Tutti Frutti’s self-serve yogurt ($0.37 per ounce) represents a healthy and delectable alternative to heavy ice cream and deep-fried sticks of butter. Get your fruit fix with tart flavors such as pomegranate, acai berry, and the aromatic lychee, or opt for something on the creamy side. Cappuccino diehards will scramble to sample its yogurt counterpart, and pistachio’s distinctive flavor will bring back memories of that magical summer spent toiling on a Turkmenistan pistachio farm. Finally, adorn your edible artwork with a sprinkling of some of Tutti Frutti's delectable toppings. Health nuts can keep it ab-tastic with mango and blueberries, and more experimental eaters can transform their yogurt into a battlefield on which chocolate chips face off against their natural enemy—coconut.
Offering more than 400 fresh herbs, spices, and extracts, Savory Spice Shop lets shoppers inject bursting flavor and exotic smells into any dish. Follow the alluring aroma and stop in to peruse a huge selection of herbs, extracts, spices, sauces, gift sets, wares, and more. Mexican oregano seduces taste buds with skill learned south of the border, while vanilla extract is extracted from pure, well-intentioned Madagascar beans. Add heat to mild eats with curries and barbecue blends. A knowledgeable staff assists shoppers in browsing more than 140 premixed spice blends, each capable of making dinner more memorable than breakfast in a bed of nails.
Browsing the selection on ONEHOPE Wine's website, you'll find typical characteristics such as the type of wine, the vintage, and the recommended food pairings. But you'll also notice that each wine has a cause such as "Fight Against Breast Cancer," "Support Children with Autism," or "End Childhood Hunger." That's because half of ONEHOPE Wine's profits go to nonprofit causes. To date, the wines, which have been created in partnership with Robert Mondavi Jr., have raised more than $1 million.
Befitting its name to the letter, California Wine & Cheese exclusively celebrates the work of artisan wineries and creameries all over California. The California-centric collection includes more than 100 different wines, many of which appear in a floor-to-ceiling wine rack that fills almost an entire wall with horizontally arranged bottles. Behind the shop's bar, the staff pours more than 50 of these labels by the glass and the flight, allowing visitors to taste everything from chardonnay to zinfandel. Selections range from a diverse collection of white and reds, which are both available for guests to try.
The Deluca family has always had seawater in its veins. In 1898, Naples native John Deluca settled in the port city of San Pedro and began to support his family as a fisherman. His oldest son, Jack, soon acquired a similar passion for the ocean—as a young boy he pulled lines at the docks and learned to fillet fish. By the age of 21, Jack co-owned State Fish Company with his friend and future brother-in-law, Gerald Cigliano. Jack went on to work for a decade at L.A. Fish & Oyster. He decided to branch out on his own in 1939 and set up a shop at the end of the Santa Monica Pier with his younger brother, Frank. Santa Monica Seafood Company was born.
Jack and Frank would grow the company for more than four decades, selling fish to famished tourists before selling fish to some of the top area restaurants, moving to a larger location to match their success. Their cousins and nephews would eventually purchase the company and expand it to new facilities in Orange County, Costa Mesa, and Las Vegas, with a corporate headquarters in Rancho Dominguez. The headquarters boasts a marine tank system that holds 12,000 pounds of live crustaceans, or one bodybuilding mermaid and all her weights.
Today, the four-generation family tradition continues at retail stores with cafés and oyster bars in Santa Monica and Costa Mesa. As part of their commitment to quality and respect for the sea, they work closely with organizations such as the Monterey Bay Aquarium and FishWise to help develop their research and educational programs.
They say that practice makes perfect. Open since 1973, Gallo's Italian deli has had 40 years to perfect its Italian sub sandwiches. Each one starts with Gallo's fluffy bread, which is then topped with cheeses such as cheddar, swiss, jack, or provolone, and meats such as mortadella, capacolla, and pastrami. Customers can compile these deli cuts into custom sandwiches, or opt for one one of the house specialties like the Italian meatball sub, which is topped with Gallo's signature tomato sauce.