Salad Farm serves up artisan-style salads, paninis, baked potatoes, and quesadillas all with one goal in mind?making fast and healthy food. At locations across California, chefs make more than 40 dishes swiftly and from-scratch, crafting each to order. And because the team specializes in food that makes its eaters feel great, they've listed the nutritional information for every dish on their website. This helps patrons pick the veggie-laden spuds, cranberry salads, and steak quesadillas that meet their dietary goals.
For the casual observer passing Tuk Tuk, it might seem as though there has been an accident. The front of a tuk tuk—the Thai term for rickshaw—juts from the front of the building above the awning, as though its wheel has just burst through the wall. But if that observer ventured inside, they would find neither debris nor an apologetic teleporter proclaiming that his calculations were off. Instead they would see diners seated beneath colorful wall art and hanging lamps whose shades resemble curving Möbius strips, or, according to one review from Gayot, snail shells. Then, once the adrenaline faded and reality set in, the investigating observer would be smacked by what was so obvious to everyone else: the aroma of mingling spices.
A compendium of noodle dishes, wok stir-fries, curries, and house specialties, the menu prioritizes the power of complementary ingredients. According to the same Gayot review, chef Aoi Rattanamanee has a particular knack for seasoning grilled dishes: "Chicken is marinated overnight in garlic, cilantro and black pepper, fostering deep flavor." The spicy basil fried rice mixes chili and thai basil within a vegetable medley, and the Crying Tiger beef derives its zest from garlic, galangal root, and soybean sauce. Those in search of proven staples can indulge in pad thai or one of three curry variants, whose ingredients have all simmered in a creamy coconut milk.
As a dedicated vegan, the eponymous owner of Rahel Ethiopian Vegan Cuisine, Rahel Woldmedhin, foregoes traditional meat and fish dishes for completely animal-free feasts that have helped the eatery win ?Best Ethnic Vegan Restaurant? in Los Angeles Magazine. Inside the spacious dining room, forks and spoons grace the tables, though they?re not necessarily the utensils diners should turn to first. Traditionally, Ethiopian feasters scoop up their food with injera bread, and it's no different at Rahel, where the menu consists mainly of vegan wot?a hearty stew and the perfect match for the soft and spongy injera. Diners can dive into 10 types of wot, chockfull of chickpeas, lentils, and potatoes, and sip on traditional drinks, such kombucha tea or 3D?a combination of suff, telba, and besso that CBS Los Angeles calls "addicting."
At Tarascos, owner Antonio Garcia and his chefs blend the comfortable and familiar with the slightly out of the ordinary. A chalkboard-scrawled menu lists Mexican classics such as enchiladas alongside lesser-known dishes such as huaraches, large, oblong tortillas stacked with charbroiled meats. Plates of barbacoa feature the seasoned beef wrapped in maguey leaves and slow-steamed until tender. Likewise, the tap menu mixes Mexican imports such as Pacifico and Modelo Especial with Tarascos's own home-brewed organic beers.
Patrons can dine inside or outdoors on a beer garden–style patio shaded from weather and warmed with gas heaters. On the patio, Tarascos also regularly holds cooking classes, such as a tamale class that was featured on ABC 7.
Established in 2008 Timeless Tattoo was opened by Connor Garritty and Caleb Forbis.
The goal was to provide clients with a nice, relaxing atmosphere where there are none of the typical Tattoo Shop distractions.
Clients can feel right at home while getting the custom tattoo experience they desire.