The menu of Otis Jackson's Soul Dog encompasses the heart and tasty soul of this NoHo Arts District establishment: combining the comfort of soul food with the toppable nature of the hot dog. Preservative-free gourmet dogs make ideal foundations for southern staples, such as mac 'n' cheese, collard greens, and black-eyed peas, all served alongside fresh Southern fried chicken that's never frozen or locked in time stasis. The scents of sausages, fluffy Sunday waffles, and candied yams waft through the sleek, modern space, which is accented by brushed metal and cool colors.
The wood-paneled walls of Ireland's 32 hold more than 50 years of memories. Rich with character and Irish hospitality?which is like Southern hospitality but with a different accent?the pub's interior is home to framed memorabilia and vintage beer signs, under which patrons clink Guinness- and Harp-filled pint glasses. In the kitchen, chefs prepare hearty pub fare, including steak sandwiches, bangers 'n' mash, and a black-and-blue burger.
At Drybar, a pair of scissors or hair-coloring foil is nowhere to be found. That?s because the business?s founder, Alli Webb, opened the shop strictly for blowouts after her in-home business skyrocketed. Featured extensively in the media, each of the more than 25 white-hued, airy shops revolves around a center bar where customers sit for around 45 minutes as stylists blow-dry, straighten, and curl their hair. From a menu booklet, clients select a cocktail-themed hairstyle, such as The Mai Tai, which imparts beachy waves, and The Manhattan, which streamlines locks with a sleek finish that mimics the straight lines of downtown New York and can be outfitted with a tiny doorman who hails cabs for you. The staff at Drybar also crafts updos, travels on location for an additional fee, offers high-end products and tools available for purchase, and tallies bar tabs so that customers can pay for multiple blowouts at once.
At Tony's Darts Away, all 38 draft beers have one thing in common: they're from California. Tony Yanow, the bar's owner, chose to work with local brewers not only to ensure quality, but also to cut down on the waste associated with shipping. As for the high number of taps, Tony explains his reasoning in a video on his website. "If I have a big selection of beer, it means I can satisfy anybody who comes in. I think that's a really important thing: To give people beer they like, not beer I like." Because they carefully source every brew, Tony and his team can help customers find the best ones to suit their palates. For example, they might tell you that an oatmeal stout is softened by nutty, earthy notes, or that a bock is dark with a strong and malty flavor. The bartenders also know which beers should be guzzled from pint glasses and which savored from snifters. They'll never serve beer in a bottle, however. This practice helps the establishment minimize waste and lets bottles stick to their most important job: storing the Lilliput navy.
Chef Randy St. Clair complements the beer selection with meat and vegan sausages, which he serves on warm, locally baked buns. To continue the all-California theme, St. Clair uses local ingredients whenever possible.
Mr. Cecil's California Ribs is a unique Los Angeles ribs restaurant. Chef Jonathan Burrows takes western American barbeque, adds a slight Asian influence, then infuses California freshness and the highest quality ingredients - like organic chicken and vegetables - along with a menu that includes fish and salads