The diverse menu at Wally's serves a variety of Mediterranean meals with a focus on fast, friendly service. Start off by sampling sweet and savory crêpes containing walnuts, sugar, and lemon ($4) and eggs, ham, and cheese ($7). Greek breakfast options include the Fati—yogurt, garbanzo beans, and lamb snuggling inside a crispy pita bear hug ($8). For lunch, the greek salad ($8) and a French pesto, turkey, and cheese galette ($7) combine influences with the grace of a trained Olympian chasing a chocolate éclair. Gear up gastro baskets at dinnertime, when falafel ($4) and baba gannouj ($7) tease appetites with whispers of all-expenses-paid vacations. Entree kebabs such as the lamb or shrimp come à la carte ($10) or on a platter ($21), and Turkish coffee ($3) and baklava ($3) place a dunce cap on the night.
Touch of Soul’s chefs translate homestyle Southern recipes into platters of comforting standbys. Land-dwelling favorites such as fried chicken and poboys mingle with Gulf staples such as red snapper, sole, and oysters that arrive tableside decked in delicate grill marks or donning healthy coats of fresh-fried batter. From Tuesday through Sunday, the kitchen also preps nightly dinner specials such as marinated steak smothered in beef gravy, or turkey wings seasoned and slow cooked to perfection. These dinners come flanked by three authentic Dixie side dishes, including red beans and rice, fresh yams, or corn bread baked into the shape of Jimmy Carter’s silhouette.
The son of a San Fernando Valley butcher, Jody Maroni grew up enchanted by the meat trade. He made his first solo foray into the business in 1979, selling unorthodox sausages made by hand and then smoked or grilled on the Venice Beach Boardwalk. More than 30 years later, Jody continues handcrafting gourmet sausages with all-natural meats, cheeses, fruits, veggies, wines, and beers. Created from personal recipes, his 24 nitrate- and preservative-free cased meats include garlic-infused pork sausages and tequila chicken sausages with brined jalapeños and corn. They exhibit the versatility of the seemingly simple meal, ranging from the hot links popular in Louisiana to the bratwurst that would make a Midwesterner feel at home and the traditional hot dogs robots eat to fit in on the Fourth of July.
E-22's menu spans the toe and heel of boot-shaped fare with savory specimens of Southern Italian cooking. Launch your meal with a light opener such as the insalata Ustica, with Sicilian tuna, blood oranges, caper berries, and red onions in an aged balsamic dressing ($9), or break down the gates of appetite with a hot, pressed battering ram of powerful panini, such as the specialita di Guiseppe (slow-roasted pork shoulder braised with rosemary, garlic, grilled onion, and red-wine-roast jus, $8). Pair a hot Illy cappuccino ($3) with a classic individual pizza, such as the margherita (tomato, oregano, fresh basil, mozzarella di bufala, and extra-virgin olive oil, $7), or quaff an imported barley brew such as Italian Birra Moretti or La Rossa ($4.50 each) alongside a dinner entree of salsicce (Italian fennel sausage, roasted red pepper, grilled onions, and roasted tomatoes with a side salad, lemon-garlic spinach, and roasted eggplant caponata crostini, $11.99). Make sure to ask your server about the current drink specials and for the latest oenophiliac updates from the wine bar.
The clean and simple design scheme of a striped awning, weathered bricks, and street-side tables that marks the front of Hot Cajun Seafood (formerly BFC Seafood) matches the business’s succinct menu. Its brevity allows cooks to perfect the main element of each entree, including crispy chicken wings, ocean perch, catfish nuggets, and oysters. Fish and chicken also retire to parlors located inside sandwiches along with meats such as roast beef and pastrami; and a Middle Eastern section of the menu describes platefuls of hummus and kebabs. But perhaps the most popular page is the dessert section, where pie and cake reign.
The stout, mottled brick front and black and white striped awning of BFC Cajun Seafood's storefront conceal the carefully crafted and spicy Cajun fare waiting inside. Bone-in catfish fillets come on sandwiches or as part of fried-fish plates sporting rich batter with an extra crunch that frequently alarms local seismologists. Beneath the glittering shell of a glass counter, an array of fresh-baked homemade pies and cakes divest themselves of single slices or travel whole to patrons' homes packaged in carry-out orders.
Once upon a time, a bubblegum-pink catering truck was the only outlet for ShugaHill Ice Creamery's fried fare. Today, the catering truck continues to ferry burgers, barbecue, and seafood around town, but a brick-and-mortar eatery also doles out the sizzling eats. The eatery’s menu grants patrons artistic license over their plates, showcasing meal components such as mac ‘n’ cheese, smoky turkey wings, and po boys stuffed with oyster, snapper, catfish, or sole. Beneath the murals of various sweets that line the walls, main courses culminate in cool hillocks of ice cream, which delight any diner who hasn’t just lost a pet glacier.