According to Zagat, the portions of breakfast plates at Broken Yolk Cafe can be "obscene"—although one could also consider them generous. Sometimes, these sizes are even considered a challenge. In 2010, Man Vs. Food's Adam Richman paid the restaurant a visit to tackle its infamous Iron Man Special: a 12-egg omelet, topped with chili and piled onto a 15-inch pizza pan.
Opened in 1979, Broken Yolk has spent decades fine-tuning its southwestern recipes—many enigmatically named for people such as "Betty" and "Tony G". Alongside steaming breakfast burritos and griddled buttermilk pancakes, the menu features nearly 20 omelets stuffed with fresh ingredients such as beef chorizo, avocado, and mushroom sauce. Shredded hash-browns are crafted from fresh potatoes, and the salsa is handmade each day. Until its official closing time at 3 p.m., Broken Yolk also serves sandwiches and half-pound Angus burgers. The local chain's six locations each feature their own private banquet room and secret underground passage to one of the other restaurants.
An elegant chateau sits on the hill at the center of Leoness Cellars’ vineyard, overlooking 70 acres lush with grapes. The chateau welcomes guests who come to visit its tasting rooms and serves as a compass of sorts for those who wander too far on walks through the purplish fields. It looks on as couples recite their vows during wedding ceremonies, and it houses a complete production facility where daily tour groups learn about the age-old methods of crushing, aging, and singing soft lullabies to grapes. Chef Daragh Matheson fills the chateau’s kitchen with the aromas of Alaskan salmon, ahi tuna, and beef carpaccio—specialties that pair exquisitely with the cellars’ wines.
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.