On certain nights, belly dancers in bejeweled costumes wind between the tables at The Greek Place, showing off their moves as gauzy scarves trail behind them. Back in the bustling kitchen, chefs stuff grape leaves with herbed rice, whip up fresh hummus and tzatziki, and layer potatoes, eggplant, and béchamel sauce in moussaka. A dessert such as the phyllo-dough-and-walnut baklava, along with a pyrotechnic-fueled closing ceremony, brings meals to a memorable end.
At Siam Kitchen, skillful chefs whip together a multitude of noodles, rice, curry, teriyaki, and other authentic Thai dishes to create an expansive menu of flavors. A choice of pork, beef, chicken, or tofu is the main star in the pad gra tiem prig thai dish, where adoring chefs shower it with garlic-pepper sauce and heartfelt love letters on a stage of lettuce and cilantro ($8.95). Nosh on traditional fried rice ($7.95) or slurp up the pad woon sen ($7.95), where chicken, shrimp, a host of vegetables, and silver noodles mingle with a house brown sauce. In a teriyaki dish, a choice of meat or tofu mingles with chopped cabbage and carrots in a homemade teriyaki sauce ($8.95), teaming up to satisfy cravings for zest and fit the pieces of their friendship necklaces together.
Spicy Pickle complements it's eponymous cured cucumbers with a suite of sandwiches, soups, salads, and more, all built with care and fresh ingredients. Feel free to punish stubbornly unmelted cheeses with a panini, featuring fresh foccacia bread piled high with toppings and pressed until delectable in a hot griddle, or nosh an un-pressed sandwich on a ciabatta roll. Menu options span from the Santa Cruz sandwich, its roasted turkey surrounded by avocado, corn relish, cheddar cheese, and chipotle mayo ($7.45), to the South Side panini, which finds gruff roast beef forced out of retirement for one last mission with wise-cracking pepperoncinis, red onions, lettuce, tomatoes, cheddar, and horseradish mayo ($6.75). Alternately, a fleet of salads awaits commission in entree and side-salad sizes (from $3.25), alongside soups (from $3.25), personal pizzas (from $6.95), and build-your-own sandwiches ($7.35).
Ryan Bros. Coffee's attentive owners match discerning tastes with artfully crafted blends of fair-trade coffees and mouthwatering café fare. Classic coffees include featured roasts ($1.75 for 12 oz., $2 for 20 oz.) such as bold Cowboy coffee or the full-bodied Broadway Blues, which are filtered for fuller tastes. Espresso drinks inject caffeine-packed shots into tongue-tickling flavors such as a warm, creamy mocha ($3.55–$3.95) or a chilly, blended Java Lava frappe ($4.25). Chompable menu items grant solid starts to the day, including the chipotle-bacon breakfast sandwich ($5.95), whereas real-fruit smoothies, including the refreshing mango patch ($4.25), rev bodies with vitamin-rich fuel. Salads ($6.50–$7.25) and freshly grilled paninis ($5.95–$6.95) are also available for consumption. Packaged portions of coffee, tea, and comestibles adorn shelves in front of burnt-orange walls and sun-sprayed indoor or outdoor seating areas offer the ideal space in which to enjoy free WiFi.
Siam Thai Food's culinary masterminds dice fresh ingredients to create authentic Thai cuisine for lunch and dinner from their convenient location across from the Promenade Temecula. An appetizer of fresh rolls ($3.25) high-fives taste buds with ground chicken, veggies, and a giant foam hand, and deep-fried breaded shrimp ($4.50) show off doggy paddles in a kiddie pool of sweet-and-sour sauce. Foodies can forage through a lengthy list of rice and noodles and entrees before outfitting the spicy noodles ($7.50) or coconut-milk-blended panang curry ($8.50+) with one of seven meat options, including chicken, beef, tofu, and shrimp. Diners can dive tongue-first into the specialty platter of salmon with tamarind ($15.50), a whole, deep-fried fillet that doles out a healthy portion of omega-3 and confirms the age-old rumor that pink fish is made of cotton candy. Siam Thai Food's attentive staff will also gladly assist meat-free patrons in vegetarianizing a variety of their dishes.