Strands of hanging lights illuminate the yard outside Beach Pit BBQ's low-slung bungalow, where guests gather at picnic tables to enjoy Southern–style barbecue. Pit masters smoke the meat for 12 hours over indirect heat from hickory- and pecan-wood-burning ovens that give pulled pork, beef brisket, and whole chickens rich flavors. Diners get a complete rustic meal rounded out by classic Southern sides that range from jalapeño-cheddar cornbread to sweet-potato fries. The restaurant slathers their slow-cooked selections with a variety of housemade sauces, including a golden mustard sauce praised in Orange Coast magazine.
The vibe is laid-back as patrons settle into adirondack chairs around the outdoor fire pit or inside at gingham-covered tables the perfect size for arm-wrestling contests to decide who gets the last rib. Youngsters gambol about a play area enclosed by a white picket fence and sit at kid-size picnic tables to enjoy their meals. The eatery strives to give back to the community by sponsoring fundraisers and catering local events.
Of the many philosophies shared by Eat At Joe's culinary team, "less is more" is not one. Case in point: the "Jucy Lucy" burger contains two quarter-pound beef patties stuffed with cheese and crowned with grilled onions. Lucy is one among the tavern's ten burgers, whose half-pound patties ??host fixings such as guacamole and grilled pineapple. The menu's other classic pub treats range from shoestring fries smothered in chili and cheddar cheese to Mexican-style pizzas topped with taco meat and jalapenos.
To complement feasts, bartenders serve up plenty of draft and bottled brews, plus soft drinks and a quartet of wine options. Said beverages flow until at least 11 p.m. every night as the latest sports events flicker across flat-screens throughout the bar and one wall-to-wall TV. If sports aren't your thing, tease your brain with live trivia or croon along to your favorite dial-up noises sounding from the internet-enabled jukebox.
At MeatHeadz Sandwich Shop, eating like a caveman requires no hunting, gathering, or bartering with pterodactyl femurs. All you have to do is order the caveman club, a medley of turkey, pesto, and avocado on wheat- and gluten-free paleo bread. The cold club is one of 20-plus specialty subs at MeatHeadz, whose hot options include the dirty dominator, a mix of pulled pork, pepperjack cheese, and crumbled chips.
Whether hot or cold, each generously sized sandwich is filled with meats, cheeses, and produce sliced daily by MeatHeadz's team. Said fixings flavor not only specialties, but also customized sandwiches with 40-plus ingredients, including albacore tuna, havarti cheese, and POW sauce. These ingredients can even be assembled atop beds of lettuce for personalized salads.
The flowers and flourishing window borders painted on Swiss Fondue Stuebli's stucco exterior help transform the terra cotta–roofed structure into one reminiscent of a Swiss chalet. Inside, patrons gather around gingham-topped tables where they spear bite-sized morsels and dunk them in a bath of fondue. This molten concoction blends gruyere with other swiss cheeses, enhanced with white wine, spices, and a sprinkling of snow imported directly from the Alps.
For dessert, diners douse seasonal fruits in pots of melted chocolate. They’re surrounded by antique-looking knickknacks, including Swiss-style plates ringing an archway and a set of antique scales perched on the rafters above. Tables are clustered among plants and blooming flowers in an outdoor area.
Once a humble cashier at the Olive Tree Grill, Eleni bought his former place of employment and became the owner. He renamed the business Mr. Pete's Grill and immediately set out to diversify the menu. Eleni still serves the gyros and Greek food that people came to love, but he has included charbroiled burgers, Mexican food, and all-American breakfast items on the new menu. As for Eleni, he still works the register on occasion, enjoying the ability to get to know customers or to console a platter of eggs and sausage accidentally shaped into a frowny face.
Lino's Pizzeria & Italian Cuisine recreates the old-world charm of a classic Italian bistro with soft candlelight, a vintage dark-wood dining room, and, of course, the mouthwatering aromas of freshly baked breads and garlic-spiked sauces. Oven-baked pizzas and pastas are among the most popular dishes here, but don't overlook the fresh seafood, veal, and chicken entr?es. And definitely don't fill up on the hand-rolled meatballs; not when there's cr?me br?l?e and stuffed cannoli for dessert.