Netting toothsome hauls from both land and sea, Mickie Finnz's menu pairs fishy fare with farm-fed favorites and serves them up in a fun, beach-bungalow-themed atmosphere. Practice face-first dives into platters piled with undersea edibles, such as Baja-style fish tacos ($2.75 each), a yellow-fin ahi burger with fresh chips and salsa ($10.75), or a bucket of fried, breaded whitefish ($9.95). Landlocked lunchers can sate sea-fearing stomachs with a variety of earthbound eats, such as barbecue-chicken pizza ($9.95), or bid a fond farewell to hunger with the Aloha burger, topped with grilled pineapple, teriyaki, and grilled onions ($8.75).
Gasser Lounge's tap masters sling craft brews and signature cocktails within a sleek, low-lit hangout that emanates rock-'n'-roll vibes with tables made from tires, red-leather booths, and shrines to Johnny Cash. A Harley V-twin-engine beer tap combines the spirit of the open road with the joviality of sipping on a lively libation more effectively than a stationary-bike-powered wine press, pouring Gasser's house draft, Bitchin' Brew ($3) as well as microbrew favorites including Lagunitas IPA and Mama's Little Yella Pils ($5).
GROOV3 founder, Benjamin Allen, seems drawn to dance floors. At the school parties and bat mitzvahs of his youth, he was always showcasing his moves. Though he earned a degree in business and communication from Arizona State University, the call of the dance floor proved stronger than that of the corporate world. Soon after graduation, Benjamin moved to Los Angeles to devote fully himself to the art of the groove in numerous TV commercials, musicals, sitcoms, and stage performances. Benjamin shares his passion for dance with students at GROOV3 during non-competitive cardio-dance classes. GROOV3's fleet of experienced instructors and live DJs attempt to build a community of like-minded dancers and share their commitment to fun-filled calorie burning in a relaxed atmosphere. Classes help students of all fitness levels kick-start their hearts and torch a few calories with energetic dance experiences that tone up muscles along the way.
Inside the Torrance Marriott, chefs toss together farm-fresh ingredients to create flatbreads, sandwiches, and well-balanced entrees that complement a wine list of more than 40 different vintages. A two-story water feature gives meals a soothing backdrop for thoughtful conversations or raucous celebrations in anticipation for a new quarterly budget report. Outside, flickering flames from the fire pit cast a glow on the zen garden's orange-cushioned lounge chairs beneath the clear Southern California sky.
Gonpachi fashions its menu of authentic Japanese fare and Edomae (Tokyo-style) sushi from locally sourced ingredients, as well as authentic foodstuffs purchased from Tokyo's Tsukiji Market. Gonpachi hand-pounds its soba noodles daily from buckwheat flour threshed and milled on the premises. These freshly noodled noodles can then be served chilled with a dipping sauce as seiro ($8) or in a hot broth as kake soba ($8–$9). Gonpachi in Beverly Hills also practices the slow-cooking robata-style, preparing delicacies such as Chilean sea bass ($6) and bacon-wrapped cherry tomatoes ($3) over the gentle firelight of a traditional oak-charcoal pyramid. On the other end of the cooked spectrum, sushi fans can trap spicy tuna rolls ($5) between the bamboo chopsticks in their hands or the insect pincers on their faces. Chopsticks also protect hands from the flavor explosion of the dynamite roll ($16).