Just behind a batch of tall hedges and palm bushes sits Joe K's Deli—a white building with pink accents and art-deco architecture that smacks of Americana. The feeling carries over into a menu of deli classics, including homemade soups, charbroiled burgers, and specialty sandwich melts, as well as vegetarian dishes such as vegetable skewers and falafel plates. Joe K's Deli serves breakfast and lunch, and its menu is available for party or office catering so that employees don't misfire staplers because of an empty stomach.
The chefs at Honduras Kitchen, the self-proclaimed Home of the Conch Soup, cook up a menu of authentic Honduran specialties. Seafood soups simmer in coconut milk broths, while shrimp and conch ceviches cook not with heat, but with lemon juice or one direct glance from an angry superhero. Green or ripe plantains, called tajadas, accompany most entrees, and baleadas—made from tortillas folded in half and stuffed with savory fillings—present a shareable starter or hearty snack. The drink selection, meanwhile, includes fresh juices, smoothies, and Honduran beers.
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.
When owner Frank White took over this Downey eatery—then called Granata's Italian Restaurant—in 2011, the Granata family had already been serving Italian cuisine there for more than 54 years, according to the Downey Patriot. Today, White still plucks recipes from the family cookbook but has also added his own touch with a new menu of hot and cold Spanish-style tapas. Made with gourmet ingredients such as fresh clams, spanish piquillo peppers, and rich serrano ham, the new plates are small enough to be shared with friends or slingshotted spitefully at enemies. The chefs also use locally sourced ingredients for classic Italian meals whenever possible, festooning linguine carbonara with fresh sweet peas and veal parmigiana with rich tomato sauce.
In the renovated dining area, blue pendant lamps light the full bar and surrounding cherry-wood tables and chairs. Flat-screen TVs share wall space with murals of the Venetian canals where Leonardo da Vinci first learned to jet ski.
After leaving home for Hollywood at age 14 and donning a butcher's apron, Uncle Henry opened his own deli in 1959, helmed today by his nephew and great-nephew, George and George Gaul III. Beer steins hang on the back wall above an old-fashioned marquee menu as staffers in red aprons pile sandwiches with pastrami, roast beef, sharp cheddar, sauerkraut, and other fillings in Whimpy, Super Size, and 13-ounce Baby Bomber portions. Uncle Henry's also caters special events with gargantuan party subs, and rents out sturdy kegs large enough to keep parties quenched or 8-bit plumbers from attacking pet Donkey Kongs.
Blends Soft Serve Creations sets their frozen treats apart and puts the power of invention in the hands of the people by offering them the chance to blend individual flavors into their own new creation. Patrons can choose a base of ice cream or frozen yogurt or opt for a smoothie or fruit-juice freeze to sip through a straw. Next, they can infuse the treat with one or a combination of 30 available flavors, including watermelon, cinnamon spice, and peach, and top it off with candy and fruit mix-ins. Blends also lists its recommendations for tasty treats that have passed flavor-quality and brain-freeze-probability tests, including cake-batter ice cream topped with vanilla-wafer crumbles and sprinkles, and fruit punch with cherry and orange flavors, highlighted by cherry, strawberry, and raspberry mix-ins.