Edible Arrangements fresh, artful fruit baskets combine the aesthetic elements and emotive properties of floral arrangements with the juicy deliciousness and socially acceptable edibility of fruit. The sweetener-free, preservative-free baskets are all handcrafted for each order, ensuring that deliveries arrive at the apex of freshness. Delve into the depths of fruity expression with Edible Arrangement's selection of singular gifts, such as the Little Special Expression ($24), the faux-floral vase of Simply Daisies ($52), or the boxed 30-some of decadent Fruit Truffles ($39). On a holiday or any day, an Edible Arrangement can turn a frown into an upright orange wedge, a tear into a three-tiered citrus structure, and a friend into still just a friend, but one with a sweet, balanced diet.
Bistro 39 delivers artistically garnished plates worthy of being tacked to the wall, if only your body's aesthetic urge to interior decorate outweighed its evolutionary desire to gobble up delicious things. Starters such as escargot Bourgogne ($8), Dungeness crab cakes ($8), and classic lobster bisque ($9) provide an opportunity to inform your first selection from Bistro 39's extensive beer and wine list. Main plates hail from salty seas and diverse terrains with options including sautéed lemon-garlic tiger shrimp on a bed of angel-hair pasta ($17) or seared duck with Grand Marnier reduction ($24). The Statue of Liberty's torch is surprisingly small, but the bistro's crème brûlée ($6) leaves American mouths agape with awe.
Hot wings, New York-style pizza, and Philly steak sandwiches may be the signature foods of the east coast, but it's hard to imagine any restaurant treating them with more reverence than west-coast franchise Alondra Hot Wings. The eponymous wings are the house specialty, hot and slathered in one of 18 sauces. Ranked on a scale from mild to atomic?which requires a waiver to order?the sauces also include flavors such as lemon pepper, spicy barbecue, maple syrup, and thai chili.
Alondra's other major influence is written all over the menu?and the walls. Mug shots of famous mafiosi hang throughout the dining room, and the owners are so fascinated by the subject that their website even offers tutorials in mob history. Also from that old Italian-American milieu: pizzas built on from-scratch dough, bearing names such as The Godfather?a hearty amalgam of four meats?and the Little Italy, which flecks chicken breast with basil. Draft beer and wine help mouths cool down after biting into a hot wing or almost insulting the ghost of Al Capone.
Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Big-time food critics don?t usually write about fast-casual joints, saving their words instead for Michelin-starred spots with white tablecloths. But they've made a telling exception for Se?or Fish, a Mexican-seafood outfit launched by siblings Enrique and Alicia Ramirez in 1988. Soon after the restaurant opened, writers from publications such as the Los Angeles Times began to praise the Ramirez's fish tacos, which were inspired by those sold along the beaches of Puerto Vallarta, Mexico. Crowds began flocking to Se?or Fish's tiny Highland Park kiosk, hungering for the ocean-fresh fish and handmade tortillas they?d read about in the papers.
Three decades later, diners are still flocking to Se?or Fish, which has evolved into five popular locations throughout LA. Enrique and Alicia remain deeply involved in the restaurants' daily operations. We talked with Enrique about the highlights of his iconic eatery.
On Finding Fame: ?[In 1988], a top reviewer from the Los Angeles Times reviewed us. Once we got that review, tons of people started reviewing us?Molly O'Neill, a food critic in New York City, did a story on us on the front page of the food section in The New York Times. Afterwards, when people were on vacation [from New York] and came to eat, they?d mention it.?
On the Scallop Taco: "Not too many people have ever had a scallop in a taco. It?s kind of a novelty. We use 10-20 scallops, which means there are 10-20 per pound, so it?s kind of jumbo scallop. And all of our seafood is wild?free-range from the ocean?as opposed to farmed."
On Guadalajara-Style Carnitas: "Our carnitas are traditional to Guadalajara, where our family is from. We make it every day and use good-quality, expensive protein."