Helmed by executive chef Don Schoenburg and pastry chef Christi Carter, The Lido Deck harnesses fresh ingredients from local farms and farmers' markets, creating tongue-toppling dishes. Pamper your palate with delectable appetizers, such as the spinach salad, a mix of strawberries and goat cheese with toasted pecans and a balsamic honey vinaigrette ($12), or seared foie gras, which is escorted to the table dance by pain perdu, pineapple, and star anise ginger broth ($18). The braised rabbit entree comes paired with sautéed asparagus tips, rabbit jus, and white truffle foam ($27), while the infamous half-pound elk burger is a stacked combination of remoulade sauce, braised lamb belly, and wild boar bacon, topped with tres leche cheese and a duck egg ($15). Like the flailing arm of Arsenio Hall, the culinary lineup rotates frequently; if any aforementioned menu item is not available, an equally succulent bite will surely be standing in its place.
Extract Juice Bar resounds with buzzing blenders that liquefy fruits and vegetables into an array of juice and smoothie concoctions. Past the plush sofas and wall-lined paintings from local artists, the kitchen staff whips limes, apples, ginger, and spinach leaves into The Leaf and combines cucumber, pineapple, and jalapeño to yield The Flash's smoothie froth. They also assemble vegetarian sandwiches and vegan dishes during breakfast and lunch hours.
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.
JACKshrimp transports Louisiana's distinctive spices and love of seafood to an upscale restaurant perched along the West Coast Highway. For more than 20 years, chefs have been blending crawfish and andouille sausage with al dente pasta or fresh greens. Blackened prime rib and shrimp also share menu space with healthy choices and non-spicy dishes that are perfect for the sensitive noses of pet bloodhounds. Along with colorful frescoes inspired by New Orleans, the restaurant boasts a weekend wine bar and an upper outdoor deck for private parties.