Restaurants in Commerce

Organic, market-fresh ingredients abound at Saladish, where oven-baked potatoes offset an epic build-your-own salad or wrap option replete with 8 proteins, 55 toppings, and 18 high-end dressings. Thai-peanut or feta-cheese vinaigrettes cascade over morsels of portobello mushroom, soybeans, basil, and sprouts within custom-made creations that are crammed with more vitamins and minerals than a dietician's fanny pack. Four types of oven-baked potatoes make an ideal sidekick to each feast, as do the five types of gourmet tortillas—including jalapeño cheddar and garlic herb—that accompany each handheld wrap.

Before diners lay eyes on the bright-pink hull of the Baby’s Badass Burgers food truck, they may first notice its wafts of enchanting smoky grilled beef.. At stops around town, the crew of burger babes serves stacked meats and condiments such as the She’s Smokin, a vision of smoked cheddar, crispy onions, and bacon doused in barbecue sauce. Co-founder Erica Cohen created their flagship burger, the Original Beauty, a combination of grilled onions, sautéed mushrooms, swiss cheese and special sauce.

The truck has achieved its own spotlight with an appearance on Entourage and by winning an episode of Food Wars, in addition to frequent stop ins from celebs who are fans. More adventurous diners can tackle the ultra-deluxe Cougar burger, which pairs aged beef with St. Andre cheese and shaved black truffles, or the half-pound Bombshell that challenges even titanium stomachs with two bacon-cheese melts for buns and taunts of “chicken” on the way down.

Alejandro Pages didn’t fall far from the family tree. More than 100 years ago, his grandfather served food in the homes of Spanish royalty, and Alex’s own father opened a country inn—where he both raised and served sheep and goats—as well as a handful of other restaurants in Catalonia. Some of Alex’s earliest memories are of hiding under the kitchen tables at these eateries and learning the culinary arts at his father’s elbow. As a young man, he continued to frequent restaurant kitchens as an event planner, but his passion for kitesurfing drew him into that professional career. It was when Alex was flying to Hawaii to meet a kitesurfing sponsor that he first visited LA and fell in love with the city.

Before long, Alex left Spain for California and was dishing up paella at the tapas bar and gourmet-foods shop he dubbed Little Spain. Here, Alex’s guests perch upon cherry-red barstools amid sunny yellow walls and sink their forks into small dishes of garlic shrimp, fresh goat cheese, and serrano ham. Full-fledged entrees with meatballs and octopus slay appetites at tables spread out over a covered patio, with Spanish wines washing down bites and flamenco nights further enlivening the atmosphere. Guests can also drop by Alex's market for gourmet Spanish cheeses, olives, and meats that they can serve in their own kitchens or use to lure the grizzly bear out of their basement.

Since 1952, Melody Bar and Grill has gathered diners and bargoers in an unvarying array of midcentury comfort and luxury. Amber chandeliers dangle from ornate copper ceilings in the dining area where guests enjoy menu selections such as chicken parmesan and top sirloin culotte steak designed by chef and owner Christian Warren. In the bar area, light fixtures reminiscent of a Japanese dojo illuminate a bar upholstered with tufted brown leather. Matching intricate cocktails with special events throughout the week, Melody hosts Monday evening karaoke.

A shared love of beach volleyball led the two owners of Marine Street Cafe to move to Manhattan Beach, famed for its surfers and beach-volleyball players. The area’s history has continued to inspire the ownership duo—they have named some of their sandwiches after athletes who regularly visit the café. In their sandwiches—and the rest of the items on the menu—the team uses natural and organic ingredients to craft a wide range of dishes that draw from international cuisines. Many of the sandwiches feature a housemade aioli; that includes the Cooker, a banh mi sandwich that features grilled free-range chicken, pickled carrots, and sriracha. For breakfast, a housemade vanilla whipped cream tops dishes such as the belgian waffle and ricotta pancakes.