![]() Well… then an unexpected pathway opened for me: Motherhood. It was so successful, that one brow bar was followed by us opening three more.Ĭlearly, brows were in my DNA. Suffice it to say… I soon regained my hand’s dexterity… started slowly by returning to that hair salon where they welcomed me back and allowed me to open a brow bar. ![]() I rented space in a popular hair salon and would have taken the next step in opening my own business but was delayed by hand surgery. I easily found employment at a local beauty boutique and despite that being a big step up… I soon realized I wanted to do my own thing. HIGHBROW SAN DIEGO PROFESSIONALThis allowed me time to accumulate professional credentials and enroll in the makeup program at MUD- a globally recognized makeup trade school (often called the “Harvard of Makeup Schools). Immediately after graduation (and having easy access to the many production companies in this starstruck neighborhood)… I began interning as a makeup artist and did so well I soon struck out on my own as a freelancer. I just loved caring for people and making them feel beautiful. I don’t know who was happier- those folks or me. I was inspired to save money to buy a manicure/pedicure set and soon convinced my family and friends and neighbors to let me do their fingers and toes. I was living in Burbank, California near Universal Studios a neighborhood where the vibes of Hollywood and glamor could be felt even by us teenagers. I’ll never forget that Mary Kay party when I was in high school. Another highlight is the grilled octopus entree that comes with grilled tomatoes and tzatziki.Today we’d like to introduce you to Beverly Harris.īeverly, please share your story with us. For instance, the hamachi tiradito is lightly dressed and sashimi-style rather than thinly sliced. To make it more exotic, dishes are prepared with strong Japanese and Mexican influence. Fish wins the award for “Best Use Of” thanks to its versatility in modern interpretations of Mediterranean dishes. “When we started looking for a name we had the image of the fish-which we got from an old cookbook about fish-and we knew we wanted to name the place after a fish,” says Frederico Rigoletti, one of the two chefs/partners that hail from Mexico (the other is Roberto Craig, and they both have published cookbooks). Interestingly, no hake is served at The Hake: the owners thought the name suited their new restaurant right on the main drag in La Jolla. ![]() Fresh sushi and creative rolls are the plan of action, though the “street market” Asian menu served up by chef Jose Ruigomez has excellent options like dumplings and bok choy. Never have female diners used “bang” and “Ryan Gosling” in the same sentence without cracking a smile. It feels like a shrine (minus the offerings but double the queue). The most Instagrammed space, however, is the Ryan Gosling themed bathroom stall, already having been featured on Andy Cohen‘s Watch What Happens Live. There’s a separate modular room for private parties that includes the largest disco ball on the West Coast. The tunneled entryway is reminiscent of a Tokyo subway with soundtrack to boot and, inside, oversized Japanese lanterns cram the ceiling while projectors feature trippy visuals on the walls. Opened in the tourist-flooded Gaslamp Quarter, this new sushi restaurant/bar is experiential. Uncommon for San Diego, the hype at Bang Bang is more about design than nosh. STORY: Dress Du Jour: Ryan Gosling Rocks a White Suit Chefs in San Diego are finally braving past comfort zones, and we’re impressed with these three noteworthy restaurants offering outside-the-box experiences. Even a highbrow resort ( AVANT at Rancho Bernardo Inn) is unusually serving mustard on tap. Outside Top Chef world, unassuming, gays were opening breweries ( Chris Shaw at Hillcrest Brewing Company), hipster hangouts stacked shelves with New Orleans-themed relics and curio like trinkets and antiques ( American Voodoo opened by a filmmaker and an art collector) and taverns went fancy by serving premium wines by the glass (via Galvanic system at Sublime Tavern). But then Top Chef happened, and former contestants cranked out off-the-wall, dressed-down joints ( Rich Sweeney‘s R Gang Eatery) and design-friendly crowd-pleasers ( Brian Malarkey‘s Herringbone and Searsucker), not to mention another alumni slated to join them this winter ( Richard Blais‘ Juniper & Ivy). San Diego has never been recognized for dishing out an imaginative dining experience. ![]()
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