From the ivy-covered outside in, Barrel 33 cultivates a cozy bar atmosphere conducive to long conversations and savored sips of wine. Their wine cellar, kept at a constant 56 degrees, hosts dozens of domestic and international red and white wines by the bottle. Reds include a hefty selection of cabernet sauvignon and pinot noir from Sonoma and Santa Barbara. French champagne, sparkling wine, and chardonnay from Napa and the Russian River valley, on the other hand, dominate the selection of whites. To accompany the wine, Barrel 33’s kitchen assembles plates of olives, duck pate, brie with Grand Marnier strawberry sauce, or crisp thin-crust pizzas.
Red walls stretch around the interior of the wine bar, complementing both the stone-topped bar and the dappled tulip lights hanging over it. Tall chairs with carved arms and plush crimson cushions sit at attention at the counter. Outside in the enclosed wine garden, palm fronds reach up to the strings of fairy lights stretched across the patio. A wood fire crackles in a fireplace made from the same chunky boulders as the building’s exterior, sending light flickering over wicker chairs and the glass tables’ ornate legs, which were donated by the late glass man, who lived in a glass house but never threw stones.
Chef Ming Ye fills the menu at Shanghai Beer Garden with authentic Chinese cuisine, just like in Chinatown. The chef's signature creations include kung pao lobster?the spicy chili sauce complementing the shellfish's natural buttery flavor?and singapore street noodles with chicken, beef, and shrimp in curry. These meals are served in an ambiance reminiscent of a German beer garden, complete with house brews and Shanghai-style small plates, including the esteemed Kung Fu Meat Balls. Indeed, the gastropub features beverages to please a wide range of palates with guest draft taps, light lagers, ales, saisons, and IPAs, as well as sakes and Soju cocktails.
Casual and laid back is the vibe that emanates from Amigo's Surf Cantina. Its decor is festive, but not over the top, with exposed-brick walls and small pieces of Mexican art adorning them. The menu is simple yet tasty, with traditional Mexican dishes such as chicken mole, chili relleno, tamales, and taquitos. The Super quesadilla is an inflated version of the standard, stuffed with jack cheese and meat. On some nights, live music fills the room as customers sip house-special margaritas made with a selection from at least 10 different tequilas.
From their perch on a dining table, Blu Orkid’s eponymous flowers watch over the restaurant’s hustle and bustle, which begins as bakers knead fresh bread in the early morning and ends once dinner plates are rounded up after midnight. Breakfasts of frittatas and brioche french toast pique appetites for lunches and dinners of tuna-almondine sandwiches, pears poached in port and topped with bleu cheese, and salmon flavored with miso and meyer lemons. In the bakery, chefs torch sugar atop crème brûulée and serve chocolate lava cake. They dish out their gourmet treats at sunny patio tables or indoors amid palm fronds, blue mood lighting, and chandeliers that wish they could feel love.
For more than a decade, Bridget Malmstedt worked as a master aesthetician at a luxury resort. Currently she flaunts that expertise inside FaceForward Skin and Body Care?a Victorian home repurposed as a salon. These historic surroundings are a charming antithesis to Bridget's services, which draw on all the latest approaches to skincare. Her facials exfoliate pores and help clear up acne and signs of aging, and her customized peels minimize the appearance of wrinkles and hyperpigmentation. When she isn't treating skin, Bridget soothes muscles by blending Swedish and deep-tissue massage techniques. Her enviable skill set even extends to eyebrows, which she shapes into perfect arches for clients who want to look sophisticated or into perfect umlauts for clients who want to look Danish.