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.
Whether they're seeking a casual night out with friends, a private nightclub experience, or a formal banquet, diners find the setting—and the Mexican cuisine—they're looking for at Antigua Bar & Grill. Servers at the family-owned restaurant deliver color-splashed dishes to linen-swathed tables: ceviche, homemade mole sauces, and sizzling fajitas all make appearances on the menu. In the dining room, high arches frame rustic chandeliers and windowed walls. Meawhile, in the nightclub area, a stage shimmers under blue and pink lights, and in the banquet room, a spacious clearing facilitates mingling between bites of shrimp tostadas.
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.
Hot wings, New York-style pizza, and Philly steak sandwiches may be the signature foods of the east coast, but it's hard to imagine any restaurant treating them with more reverence than west-coast franchise Alondra Hot Wings. The eponymous wings are the house specialty, hot and slathered in one of 18 sauces. Ranked on a scale from mild to atomic?which requires a waiver to order?the sauces also include flavors such as lemon pepper, spicy barbecue, maple syrup, and thai chili.
Alondra's other major influence is written all over the menu?and the walls. Mug shots of famous mafiosi hang throughout the dining room, and the owners are so fascinated by the subject that their website even offers tutorials in mob history. Also from that old Italian-American milieu: pizzas built on from-scratch dough, bearing names such as The Godfather?a hearty amalgam of four meats?and the Little Italy, which flecks chicken breast with basil. Draft beer and wine help mouths cool down after biting into a hot wing or almost insulting the ghost of Al Capone.
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.