RENOWNED CHICAGO-BASED INTERIOR AND FURNISHINGS DESIGNER AND TOP-SELLING AUTHOR JULIA BUCKINGHAM OPENED HER FIRST STANDALONE RETAIL SHOP AT UPTOWN PLAZA LAST MONTH. DUBBED MODERNIQUE, THE BOUTIQUE BLURS THE LINES BETWEEN MODERN AND ANTIQUE.
TruFusion
Set to open by early January near Kierland Commons, TruFusion is a cutting-edge group fitness studio offering 65 different class styles and 240 classes per week. Across its five exercise rooms, TruFusion will feature a blend of heated and non-heated yoga, cycling, Pilates, kettlebell, barre, boot camp, boxing and other classes.
a quinoa protein bowl – to more indulgent, Guy Fieri-approved offerings such as the Waffle Dog (sausage links wrapped in a vanilla waffle). Scramble, a breakfast and lunch joint The Biltmore Corridor will gain a new fast-casual breakfast and lunch spot in early February, offering the eatery’s signature favorites including the popular “brizza” or breakfast pizza, French toast, breakfast burritos, and vegan specialties. New additions include a dog-friendly patio, beer, wine, and select specialty cocktails such as mimosas and bloody marys. HEALTH-FOCUSED d’Lite Healthy On The Go This restaurant uses high-quality, nutritious products delievered with convenience (there is even a drive-thru!). The Arcadia location, which opened last November, joins a location in Tempe and two in Scottsdale, with a third one on Camelback Road and Miller in the works. Must-order menu items include the Breakfast Buzz (caffeine boost-meets-protein shake) and the California club breakfast sandwich. Farm & Craft This month, The Colony in Central Phoenix will welcome this health-conscious eatery, known for its innovative wellness menu that offers breakfast, lunch and dinner options aimed for reducing inflammation, increasing probiotic levels, boosting antioxidant intake and minimizing overall stress. Flower Child Flower Child will open its fourth Valley location in the spring at Desert Ridge Marketplace. The healthy haunt is known for its sustainable practices – produce used is guided by the wisdom of the Environmental Working Group, and proteins are naturally and humanely raised without additives. Plus, the menu is very vegetarian-, vegan- and gluten-friendly.
So Scottsdale! January ‘18
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