In the kitchen of India House Restaurant, Chef Bassi prepares lamb biryani, chicken tikka masala, tandoori shrimp, and other Indian cuisine. Located in the heart of Buena Park, the eatery welcomes guests with lemon-yellow walls and crimson tablecloths.
Bland, blue-box noodles and powdered sauce have no place at Elbows Mac n' Cheese, where the menu combines the classic American dish with gourmet influences from around the world. Its 16 macaroni dishes all melt with gobs of gooey cheese, just like the original, but in daring combinations. Swiss mac simmers with creamy alpine cheeses and crisp applewood-smoked bacon. Truffle mac combines mushrooms, garlic, and white-truffle oil in a creamy blend of goat and havarti cheeses.
In addition to whipping up variations on their signature dish, the cooks batter green-bean fries and twist their own pretzels to dip in four-cheese fondue. Cheese reprises its menu-starring role in Elbows? savory sandwiches, such as the indian-spiced masala melt with cheddar, as well as a chocolate grilled cheese that uses sweet croissant bread to bookend layers of white cheddar, semisweet chocolate, strawberries, and sliced almonds.
The creative cooking at Elbows Mac n' Cheese has paid off: CBS Los Angeles named it one of the best spots for mac 'n' cheese in Orange County in 2012, and David Tutera chose Elbow to cater on an episode of My Fair Wedding.
In Chef Najwa's kitchen, three vertical spits turn constantly—one holding a juicy gyros blend of lamb and beef, and the other two spinning with chicken and beef shawarma. Once carved, the meats are layered over rice, wrapped in pitas, and paired with a huge array of starters and sides—everything from standbys such as hummus and baba ghanouj to rarer pan-Mediterranean finds such as beef-and-cracked-wheat kibbeh, several varieties of potatoes fried in zero-trans-fat oil, and the Mediterranean pizza known as manaeesh.
Though the intoxicating aromas wafting from the spits tempt customers as they walk through the door, Mezza Mediterranean Grill’s menu ranges beyond the rotisserie. Chef Najwa and her team use lean, heart-healthy ingredients to create minty, refreshing salads, seafood platters, and kebabs of ground beef, filet mignon, and chicken that get their flavor from long baths in marinade. In the dining room, crimson drapes with heavy tassels hang over Middle Eastern artwork and a marble bar where wine glasses wait to hold an ideal pairing for salmon or a few drops of shawarma juice saved for dessert.
In 2008, four sisters started Bambu Desserts & Drinks as a hobby. Today, the San Jose?born brand has established a major presence in the Bay Area, and has expanded to other states including Hawaii, Nevada, and Texas. Bambu?s success can be traced to the quality of its treats, as well as its variety: the menu is packed with about 100 Asian-inspired desserts and beverages. Tapioca balls float in their milk teas, which range in flavor from lychee to coconut to jasmine, and their dessert drinks combine such intriguing ingredients as coconut, pandan jelly, longan, basil seed?which form the Bambu special. Various hot and cold coffee drinks, such as Vietnamese coffee, caf? mochas, and lattes, put a spring in guests' step?more convenient than filling your shoes with jumping beans. The staffers also concoct blended coffees and smoothies, which come in flavors including strawberry, coconut, papaya, and avocado.
Since 1992, Potato Corner has fascinated international crowds with its wholly customizable menu of crispy french fries, though franchises only broke ground in America during February of 2010. The new U.S. shops cropped up in places with lots of foot traffic, entrancing people with the scent of fresh-fried potatoes in malls, airports, theme parks, and at marathon starting lines. Potato Corner’s straight-, loopy-, and criss-cut fries come unadorned in their lightly salted glory, or they can be tossed in gourmet flavorings such as barbecue, cheddar, chili, and sour cream and onion. The shop has also expanded its repertoire to include baked potatoes, chicken tenders, and a butler who tucks cloth napkins into collars in order to sate customers in search of a full meal.
We have been rated Best Fried Chicken in Los Angeles by Jonathon Gold - LA Weekly. We only serve all natural / organic chicken raised without hormones or antibiotics. We have over 1050+ locations in Korea and Shanghi China, with 7 locations in the U.S. 4 location in Southern California and 3 in New York region.