CorePower Yoga founder Trevor Tice knows yoga is much more than a tool for increasing physical strength. "We've seen first hand emotional breakthroughs, physical improvements, and most of all, a new found confidence and balance our students carry from the studio into their daily lives," says Trevor. To further their holistic efforts, CorePower provides additional services and programs across various locations. Some outposts house spas where visitors can quiet their minds with a massage or facial, while others host Karma Yoga events wherein teachers lead free classes for cancer survivors, and students share home-cooked food with homeless youths.
But yoga resides at the heart of CorePower's mission to inspire as many people as possible, so each studio boasts a range of classes that accommodates all experience levels. Truly serious students can conjure pensive expressions as they enroll in a yoga-teacher-training program, and all patrons can take comfort in knowing their studio was built from recycled materials and equipped with energy-efficient fixtures.
After immigrating to the United States at age 20, Greece native Dino Adamidis cut his teeth in the restaurant industry as an employee at his sister’s steakhouse. He enjoyed the work, but still aspired to own his own business, a dream he carried with him from Greece. In 1982, he and his wife Vona decided to pursue that dream by opening a small white and blue stand at a local art fair where they sold gyros to spectators, often cinching a sale with free meat samples, saying, “We knew if the people would try it they would love it.” Love it they did, but it wasn’t until 1986—four years and several food stands down the road—that the couple opened the first freestanding Dino’s Gyros with only eight booths and a single particle accelerator.
Today, Dino’s is run by the two oldest children and serves quick Greek and Mediterranean cuisine from six locations. The menu still highlights the classic gyro, often with innovative twists, such as the Greek Philly, a gyro-meat mound sautéed with onions, green peppers, and swiss cheese. Catering services offer the same delicious fare as box lunches, family-style buffets, or busts carved from gyro meat.
Refreshment is the ultimate goal at YogaFresh, a community-focused, earth-toned studio, which won Woodbury magazine?s Best Yoga Class award in 2011.
This serene backdrop gives way to the intense, heated poses and breathing exercises of the studio?s dance-like Vinyasa classes, which build the delicate balance of strength and grace required to bench-press a killer whale. Several other classes such as Yin Yoga, Warrior Sculpt, and more, unfold in a studio heated to a sweat-inducing 99 degrees?all the better for loosening tight muscles and quarters lodged behind the ears. Ballet and Pilates inform Barre Burn sessions, which combine yoga poses, isometric exercises, and weightlifting to sculpt the limbs and core.
Yoga Alliance?certified instructors lead each class, emphasizing form and safety as students stretch and align their bodies. After class, peruse the studio?s boutique, which teems with workout-friendly apparel and eco-friendly yoga mats from brands such as Alo, Manduka, Beyond Yoga, Karma Wear, Vimmia, Rese, Manduka, Yogitoes, and YogaFresh Brand.
Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked on site, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same. Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
Since 1986, Champps Americana's kitchen has sizzled with burgers and classic American dishes, satiating sports fans and families with a comfortable, welcoming atmosphere. Amid the sunlit dining room, diners at wooden tabletops have views of 25 TVs broadcasting sports games, competing with a cluster of arcade games for eyes' attention. Chefs cater to taste buds by plumping up pastas with chicken, shrimp, and vegetables and piling rolls with beef patties, barbecued pulled pork, and spicy buffalo chicken. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with an expansive selection of draft beers and wine. The bar and grill draws guests with regular specials and events throughout the week, including daily happy hours, Thursday-night trivia, and Sunday brunch. Every Tuesday, the restaurant serves up free meals to children, as a magician saunters table to table, entertaining kids with tricks and balloon art, crafting replacement siblings on request.