Started as a single Newport Beach clinic in 1971, Lindora was the brainchild of Dr. Marshall Stamper, who was motivated by the unfortunate loss of his mother due to weight-related complications. Now, more than 40 years later, Lindora's weight-loss programs continue to bestow humanoids with a plethora of personalized nutrition plans and private one-on-one health consultations. At each Lindora location, medically trained teams of health-care professionals guide patients through lab work, health assessments, and exams to discern the most efficient trajectory into better health. Patients receive encouragement to adjust their lifestyle and behavior, and bellies stay buoyed by nutrition support and menu plans that spotlight fresh, balanced meals.
Long-term weight maintenance is the goal of the clinic's medically based programs, which means patients needn't worry about extra pounds boomeranging back into their lives like a persistent pet chinchilla. Check the FAQs page here for more information about Lindora's approach to weight loss.
Helmed by Susan Vollmer, the culinary shop equips patrons with the goods and know-how with which to assemble delicious meals. Guests can peruse the cozy shop's selection of cookware, kitchen gadgets, and kitchen décor, picking out funky Venus flytrap–shaped tongs or kitchen mops that double as sous chefs. To learn how to put their new tools to work, gourmet cooking classes teach students to whip up meals such as Iranian mushroom patties in whole-wheat pitas or five-course brunch feasts. The classes run in 50-minute, 60-minute, or two-hour spurts, and are taught by local teachers, chefs, and cookbook authors.
Though their shop stocks a selection of more than 300 wines, owners Bob and Heidi Fisher maintain their commitment to personally selecting vintages from boutique wineries. Inside the earth-toned walls of Salt Creek Wine Company's tasting room, visitors peruse the stacks of obsidian bottles or sidle up to the bar to sample the selection of wine flights, which, like the second hand on a tortoise’s watch, rotates weekly. The bar also stocks pairing bites such as charcuterie, artisan cheeses, and desserts.
Inside Fratello's Italian Family Restaurant & Sports Lounge, large picture windows display views of green grass and leafy trees, filling the dark-wood-trimmed dining room with natural light. Sunbeams spill over plates crowned with hearty fare such as grilled New Zealand lamb chops in chianti wine sauce and rib-eye marsala. Chefs also stuff their signature gnocchi Fratello with asiago cheese and sautée fresh clams in garlic and wine sauce. In an attached sports lounge, four 52-inch flat screen televisions broadcast the outcomes of sports games, which fans can celebrate with heartfelt acoustic covers of their team’s fight song during karaoke nights.
Vibrant paintings of a tropical sunset and bold orange- and teal-hued walls surround hot-pink booths and linen-topped tables inside Chaparosa Grill. An extended stay in the Caribbean inspired chef Tony's menu of homemade caribbean crab cakes, west indies shrimp curry, charbroiled-ahi sandwiches—1 of 10 stacked delights—and blackened steak pizzas. The eatery's catering services present a variety of menu options for groups of more than 20 people or more than 40 human-child-size robots. Tony cultivated a classical education at the Shrewsbury College of Arts and Technology in England before cooking cuisine in Her Majesty's Land, Italy, and France, and along the way he picked up worldliness and a perfervid interest in delighting palates.
Patsy's dishes out a menu of authentic Irish eats prepared with palate-pleasing meats, fish, cheeses, and veggies. Tongues can start by wrapping themselves around the Donegal, a serving of gently fried calamari strips ($10.75), or the Dublin, a heaping helping of taters covered in melted cheese and blanketed with bacon, corned beef, or chicken ($9). Nine sandwiches pay homage to America's newest territory, such as the Derry, an irish pork banger playing drums on a flaky roll and accompanied by colcannon and gravy ($6.75). Kate Kearney's fish and chips ($11.95), Coyle shepherd's pie ($8.75), and the Liffey mixed grille—packed with a lamb chop, irish bacon, two bangers, mushrooms, and grilled tomatoes ($13)—take the stage for the main act, sending taste buds into a fit of merry river dance and joyous jigging.