Pacific Pedal Cruiser's 14-person cruiser bikes help passengers work up an appetite as they power the pedal-equipped vehicle toward Hermosa Beach restaurants and bars under the guidance of an experienced driver. As tunes lilt from the bike’s iPod-equipped sound system, passengers work their way toward pit stops at bars, such as Patrick Molloys, Underground Pub & Grill, Barnacles Bar and Grill, and other area establishments, refueling with dining and drink specials before resuming their breezy cruise. Bikes welcome the collected members of a bachelorette party or birthday fete for camaraderie-filled private tours or forge new friendships between couples and people tired of waiting at the impound lot during public tours.
We have been rated Best Fried Chicken in Los Angeles by Jonathon Gold - LA Weekly. We only serve all natural / organic chicken raised without hormones or antibiotics. We have over 1050+ locations in Korea and Shanghi China, with 7 locations in the U.S. 4 location in Southern California and 3 in New York region.
Walking into Culver City’s Alibi Room bar is akin to walking into a boozy ski lodge with a fireplace along the back wall and a angular wood bar taking up the middle of the room. Low-lit tables and ottomans at the front of the room provide space for patrons to relax and enjoy Alibi Room’s selection of craft beers and specialty cocktails. Drinks like the “Breaking Bad,” with its heat and mix of tequila and mescal, and the Kentucky Mule, a bourbon-based take on the classic Moscow variety, help establish the space as a hotbed for cocktail lovers. But the bar’s biggest advantage over the local competition, by far, comes from its kitchen; Alibi Room serves up a menu of favorites from Kogi BBQ chef Roy Choi’s revolutionary gourmet food truck, as well as rice bowls and other representations of his growing food empire.
At Sura Korean BBQ & Tofu, meat and tofu put aside their differences in the name of cooperating to create savory Korean feasts. Bulgogi—sliced beef marinated in 12 flavorful ingredients—stars in many dishes, from japche rice-paper wraps to custom-made bibimbap served in a hot stone pot. Instead of sculpting faux turkeys from vatfuls of guacamole, vegans can build feasts from meat-free dishes such as tofu soup and sushi-like kimchi kimbap. The restaurant's popular korean tacos encourage meats and greens to hang out together, housing combinations of bulgogi, pork, chicken, veggies, or tofu. Outdoor seating invites patrons to dine amid verdant plants, whereas comfy indoor booths honor nature with sunny lights and bamboo wall coverings.
Mijin Namgoong couldn't shake the feeling that something was missing from Westside Los Angeles. The diverse community had plenty to offer, but there wasn't a restaurant dedicated to the sort of healthful, contemporary, Seoul-style Korean cooking that Mijin and many of her friends enjoyed. She decided to remedy this situation by founding Wharo Korean BBQ in 2004. Thrillist took note of this approach and placed the restaurant on its list of The Westside's 9 Best Korean BBQ Spots.
In Korea, family-style meals are traditionally cooked in a large stone pot, around which family members gather and socialize as they eat. At Wharo Korean BBQ, Mijin strove to capture this communal spirit by equipping each table with a central grill that diners huddle around while cooking their own meals. Charcoal-stoked flames flicker beneath the surface of the grill, lending a smoky flavor to certified Angus rib eye steak, thin-sliced pork that marinated in a spicy miso sauce, or tuna seasoned with sesame oil, salt, and black pepper.
What if You Don't Want to Grill Anything?
Back in the kitchen, the chefs keep themselves busy preparing a wide assortment of traditional Korean dishes as well as slightly updated versions of familiar classics. This selection includes pan-fried, Korean-style pancakes with crabmeat, chives, or homemade kimchi as well as salads of sauteed tofu and organic baby greens tossed with sesame dressing. Additionally, Wharo Korean BBQ deviates from its roots a little bit by offering Japanese-style shabu shabu meals, which allow diners to cook their own meats and vegetables using heated pots of savory or spicy broth.
Woo Lae Oak tantalizes budding taste receptacles with a tempting menu of traditional Korean dishes with contemporary flourishes made from choice ingredients. Smokeless barbecue grills sear up succulent meat entrees such as the Ta Jo ostrich filet ($22) and Ko Be beef ($50), a choice cut of tender Kobe beef that promises an epic meatsperience for meal adventurers. Nip blossoming hunger flowers in the bud with traditional Korean favorites such as Kal Bi Jim, tender beef short rib simmered in sake-ginger soy glaze ($25), or vegetarian options such as Bo Sot Jun Gol ($18), wild mushrooms dancing to Tchaikovsky in a vegetable broth.