The 13th annual Taste of Adams Avenue will take place Sunday, June 30, 11:00 am to 3:00 pm, along Adams Avenue from Normal Heights to Kensington. This month’s gastro tour of Adams Avenue features more than 30 restaurants, coffee houses, pubs, wine bars, and unique eateries in one of San Diego’s hottest and historic neighborhoods.
The 2013 Taste of Adams Avenue participants* include Antique Row Café, Blind Lady Ale House, Broke Girls Coffee Bar, Burger Lounge, Café 21, Clem’s Bottle Service & Tap Room**, DiMille’s Italian Restaurant, El Zarape Mexican Restaurant & Tequileria, Farm House Cafe, Fish Public, Hanna’s Gourmet, The Haven Pizzeria, Heights Tavern, Incredible Cheesecake Company, Jayne’s Gastropub, Jyoti Bihanga, Kensington Café, Lestat’s Coffee House, Mariposa Ice Cream, Ponce’s Mexican Restaurant, Proprietors Reserve Wine Bar**, Rosie O’Grady’s**, Sabuku Sushi, Senor Mangos Juice House, Soda & Swine, Starbuck’s Kensington, Tam’s Thailand Food, Tao Vietnamese & Japanese Cuisine, Twiggs on Adams, Village Vino, and Viva Pops. Each of these participants will create a taste of their house specialties.
Taste of Adams Avenue tickets are $30 in advance, and $35 day of the event. Advance tickets may be purchased online at: www.tasteofadams.com
Food lovers can access their favorite restaurants by foot, bike, or by complimentary trolley service available along Adams Avenue. In addition to this adventurous tasting tour, attendees can also experience the neighborhoods many distinctive shops along the Adams Avenue business corridor.
For further information, please call the Adams Avenue Business Association at (619) 282-7329.
* Participating restaurants are subject to change
** Restaurants 21 and up only
Taste of Adams Avenue is presented by the Adams Avenue Business Association, a non-profit organization, whose mission is to promote and revitalize the Adams Avenue business corridor and is made up of area businesses and property owners.
"Fish taco" at Beaumont's, strawberry-rhubarb tart at Tidal, wild shrimp cockteles at Don Chido
By Troy Johnson
“Fish Taco”
“Fish Taco” @ Beaumont’s
There are two camps when it comes to deconstructed sci-fi food utilizing neat kitchen tricks. The first views such food as needless puffery getting in the way of “real” food. “Just braise me somefin,” says that set. The other camp truly loves this mind-bending exploratory food realm and still cries softly in the night over the closing of El Bulli. I’m somewhere in between. I like creativity in food as long as you don’t send me a “yuzu gelee” that looks and tastes like a jaundiced pencil eraser. And Beamont’s chef George Morris nails the balance with his “fish taco.” It’s seared albacore, grilled corn tortilla foam (which tastes more like a cream), dehydrated chorizo, and hatch chile puree with heirloom tomatoes, avo, cilantro and jalapeno. All together, it really does taste like a super-clean, top-notch fish taco. For inspired food in sleepy little Bird Rock, Morris and Beaumont’s are definitely the place. Note: Order from his specials menu. Beaumont’s Eatery, 5662 La Jolla Blvd., 858.459.0474.
Strawberry-rhubarb tart
Strawberry-Rhubarb Tart @ Tidal
I’m not a big dessert guy. I spend too much of my time and table space with the savory menu. By the time dessert comes around I’d often just rather order a soft couch to wink out on for a while. I also am not a fan of warm, macerated fruit fillings. Pies and tarts pale in my eyes to, say, a doughnut (or plain old unadulterated berries with cream). And yet somehow this tart—with its perfectly dense pastry, not overly cloying berry filling and confetti of mint with vanilla gelato—overcame all that. Eat this on the Tidal patio as the sun goes down and all that stressful life crap you worry about will turn to dust. Tidal @ Paradise Point, 1404 Vacation Rd., Mission Bay, 858.274.4630.
Don Chido wild shrimp cockteles
Wild Shrimp Cockteles @ Don Chido
Antonio Friscia is one of my favorite chefs in San Diego—a certified sommelier, student of global cuisine, super gracious, other-oriented host. But if I didn’t love his food, I’d go fishing with him instead of writing about his new Mexican restaurant. Here, the chef has a Santa Maria grill for meats (a griller’s dream, and a rarity to see at restaurants). His queso fundido is a plus-sized dream, and his piping hot churro bites with caramel sauce taste like school lunch dessert from the 1970s (a minor difference being his don’t taste like stale bread sticks). But my favorite bite may have been his simple cockteles with wild Mexican shrimp. He makes his similar to an aqua chile, marinated in lime, yuzu, top-notch olive oil and chiles., Don Chido C527 5thAve., Downtown, 619.232.8226.
"Fish taco" at Beaumont's, strawberry-rhubarb tart at Tidal, wild shrimp cockteles at Don Chido
By Troy Johnson
“Fish Taco”
“Fish Taco” @ Beaumont’s
There are two camps when it comes to deconstructed sci-fi food utilizing neat kitchen tricks. The first views such food as needless puffery getting in the way of “real” food. “Just braise me somefin,” says that set. The other camp truly loves this mind-bending exploratory food realm and still cries softly in the night over the closing of El Bulli. I’m somewhere in between. I like creativity in food as long as you don’t send me a “yuzu gelee” that looks and tastes like a jaundiced pencil eraser. And Beamont’s chef George Morris nails the balance with his “fish taco.” It’s seared albacore, grilled corn tortilla foam (which tastes more like a cream), dehydrated chorizo, and hatch chile puree with heirloom tomatoes, avo, cilantro and jalapeno. All together, it really does taste like a super-clean, top-notch fish taco. For inspired food in sleepy little Bird Rock, Morris and Beaumont’s are definitely the place. Note: Order from his specials menu. Beaumont’s Eatery, 5662 La Jolla Blvd., 858.459.0474.
Strawberry-rhubarb tart
Strawberry-Rhubarb Tart @ Tidal
I’m not a big dessert guy. I spend too much of my time and table space with the savory menu. By the time dessert comes around I’d often just rather order a soft couch to wink out on for a while. I also am not a fan of warm, macerated fruit fillings. Pies and tarts pale in my eyes to, say, a doughnut (or plain old unadulterated berries with cream). And yet somehow this tart—with its perfectly dense pastry, not overly cloying berry filling and confetti of mint with vanilla gelato—overcame all that. Eat this on the Tidal patio as the sun goes down and all that stressful life crap you worry about will turn to dust. Tidal @ Paradise Point, 1404 Vacation Rd., Mission Bay, 858.274.4630.
Don Chido wild shrimp cockteles
Wild Shrimp Cockteles @ Don Chido
Antonio Friscia is one of my favorite chefs in San Diego—a certified sommelier, student of global cuisine, super gracious, other-oriented host. But if I didn’t love his food, I’d go fishing with him instead of writing about his new Mexican restaurant. Here, the chef has a Santa Maria grill for meats (a griller’s dream, and a rarity to see at restaurants). His queso fundido is a plus-sized dream, and his piping hot churro bites with caramel sauce taste like school lunch dessert from the 1970s (a minor difference being his don’t taste like stale bread sticks). But my favorite bite may have been his simple cockteles with wild Mexican shrimp. He makes his similar to an aqua chile, marinated in lime, yuzu, top-notch olive oil and chiles., Don Chido C527 5thAve., Downtown, 619.232.8226.
Short rib & scallop Farfalle with Angus tips Mini cheesecake trio
Got enough marble?” asks my dining companion.
If there is a shortage of expensive rock in the near future, blame Amaya La Jolla. Every inch of the restaurant is sturdy, costly, and perfectly attended to. There is no reclaimed wood, no wall hung with rusty farm tools or animal heads. This is no cheap curtsy to the modern, the trendy, nor the hip. Which explains why there are very few modern, trendy, or hip people here on a Friday night. Or many people of any kind, for that matter.
The lack of crowd is not for lack of investment. Designer Warren Sheets quite artfully decorated this restaurant with the best Italian Renaissance ornatery money could buy. The original Amaya is in the $400 million resort, Grand Del Mar. It’s a fine restaurant. Chef Camron Woods spent six years there. The problem? It shares a roof with Addison—the Relais & Chateaux’d, Zagat-ed, and starred apex of fine dining in San Diego. Chef William Bradley casts a mile-wide shadow.
So it’s nice to see Woods get a little sun, 10 miles to the southwest. He’s a native of Charleston, South Carolina, and his Southern food roots color the menu. You’ll find rutabaga and turnips, polenta, quail, butterbeans (limas), and corn muffins. It’s not a pot likker joint, but there’s a whiff of Mason-Dixon.
Amaya La Jolla farfalle pasta
Flavor Parade: Farfalle pasta with Angus beef tips, tomatoes, mushrooms, and basil
As a life pursuit, I’d like to eat nothing but quality bread and butter until some carb-based nutritional ebola knocks me dead. Nothing puts my astrological Jupiter in the doghouse quite like getting a cold, hard, yellow rock of butter. Woods makes a little art of it. His is a room-temp, soft triangle of three butters—garlic-herb, honey-pecan, plain salted sweet cream—served with pretzel rolls, cheddar-herb biscuits, and corn muffins. Eating just bread and butter at Amaya would be shortsighted, gauche, and highly enjoyable.
“The food is mostly excellent. The service is top-notch, as is the wine. Why, then, does it echo in Amaya?”
For dinner, we start with Woods’ short rib and scallop—a soft-textured surf-and-turf. Vanilla’s a renowned scallop helper, but many chefs get carried away and mistake their seafood for bread pudding. Woods does it right, leaving his vanilla-cauliflower puree unsweetened next to an excellent huckleberry sauce. It’s one of those dishes that inspires involuntary, libidinal noises. For another starter, he stuffs a boneless roasted quail with briôche and dried cherry, then rests it on a daring puree made of chicken livers with Sauternes. It’s unctuous, gamy, polarizing. I enjoy it because I prefer the taste of parts; my companion mostly gazes at it like someone might look at a worrisome new facial mole.
Amaya La Jolla dining room
Amaya La Jolla dining room
Being connected to the Grand Del Mar, a sommelier farm of sorts, Amaya’s 300-bottle wine list is excellent—all under $100, and 20 by the glass (a Terrassen Gruner Veltliner from Domaine Wachau, a Spanish Tempranillo from Beronia, etc.). Enjoy one in the back room (“Club M”)—a supper club of sorts, with neon signage and gray-haired jazz beatniks.
For dinner entrees, we stick to French hunting proteins—duck and rabbit. Both are suggested by our server, who’s the sort of fine-dining lifer you’re lucky to come across. A real food person you’d like to ask to pull up a chair. All of Amaya’s servers are pretty much the same.
The duck is perfect in just about every way, poached with the small cap of fat and crisped skin on each slice. A dried cherry gastrique supplies the necessary acid, while the butterbean puree is some fancification of a classic Southern side-food. The rabbit comes braised in two parts—legs and loin. The legs are a tad dry and bland. Rabbit’s a skinny, faint protein that requires some chefly flavor-building. Woods’ elemental stock reduction isn’t enough. The rutabagas and turnips, too, are served whole with inexpressive seasoning. The tenderloin, however, is treated like pork and wrapped in housemade bacon from Julian’s Cook Pigs Ranch (they raise great swine). The combo yields a beautiful, moist bite—especially since the bacon is only lightly smoked, not overwhelming.
Amaya La Jolla mini cheesecake trio
Three Times Good: Mini cheesecake trio of vanilla, hazelnut, and passion fruit
For dessert, we try pastry chef Michael Luna’s trio of cheesecake—a vanilla (with white balsamic gastrique and tangerine), hazelnut (with chocolate sauce and praline bark), and passion fruit (with coconut-lime sorbet). All are very good, while the sorbet-topped passion fruit is excellent—a Hawaiian à la mode.
I come back on a Thursday for lunch. The restaurant is all but empty again. I eat more than humans ought to, and there is not a single bad bite. The crab-and-lobster bisque is deep and rich; it smells like tarragon and your good fortune. The daily flatbread with Creminelli salami is thin, crisp, and well-browned, arugula giving it a little food-garden required of SoCal lunches. The panzanella (Italian bread salad) is comically generous, served with lightly smoked and well-seared salmon in a Sherry vinaigrette that’s drinkable. Woods also makes a salad-less tuna Niçoise (a fancy way of saying seared ahi with cured olives and chimichurri) and a simple, excellent farfalle with Angus tips, wet with veal jus and topped with fresh basil and Parmigiano-Reggiano.
So the food is mostly excellent. The service is top-notch, as is the wine. Why, then, does it echo in Amaya? If I have to place blame, it’s with the room itself. It takes real fortitude to identify an ancient design fetish and really, truly go for it. But in doing so, there’s zero white space, zero restraint. Even my companion—an accomplished professional in his late 50s—says it feels too old, baroquely so. It’s the equivalent of a woman wearing a mink coat, diamond brooch, pearl earrings, and an emerald gemstone on a headdress—all while carrying a bedazzled Persian cat.
That said, if you find yourself with houseguests from 17th-century Florence, Amaya feels just right.
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Matt Furman Photography
Building the Infrastructure Behind Clean Energy
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Developing Medicine One Patient at a Time
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Matt Furman Photography
Growing a Beach-Town Brand into a National Business
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
Pack up that hat: Del Mar Thoroughbred Club’s Party in the Paddock signifies the end of racing season.
September 7
Will Ferrell hosts The Comedy Explosion, with guests like Ed Helms and Jack Black, at the Civic Theatre, to benefit Cancer for College.
Bring the family to the Escondido Grape Day 5K and festival, featuring food trucks, wine and craft beer, and a parade.
Green Flash Brewing Co. kicks off its Treasure Chest event series with a rare beer festival and debut of the 2013 Treasure Chest Beer (a Belgian-style brown). Events (through November 3) support Susan G. Komen for the Cure San Diego
September 8
More than 60,000 celebrate capoeira, Carnaval, and the World Cup at the Brazilian Day San Diego festival in PB.
If you’re anything like us, it can be easy to get so caught up in taking care of everyone else, that your own needs get lost in the ether. But while this may be a cliché, that doesn’t make it any less true: You can’t give your best self to other people unless you’re taking care of yourself.
Sometimes, that looks like stopping in for your regular acupuncture or chiropractic appointment. Other days, it means giving your body the fresh, organic fuel it needs to truly feel and function at its best. And some other times still, it involves leaving your responsibilities behind for a weekend to pamper yourself at an incredible resort and spa.
Only you can decide what your truly need. We’re just here to help you find the best ways to get it.
Tommy Bahama Miramonte Resort & Spa
Island living meets desert luxury at the Tommy Bahama Miramonte Resort & Spa in Indian Wells. When you step onto the 11-acre property, you’ll be surrounded by sweeping view of the Santa Rosa Mountains with olive trees and fragrant citrus groves decorating the grounds. In other words, everything about this relaxed but refined resort is primed to help you let go of the stress from home and enjoy easy sun-soaked days and gorgeous starry nights.
The rooms blend calming, woven textures with Tommy Bahama’s signature tropical prints and feature private lanais, making it easy unwind the moment you walk in the door. If you book one of the four Villa Suites, you’ll be treated to exclusive Tommy Bahama furniture and unique personal touches to further that feeling of instant ease.
At the award-winning Spa Rosa, the expert team will help reset and recharge your body and mind using methods and rituals inspired by the desert. The 12,000-square-foot retreat includes outdoor soaking pools, eucalyptus steam rooms, and outdoor cabanas, as well as massages, facials, and body masks—all aimed at creating a day dedicated to you. We’re particularly partial to the Day Long Escape, an indulgent all-day affair of CDBs soaks, renewing scrubs, life changing massages, and transformative facials.
Following your treatment, continue the experience with a meal on the patio at Grapefruit Basil. We love the Hamachi Crudo, a light, citrus-forward dish featuring premium yellowtail, house-made ponzu, creamy avocado, and fresh seasonal garnishes.
Whether you’re strolling the gardens, relaxing beside its saltwater pools, or indulging in a restorative treatment, you’ll be able to escape in style and relax in luxury at the Tommy Bahama Miramonte Resort & Spa.
Healcove Chiropractic
There’s no shortage of ways to stay active in San Diego—but if you really want to enjoy everything the city has to offer, you’ve got to make sure you’re giving your body its tune-ups. Enter: Healcove Chiropractic. The board-certified chiropractors and wellness professionals at Healcove are experts at addressing that stage where you’re not injured, exactly, but you’re not at 100%, either. Maybe you’re feeling a bit tense or stressed out. Or it could be that you’re not quite moving the way you want to. Sometimes, it’s just that the accumulation of days, weeks, or even years of daily strain is starting to take a toll. No matter what stage you find yourself at, the Healcove Chiropractic team can provide integrated, preventative care centered on long-term, science-backed approaches that ensure you can always stay active and live the life you want to live pain-free.
This starts by providing truly individualized care. Every patient can expect a thorough 60-minute consultation session that includes a posture and movement screening. This allows the team to develop a completely personalized plan. That plan might include chiropractic care, acupuncture, or massage therapy, as well as functional fitness training, vibration and sound therapy, and Dynamic Neuromuscular Stabilization, a clinical rehabilitation method that retrains the body’s stabilization systems. Whatever the team recommends, you can be sure that it’s tailored to meeting your body’s needs today and the future.
There’s a reason that San Diego Magazine named Healcove the “Best Chiropractor in San Diego”—don’t wait until you’re struggling with an injury to find out why. Book an appointment today for holistic, integrated care that helps ground and heal your body before it reaches a crisis point.
Juice Holler
West Coast wellness culture meets the community feel of Southern Appalachia at Juice Holler. Juice Holler’s menu consists of made-to-order smoothies and smoothie bowls, as well as grab-and-go cold-pressed juices, wellness shots, salads, and more. It operates from the blissfully simple premise that fueling up with food and drink that’s guilt-free and good your body should be simple, accessible, and, above all else, delicious. And if you haven’t yet made it out to the Encinitas café, which opened just this year, let us be the first to tell you: Juice Holler delivers on each and every of these fronts.
We love the Supercharger smoothie, a mood-lifting and body-fueling option made with banana, almond butter, blue spirulina, maca, grass-fed whey protein, raw cacao nibs, medjool dates, and coconut milk. We’re also partial to the Thrive Alive smoothie bowl, where avocado, mango, sea moss, spirulina, mint, coconut milk, and agave are mixed and topped with coconut, chia seeds, strawberry, mango, and chocolate drizzle. The wellness shots include the Detoxifier, a cleansing blend of kale, cucumber, lemon and spirulina, plus a shot specially designed to fight inflammation (named, fittingly, Anti-Inflammation). Probiotic overnight oats, lemon turmeric bars, and strawberry shortcake chia pudding are other standouts on the grab-and-go menu.
Much of the vibe feels beachy North County chic—think green tile with orange and pink accents, grounded with greenery and natural wood—but Juice Holler founder Kelly Sergott, a longtime Encinitas local, has also enfused the space with her Kentucky roots. In Appalachia, a holler is small valley between hills and mountains, where nature reigns, community is king, and nourishment comes right from the land. At Juice Holler, Sergott has created a holler for the busy modern times, using local ingredients to create a spot for people to come together and enjoy fresh, fast, feel-good fuel for their day.
Everwell Acupuncture
We’ve all had that experience with a medical professional where we’ve felt rushed, ignored, or misunderstood—and ultimately, like we didn’t get the answers that we needed. But at Everwell, the holistic acupuncture practice located in Solana Beach, the care team wants to transform your understanding of what healthcare can look like.
Patients at Everwell experience care rooted in intentional listening and radical empathy—and trust us, those aren’t just corporate buzzwords. This place actually puts those ideas into practice. You will always be given the time you need to tell your story— initial in-take appointments are two hours long—and you can rest assured that your story will be believed. Every single question and concern will be addressed by a dedicated practitioner who wants to find the specific solutions that work best for you, and you’ll receive care that’s aimed at healing the body, mind, and spirit.
Everwell’s highly trained, doctorate-level practitioners blend evidence-based acupuncture with the practice of classical Chinese medicine. (If you’ve never tried acupuncture before or aren’t sure if the team will be a fit, we’d highly recommended Everwell’s complimentary 20-minute consultations.) Research shows that by stimulating specific points on the body, acupuncture activates a natural healing response in the body, helping to restore balance, regulate the nervous system, and improve overall wellbeing. This allows the practice to address an incredibly wide range of conditions from chronic pain and autoimmune disorders to digestive issues, from stress and burnout to headaches migraines, fertility and postpartum struggles, hormonal imbalances, sleep concerns and more.
At Everwell, you can expect to feel heard, trusted, respected, and cared for. This is a space that doesn’t want to be just another healthcare provider you visit; it wants to provide patients with dedicated partner who will be there for their entire health journey.
