In support of her high-decibel new album, Rihanna kicks off her hotly anticipated LOUD tour with emphatic gusto and a sizzling roster of special guests. Like an art show at a sundae bar, the LOUD tour floods the senses, enchanting audiences with lavishly designed sets, myriad costume changes, move-busting dancers, and Rihanna's songbook of Grammy magnets. Crooner Cee Lo Green augments the songful offerings with his own vocal talents, and Roc Nation rapper and rhythm scientist J. Cole further helps resuscitate ear drums traumatized by the outside world's blaring car horns and shrill howler monkeys.
According to Zagat, the portions of breakfast plates at Broken Yolk Cafe can be "obscene"—although one could also consider them generous. Sometimes, these sizes are even considered a challenge. In 2010, Man Vs. Food's Adam Richman paid the restaurant a visit to tackle its infamous Iron Man Special: a 12-egg omelet, topped with chili and piled onto a 15-inch pizza pan.
Opened in 1979, Broken Yolk has spent decades fine-tuning its southwestern recipes—many enigmatically named for people such as "Betty" and "Tony G". Alongside steaming breakfast burritos and griddled buttermilk pancakes, the menu features nearly 13 omelets stuffed with fresh ingredients such as beef chorizo and avocado. Shredded hash-browns are crafted from fresh potatoes, and the salsa is handmade each day. Until its official closing time at 3 p.m., Broken Yolk also serves sandwiches and half-pound Angus burgers. The local chain's 13 locations each feature their own private banquet room and secret underground passage to one of the other restaurants.
It's hard to imagine a seaside dining experience more complete than the one at Dolphins Restaurant, Bar & Banquet. Sailboat masts bob in the harbor just beyond floor-to-ceiling windows, a red canoe hangs from the ceiling to complement nautical flags on the walls, and at the entrance visitors are greeted by a bronze sculpture depicting a human pyramid of dolphins. And that's before you get a look at the menu. Classic seafood dishes such as lobster tails and grilled teriyaki mahi mahi fill plates during dinner service but also during weddings, when tables are draped in white cloth, decorated with floral arrangements, and cleared of all single people. The restaurant also offers a weekly Sunday brunch, with more than 50 items to choose from.
At the sushi bar, chefs wrap colorful seafood and vegetable combinations into 25 largely simple rolls, including the Chef's Marina, which contains tempura rock shrimp and avocado, and the Tijuana, which pairs spicy tuna with roasted jalapenos. In the evening, a tree-studded patio glows with light from several fire-pits, and occasionally the whole restaurant fills with music from live bands, mariachi bands, and DJs.
CENTER CUT Parrilla Mexicana's founder and owner Javier Lugo has always enjoyed steakhouses, whether in his native Southern California or throughout Mexico. He wanted to create his own flavors inspired by south-of-the-border steakhouses, so he opened his own restaurant alongside his chef Adrian De Leon. Now CENTER CUT prepares prime cuts of beef with the spices and flavors found in authentic Mexican cooking, even using a special house salt to season the meat, paired with sides such as beans and roasted corn. The restaurant offers superior cuts throughout the week, but has specials on certain steaks on certain days, such as porterhouse steaks on Monday and tri-tip on Tuesday.