The central feature of Pho May's signature dish, the beloved Vietnamese soup, is its broth, which is always made by hand at the restaurant. Its complex flavors are enlivened when paired with fresh veggies, spices, and proteins such as beef brisket, chicken, shrimp, and tofu. Complement the warming stew with spring rolls, fried rice, and noodle dishes.
Golden Spoon Frozen Yogurt has been here for years??30 years, in fact. At first Jeff Barnes began serving frozen yogurt as an offshoot of his health food store. Soon thereafter, he couldn't keep cups filled fast enough; so in 1983, he began serving the chilly delight exclusively. The rich flavors, which include pistachio, s'mores, pumpkin pie, and salted caramel, all made with real milk and real fruit and available in low-fat and nonfat options. The staff also works to be as eco-friendly as possible, which includes filling cups that bio-degrade within 21 days and spoons that self-destruct in 60 seconds.
At Maderas Steak & Ribs, kitchen commanders craft a menu with hefty steaks forged from Kansas prime Angus beef. To sustain flavor throughout meals, in-house pastry chefs fill crumbly crusts with pie or cheesecake swirled with fresh fruit and juices.
Neon lighting grants old-timey-diner appeal to the spacious tables and cushy booths of Maderas's big, kid-friendly room, through which live music occasionally wanders on Friday and Saturday nights and whenever forks happen to clang melodically against glassware or mom's glass chewing-gum dispenser.
As recounted in the Los Alamitos-Seal Beach Patch, it was a hot day in July when JoAnn Buday's daughter ran into the house, breathlessly gushing about a newly discovered frozen treat called a "sno-ball." JoAnn was intrigued. She spent the day on the computer, her face illuminated in the glow of hundreds of shining reviews of sno-ball shops in New Orleans, where the dish originated. JoAnn had often dreamt of opening a frozen treat shop that would stand out among all the other yogurt and ice cream joints in southern California. Now, at last, she had a plan.
Today, JoAnn captains her own shop, whipping up the frosty snacks lauded by reporters from The Orange County Register. Beneath shelves of colorful syrups, JoAnn and her staff top fluffy shaved ice with more than 30 different types of syrups—including root beer, wine cooler, and coconut. They blend flavors and add layers of creamy ice cream to create imaginative combinations such as peach cobbler and caramel apple pop. Guests snack on frozen treats, hot dogs, and fresh baked goods on the tabletops that speckle the seating area. A colorful mural sweeps across the wall, depicting typical scenes from famous cities around the world, including diners lingering at a cafe in Paris and employed citizens paying their U.S. federal taxes in Seattle.
The Flame Broiler founder Young Lee found himself eating out of paper bags quite often. His career required a great deal of travel during the day, which made eating from fast food restaurants a habit. Unfortunately, his options for healthier, quick-service fare left him craving something different. In 1995, he took matters into his own hands and opened the first Flame Broiler location, serving Korean-style slices of beef and chicken that were free of dairy, trans-fat, HFCS, and added MSG. He didn't just take away harmful ingredients, though?he also added his signature Flame Broiler marinade and sauce, beds of white and brown rice, and slices of crisp vegetables. This more nutritious take on fast food caught on, as diners can now eat at 135 Flame Broiler locations in four different states and two parallel universes.