Corleone Italian Restaurant's cooks transport the rich culinary landscape of Sicily to the United States through mouthwatering Italian pizzas, pastas, and desserts served in a warmly lit space. Head Chef Salvatore dazzles taste buds with a menu of seafood, veal, and flavorful sauces made from seasonal ingredients. Inside, pictures of old Italy pepper the walls and tables frame house-made pizzas and elegant desserts with a dressy-casual atmosphere. In addition to enrapturing palates with plates of fresh Sicilian fare, Corleone keeps eardrums entertained with live music from Mark Carter and Tony Millot, who delight audiences on Wednesday and Thursday nights.
Picoso Mexican Grill’s eight-entree menu is as no-frills as their mission—to serve fresh, authentic Mexican food. The kitchen executes this goal by charbroiling meats such as carne asada, chicken, and chorizo to juicy perfection before stuffing them into tacos and burritos. Crema fresca drizzles the torta—a Mexican-style sandwich on telera bread—and the eatery’s interpretation of nachos, dubbed simply “chips and meat,” lounges on a bed of lime-infused tortilla chips. Imported Jarritos sodas and horchata, a rice drink made with cinnamon, sugar, and vanilla, cool off a spice-coated tongue more effectively than sticking it out of a car window.
From 14-hour days during the beginnings of their first restaurant in Long Beach more than 37 years ago, Super Mex founders Manuel and Socorro Orozco built franchises across Southern California. Inspired by the local cuisine of the village he was born in—Villa Jimenez, Michoacan, Mexico—Manuel brought his passion for traditional Mexican food to California, where the business grew with a dedicated following of college students. Striving to craft dishes that taste homemade, Super Mex offers Mexican classics such as burritos, tostadas, and flautas.
The certified trainers at 6 Degree Fitness believe that the best motivation for keeping up a gym routine is measurable results. Working to make their gym a welcoming, accessible place for everyone, regardless of fitness level, the professional staffers here offer intense personal training and group fitness sessions such as boot camp. Nutritional counseling is also available, helping members boost their metabolisms while they're shredding calories. The fitness center features a full array of weight-training and cardio machines—everything clients need to succeed along their path to better health.
Chefs at La Cocina pick fresh ingredients sourced from the surrounding area to build Mexican and Cuban plates as colorful as the eatery's bright orange walls or a firework-filled piñata. After rounds of fresh ceviche or ham croquetas, rustic wooden tabletops fill with made-to-order rice dishes such as the palomilla empanizada—thin-pounded top sirloin steak breaded and pan-fried—or stone mortars known as molcajete filled with chorizo or seafood and fresh cheese. For dessert, chefs hand-craft creamy flan or natural shakes made with mango or tropical mamey fruit. A tiled chair rail runs along the restaurant's tangerine walls, which are studded with Mexican-style art and framed photographs of famous burritos that have visited the restaurant.
Father-son endeavors usually reflect a common interest—model rockets, cars, etc. For George and Demitri Loizides, that common bond is a mutual love of food and county. At their eatery, George’s Greek Café, dad George brings 48 years of experience in the deli and market business, while Demitri brings 28 years spent working in the restaurant industry. The younger Loizides does most of the cooking, but those who know the family might swear his mother, Rodou, was behind it. Demitri copies techniques he learned from her, including using only fresh, healthy ingredients––such as extra virgin olive oil––and making everything from scratch each day, from the humus and saganaki, to the beef and lamb gyros and baklava. For a genuine Greek experience, the Loizides recommend that diners dig in with their fingers. The Lakewood location’s décor also helps transport guests to the Mediterranean, starting with the murals—one of a hillside crowned with crumbling columns, another depicting a typical Grecian seaside village, complete with whitewashed walls and lamps lit with flaming cheese.