Tandoori Paradise?s chefs stock the kitchen with many of the same ingredients found in Indian homes. They use myriad herbs and spices to add bold flavors to chicken legs, shrimp, and pieces of tofu. A traditional clay oven helps them cook marinated proteins, Indian cottage cheese, and fresh vegetables. On the stove, they simmer cauliflower and lamb in creamy curries, resulting in such dishes as gobi aloo and lamb vindaloo. Each dish can be customized according to the diner's tolerance for spiciness, ranging from mild to "I eat molten lava for breakfast."
Metro Taquero founder Alejandro Gamarra first started selling delicious tacos from a truck back in 1993, years before food trucks caught on as a nationwide craze. Today, Metro Taquero serves up countless orders of tacos, tortas, burritos, enchiladas, and Metro Bowls to a devoted clientele without the use of lard or trans fats. Each dish is made from fresh ingredients such as certified Angus beef and other hormone- and antibiotic-free meats that are never frozen and delivered fresh from Niman Ranch.
Mehar Indian Restaurant's chef specializes in Northern recipes, which range from an exceptionally spicy goat curry to chana masala, a milder vegetarian dish with garbanzo beans and fresh herbs. There are tandoori dishes as well, including the popular chicken tikka kabobs, and 11 types of naan studded with ingredients such as garlic, onions, and raisins. Pairing perfectly with any meal is a selection of Indian-inspired beverages, including mango lassi??a mixture of fresh yogurt and mango pulp.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.
At Crabaholic, the fanciest article of clothing you're likely to see is a plastic lobster bib. Don't be fooled by this, or the paper-topped tables; lurking beneath Crabaholic's down-home atmosphere is a host of intricately flavored sealife.
Whether the chefs are filling their boiling pots with lobster, crawfish, oysters, escargot, or any of four breeds of crab, they lock in the flavors of the bayou with liberal doses of cajun spice tailored to each diner's preferred heat level and seasoning. Crabaholic does not limit itself to cajun flavors, either. The dungeness crab might just as easily surprise the palate with a glaze of tamarind or Singapore sauce. Likewise, the restaurant stocks wines, sakes, and Korean soju along with a full complement of domestic and international beers. Adding to the experience of piling up empty half-shells and hollow claws are the undersea murals along the walls and ceiling, complete with surf paraphernalia and life preservers for diners who are a little too hands-on about selecting their lobster.
Eating a burger with chopsticks is normally frowned upon. At FireWok Express, however, nobody will judge you if you try. In fact, the eclectic menu, which nestles meaty American sandwiches next to classic Asian eats, almost encourages such brash experimentation. In addition to serving up Chinese dishes, such as kung pao chicken and mandarin beef, the kitchen staff prepares five types of burgers made with America’s beloved Angus beef, which is the only food item mentioned in the Bill of Rights. They also offer a create-your-own entree option that allows customers to glaze chicken, pork, or beef with a choice of six homemade sauces, including general tso sauce, which also graces the eatery’s Firewok burger.