Restaurants in Burbank

When Falguni Dewjee and Nik Jain teamed up to create Bombay Wraps, they had one simple mission: make Indian food simple, fast, and healthy without sacrificing the home-cooked aesthetic. Now realized, their goal takes the shape of six white or whole-wheat flatbread sandwiches stuffed with savory fillings such as grilled chicken tikka, cheese paneer, and braised lamb. Unique ingredients like cilantro chutney, pickled onions, and traditional tandoori spice infuse Indian pantry staples into each vegetarian or meat wrap, and sides such as sweet-potato fries with Indian seasonings or romaine salad with lime vinaigrette round out meals. At the restaurant, floor-to-ceiling windows and shiny metal tables give the dining room a bright, cheerful ambiance. For catering and event orders, Bombay Wraps' foodsmiths stow sandwiches in a baking tray to lock in freshness and finish by placing a signet sticker.

Each week, Salseria’s staff squeezes more than 1,000 limes, collecting the juice necessary for the margaritas they make fresh everyday. The drinks, along with sangria, beer, and more than 40 types of tequila, complement a selection of Mexican food that includes staples such as burritos and tamales. Salseria also honors local Mexican neighborhoods with dishes such as specially seasoned tacos inspired by Chicago’s Little Village neighborhood. The restaurant’s signature salsas and seasonings—which flavor grilled eats such as carne asada, shrimp, and chicken with mole sauce—range from mild to hot, in order to accommodate all reckless to anxious taste buds.

Four Corners Tavern Group encompasses eight kitchens and many times that number of taps, but it started in just one establishment, Schoolyard Tavern & Grill. There, Executive Chef Jim Hoban helped develop a menu of upscale, creative bar food, including falafel burgers, korean steak tacos, and hand-tossed pizzas. As the group expanded, Hoban exported his menu to new establishments. Each location's chef enhances the selection with his or her own spin on the general concept. Though the flavors vary from location to location, the sister venues' promises remain much the same: creative fare, extensive beer lists, and flat-screen TVs playing sports while wearing the proper safety gear.

Backed by shout-outs from Midwest Living and The Mix, the black-clad crew at Dos Diablos weaves mesquite-fired meat and hand-shaken margaritas into a menu of Mexican and Tex-Mex fare sans the mole sauces. Rough wood beams and big, boxy lighting fixtures hover overhead as diners dig into hefty portions of enchiladas, tacos, and fajitas. A fully stocked bar, framed by decorative steel, houses specialty cocktails, beer, and wine. Every Thursday is dedicated to lobster and its many uses, from thickening up tacos to silencing squeaky door hinges, and every Saturday finds Dos Diablos' chefs whipping eggs, bacon, fruit, and cheese into scrumptious brunches. The restaurant’s resident mechanical bull entices patrons to snatch a sombrero off the eatery’s walls before hopping atop the faux beast for a ride.

Chili's was founded in 1975 after owner Larry Lavine converted a former Dallas postal station into the original burger joint. Since then, Chili's all over the world have spread the original restaurant's quirky sense of humor, emphasis on hospitality, and flavorful fare. They even uphold traditions such as flipping a framed photo upside down, imprinting the saltillo tile floor with dog-paw prints, and staying open during Tell Your Coworker A Lie Day. Chili's menu has a wide selection of Southwestern eats and drinks, including fajitas, quesadillas, and several flavors of margarita, as well as classic American fare such as burgers and baby back ribs slow-smoked and slathered in barbecue sauce. Committed to using its resources to help those in need, Chili's has partnered with St. Jude's Children's Research Hospital and raised more than $30 million for the hospital in the past four years.

Since opening in 1984, Buffalo Wings and Rings' hot wings have delighted diners in the form of meaty traditional wings, boneless hand-breaded wings, or lengthened tenders. Wings in 10 different flavors and six levels of heat populate the menu alongside burgers, desserts, and salads.