Juice Rx founder Dean Kasal had a two-fold vision for his wellness-promoting juices: great taste and great health. Kasal's infatuation with all-natural health comes from a very personal place. Diagnosed with ulcerative colitis and reacting poorly to the pills his doctor prescribed, he began his own path to well-being after by making his own juices. The concoctions required little more than organic fruits and vegetables and a homemade liquifier ray, but the benefits were staggering. His digestive troubles vanished, and by the age of 29, he was able to retire from corporate life and start pursuing his true calling: helping folks get healthy with 100% organic, raw, unprocessed juices.
A good portion of his success has to do with his juicing methods. Rather than using traditional juicers?whose motor heat saps vital nutrients from the fruits and veggies?he deploys an awe-inspiring hydraulic press. The contraption's cold-press method deploys 5,000 pounds of pressure to squeeze a bounty of vitamins from the organic fruits and veggies.
Pulp-free and nutrient-rich, those juices include a metabolism-stimulating spicy lemonade with green apple, maple syrup, and cayenne pepper; a tropical green blend of pineapple and kale that alkalinizes the body and floods cells with a potent mixture of vitamins and minerals; and an antioxidant-packed citrus blend with succulent pomegranate called Liquid Love. Besides customized juice-packs, Juice Rx also supplies expert-built cleanses that range from the fruit-filled Regular Cleanse to the low-sugar Extreme Green Cleanse.
For 28 years, the staff at Christy's Pancake House have worked to replicate the laidback vibe of a meal at home amidst bubbling fish tanks and a wall sign that reads "Keep Your Kitchen Clean––Eat Out." In its turquoise booths, tables populate with warm breakfast pancakes, three-egg omelets, and full-pound burgers from the menu of hearty diner fare. Forks spool Italian-style alfredo pastas beside plates of steaming pork chops and amply stuffed greek gyros. While polishing off a piece of pie plucked from one of the glass display cases, guests can remind the server that it's their birthday for a sundae of choice on the house, or remind a significant other for an awkward meal of excuses and apologies.
At Two Chefs Cafe & Catering, wait staff carries upscale twists on American traditions past the bar area to an expansive patio that’s surrounded by a picturesque wrought-iron fence. Inside, hosts lead diners to seats amid rustic brick walls and decorative wall pieces that organize bottles of French wine by their region. The kitchen staff makes classic cuisine from scratch for weekly events—such as the Friday fish fry and Sunday brunch—or intimate meals. They coat their six signature pasta dishes with one of five sauces and plate hearty helpings of canadian baby-back ribs. The cozy atmosphere grows more festive on weekends, when live music permeates the space and drowns out the play-by-play announcer in your head.
Serene Teaz’s herbal outfitters dress up waiting cups in international teas, rooibos, infusions, and matés. Toast sunrise over a breakfast campfire with a mug of smoky lapsang souchong black tea ($10 for 4 oz.) or train crosshairs at midafternoon fatigue with a restorative shot of gunpowder green tea ($10.50 for 4 oz.). Steeped like tea, South African rooibos transforms into a drinkable dessert when paired with fruit or chocolate. One of Serene Teaz’s most popular rooibos brew, Sweet Sin ($10 for 4 oz.) sifts together vanilla, rose petals, and freeze-dried raspberries to elicit a decadent aroma capable of transporting drinkers toward serene moments or back to their days as a chocolate-rabbit breeder. Herbal infusions dance across nose buds with scents blended from fruits, herbs, and flowers such as hibiscus ($10 for 4 oz.) and peppermint ($9 for 4 oz.).
Bakery treats make the perfect pacifiers for crying babies, nagging mail carriers, and anti-establishment co-workers who stick it to the man by scream-singing from an adjacent cubicle. Bleeding Heart Bakery's Groupon assortment includes a classic red velvet cupcake, a caramel-filled Veruca Salt cupcake (enhanced with fleur de se), six cake balls in flavors such as almond and chocolate mocha, one mallowy s'mores brownie, a banana fudge brownie, two nut- and fruit-laden scones, and one lonely but remarkably well-adjusted lemon bar.
Eggstacy fills its breakfast and lunch menu with omelets, sandwiches, and traditional midmorning favorites made with fresh ingredients and prepared from scratch whenever possible. Homemade sauces such as strawberry compotes ooze over fresh pancakes and crêpes or slices of French-toast bread, baked daily in the Eggstacy kitchen next to edible copies of Le Petit Prince.