Dick’s Last Resort’s servers sling humorous barbs as they dispense such comfort-inducing comestibles as wings buckets, rib slabs, and half-pound burgers from a loaded menu. Diners manhandle large helpings of finger foods including fried pickle chips ($5.99) and crabby balls, real crabmeat fried and scuttling about on a beach of smoky chipotle dipping sauce ($7.99). Midday patrons tackle carnivorous cravings with the Dick’s Big Pig sandwich, delectable pulled pork showered in Carolina barbecue sauce ($7.99), or the Thunder Road burger ($9.99), a half-pound patty covered in jalapeño pimento cheese, chili, and sautéed onions. Seafood savorables such as crawdaddies ($12.99), fried shrimp ($15.99), and catfish ($13.99) spar for dinner-menu turf with the 12-ounce rib eye ($18.99) and the three-cheese pasta ($12.99).
Bowlers on a quest for either recreation or league glory can soak up the retro vibe at La Habra 300 Bowl until at least midnight every night. On Friday and Saturday, cosmic effects add a festive glow to nocturnal bowling (extra fee), evoking the excitement of outer space without the danger posed by reckless spaceship drivers. The center also offers party packages that furnish groups with lane space and shoes but require partygoers to bring their own cakes.
Mermaids and mermen are a surprisingly common sight at Dive Bar. Fin-clad entertainers spend their evenings elegantly swimming through the 7,500-gallon aquarium that hangs over the bar’s stone countertops, charming guests as the bartenders mix an array of classic and contemporary cocktails. Exposed brickwork, black-leather armchairs, and a dangling chandelier don’t necessarily continue the nautical theme, but they do contribute to the overwhelmingly luxuriant ambiance.
Live musicians grace the bar’s stage on Wednesdays, whereas Thursdays feature a dueling-piano show that brings to mind Billy Joel and Elton John’s legendary joust to the death. In addition to hosting DJ performances, the lounge pumps out dance-worthy tunes until as late as 2 a.m., even allowing customers to connect their iPods to the sound system and either play their favorite song or the shortest chapter from their favorite audiobook.
In 2008, Guy Fieri proclaimed that the German-born owners of Tioli’s Crazee Burger would “make a burger out of just about anything” on the Food Network’s Diners, Drive-Ins and Dives. Four years have passed, but Guy’s claim still holds true at Tioli’s, which marries American’s favorite staple food to the atmosphere of a European bistro. The eccentric menu does include some familiar patties, crafted from premium Angus beef or veggies, but also forays into the unusual with burgers made of wild boar, antelope, and even ostrich and kangaroo. Imported beers and wine from Spain and Italy, as well as brews from the United States, wash down burgers or bratwursts and make it easier to forget about your childhood pet, a wild boar.