Los Tacos founder Fidel Leos mined his experience as a maitre d’ and memories of his childhood south of the border to design Los Taco’s menu of authentic Mexican fare. Fillings such as shredded beef and fresh red snapper stuff the restaurant’s namesake tacos, and chefs also sling specialty steak dishes such as grill-kissed carne asada and lightly breaded milanesa onto waiting plates. Early birds dig into Mexican breakfasts such as chilaquiles and huevos rancheros, and meat-free forks can excavate a variety of vegetarian fare.
Beto's Grill's culinary craftspeople please border-bound palates with fresh, authentic Mexican cuisine in a fun, friendly atmosphere. The menu abounds with plates of piquant traditional favorites, such as carnitas tacos ($1.95 each), tangy sea-bass ceviche ($4.95), or mouthwatering guacamole ($6.95) prepared by hand at the table, and eaten by mouth at the plate. Diners delight in meaty main courses, such as a beefy steak picado served in red sauce ($11.95) or the chile verde, a juicy cut of pork in green tomatillo sauce ($10.95). Chili rellenos invoke the power of cheese-stuffed Mexican chilies to incite incisors with an elation they haven't felt since they were spared by the Tooth Fairy ($8.95).
Clearman's Galley, which started as a hamburger stand with patio seating in 1968, has become a whale of a restaurant: its patio alone can seat 90 people, and the restaurant itself, resembling a fishing shack built by mer-giants, holds 300. But locals are still likely to call it "The Boat." The origins of that name are visible in the chipper red-and-white boat that sits outside, but to fully uncover its backstory, diners would need to take a waterproofed time machine back to 1913. In those days, that boat was a real, seaworthy vessel on the Pacific Ocean that ran mail between San Francisco and Alaska. In 1968, it docked permanently on Huntington Drive and transformed into a hamburger stand, and when owner John Clearman decided to expand the restaurant, he simply dug a shipping canal and brought the boat along with him.
Today, waiters carry plates of the galley's signature cabbage salad and cheese bread to scores of hungry families. The rest of the menu is still stocked with casual grill food: fried chicken, chili cheeseburgers, and cod dinners grace tables alongside 25-ounce beer steins, which bartenders fill with more than 20 imported and domestic brews on tap. Sunday breakfast brings pancakes and breakfast burritos, and at most hours of the day, diners will notice that the Galley has a third love in addition to good food and the sea: sports. Staff root alongside customers for teams from the NFL and the local T-ball league alike, and games flash across no fewer than 16 HDTVs.
A long, dark bar with deep red napkins and neon blue lighting entices diners at R2 Kazoku to take a seat and see what might come next. From there, a counter full of fresh seafood encased in lit glass reveals diners' sushi selections before a chef readies them into edible art. A quick glance and the menu reveals an exponential number of options for the fish, including sashimi and special rolls such as the black dragon roll with eel. Chefs also pluck yakitori selections of pacific saury or pork belly straight from the grill, amazing everyone at their fingers' resistance to extreme heat.