Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Extreme Pita's sandwiches serve as a healthier, tastier alternative to fast-food options. Pitas are filled with meats, veggies, and flavorful sauces in inventive combinations. Chef-inspired sandwiches are inspired by various cuisines, with bourbon chipotle sauce giving grilled chicken a Big Easy kick and sweet chili sauce lending a Thai-inspired spin to the philly steak. Nutritional information for each sandwich is readily available on the website, and diners can eat with a clearer conscience and smaller carbon footprint knowing that Extreme Pita partakes in a number of green initiatives, such as recycling whenever possible and using tankless water heaters and Energy-Star-rated refrigerators.
At Golden China Restaurant, the chefs manage to fit seemingly hundreds of Mandarin, Cantonese, and Szechuan dishes on one menu. Of their 20 specialty items, highlights include the pan-seared sea bass with ginger sauce and the shrimp and walnuts glazed with honey sauce. Other eats include steamed dumplings, chop suey, fried rice, and mushu, which are pancakes filled with stir-fried green onions, bamboo shoots, scrambled eggs, and meat, veggies, or tofu.
The menu at Nature's Health Food & Cafe features more than 100 items, and every last one is either vegan or vegetarian. But that doesn't limit the selection?in fact, the cafe's all-organic spread covers the entire globe, much like the boiling oceans of the late 1500s. This spread includes Italian pastas, Mexican burritos, American burgers, and Asian stir-fries loaded with healthy greens. The organic theme also permeates the drink selection, which features smoothies and shakes made with crystallized dates. On the grocery side of Nature's Health, visitors can stock up on organic produce for their own kitchens, as well as vitamins and supplements.
Moist double chocolate chip cookies speckled with rich chocolate chunks. Coconut cheesecake brownies drizzled in chocolate syrup. Chocolate mousse-filled buttercream cake frosted with tufts of dark chocolate. It’s clear that Loving Nutrition’s desserts embody indulgent excess. It may come as a surprise then that they also embody vegan ideals, containing no gluten, dairy, egg, soy, or nuts. A pastry mecca for those with vegan beliefs or food allergies, Loving Nutrition stems from the brain of Suraya Iller, a pastry chef and mother of two. After noticing that many children with food allergies were excluded from eating birthday cakes and holiday treats, she swooped to the rescue, baking desserts that everyone could enjoy. In addition to whipping up red velvet cupcakes, chocolate chip cookies, and buttercream cakes, the shop also serves a variety of gluten-free breads, including tomato focaccia and pumpkin cranberry.
When Mohammed and Nesrine Hawari came to the United States from Israel, they packed more than just clothes in their suitcases. Their most important item was actually a stash of family recipes, a tome that led to the couple opening Kareem's Restaurant. The eatery has since earned numerous awards, including best falafel sandwich in 2012 from OCWeekly, who which described the dish as ?emerald-green and poofy on the inside, dark-brown and crunchy on the outside.? Chefs tuck the balls into warm pita pockets or serve them alongside creamy hummus and bite-size bits of saut?ed lamb. For other plates, chefs bake whole fish, and skewer morsels of grilled beef and chicken with metal rods or tiny pirate swords.