Staff members at Performance Nutrition fuse their training in nutrition and fitness with a broad knowledge of the science of protein powders, multivitamins, and nutritional oils. After listening to clients explain their fitness goals, staff members flip through the encyclopedia in their skulls to pick out products—gluten-free supplements, herbal remedies, workout-recovery bars, and more—that match individual needs.
Christopher Palios, executive chef and owner of Sophia’s Tuscan Grille, inherited his cooking skills from his Sicilian grandmother, with whom he worked side-by-side as a child constructing traditional Italian dishes. Palios went on to refine his techniques by attending culinary school, traveling to the Caribbean and northern Italy, and working in the kitchens of celebrity chefs Emeril Lagasse and Todd English. Palios uses high-quality ingredients to create innovative dishes that reflect the Tuscan countryside.
Personal touches go into the savory entrees, as seen by the hand-stretched peasant-style grilled flatbreads and the handcrafted nuggets of spinach and ricotta gnocchi. Black n’ blue mussels—simmered with crisp pancetta, gorgonzola, and chives—and linguine with clams pair with diners’ libations toted from home under the restaurant's BYOB policy. House-made desserts round out meals with creamy bites of wild-strawberry spumoni as refreshing as a nap in the produce aisle. To bring the Tuscan experience to their own kitchens, diners may take a cooking class or purchase one of four spice rubs hand mixed and packaged by chef Christopher.
The bakers, confectioners, and designers at Sweet Indulgence continually roll out gourmet goodies that are just as appealing to the eye as they are delicious. The staff can prep sprawling color-coordinated tables that gleefully enhance events such as weddings, parties, and celebrations by showcasing treats such as cupcakes, chocolate-covered fruits, and candies. Mounds of frosting pile high on cupcakes in flavors such as apple pie, carrot cake, and lemon-raspberry, covered in extras such as cinnamon, chocolate chips, and fresh fruit. Lines of frosting adorn cake pops in clever shapes such as Santas, football helmets, or simple, pastel patterns of pink and green, and pies, cannolis, and cakes attract the eye and appetite.
Eggroll Café's menu boasts inventive ingredients like replacing eggrolls' classic fillings with the tastes of cheeseburger, spinach and feta, or steak fajita inside the familiar golden, crispy crusts. The kitchen shies away from the use of added preservatives, flavorants, colorants and trans-fats. Far from the average Asian eatery, here, baristas whip up flavored lattes in irish cream or white-chocolate flavors to pair with bento boxes full of General Gao's chicken, Chicken Katsu, and Spicy Korean Pork. Among the bright yellow walls, patrons sip fruit-flavored bubble teas and take bites of cinn' apple dessert eggrolls to top things off.
Orange Leaf Frozen Yogurt's network of self-serve dessert shops treat taste buds without expanding waistlines. Each cup of creamy frozen yogurt is priced by weight, and comes in an endless assortment of possible flavor and topping combinations. Guests can spoil their dinner without spoiling their diet thanks to Orange Leaf's sensible selection of low-fat treats, some of which clock in at as few as 25 calories per ounce. After diners top their fall-themed or chocolate-flavored desserts with crumbled graham crackers, peach slices, berries, or granola, they can dig in amid the shops’ bright green-and-orange-color scheme.