At Riviera Calabasas, chefs draw from local, seasonal ingredients to create dishes inspired by Italian, French, and Spanish cuisine. They even add Asian and South American twists. The result is a menu that features recognizable pillars, such as pasta, steaks, and fish, decorated with delicious flourishes. Chefs coat tender fillets of Scottish salmon in a crisp potato crust, garlic-infused lobster sauce, and vegetables that are seasonal—like freezing rain in winter or falling down despite wearing a classy outfit in winter. And Riviera Calabasas brings plenty of class to the table: white linens drape tables, and earth-tone walls reflect the warm yellow light of fixtures hanging over black-and-white booths in the carpeted dining area.
A full bar showcases wines by the glass, imported and domestic beers, cocktails, and cordials, whereas Sunday brunch presents eggs benedict, a pancake bar, french toast, and breakfast pizza. The Riviera Calabasas team doesn't neglect its guests' health concerns, though—its alternate menu catalogs a slate of gluten-free, vegan, and vegetarian options.
Boots, brews, and barbecues unite at the first annual Smoke & Saddles Festival. Guests don their rodeo finest to sample eclectic dishes from eateries including the Blue Table, The Latigo Kid, and Hugo's Restaurante, and partake of sips from the likes of Dirty Tequila and The Lab Brewing Company. Live music ensures a night of rootin', tootin', and perfectly timed boot-scootin'. And the party is for a good cause—proceeds benefit Free Arts for Abused Children.
Guido's Restaurant hasn't changed much since opening in 1979. It hasn't had to. The same fireplace still crackles by red booths that are both plush and spacious. The same carved wooden statues and floral accents line the walls and support the bar. And the same deep-stained hardwood columns and wine racks add a smoky sophistication, recalling a mountain lodge or Winston Churchill's childhood treehouse. When cast in low light, these exude nostalgia to create a vintage atmosphere ideal for dates or family meals.
The food is equally classic?Northern Italian recipes that have found their way from generation to generation. The authenticity is apparent in their ingredients. Swiss chard and fresh basil sink into the ravioli di magro, whereas white wine and porcini mushrooms complement the pollo toscana. And if that taste of wine isn't enough, high-end and more modest varietals from California and across the globe can be fetched from the cellar.
When Bruce Krakoff opened Label's Table Deli in 1974, he was inspired by the authentic Jewish delis he'd frequented in Chicago and New York. On any given day, you can expect to find him behind the deli's counter, freshly slicing up meat for each sandwich as it's ordered. Sandwiches are almost entirely customized, as customers can choose their bread, picking from varieties like eqq, sourdough, or double-baked hot rye, then pile on toppings like whitefish salad, chopped liver, and hot pastrami, the shop's specialty. And, for hearty appetites, there are plenty of traditional deli extras, too, including matzo ball soup, potato salad, bagels and napkins.
Cuisine Type: Indian
Handicap Accessible: Yes
Number of Tables: 50+
Parking: Parking lot
Most popular offering: Chicken tikka masala
Alcohol: Beer and wine only
Delivery/Takeout Available: Yes
Outdoor Seating: No
Many Indian restaurants serve dishes that might seem quite spicy to an American palate. With its various vindaloo and curry dishes, Shalimar Cuisine of India is no exception. But Shalimar's chefs don't want to leave customers searching frantically for a frozen flagpole to lick, so they whip up a variety of homemade drinks to cool off tongues. These include a sparkling lemonade ginger soda, a sweet and a salty yogurt lassi, and a refreshing mint ice tea. Additionally, they can adjust the spice levels in all of their dishes to accommodate mouths.
Sweet, aromatic smoke swirls in graceful wisps from hookahs packed with tobacco by Al-Fakher, Fumari, Haze, and Starbuzz. Thanks to the staff at Good Times Hooka LLC, they're scattered around outdoor soirees, festivals, or other special events. The staff travels to set up and clean up hookahs at such gatherings, leaving the hosts and guests to simply puff and chat throughout the evening.