When Enterprise Fish Co. first opened in 1979, its founders set to work renovating the historic 1917 brick building to emulate a classic Pacific-coast seaside restaurant. Today, the original hardwood floors, trussed wood ceilings, and brick façade remain, though an exhibition kitchen and faux bois–printed leather booths lend a modern air. Seafood such as oysters and salmon in a Coca-Cola glaze headline the menu, accompanied by fish tacos, fresh lobster tails, and mesquite-grilled prawns. In addition to its ample fish and shellfish dishes, Enterprise also whips up filet mignon, candied-apple pecan salads, and the Enterprise burger, which is topped with a fried egg, to serve in the dining room or out on the patio beside the fire pit. Old photographs of Venice Beach dot the dining-room walls, along with snapshots from other notable seaside spots, such as the Iowa coast.
When Don Disraeli and his wife, Randee, turned their attention to seafood retail in 1983, they considered more than their love of tasty fish. Drawing upon his PhD in Biology and her stint as a Scripps Institute of Oceanography researcher, the duo worked to ensure that each aspect of their business would be environmentally sustainable. Those standards are still upheld today, as Kanaloa Seafood remains one of the only North American and European seafood companies environmentally certified by the International Organization of Standardization.
Environmentally responsible fisheries supply the Disraelis with sushi-grade fish, which cutters clean and slice behind large viewing windows at Kanaloa Seafood’s Santa Barbara and Napa storefronts. The succulent cuts are then sustainably packaged inside recyclable corrugated boxes. Every Monday to Friday, guests can procure fish ranging from wild-caught black cod to Hawaiian ahi tuna. Patrons who are unsure of what to pick from the vast assortment will be greeted by a knowledgable staff member who will assist in picking out an ideal choice. Kanaloa Seafood also distributes a variety of marinades, rubs, oils, and sauces, as well as prepared dishes from the staff chef.
Viking Garden Restaurant is right at home in historical Copenhagen Square, part of Solvang, a Danish-American colony founded more than 100 years ago. Beneath the eatery's crosshatched roof and stork's nest, cooks craft Danish classics such as Norwegian salmon smothered with lemon-dill hollandaise. They even lend Danish flavors to American favorites, such as beef burgers crowned with Danish blue cheese. Before they whip up these entrees, however, Viking Garden's cooks create Danish-inspired breakfasts with everything from kielbasa-filled omelets to Danish-style hotcakes. Imported and domestic pours from an extensive beer list can complement any of Viking Garden's hearty feasts.
Though fish 'n' chips might strike the casual diner as a simple dish, connoisseurs of the British specialty—including the chefs at Alfie’s Fish & Chips—would beg to differ. To them, the dish hinges on a delicate balance of textures: crunchy, light batter must yield to a soft-and-flaky fish.
It’s this attention to detail that has earned Alfie's Fish & Chips droves of fans and made the cross-timbered shop an anchor of Lompoc. Walk past the red telephone box at the entrance and you’ll be greeted by other charmingly english touches, such as a Union Jack flag and bread bowls filled with clam chowder. The counter area doubles as an english market stocked with biscuits, Cadbury chocolates, and other British delicacies.
Organic & Gluten Free. Pasha’s Healthy Mediterranean menu consists of healthy meal options for various dietary needs. With menu items that are healthy, all natural, have no preservatives and our meals consist of a combination of only the healthiest ingredients. Come and experience authentic Mediterranean cooking.