staples like Ravioli and Lasagna. And in keeping with the convivial atmosphere, they also serve truly decadent desserts. Their Mt. Vesuvius Dark Chocolate Cake erupts with melted chocolate, and their Colossal Brownie Sundae towers with six scoops of ice cream and tiers of sundae trimmings.
According to Stout, there are three rules when it comes to pairing beer with food: the intensity of the beer's flavor should match that of the dish; pairings work best when they share similar flavors or aromas; and specific characteristics of beer—bitterness, carbonation, spice—interact with food in predictable ways. If this seems over your head, never fear: each beef, chicken, and quinoa-based veggie burger on Stout's menu comes with pairing suggestions. The Morning After burger, for example, contrasts well with any pale ale because of its smoky flavor, which it gets from a dollop of chipotle ketchup and a motivational walk through hot coals. Executive chef Alex Kagianaris constructs all of the restaurant’s burger patties with only a handful of simple ingredients and fires them quickly on the grill for the freshest flavor. As for the beer menu, the lengthy selection features brews from every spot on the flavor spectrum, each available either by the bottle or on a weekly rotating tap selection.