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.
The chefs at Honduras Kitchen, the self-proclaimed Home of the Conch Soup, cook up a menu of authentic Honduran specialties. Seafood soups simmer in coconut milk broths, while shrimp and conch ceviches cook not with heat, but with lemon juice or one direct glance from an angry superhero. Green or ripe plantains, called tajadas, accompany most entrees, and baleadas—made from tortillas folded in half and stuffed with savory fillings—present a shareable starter or hearty snack. The drink selection, meanwhile, includes fresh juices, smoothies, and Honduran beers.
Primera Taza cultivates an international atmosphere with a menu replete with Central American coffees, gourmet teas, healthy sandwiches, and Mexican-inspired pastries. Complimentary WiFi streams through the airwaves of the cheerily lit café as multitalented baristas plate wholesome breakfast sandwiches, whose toasted croissant might enclose layers of egg, bacon, and cheese. Fostering a sense of community⎯which staffers also support with fundraising events and participation in a weekly farmers' market⎯Primera Taza’s active art gallery showcases the creations of local artists, and free parking in the rear spares customers the hassle of trying to parallel park a flying hovercraft.
Just behind a batch of tall hedges and palm bushes sits Joe K's Deli—a white building with pink accents and art-deco architecture that smacks of Americana. The feeling carries over into a menu of deli classics, including homemade soups, charbroiled burgers, and specialty sandwich melts, as well as vegetarian dishes such as vegetable skewers and falafel plates. Joe K's Deli serves breakfast and lunch, and its menu is available for party or office catering so that employees don't misfire staplers because of an empty stomach.
The aroma hits you first. It could be the brisket fresh off the smoker, or the candied yams carmelizing similar to how grandma use to make them. No matter the dish, D's Original Take Out Grill makes sure it's menu carries the soulful essence of owners Damon and Wendy Stalworth's southern roots. He whips up Louisiana-style chicken sausages, and coats St. Louis-style ribs in a sauce inspired by his grandmother's recipe, which is now sold at Whole Foods. Diners can also enjoy the signature sauce on wings or shrimp, or take bottles of the sauce home to paint edible murals on open walls.
After adding a second location, the Mexican food mainstay has kept its commitment to freshness; the drive-in eatery shuns the usage of heat lamps, fiery imp breath, or microwaves in its food preparation. All dishes are prepared fresh daily using local ingredients, even the beans which are made fresh and refried with vegetarian, trans-fat free oil. Chano's offers a wide variety of burritos, from a chorizo-stuffed food pod ($4.61) to a veggie cheese and bean ($2.83). You'll also find tacos ($1.59 to $1.75) and taco salads ($4.79), along with combination platters and a la carte entrees, such as quesadillas (from $2.87) and taquitos ($2.56). The breakfast menu is served every day, so you can get your Machaca burrito ($4.45) fix anytime before 11 a.m. and swig it with a large horchata ($2.24).