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.
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.
Picoso Mexican Grill’s eight-entree menu is as no-frills as their mission—to serve fresh, authentic Mexican food. The kitchen executes this goal by charbroiling meats such as carne asada, chicken, and chorizo to juicy perfection before stuffing them into tacos and burritos. Crema fresca drizzles the torta—a Mexican-style sandwich on telera bread—and the eatery’s interpretation of nachos, dubbed simply “chips and meat,” lounges on a bed of lime-infused tortilla chips. Imported Jarritos sodas and horchata, a rice drink made with cinnamon, sugar, and vanilla, cool off a spice-coated tongue more effectively than sticking it out of a car window.