You'll detect hints of Asian spices in many of the dishes at 7 Sea Sports Bar and Grill, from the Thai Basil Cayenne that peppers the popcorn chicken to the Vietnamese barbeque sauce that glazes the Ngon Ngon burger. Aided by the skilled burger-smiths from Savori, the eatery's skilled chefs whip up Asian takes on American pub favorites and fold choice beef and fresh buns into the imaginative, Vietnamese-inspired burgers lauded by reporters from OC Weekly. The chef's Asian culinary influences shine brightest, however, in their sushi—traditional Japanese rolls made from fresh fish and crisp vegetables.
Customers lounge on cushy red banquettes out in the lively dining room, clinking glasses of lychee martinis and coconut margaritas beneath soft blue lighting. Appeasing diehard fans of sports or glowing rectangular devices, massive flat screens speckle the exposed brick walls.
Dim lighting flickers off cobblestone walls as guests at On the Rocks Bar & Grill socialize over steaks and burgers or gape at 20 TVs broadcasting sports. Plates of hand-formed burgers and slow-cooked ribs occupy tabletops in the dining room, whereas patrons sip drinks and enjoy nightly specials out on the patio. The eatery’s late-night menu keeps guests satiated well into the night with chicken tenderloins and fried strips of the moon.
Crimson tablecloths and palm trunks wrapped in holiday lights give Pita Paradise's outdoor patio a celebratory atmosphere. Guests chatter as they sip from hookahs, while servers navigate the clustered tables to deliver dishes. The kitchen staff sears skewers of meats marinated in Mediterranean spices to serve on plates with bright-colored veggies and steaming mounds of rice. Diners can also make a meal of small plates by combining hot and cold mezas, such as crisp falafel, creamy hummus, and stuffed grape leaves. On some nights, live entertainment lights up the patio with dancers, music, and traditional jump ropers.
Tasty BBQ & Dim Sum, nestled inside the Thuan Phat Supermarket, specializes in exactly what its name describes. Relying on authentic Chinese barbecue recipes, the chefs sizzle up portions of pork belly, chicken, and duck before tossing them with rice. They stuff dim-sum dumplings with fresh ingredients such as meats and vegetables by hand, and serve them steaming fresh or freeze them for use during a future snowball fight. The small eatery rounds out its menu with classic Chinese dishes including chow mein, congee, beef tripe, roasted pork, roasted duck, sui mai, har gow, and stewed chicken feet.
The chefs at Viva Express Restaurante serve up crispy carnitas with pico de gallo and avocado, tacos sprinkled with cilantro and onions, and other Mexican eats seven days a week. They even offer breakfast—huevos rancheros and omelets are popular choices. And everything on the menu is available for dine-in, carryout, or delivery.
On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added hearty grilled hamburgers, hot dogs, and fried chicken to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.