"If you succeed, it will change your lives." Accountant Afram Nimeh uttered those words to his two sons in 1993 after investing the last of his savings into a failing restaurant. Though he passed away the following year, his sons—Joseph and Steven—carried on his legacy, Chicken Dijon Rotisserie & Grill. Today, they have expanded the family franchise to five locations, where customers gather to sample casual, healthy Mediterranean cuisine without having to build their own private jets. The kitchen staff efficiently assembles gyro and chicken platters flanked by sides such as rice pilaf, mediterranean potato salad, and stuffed grape leaves, as well as sandwiches topped with chicken, sliced gyro meat, or falafel.
Not just launderers but garment-care experts, Knob Hill Cleaners restores and freshly cleans apparel of all fabrics. With a gentle dry-cleaning process, it puts everything from blue jeans to frilly dresses through a safe, waterless wash. Experienced with even the most cumbersome items, it can also cleanse household linens as well as some leather and fur.
From the name alone, Tapas y Vino's priorities should be obvious. An expansive menu of small plates, sandwiches, entrees, and wines greets guests as they sit down at the elegant onyx bar, or next to the fire pit on the indoor-outdoor patio that allows for al fresco dining year-round. Cool tapas—such as roasted beets with champagne-herb vinaigrette and the chef's charcuterie—offer a scintillating counterpoint to hot tapas like the pancetta-wrapped shrimps or the lamb lollipops, a delicacy once available only to good little wolves who don't cry at the doctor's office. Sunday brunches, served from 11 a.m. to 2 p.m., offer such savory specialties as the truffled mushroom omelet, or tapas benedict—poached eggs served with crispy arepas, chorizo, manchego cheese, topped with pimentón hollandaise.
Located in the heart of Redondo Beach's Riviera Village, Tapas y Vino recently garnered a Blue Zone Restaurant certification for its commitment to healthier eats. The eatery also hosts special events, such as wine tastings.
Former owner and current namesake Joe Filkosky is responsible for many of the hearty breakfast platters still on the menu at Eat at Joe's. But it's John Wayne who gets the credit of one of the most famous. When the icon sidled in one day and asked Joe to cook him a special breakfast, the meal quickly landed on the regular menu—a belly-warming combination of two eggs over-medium with cheese, home fries, and a tortilla, all slathered with Spanish sauce and sausage.
Clientele aside, the interior of Eat at Joe's has barely changed a bit since it was founded. Much of the menu comes packaged in red plastic baskets, and the simple white tables are still laden with home-cooking classics such as burgers, chicken-fried steak, meatloaf, and roast turkey with stuffing. In the morning, diners start the day with hearty omelets and fresh-squeezed, decaffeinated orange juice.
Though the sandwiches at Leonardo’s Deli are all constructed on a French roll and layered with provolone, tomatoes, pepperoncini, and condiments, their flavors couldn’t be more unique. That’s because the deli’s extensive selection of meats infuses each hot or cold sandwich with a different savory finish, from the smokiness of bacon to the subtle spiciness of roast beef. Staffers create these sandwiches a la carte, or pair them with a bag of chips and a soda for a ready-made meal. They also assemble fresh salads, sandwiches, and pasta dishes for large catered events, customizing each order according to the number of guests, their dietary requirements, and their average score on the cold cuts section of the SATs.
Literally every single thing on BYOPizza's menu can be customized. Guests can build their own personal 10-inch pies from unique ingredients including chipotle-pesto sauce, lobster, and vegan sausage. If you'd rather not experiment, you can order a pre-designed specialty pizza such as the Jalapeño Popper pie with cheddar and cream cheese. And whatever time you lose by dreaming up your pizza is made up for by the cooks who bake your creation in 90 seconds flat in a 900-degree brick oven. Salads are also made to the customer's specifications, and even a Coca-Cola Freestyle fountain means people can infuse their sodas with more than 100 flavor combinations, including "ice."