Golden Spoon Frozen Yogurt has been here for years??30 years, in fact. At first Jeff Barnes began serving frozen yogurt as an offshoot of his health food store. Soon thereafter, he couldn't keep cups filled fast enough; so in 1983, he began serving the chilly delight exclusively. The rich flavors, which include pistachio, s'mores, pumpkin pie, and salted caramel, all made with real milk and real fruit and available in low-fat and nonfat options. The staff also works to be as eco-friendly as possible, which includes filling cups that bio-degrade within 21 days and spoons that self-destruct in 60 seconds.
Tucked away in the kitchen of each Paris Baguette, bakers trained in French techniques craft buttery, flaky croissants and tart crusts, and their success at this has earned attention from the likes of the New York Times. In addition to pastries and sweets such as mocha rice balls, the bakers knead bread for their namesake baguettes and yeasty creations that hold an Asian twist, such as red-bean-paste-filled donuts. The experts also create fondant-cloaked cakes that venture beyond classic flavors into green tea, cappuccino, and sweet potato, delighting partygoers bored of the same laminated sheet cake that makes its appearance at each year’s birthday celebration.
To wash down these treats, patrons sip cups of java or more exotic drinks such as wheatgrass and black-sesame lattes, persimmon smoothies, and bubble tea. At lunchtime, many locations layer sandwiches, filling hungry stomachs with croque monsieurs and baguettes stuffed with chicken and pesto.
In the kitchen of India House Restaurant, Chef Bassi prepares lamb biryani, chicken tikka masala, tandoori shrimp, and other Indian cuisine. Located in the heart of Buena Park, the eatery welcomes guests with lemon-yellow walls and crimson tablecloths.
Fans of Golden Nights Restaurant come for the Lebanese food, hookah, and live entertainment, but the grand feel of the eatery opens with a sense of drama before diners even sit to order. Outside, a sandstone fa?ade impresses with inlaid arches and a massive, cylindrical turret. Inside, a classical expanse of white marble floors, multistory ceilings, and snowy linens take center stage. Arches, columns, and floor-to-ceiling windows draw eyes toward gold-glowing crystal chandeliers and ethereal drapery. It's a vivid sight, and one that is as memorable as the kitchen's kibbeh rolls, flame-kissed kabobs, and lamb chops. A covered, heated patio is home to the hookah area and on Friday and Saturday nights, a live band and belly dancers add their vivid artistry to dinners. There's also plenty of space for special events.
Namastey India looks like a small grocery store from the outside, but once inside, you’ll catch a delightful whiff of the OC Weekly's Best Indian Restaurant. According to the Los Angeles Times, owner, chef, and New Delhi transplant Ashish Pal grinds his own spices and bakes every batch of bread to order because he "wanted to do it authentic, do it right, do it the way it should be." Pal churns out regional fare such as channa batura, a spicy chickpea dish, as well as Indian staples, including samosas as perfectly crispy golden as if they were dipped in Midas’s fryer.
This fast food restaurant has tasty options while eschewing all added MSG, frying, dairy, skin, and trans-fats. At 146-plus The Flame Broiler The Rice Bowl King locations, visitors can enjoy bowls and plates for lunch and dinner with wholesome ingredients such as brown rice, Angus beef, and skinless chicken. Menu items with fresh veggies include carrots containing vitamin A and cabbage with Vitamin E for good eye health.