For more than four decades, the Guerrero family has overseen every element of Mariposa Grill & Cantina, from greeting guests at the door to selecting fresh herbs to garnish an entree. Diners can pick a single dish, such a zucchini halves stuffed with beef and cheese, or create their own combination of beloved Mexican bites, such as enchiladas, tacos, and chiles rellenos. Mariposa hosts special events throughout the week, such as happy hours six days per week, and karaoke three nights per week which choices of English- or Spanish-language songs.
When Lois Margolet first opened Capriotti’s in Wilmington, Delaware, 36 years ago, she and her brother, Alan, worked from the second story of a boarded-up building, roasting 10–12 whole turkeys every night and churning out a “real turkey lover’s” sandwich each day. Today, Capriotti’s has expanded across 12 states, each location stacking the same award-winning hot and cold sandwiches, racking up such accolades as The Best of Las Vegas 2012, Best of Culver City 2012, and Best of Delaware 2012 prizes from the Las Vegas Review-Journal, Culver City News, and Delaware Today, respectively. Though the shop is still known for its slow-roasted-turkey creations—such as the Thanksgiving-inspired Bobbie, named America's best sandwich by AOL's Lemondrop.com, piled with cranberry sauce and stuffing—its menu now ventures into the realm of roast beef, italian deli meats with such sandwiches as the capastrami, cheesesteaks, and vegetarian treats, such as meatless chicken and turkey.
For 40 years, comfort food has reigned supreme at Costa Family Restaurant, where a vast menu of American-style breakfasts, lunches, and dinners challenge even the hungriest diners to clean their plates. On the stove, skillets sizzle with hearty entrees such as bacon-stuffed omelets, juicy burger patties, and cheesy turkey melts. Avocado and blue cheese speckle cobb salads, and sides of comfort food, like soups and seasoned fries, ensure no meal feels lonely. And though preparing and serving a sprawling menu’s worth of dishes keeps them busy all day, staff members always make time to create a relaxed, friendly atmosphere that is inviting for the whole family.
Inspired by the eternally ripe produce and bountiful sea meats of California, RED Restaurant's executive chef Alberto Morales crafts a menu of locally sourced foods, working with local farmers or purveyors to fill his cupboards each morning. He calls the cooking style modern California cuisine, and incorporates flavors as diverse as 40-day aged prime ribeye steak, wasabi-encrusted tuna, and basil-scented mashed potatoes. Equally as impressive as the ingredients list is his eye-catching plating, featuring modern arrangements that resemble sushi, such as the delectable tower of crabmeat and beet root salad.
Chef Morales serves his creations in a late-night-friendly dining room and lounge, where crowds cheer on live musical acts and DJs. Bouts of dancing are fueled by a roster of signature cocktails that range from the classic old fashioned to the Pink Lotus, which is a concoction of grapefruit vodka, cointreau, hand-pressed juice, and pink cotton candy. Large groups can opt for bottle service, which plies tables with champagne and spirits, keeping friends from arm wrestling over who has to pay for each round.