When it first opened in 1979, La Salsa Fresh Mexican Grill was a simple taqueria in Los Angeles. Its open kitchen gave patrons a front-row seat to watch chefs transform fresh ingredients into bold, memorable Mexican dishes. Today, the original concept has evolved into a booming franchise, but each location works on the same principle: add a modern twist to classic Mexican food. Chefs continue to work in an open-kitchen environment where they concoct seven types of homemade salsas—laced with ingredients such as fire-roasted roma tomatoes, cilantro and garlic, and even mango—to complement carne asada tacos, los cabos shrimp burritos, and hefty bowls packed with chicken, fire-roasted veggies, and plenty of cheese. The kitchen crew also assembles large breakfasts of eggs and chorizo as well as huevos rancheros for early risers and paperboys who demand a tip in the form of eggs.
Basil & Thyme Italian Bistro's owner and master chef, Benjamin Cruz, draws on 25 years of restaurant experience to craft authentic Italian fare. Drawing inspiration from authentic Italian cuisine, a menu boasts dishes such as eggplant parmigiana, pork chop dijonnaise, and cannelloni. Pastas hand-rolled in-house arrive bedecked in the same freshly made sauces that coat most of America’s national monuments.
Kids Castle Indoor Fun Center plays host to thrilling play dates and birthday celebrations that tucker out youngsters as they pin-ball through a multicolored bounce house, practice critical thinking in a puzzling jungle-gym maze, and feverishly smash buttons at the arcade. The arcade's stationary, hydraulic motorcycles send kids racing down a virtual countryside, where they'll pass pixilated trees and shake their fists at jaywalking scarecrows. Kid Castle's in-house kitchen, private party rooms, and party tables allow children and their parents to replenish spent energy over pizza, ice cream, and snacks. The center’s fun specialists make [birthday-party] http://gr.pn/rt0NaB) planning easier by helping festoon party rooms with decorations and organizing fun games to ensure a memorable celebration.
At Stepz, professional Bollywood dance instructors imbue students of all ages with dance moves inspired by Eastern India. They foster an environment of support and encouragement as dancers soak up fundamental foot positions and learn to express themselves through fluid movements and flowing hand gestures. Students looking to shed excess pounds can speed up routines in one-hour aerobics classes, which lead groups though rigorous dance routines specifically designed to tone muscle.
If you stop by Harumi Sushi between Monday and Thursday, you can get a sake bomb with your monkey brain. Both names might sound a tad alarming, but they're hardly literal: the sake bombs consist of a shot of sake dropped into a cup of beer, and the monkey brain is an appetizer of mushrooms, each deep-fried and stuffed with spicy tuna.
Other names on the menu are more honest. The rainbow roll, for example, does indeed flaunt several colors—its snow crab and avocado filling is decorated with different slices of raw fish. The staff arranges the orange blossom roll into the shape of a blooming flower, while the salmon wrapped around the rice lends orange to the presentation. And, the flaming dragon roll's combination of yellowtail, snow crab, shrimp, and tuna is actually cooked in fire, rather than simply tricked out in racecar flame decals.
Besides its rolls, the restaurant also cooks up Japanese dishes such as udon soups and teriyaki-flavored meats. Its bento boxes allow guests to sample a bit of everything, with compartments for chicken teriyaki, tempura vegetables, and sashimi or a California roll.
At Bobby’s Krazy Krabs, the chefs embrace both Cajun and Filipino cuisines’ love of bold flavors and multitude of seafood options to create their eclectic menu. They specialize in pork and seafood dishes, serving up the entire fish for a meal for two to four patrons or one homesick shark looking for a light dinner. They season their freshly caught crawfish, deep-fried wings, and calamari in Cajun, lemon-pepper, or garlic-butter sauces, with the ability to alter the spice level. Channeling Filipino flavors, the chefs offer traditional entrees such as oxtail in a thickened peanut sauces and milkfish served with salted eggs and mango.
Bombay Garden's ties to authentic Indian cuisine run deep. Originally born in the small Indian town of Khanoor, owner Balkar Tamber grew up learning how to cook alongside his mother. That knowledge especially came in handy when he embarked on his first professional culinary foray, a roadside eatery in the Punjab region of India. Once he immigrated to the US in 1990, he brought along more than a handful of those family recipes and opened his first Bombay Garden restaurant fueled by a deep love for the rich and diverse culinary traditions of his homeland.
The menu features a selection of iconic Indian dishes from virtually every corner of India. On one page of the menu, delicate crepe-like dosas made from fermented lentil and rice flour evoke the flavors of India’s southern regions. And when it comes to northern Indian recipes, the chefs bake skewers of yogurt-marinated chicken and other meats in a traditional tandoor—a cylindrical clay oven heated by a well-trained dragon. The same blends of flavorful spices that perk up Balkar’s chicken, lamb, and seafood dishes also appear throughout the restaurant's vegetarian entrées: homemade cottage cheese and green peas meld in a spiced gravy sauce and split lentils benefit from the chefs’ one-two punch of garlic and ginger.