The cooks in Avocado Freddy’s kitchen, located in new downtown Hayward, have the pleasure of opening crates of produce straight from the vine, tree, or farm. The fresh contents of those crates fill their stations with the ingredients they use to customize their burritos, salads, and tacos. Diners can pick their own toppings including avocado, jicama, and limes, or opt for one of Freddy’s favorites such as the Cheesy Pleasy, with 100% Angus ground beef, extra cheese, and cilantro-lime rice, or the Fruity Adventure with rotisserie chicken, strawberries, and mint vinaigrette. Available options for all meals include shrimp, steak, grilled chicken, slow-roasted pulled pork, and Angus ground beef. Staff members also blend custom smoothies to order from bananas, blueberries, and watermelon.
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 La Salsa, we bring the real taste and flavors of Mexico to life. Our open and inviting kitchen atmosphere, friendly staff, fresh ingredients, freshly prepared food and our amazing salsa bar filled with unique salsas that let our customers explore for themselves a multitude of ways to make our good food great!
Red-bricked walls and colorful murals of city streets surround the cozy main dining room at Main Street Diner, where a casual crowd noshes hulking portions of comfort dishes from the extensive menu. Starters such as the buffalo blue mozzarella ($4.50) and fried pickles ($4) work tirelessly as palate prep for grippable grub, such as the zesty jalapeño chicken sandwich ($7) and the guacamole-infused California burger ($8.50), each served on a toasty bun. Dairy lovers can brain-freeze romantic moments as they sip from the strawberry milkshake ($3).
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.
Walking into The Ultimate Lounge is like taking a time machine to a trendy club opening 50 years in the future. The lounge's colorful lighting emanates not just from its ceiling and walls but also from its glowing tables and chairs. A high level of energy always infuses the spot thanks to danceable music and theme nights that create mingling opportunities, from Sports Mondays to Singles Sundays to Vanity Fridays, when music from around the world pumps up the club. It's likely that guests will hear Indian influences in that collection of world music, considering The Ultimate Lounge's menu, which features a wide range of Indian food. Diners can choose full plates like barbecue lamb kebabs or lighter fare and street-food bites such as lahsoon naan or aloo nazakat's cheese-filled potatoes.