Pacific Pedal Cruiser's 14-person cruiser bikes help passengers work up an appetite as they power the pedal-equipped vehicle toward Hermosa Beach restaurants and bars under the guidance of an experienced driver. As tunes lilt from the bike’s iPod-equipped sound system, passengers work their way toward pit stops at bars, such as Patrick Molloys, Underground Pub & Grill, Barnacles Bar and Grill, and other area establishments, refueling with dining and drink specials before resuming their breezy cruise. Bikes welcome the collected members of a bachelorette party or birthday fete for camaraderie-filled private tours or forge new friendships between couples and people tired of waiting at the impound lot during public tours.
Pots of bubbling soup brimming with tofu, veggies, and meats arrive piping hot at tables, beckoning diners to sip and savor. This is So Kong Dong Tofu House, a laid-back Korean eatery that specializes in soon tofu––or soft tofu. The popular soybean product is known for its protein content as well as its chameleon-like properties that allow it to soak up the flavors of what it's cooked with, such as vegetable broth, shrimp, and the tears of onions. In addition to soon tofu dishes, So Kong Dong sates taste buds with barbecue beef ribs, chicken teriyaki, and seafood pancakes.
Woo Lae Oak tantalizes budding taste receptacles with a tempting menu of traditional Korean dishes with contemporary flourishes made from choice ingredients. Smokeless barbecue grills sear up succulent meat entrees such as the Ta Jo ostrich filet ($22) and Ko Be beef ($50), a choice cut of tender Kobe beef that promises an epic meatsperience for meal adventurers. Nip blossoming hunger flowers in the bud with traditional Korean favorites such as Kal Bi Jim, tender beef short rib simmered in sake-ginger soy glaze ($25), or vegetarian options such as Bo Sot Jun Gol ($18), wild mushrooms dancing to Tchaikovsky in a vegetable broth.
Bann infuses traditional East Asian cuisine with modern culinary adaptations to create an expansive menu that captures the distinct flavors of Korea's diverse tastescape. Masters of Korean comestibles use natural ingredients to prepare dishes in an open kitchen where diners can behold their flame-wielding skills as open nostrils catch the wafting aromas of exotic spices. Additionally, all tables are fitted with smokeless grills so guests can watch their succulent servings sizzle tableside. Doo boo kae nip ($8), an appetizer of bell peppers, soft tofu, and scallions swathed in fresh frocks of sesame leaves is a great launching pad for chew-infused conversations. After premeal noshing, order a juicy kal bi, a boneless beef short rib ($28), or a yang nyum dak, a tender chicken breast stuffed with five organic grains and glazed with honey and chili ($18). Hungry herbivores can enjoy the bi bim bap ($12), a heaping helping of steamed rice decorated with seasoned and marinated veggies to stop tongues from diving taste-buds first into hot woks.