Pulling from his years of formal training in culinary arts, chef Gabe Catalano captains a crew of highly trained chefs in Terrazza's kitchen. The team labors over pots of bubbling pastas and pans of sizzling meats and seafood before adorning them all with handcrafted sauces. Meanwhile, behind the bar, drink masters dole out glasses of fine Italian and California wines alongside specialty cocktails.
In the dining room, white tabletops speckle the floors beneath a sweeping mural of an Italian countryside. In the front of the restaurant, a red awning stretches out over a sunny front patio. Like an eye using a magnifying glass as a monocle, the restaurant's elegant bar transitions into a hotspot as the night wears on.
Seven days a week, every day of the year, the chefs at Roka Mediterranean and Turkish Cuisine fill crispy phyllo dough with feta cheese and blend hummus with olive oil and lemon juice. Cooks make each dish from scratch, using vegetables straight from farm fields and breads and pastries that are baked onsite. Patrons are free to pair dishes with bottles of wine brought from home in this BYOB restaurant. In the dining room, the decor keeps the atmosphere light, with crisp linen tablecloths, white trim, and puffy clouds of falafel floating overhead.
Farm 2 Bistro specializes in hot, steaming platters of the freshest comestibles, with seasonal ingredients sourced solely from local farms and markets. High noon hunger-havers can swing by for a lunch of barbecue pulled pork tacos with mango and sour cream ($9). As the sun dips below the horizon, the thoughtfully arranged dinner menu unleashes an eclectic home-cooked avalanche of fish, ribs, and chicken dishes. Quiet tummy grumbles with an appetizer of crab-meat-stuffed mushrooms ($10), or go straight for an entree of shepherd's pie ($15), freshly mashed potatoes over seasoned peas and beef. A different vegetarian dish rolls onto the menu each time the season changes.
A fresh take on cooked-to-order burgers, Smashburger combines all the comforts of a well-stacked meal with the modest luxuries of expedient service and ample sit-down space. The menu boasts more smashes than two monster trucks playing tennis; Smashburgers (starting at $4.99 for a 1/4 lb.), grilled and crispy Smashchickens (starting at $5.99), Smashsalads ($4.99–6.99), and Smashsides such as the Smashfries fire up the hearts and bellies of all gracious guests. The Smashburger—100% Angus Beef plus quality veggies and cheeses on an artisan bun—takes center stage during most meals, while non-secret specialties, such as the Häagen-Dazs shake, keep mouths grounded, cool, and smiley.
Chevys serves up Mexican fare in Texas-size portions, with salsa and tortillas made from scratch daily. Begin by ordering a bowl of guacamole to witness a server capture, skin, and gut a live avocado right at your table before hand-mashing it into fresh guacamole. From there, let your taste buds tango across tender tamales wrapped by hand each morning, or play mad scientist and suture together an electrified monster plate from enchiladas, tacos, grilled chili rellenos, tamales, and chimichangas ($10.29 for any two, $11.99 for any three, $12.99 for any four). Seafarers, meanwhile, will want to try the grilled fish tacos—a mélange of grilled fish, chipotle aioli, lettuce, and pico de gallo, warmly embraced by the floury flaps of El Machino tortillas and topped with a sprinkling of crumbled cotija cheese ($10.99). To keep the hot peppers and piquant salsas from singing the sinuses, douse your mouth-flames periodically with drinks such as the Kraken fruit punch, black spiced rum coupled with spicy mango and orange juice ($8.75), or the Blue Agave margarita, a mixture of El Mayor Reposado tequila and blue Curacao ($6.75 regular, $11.50 grande).