American Fish Grill's chefs make a splash with high-quality, carefully curated ingredients that range from free-range and organic chicken to generous cuts of saltwater and freshwater fish. The sea-loving chefs also supplement their offerings with seasonal vegetables sourced from local farmer's markets. Such diligent actions pay off in the form of entrees such as pan-roasted tilapia—served with asparagus, green peas, mushrooms, and risotto—and braised port-wine short ribs, which arrive tableside dressed with carrots, celery, onions, and a potato puree. The restaurant also serves up seafood by the pound, allowing patrons to feast like mermen kings on shrimp, mussels, clams, and dungeness crab served with corn on the cob, sweet-potato fries, or boiled potatoes, which are best consumed with a scaled-down trident.
At its two tropically decorated locations, Back Home in Lahaina channels beach-shack traditions into sizable helpings of sit-down cuisine. The Daily Breeze recognizes the menu's Hawaiian roots, claiming that "if you want a taste of the Islands, you can't go wrong" with its char siu chicken. Spam and teriyaki-glazed meats are served alongside classic fixings, including ramen noodles mixed with cabbage. Other dishes derive inspiration from the islands to improve on mainland plates—for example, the hawaiian nachos stack wonton chips with grilled pork.
The festive, casual ambiance carries over to the venue's party-size servings, which earned it a spot on Citysearch's Top 7 SoCal Restaurants for Big Portions. The catering staff can furnish parties and luaus with these signature platters, though live hula dances and ukulele performances on weekend nights bring consistent celebration to the dining room.
Each of the two eateries' decor evokes different Hawaiian sights. At the Manhattan Beach location, rainforest vines stem from a tree centerpiece to crawl over the walls, bordering a seaside sunset mural. The Carson restaurant's interior mirrors the main street of an island town, complete with lampposts, a train-station window, and a thatched-roof marketplace where guests can purchase snacks or laid-back vibes to take home.
Owned and operated by the South Family sine 2005, Tandoori Bistro & Pizzeria Cafe brings the Fusion tastes of Indian Sub Continent & Italy to USA. At Tandoori Bistro & Pizzeria Cafe Restaurant you can Buy Authentic Cook-to-Perfection Delicious Food with Dine-In or Take-Out options available to you.
Gonpachi fashions its menu of authentic Japanese fare and Edomae (Tokyo-style) sushi from locally sourced ingredients, as well as authentic foodstuffs purchased from Tokyo's Tsukiji Market. Gonpachi hand-pounds its soba noodles daily from buckwheat flour threshed and milled on the premises. These freshly noodled noodles can then be served chilled with a dipping sauce as seiro ($8) or in a hot broth as kake soba ($8–$9). Gonpachi in Beverly Hills also practices the slow-cooking robata-style, preparing delicacies such as Chilean sea bass ($6) and bacon-wrapped cherry tomatoes ($3) over the gentle firelight of a traditional oak-charcoal pyramid. On the other end of the cooked spectrum, sushi fans can trap spicy tuna rolls ($5) between the bamboo chopsticks in their hands or the insect pincers on their faces. Chopsticks also protect hands from the flavor explosion of the dynamite roll ($16).
Though they spent their childhoods on opposite coasts, husband and wife Pat and Kristin Roskowick both grew up loving frozen treats. Pat discovered his affinity for shave ice at the many raspados carts that kept the San Fernando Valley cool during the summertime, and Kristin begged her mother to traipse through three feet of snow during the harsh winters of Massachusetts to fetch her her beloved ice cream. Years later, those sweet-toothed kids were delighted when they found a dessert that combined both their favorite treats. A blend of fine shave ice, ice cream, and sweetened condensed milk, Hawaiian-style shave ice quickly became the Roskowick's new favorite dessert, and in 2008, the couple opened their own shop.
At Get Shaved, customers can select from a range of ice creams, flavored syrups, and toppings such as marshmallows and caramel to create their own shave ice treat. Monkey Brains––a blend of strawberry and banana shave ice and sweetened condensed milk––ranks as a “tried & true combo.” The staff also doles out scoops of ice cream in flavors such as macadamia nut and kona coffee to concoct ice cream cookie sandwiches and shakes. In addition to their storefronts, the Get Shaved traveling truck churns out icy desserts at different spots throughout the city based on a schedule that is updated online throughout the day.