The first thing visitors notice as they approach Mom's Burgers is the peeling retro sign, which looms over the cheerful little stand and features a colorful burger dripping with mayonnaise. The next thing they notice is the aroma floating out from the kitchen—sizzling beef, pastrami, and bacon. Guests can peer into the counter window for a glimpse at the chefs as they whip up their specialty Chronic burger, the delightfully messy tower of beef, American cheese, fried egg, and bacon lauded by reporters from LA Weekly. But if you’re hoping to save room for heaping plates of seasoned or chili cheese fries, or just want your hands to appear bigger, you can always opt for a "junior" version of their specialty burgers. Brown-paper bags of burgers, sandwiches, and tacos in hand, guests find seats at the picnic tables or on one of the stools that surround the stand.
As the namesake ingredient, buffalo sauce shows up in almost every part of the Buffalo Spot's menu?on chicken tenders, chicken salads, and even tossed into baskets of fries. The bulk of the menu is claimed by wings and tenders, which can be ordered in quantities from 5?100 and glazed in a dozen sauces, including lemon pepper and honey barbecue. Diners can also opt for half and full racks of ribs or maybe some other weird fraction of rib if they ask nicely.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
Corleone Italian Restaurant's cooks transport the rich culinary landscape of Sicily to the United States through mouthwatering Italian pizzas, pastas, and desserts served in a warmly lit space. Head Chef Salvatore dazzles taste buds with a menu of seafood, veal, and flavorful sauces made from seasonal ingredients. Inside, pictures of old Italy pepper the walls and tables frame house-made pizzas and elegant desserts with a dressy-casual atmosphere. In addition to enrapturing palates with plates of fresh Sicilian fare, Corleone keeps eardrums entertained with live music from Mark Carter and Tony Millot, who delight audiences on Wednesday and Thursday nights.
Jason Capalad and Chris Rubio call their business Vizzi Truck because the cuisine is nothing short of visionary. Blending Californian, Filipino, and French cooking styles, Vizzi Truck specializes in coastal flavors that can be mobilized without sacrificing gourmet flair or resorting to catapult-borne meals. The menus are known to change seasonally, and the truck's route can be different everyday, so fans should follow the Facebook and Twitter pages to keep tabs on the fusion food truck.