Restaurants in Arcadia

3 Drunken Goats Restaurant takes its name from cabra al vino, a Spanish cheese soaked in wine for two to three days. It's an apt fit for the eatery, where Spanish wine and sangria pair with a menu rife with Spanish tapas. Savor piquillo peppers filled with idiazabal cheese, scallops wrapped in Spanish ham, and a grilled octopus and chorizo plate praised by LA Weekly.

Other artfully plated items include entrees like grilled salmon with pocha beans and desserts such as churros with chocolate sauce. You might be able to smell your dish being prepared in the open kitchen from 3 Drunken Goats' high-ceilinged dining room, where dark woods surround wine racks and a flat-screen TV broadcasting the latest sports.

Attentive waiters keep Cha Cha Cha’s colorful tablecloths stocked with contemporary Caribbean small plates, heaping dishes of paella, and pitchers of brandy-infused sangria concocted under the supervision of expert chef Toribio Prado. Open for more than 25 years, the original location's brightly colored façade crowned by corrugated tin leads into a heated patio area lit by strings of chili-shaped lights and swarms of fireflies trained in flamenco dance. There diners can tuck into Cha Cha Cha’s lauded Jamaican jerk chicken or sip freshly muddled mojitos amid the quiet murmur of overhead fans.

Chef Tigeorges captivates visitors with a traditional spread of roasted chicken, sweet plantain, and rice-and-bean dishes from his native Haiti. An indoor rotisserie beckons juicy chickens to alight on its smoky ferris wheel, slowly rotating them above the crackle of fragrant avocado wood as the flames warble cheery carnival music. The savory aroma kindles palates as diners select from a menu brimming with conch, taro root, and savory goat meat. In addition to dishing out succulent morsels of Caribbean cuisine, Tigeorges keeps the spirit of his home country alive with house-made Haitian coffee and food products and a commitment to stopping harmful deforestation in Haiti.

A coral tree sprouts from the center of Rockwell Table & Stage's outdoor dining area, illuminated by both an in-ground sidelight and the moonlight pouring through the slats of exposed wooden beams. This atmospheric patio is a fitting arena for the menu's artful plates, such as the goat cheese and truffle ravioli, which chefs bathe in roasted-tomato sauce and pine-nut aioli. Inside, meanwhile, bartenders furnish glasses with signature tonics and glasses of wine as live musicians summon toe taps and head nods from the elevated stage. Plush booths, flickering table candles, and stone walls emanate rustic charm, creating the perfect vibe for a first date or a romantic game of Dungeons and Dragons.

Yaks make life in the Himalayas more bearable: they carry cargo through mountain passes, provide wool for cold-weather gear, and draw plows through the unforgiving earth. They also make some delicious dumplings. Known as momo, this delicacy is just one of the many found at Tibet Nepal House, where clouds of garlic, cumin, saffron, coriander, and cinnamon give life to 14 different vegetable curries, seafood stews, and hearty rice and noodle dishes. The kitchen's multitalented clay oven can slowly roast pieces of marinated lamb, turn Play-Doh currency into a reality, and bake loaves of dhopzi—traditional bread made from stone-ground whole-wheat flour. Traditional teas stand ready to accompany any meal, with steaming cups flowing from pots including the herb-laced masala and the organic darjeeling. In addition to sating nighttime appetites, Tibet Nepal House hosts a champagne brunch on weekends and serves a lunch buffet throughout the week.

Peacock Garden’s executive chef Gurpreet Singh—who carries a James Beard Foundation win under his belt—calls upon his culinary expertise to curate a menu of spice-laden sauces, colorful curries, and tender tandoori. Creamy kormas and masalas flecked with spices can all be accompanied by a variety of proteins, such as goat, lamb, seafood, and chicken. Vegetable dishes mingle cheeses and cream with bunches of cauliflower, slices of roasted eggplant, lentils, or beans. The richness found in Peacock’s dishes can also be found in its ambiance—gilded, velvety chairs, gold trim, and plush drapery let guests dine regally sans ill-fitting crown and surcoat.