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.
Patrick Molloy's, an Irish sports bar, overhauls conventional pub fare with a modern menu of eclectic dishes. Hungry stomachs corral herds of burgers, such as the cowboy burger, which wrangles barbecue sauce, swiss cheese, fried shoestring onions, and bacon onto an 8-oouch patty driven into a potato bun. Gang up on appetites with three chicken sliders battered in beer, fried, then topped with chipotle sauce or hot sauce and served atop hawaiian sweet bread, a version of sweet bread baked over a volcano. Molloy's also pays homage to the Emerald Isle with classic fish and chips, which combines fried beer-battered whitefish with crispy french fries, all served with tartar and cocktail sauce.
Busy moms Stephanie Allen and Tina Kuna set out to answer a question that has troubled humans for millennia: "What's for dinner?" They wanted to make people's lives easier and allow for more time around the table with families. Dream Dinners was born from Tina's business savvy and Stephanie's experience with assembling ready-to-cook meals for her clan from fresh, healthy ingredients.
Named one of the top 10 South Bay ethnic restaurants by the Daily Breeze, Al Watan has served up authentic Indian and Pakistani fare for more than 25 years. Much of the menu is cooked in a traditional clay oven, bringing intense heat to meaty specialties such as the tandoori chicken, expertly spiced to the rich orange hue of a dying sun ($6.99). Lamb, goat, and beef are also offered, cooked in a variety of regional spices and sauces. The naan, also cooked in the clay oven, includes plain ($1), garlic ($1.99), and butter ($2.25) varieties to mop up the savory leavings of the entrees. An extensive vegetable selection ensures that noncarnivores will find something to put in their bellies. Tongues stung by spice can seek succor in the cool sanctuary of the lassis or mango shakes ($2 each).
From under the grill at Britt's BBQ, flames reach their flavor-enhancing tendrils up to barbecue-glazed ribs, tender pork shoulders, and skewers loaded with fresh veggies, infusing the whole menu of barbecue eats with their smoky essence. Grill-savvy chefs fill sandwiches, entree platters, and fresh salad greens with cuts of brisket, ribs, and chicken as guests order, resulting in hot meals fresher than a daisy on laundry day. A flavorful assortment of sides and freshly squeezed lemonade enhances the sensory experience of barbecue feasts, surrounding entrees with verdant slivers of cucumber salad, herb-speckled chunks of potato salad, and scoops of beans glistening in pools of barbecue sauce.
The Point’s chef and culinary captain, Mark Peel, is not only one of California's most storied chefs, he was a season-two contestant on Bravo's Top Chef Masters, where he faced off against his lifelong nemesis, Doug Zest. After licking each item description on the menu to see which is most pleasing, start with a BLTA (applewood-smoked bacon atop lettuce, tomatoes, avocado, and garlic aioli on grilled sourdough, $6.75) or a similarly simple pretzel sandwich towered with black-forest ham and provolone on a soft pretzel baguette ($7.75). Put all those telepathy classes to the test while mentally fork-feeding a deli salad such as the albacore tuna with steam-cracked farro, roasted peppers, and kalamata olives ($3.95 per quarter-pound). Complement any feast with a selection from two-dozen or so red and white wines, available by the bottle (starting at $10) or the case (starting at $108).