Chefs make omnivorous, vegetarian, and vegan wraps, salads, and rice bowls using local ingredients, as well as blend all-natural smoothies

English & Irish draft beers foam beside bangers & mash & beer-battered fish & chips as fireplaces flicker inside & on patio

Raw, organic ingredients and muscle stimulation aim to diminish signs of aging. An oxygen-rich pod and far-infrared energy banish toxins.

Freshly baked scones and wasabi-lime tuna-salad sandwiches or hummus-and-falafel pitas accompany teas from enormous loose-leaf selection.

Stunning views of Lake Michigan accent whimsical maki creations, rich Thai curries & stir-fry dishes.

Tandoor ovens marinate eight specialty dishes as veggies, goat, seafood, chicken & lamb soak in such dishes as curries, masalas & vindaloo

Cooks pair Korean & Western flavors in specialty kogi-steak KimPop rolls, spicy kogi-steak tacos & kimchi jambalaya rice with sausage

Chef with years of experience cooking at home & restaurants in Thailand, Malaysia & Minneapolis taps family recipes to craft Thai favorites

Chefs employ exotic spice blends & organic ingredients when possible to craft authentic north Indian cuisine in Mughlai tradition

Authentic pho, a Vietnamese noodle soup, accompanies lemon-grass chicken, spring rolls & beds of fried rice