Even in the morning, Clearman's Steak 'n Stein Inn takes its name seriously. The brunch menu lists five cuts that form the centerpiece for steak-and-egg platters, and the steak lover's omelet comes filled with three: filet mignon, new york strip steak, and rib eye. As for the "steins," drafts of Hefeweizen and Stella Artois begin pouring as soon as the restaurant opens.
Evening heralds the arrival of the restaurant's romantic side. A circular fireplace warms a ring of plush crimson benches, and soft, amber lighting illuminates the dark wood and brick interior and its stained-glass windows. An open charcoal fire roasts steaks, fish, and chicken for ample entrees, from the 16-oz. boneless rib eye to the Australian lobster tail dinner. Combination dinners allow guests to sample both steak and seafood without taking their backyard grill on a fishing trip. Supper ends with carefully hand-fired desserts, such as crème brûlée cheesecake.
The chefs at FalconesPizza can cater to any pizza palate. Depending on a customer's personal tastes, they toss crusts that are hearty and thick or as thin as the parchment from which Leonardo da Vinci placed his first take-out order. Toppings, too, range from traditional flavors, such as the pesto, garlic, tomatoes, and fresh basil that make up the Napoli, to the inventive combination atop the shrimp pizza, which pairs succulent seafood with chorizo, pepperoni, and onions. Italian meats such as mortadella and capacolla join fresh mozzarella on salads and sandwiches, and family-style trays of baked ziti or lasagna keep large groups from taking over a grocery store.
Sunlight filters through the pergola framing Piccolo Mondo’s outdoor patio, where diners enjoy their meals amongst hanging plants and fresh air. The mottled stucco-style walls both inside and out complement the menu of traditional Italian cuisine. Nuggets of potato-based dough soak in marinara or gorgonzola sauce for the housemade gnocchi, and oven-baked pizzas—topped with ingredients such as shrimp, sundried tomato, and prosciutto—bring to mind the old country more effectively than watching the Three Tenors serenade a plate of pasta.
Mediterranean Express Grill’s menu lists traditional Mediterranean dishes augmented with new flavors. The persian koubideh beef ($7.75) and cornish hen ($8.95) surround themselves with salad, pita bread, and a choice of fries, rice, or olive branch, and falafel pita and gyro sandwiches ($6.49) snuggle against a bed of fries or salad. Fill unoccupied hands with the mediterranean grilled cheese and spicy soudjouk panini ($5.99) before filling an empty purse with hummus or garlic fries ($2.35 for a small).
Cuisine Type: Homemade Hispanic food
Handicap Accessible: Yes
Parking: Parking lot
Most popular offering: Tortas, burritos, pozole, and mole
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: We are located in the Montebello Town Center food court.
What is one of your most popular offerings? How is it prepared?
Our chile verde is made with pork and fresh tomatillos, and our fish tacos are made with fried or grilled basa. Our Tortas are also grilled fresh with your choice of carnitas, chicken, al pastore, or carne asada.
In your own words, how would you describe your menu?
Chef Rene is from Oaxaca, Mexico. He prepares everything in our kitchen from scratch with his own home-learned recipes.
Though Snowopolis got its name from the shop's 100+ flavors of tropical shaved ice (from cherry cola to white coconut), they don't just make desserts for the summertime. When the cool breezes start rolling in, the staff outfits each table with a tiny hibachi grill that roasts marshmallows to a crispy yet gooey finish, which diners use to spackle the ceiling or assemble into s'mores. Each creation can be customized with three flavors of graham crackers, indulgent spreads, and five brands of chocolate. The Snowopolis team has even curated their favorite flavor combinations, such as chocolate graham crackers with Ghirardelli mint chocolate, and a strawberry Nutella s'more.