"To be honest, when I opened DISH I was just looking for a place where I could get a good grilled cheese sandwich for my kids, and a decent cup of coffee for me," says Kevin Finch, the founder of DISH. The idea grew exponentially over time; Kevin had spent the late 1980s working the culinary boom of Sonoma County, so he naturally was inclined to include great wines and slightly more sophisticated menu items. But not too sophisticated: the hallmark of DISH that it's comfortable, a place where you can eat food that might remind you of what your grandmother used to make. In that spirit, the restaurant itself has an antique vibe LA Weekly described as "an old-fashioned, slightly rustic feel, like a farmhouse kitchen in an orange orchard, 1925."
The magazine went on to say that, "At breakfast, the room is as bright and sunny as a conservatory." The dishes are bright, too, such as yellow omelets studded with avocado and red potatoes and made from cage-free eggs from the smartest chickens. The five-page breakfast menu is also popular for the jonnycakes––cornmeal cakes that conceal whole kernels of sweet corn. Later in the day, guests can order an old-school cobb salad adored by LA Times food critic Merrill Shindler, Black Angus sirloin burgers, and pork belly paired with macaroni and cheese. The dishes are made using ingredients from local farmer's markets and food purveyors, a touch that no doubt helped the restaurant land its Three-Diamond Award from AAA.
Revolutionaries sling their bandoliers over the backs of their chairs and raise an intrigued eyebrow at the menu of tacos, enchiladas, tostadas, burritos, and salads. Dispatch fresh cilantro to the rich guacamole, mixed tableside and pounded smooth with a maraca ($8). Mole enchiladas with succulent chicken and queso fresco ($12) and shrimp tacos with bell pepper, tomatoes, and pineapple ($13.49) pique appetites and perk mustaches. The grilled flautas are served sizzling with rice and beans ($12.49), and when the season allows, Los Gringos' expert chefs prepare green corn tamales ($10).
Recessed lights cast a buttery glow on the salon's cherry-red walls and bright yellow floor tiles. Amid these accents, skilled stylists engineer face-framing layers and alter strands with bold color highlights. Though Salon Royale specializes in ethnic hair, the talented staff is expertly equipped to handle hair of every length, texture, and hat preference.
Within its intimate spa space, the professionally trained team of nimble-fingered professionals at Brio assuages weary hands and feet with an indulgent duo of manicure and pedicure services. During the manicure, guests select from a shaken libation of puckered pink-lemonade, blueberry, or apple-martini flavors that tartly unhinges the senses. Finger and toe shields are sufficiently soaked, trimmed, clipped, and filed before they are topped with an armored color of choice. Set aside an hour with your mates or cabin boys to rove Brio's seas of undulated relaxation, where you can share cocktails while spreading unsubstantiated rumors.
Larry Quishenberry, owner and executive chef of Park Bench Grill, put himself through a rigorous apprenticeship before he ever tested the knives at his own restaurant. The chef first sharpened his culinary chops at Le Cordon Bleu in Pasadena before working the kitchens of Brookside Golf Course, Granville Cafe, and the LA Marriott Hotel. The work has paid off, and it shows at Park Bench Grill. In his BYOB eatery—formerly known as Park Bench Deli—Larry and his team serve up po’ boys, burgers, pastas, and fish dinners, in addition to specialty items that change with the seasons or the produce available on the newly terraformed Mars. Aside from delighting diners with his take on traditional American food, Larry and his wife, Patrice—who grew up in Altadena—relish in the chance to stay connected to the community through their restaurant.
At Schinnerer Chiropractic, Inc., Dr. David Schinnerer has been combating pain with low-risk spinal adjustments and physical therapy for more than 20 years. He tailors these treatments to each individual, locating sources of pain rather than simply covering them up with pills or putting a blanket over his head so he no longer sees them. Alongside the holistic health-care practitioner, a certified massage therapist supplements pain relief with soothing massage strokes.