At Kah Asian Restaurant & Lounge, Chef Vit Suttichanond blends Thai, Japanese, and Chinese flavors into pan-regional cuisine that Easy Reader News has praised for its presentation and its approachable flavor combinations. Familiar Thai curries and noodle dishes fill most of the menu, although wok-fried orders of kung pao chicken and meaty fried rice lend distinctly Chinese touches as well. The sushi chefs also breathe new life into sushi-bar staples with inventive aesthetic details, such as the crimson slivers that explode from the center of the dynamite roll.
Sconce-lit walls and exposed ceiling beams surround the dining room's gleaming wooden tables. Separated by a line of high-backed booths, the lounge area's backlit bar brims with potent spirits and a collection of bottled sakes that diners can knock over in hopes of winning an enormous stuffed animal.
Meticulously prepared dishes brimming with fresh ingredients greet palates at India’s Tandoori Halal Indian Restaurant, a celebrated Hawthorne eatery with a full menu of Indian cuisine. Taking its name from the clay oven often used in Indian cooking, the restaurant serves up signature morsels such as tandoori game hen and channa masala, a Punjabi-style chickpea dish laden with spices. Clay-oven-baked breads known as rotis accompany savory main courses, and desserts in the form of rice pudding add a sweet-ending note to a symphony of flavors, much as most conductors conclude orchestral pieces by distributing brownies to the audience.
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
After spending 38 years cooking for her husband and seven children in New York, Mama D decided to move to California. She packed her grandmother's recipes, arrived on the West Coast, and opened a traditional Italian eatery. Nowadays, Mama D, Papa D, and their children take turns supervising the eatery's kitchen, where chefs roll signature homemade raviolis and fill them with chicken, sautéed spinach, or lobster and crab. Using dough made with filtered water, they knead Mama D's Neapolitan pizzas and top them with homemade sauce and freshly grated parmesan. Most of the restaurant's dishes are named after their inventors. Names such as Julianna's homemade meatball, Gary's veal parmigiana, Jr.'s chicken limone, and Cheryl's steamed clams contribute to Mama D's family atmosphere and make it easier for Julianna, Gary, and Cheryl to remember their favorite dishes.
The door to Mama D's rests beneath a green awning and opens to a casual eatery with tables veiled in red-and-white checkered tablecloths. Passing through the interior, diners arrive at an outdoor seating area decked out with a fireplace and sun umbrellas.
Uncle Bill’s Pancake House has a menu that’s nearly as long as its history. Located in a cottage-style home built in 1908, this space saw many businesses come and go before Uncle Bill McElroy walked in, installed a few grills, and cemented its legacy as a quaint and bustling breakfast spot. The Van Amburgh family purchased the building in 1973, preserving the name and, more importantly, the scrumptious food that inspires patrons to wake up early enough to steal a patio seat. All the classics abound here, from eggs to waffles and French toast. Try the Expo ’73 omelet, a veritable buffet of cheese, onions, mushrooms, ham, bacon, and sausage cooked into a fluffy pillow of eggs and slathered with meat sauce. The sourdough French toast is another wise choice, as are the strawberry pancakes. Both go down easier with a plate of bacon-sprinkled hash browns. Uncle Bill’s keeps the grills fired up long after the morning rush, kicking out sandwiches, burgers, and salads to hungry lunchers and famished lunchboxes alike.
After dazzling palates at a restaurant in France for 20 years, the owners of F Grill moved stateside and trained their culinary focus on nouveau American cuisine. At F Grill, black wood tables that sit between rustic brick present dishes marked by inventive recipes and fresh ingredients. A French influence gently pervades the menu, which includes escargot quiche, filet mignon, and waffles topped with tomato and goat cheese. At breakfast and brunch, eggs and bottles of champagne crack open, the libations complementing omelets, benedicts, and "breakfast burgers." Come lunch and dinner, it's time for small plates, big steaks, house-made pastas, and burgers.