Home of Chicken and Waffles is an upscale '60s-themed diner with a full bar of specialty cocktails to complement the menu of hearty comfort fare. As chefs load Southern-style or gravy-smothered chicken onto plates next to signature waffles, Motown grooves fill the dining room?unless it's Sunday, when gospel music reigns. Homestyle sides such as grits, greens, and candied yams trim plates of crispy chicken. The kitchen prides itself on using fresh ingredients?real milk and cheese make the mac 'n' cheese creamy, and real beans prove tastier than holographic beans. Every dish is named after a member of the owner's family, who gaze down on patrons from vibrant portraits behind the counter.
Fuchsia and blue lights cast cream curtains and plush white couches in the last shades of sunset. DJs reinforce the feeling that a thrilling night is just falling by spinning pulsating electronica. The murmur of conversation drifts from the lounge-like dining area to a sushi bar, where chefs twist together maki with white tuna, snow crab, tobiko, and smoked sea salt. Towering stalks of bamboo sway overhead, as though one has traveled to the east or at least sleepwalked into a panda enclosure.
At first it seemed like the only people who would ever hear about Patrick Caldwell's pies were his friends and family. Using a recipe born in North Carolina and passed down from his mother, he'd craft his specialty white-sweet-potato pie for every family gathering. But it was his mother-in-law who gave him the final push to turn his pie-making hobby into a full-time endeavor. Using the family recipe as a blueprint, Patrick began to tweak the formula to make it perfect, aging his white sweet potatoes in a wine cellar for nine months to enhance their natural sweetness and cure them of their fear of the dark. Before long, Patrick's Famous Pies were in high demand at area farmer's markets, where he still sells them today alongside other specialties like sweet-potato bread and peach cobbler.
Executive chef Vanessa Dang follows up her first blockbuster of French-inspired Vietnamese dishes with this intimate sequel promising elegant small-plate options and explosive flavors. The menu pokes sleepy taste buds with shareable small plates such as maple-leaf duck-confit lettuce wraps ($9) and tuna-and-salmon poke with ginger, avocado, mango, and cucumber-and-tomato salsa ($9). Full-sized entrees combine intercontinental palates with mouth-warping orders of cumin-marinated jumbo prawns and garlic noodles ($16) or a rack of lamb marinated with Dijon-mustard peppercorn in a Bing-cherry reduction ($25). Fill out abridged meals with a glass from the saga-worthy, 150-bottle wine list or a sweet-tooth-regaling Fuji-apple-and-coconut egg roll ($8).
• For $65, you get the Dr. Renaud facial makeover (a $130 value). • For $129, you get three laser hair-removal sessions (up to a $285 value). Mi Casa's expert staff make over faces and smooth away unwanted hair in a 3,000-square-foot spa. During Dr. Renaud's expertly designed makeover, clients relax in included robes and slippers as dermis aficionados thoroughly analyze skin and apply a cosmetic peel that leaves faces as pure as a soft-spoken golden goose. A hydrating serum replenishes parched pores, and a Lumilift mask smoothes, lifts, and tightens face canvases. Skilled hands deftly paint skin in complexion enhancers packed with horse chestnut to decongest heads and bolster microcirculation. Finally, mascara thickens eyelashes and a Diva lip-plumping balm renders mouths ready to kiss nearby puppies.
In the kaleidoscopic glow of ubiquitous neon lights, a bartender stirs blood orange vodka martinis for four guests at a table laden with tapas dishes. A DJ from Las Vegas spins progressive house music, sending bass thrumming through the entire club. This is a nightly scene at the ultra modern Redux Lounge, which gracefully blurs the line between hot nightclub and elegant tapas restaurant. In the afternoons before Redux shape shifts into a club, the kitchen grills seafood, tapas, and kebabs, often pairing them with one of Redux' house wines or martinis. At 10:00 p.m., the party starts. Disc jockeys fly in on magic carpets from LA, Las Vegas, San Francisco to spin tunes spanning the last 70 years of pop music. Redux' intelligent LED lighting system syncs up with every syncopation, flashing over the dance floor to the beat of the music. Outside on two heated outdoor patios, barkeeps mix gourmet cocktails for lounging guests. The kitchen stays open until close (2 a.m.) to fuel private parties in VIP areas and excited cheers in the sports lounge. Caterers also rush out through the bustling lounge, toting drinks and food to special events.