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.
Philly's Best prepares authentic Philadelphia-style sandwiches with fresh ingredients and traditional Amoroso rolls imported from the land of non-brawling brothers. Dig into a cheese steak, whose thinly-sliced meatstack is layered with molten white American cheese ($5.99), or challenge your mouth to duel with the Italian hoagie, a breaded battering ram of capacolla, salami, mortadella, and provolone ($5.99). Chicken sandwiches, burgers, and plenty of genuine Philly extras are also available—pair up your meal with Wise chips, Frank's soda, the non-alcoholic Pennsylvania Dutch Birch beer, and Tastykakes. Click here to browse through the restaurant's menu.
Serving broiled burgers and zestful french fries within a large, '50s-designed time capsule, Bob's Big Boy Broiler cooks all-American eats that pledge allegiance to filling unfilled stomachs. Those sniffing around the menu for spicy stews can send tongues swimming through Big Boy's famous chili ($4.29). Erase painful memories of living a single-stacked life by equipping yourself with Big Boy's original double-decker hamburger ($6.99), two patties of juicy ground beef, seasoned with a tangy special sauce. Other classic entrees include the bacon, lettuce, and tomato supreme ($7.99), unexpectedly topped with avocado, and the chicken parmigiana ($9.99), an Italian-seasoned chicken breast partnered with melted mozzarella. Remind yourself how good "I Like Ike" buttons used to taste by capping the meal with an old-fashioned dessert such as a thick ice-cream shake ($3.99) or a banana split ($4.59).
Outside on the sun-soaked patio, or inside the casual earth-toned dining room, The Marketplace Grill Cafe's staff cooks items from a sprawling menu of American and Mediterranean-influenced dishes and serves them all day. Their sweet breakfast crepes fold around berries, bananas, Nutella, walnuts, and whipped cream, which is the kind of cream most likely to get along with a locker-room towel. The Marketplace's pastry chefs craft a host of their sweet specialties each day, using all natural ingredients to create sheets of flaky baklava, Greek-style walnut cake, and pastaflora—homemade cookie 'pies' made with fruit preserves.
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.
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.