John Galardi started serving franks at the original Wienerschnitzel in 1961, and enterprising cooks in more than 350 franchise locations have gone on to doll up original, turkey, and beef dogs with an inventive array of toppings. Chili, kraut, pickles, pastrami, and other fixings leap onto handheld fare or become fresh characters in novels scrawled on napkins. Beneath chilly whorls of Tastee Freez ice cream, the eatery's menu shivers with soft-serve cones, sundaes, and shakes.
For more than a millennium, Cafe Sevilla has stood as one of Spain's great historic cities. In 1987, Spanish-born entrepreneurs Rogelio and Janet Huidobro opened the Cafe Sevilla tapas bar as a tribute to the longstanding cultural and culinary traditions of their homeland. Since then, the authentic Spanish eatery has expanded to three locations, each with a nightclub where live musicians take the stage every night in a celebration of Latin, Arabic, and gypsy music.
Cafe Sevilla's executive chef constantly experiments with his cooking, devising adventurous new dishes while highlighting cuisine from the varied regions of Spain. His menus encompass more than 40 tapas plates hailing from regions throughout Spain, such as skewers, ceviche, imported Iberian ham, and paella valenciana, a saffron-infused bomba-rice dish loaded with shellfish, Spanish sausage, and vegetables. Despite the ingenuity that suffuses the menu, one thing has remained constant: the sangria recipe, which is exactly the same as it was 25 years ago. On Saturday nights, there's an extra garnish for the cuisine: a three-course dinner is underscored by performances of flamenco, an Andalusian dance form that expresses love, pain, and passion through elaborate movement. Engaging the audience in a full sensory experience, the dancers?many of whom were trained in Spain and now run their own dance studios?are dressed in colorful, traditional garb and are chased off the stage by stampeding bulls at the end of each set.
Despite their restaurant's moniker, the chefs at Johnny Rebs' Southern Roadhouse aren’t averse to local ingredients. In fact, all their produce comes from California growers. But rather than recreate Southern flavors, they prefer going straight to the source, relying on Virginian and North Carolinian farms to send country hams and Delta farms to send catfish. Said catfish simmers beneath mountains of slaw in po’ boys, one among Johnny Rebs’ many housemade Southern staples, which range from creole shrimp over cheddar grits to pulled pork slow-smoked up to 12 hours.
Though steeped in traditional Southern cooking, Johnny Rebs’ critically acclaimed culinary team puts its own twist on Southern and American staples alike. To wit: grilled cheese made with pimento and jalapeños, as well as deep-fried apple pie, which bubbles in a deep fryer stolen off a Georgia windowsill. Complemented with “suds” and “squashed grapes”—Johnny Rebs’ speak for beer and wine—feasts unfold amidst a rustic dining space made to resemble a cozy, wood-paneled home. Before the table fills up with smoked and fried meats, guests can snack from a bucket of peanuts. They're free, but any quarters diners donate in return go straight to charities such as the Granite Mountain Hotshots.
Selections from more than 3,000 paintings, drawings, and sculptures are rotated in changing exhibits at the Long Beach Museum of Art, capturing in one swoop approximately 300 years of artistic history. Ceramics from the 1700s, early 20th-century European art, and modern visions from local artists are permanent fixtures in the museum. These pieces are joined by an array of temporary exhibits, such as Catherine Opie's photographs and a tribute to the late artist Karl Benjamin, known for his vibrant geometric paintings and ability to draw perfect equilateral triangles.
As a community-driven organization, Long Beach Museum of Art survives on donations. In turn, it provides the public with educational and cultural programs, such as free monthly workshops and tours for local school groups. After a trip to the museum, visitors can enjoy a meal at Claire’s, an oceanside restaurant that houses Claire Falkenstein’s water sculpture, Structure and Flow.
When he was a kid, Joseph Rooney heard a story from his uncle about a duck that was struck by a waterskier near their family's summer home in Illinois. That duck, however, didn't die or even file a lawsuit?it just waddled away with a crooked neck. As the story spread and more neighbors shared their own crooked duck sightings, the legend grew, following Joseph all the way to Long Beach where he named his restaurant after that resilient bird.
Hailed as an "obsessively friendly restaurant that every neighborhood should have" by the Long Beach Press-Telegram, The Crooked Duck welcomes visitors into a casual, oftentimes quirky atmosphere with timeless dishes for breakfast, lunch, and dinner. In the mornings, the kitchen turns out flapjacks and omelets. The rest of the day, the restaurant's menu overflows with unique dishes such as meatloaf with caramelized onions, gorgonzola bacon burgers, and decadent sweets such as naked carrot cake.
Beer and whiskey don't just complement meals at Shenanigans Irish Pub & Grille ? they're essential ingredients. Cooks baste grilled shrimp kebabs in Bushmills whiskey marinade, fry white fish in housemade beer batter, and pair Irish soda bread with slow-simmering Guinness stews. But booze isn't the only thing that makes Shenanigans' pub dishes so flavorful. Garlic hot sauce, for instance, coats succulent chicken wings, while ground beef, onions, and kidney beans comprise the pub's award-winning chili recipe.
An extensive selection of Guinness brews and specialty cocktails pair perfectly with feasts, which unfold amid 11 TVs showing the day's biggest games and live music on weekends. Some of those TVs are even part of Shenanigans' two outdoor patios, where diners can glance at the score when they're not watching boats sail by on the neighboring waterfront. The view is available year-round, since both patios are heated and covered to protect guests from wintery chills or raindrops desperate to become part of their tap water.