Once known as Da Kitchen and Mo’s Island Grinds, Homestyle Hawaiian keeps the home-cooked tradition alive, infusing fresh island fare with the familiar flavors of down-home cooking. A menu fit for breakfast, lunch, dinner, and dessert features combo plates stacked with Hawaiian classics, such as meat jhun and kalua pig, which refuel diners hungered from long days of shooting ex-boyfriends' furniture out of a cannon, and bites laden with other Asian flavors, including Korean-style chicken. The kitchen crew ends hearty meals with Hawaiian shaved ice and four types of crème brûlée, including toasted coconut and bananas foster.
Credited with inventing the chicken sandwich in 1946, Truett Cathy opened the first Chick-fil-A in 1967, gaining fame with the original chicken sandwich and crispy waffle-cut fries. Breaded by hand, each boneless breast fillet tumbles in special seasonings before 100% refined peanut oil endows a crispiness as golden as the heart of Eugene Levy. Though tender fowl available in sandwich or nugget form fills out the majority of the menu, Chick-fil-A also carries an assortment of breakfast sandwiches, side salads, and desserts.
NuYo offers self-serve topping and yogurt stations, allowing patrons to remain at the dessert-designing wheel while keeping the planet in mind with eco-friendly practices. The sacchariferous storefront offers 10 to 16 rotating flavors of frozen yogurt, as well as flavors of the month and nonfat, non-dairy, and no-sugar options. A cup of frozen yogurt or shaved ice can be ambrosially adorned with more than 50 topping options. Opt for the pomegranate seeds, blackberries, and mandarins to lightly sweeten a cold cup, or the brownies, Andes mints, and Reese's Pieces to satisfy a chocolate craving. All frozen treats and toppings are $0.39 per ounce. The team at NuYo Frozen Yogurt also promotes environmentally conscious practices at the stores with recyclable containers, compostable spoons, and by donating shaved ice to replenish melting glaciers.
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.
In 1959, Domenic Donato ventured from his hometown of Cosenza, Italy, to California, where he opened his first Italian restaurant with recipes from his mother, Rosa, whom he considers the best cook in Italy. Donato soon opened a succession of Italian restaurants now owned and operated by his sister, brother, and sons. In 2006, Donato passed down Mangia Italiano on Third to close family friends Adam and Kathy. The pair faithfully continues to follow the recipes passed down through generations of the Donato family, as well as adding modern twists to Italian classics.
Inside the kitchens, chefs bake eggplant parmigana with ricotta and romano cheese and lightly flour and saut? veal with fresh mushrooms and marsala wine sauce. In the dining area, murals of Italian seascapes are dotted with white sails puffing in the wind and depict ancient ruins full of crumbling columns and Betamax players. When not inspecting the restaurant's art, patrons can dig into plates of housemade cannolis and tiramisu.
Nico's Steak & Chop House is an upscale steakhouse owned by retired NFL pro Robert “Griff” Griffith and his wife Amethyst. Huddle inside cozy booths to sneak a peak at the new Griffs Smokehouse menu and kick off consumption with small plates of Korean short-ribs ($9) and hand-breaded calamari ($9). Sandwich earls can majestically munch on a turkey club ($10), while more adventurous carnivores can try the 12 oz. New York strip steak ($27) and herb-crusted lamb loin ($28). Feed fish-or-feather urges with the pan-roasted salmon ($26) or the Cajun chicken breast ($19), or try the roasted eggplant burger ($12) to send a message to potential vegetable uprisings. "Griff" Griffith is often around the restaurant to sign autographs and call audibles on orders—bring a pen and a Refrigerator Perry-esque appetite and tackle the satisfyingly smoky fare of Nico's Steak & Chop House.