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Fiesta Cantina serves up a menu of tasty Mexican-style eats and throat deparchers in a festive space lined with high-definition TVs. Fix competition-craving eyes on a sportive game or a live UFC fight while mouths focus on chicken-filled Santa Monica rolls ($6) or the tres amigos dip platter, a posse of guacamole, queso, black bean dip and hot or mild salsa served with fresh corn tortilla chips ($8).
At first glance, South Coast Pizza Parlors might look like an ordinary family pizza joint. The requisite video and redemption games chirp and ring near the entrance. Six big-screen televisions flicker with sporting events. But the difference is in the pizza--the kitchen crew crafts dough and sauce fresh every single day, drizzling pies with classic toppings such as green peppers and pepperoni, as well as more non-traditional options including vegan cheese and soy chorizo.
Port Restaurant and Bar entrances diners with a seasonal menu of international and American eats such as pizzas, kebabs, pastas, and seafood. Meals of wild salmon and filet mignon unfurl on an open-air patio, and wines selected by a veteran sommelier swirl by the fireplace in the atrium with the candlestick.
The décor's muted luxury evokes the building’s beginnings as an oceanfront bungalow. Accents of wood and marble charm diners amid eye-catching displays of artwork and exploding dynamite. A lineup of live music fills the elegant space, mirroring the kitchen's eclectic menu with acts ranging from acoustic pop and rock to Persian songcraft with its undulating rhythms.
Despite living half a world away from the restaurants that her family founded in India over the years, Anju Kapoor chose to continue the family legacy in 1984 by opening Mayur Cuisine of India. Today, the chefs still remain committed to the bold flavors of Northern Indian cooking. Orders of chicken, fish, and vegetables arrive straight from the clay tandoor oven, which is also used to bake naan. Spicy lamb vindaloo, spinach cooked with homemade cheese, and eggplant in a brown-curry sauce help round out the menu's selection of regional Indian cuisine. Sea bass, quinoa salads, and rack of lamb provide nontraditional additions to the menu, as well. Sundays offer a survey of Mayur Cuisine's signature dishes with a prix fixe champagne brunch.
Like the menu, the ambiance at Mayur Cuisine of India is vibrant yet refined. Although an ornate wooden deity sculpture channels ancient traditions, the space also features a handful of more contemporary touches, including large framed images of peacock feathers and napkins made from periwinkle fabric.