Pasquale's West Coast Pizzeria delights its guests with a smorgasbord of pizzas. Chefs prepare each one with an original, skinny, or pan crust, and offer the option of creating your own pie or choosing a specialty. The Maui Gourmet pizza, for example, comes loaded with bacon, pineapple, ham, roma tomatoes, onions, and sweet chili sauce.
Hearty baked pastas and cold and toasted deli subs are available as well. To cheese-stuffed ravioli or ham and turkey heroes, diners might add crispy, golden-brown garlic bread and some draft beer. Moreover, philanthropic patrons can gather at Pasquale's for fundraisers, with the pizzeria donating 25% of the proceeds and reserving the last slice of pie for any nonprofit.
"Steak house" is usually shorthand for fine dining that includes steak, but meat is truly the main event at Cleo's Brazilian Steak House. Modeled after a traditional Brazilian rodizio, the eatery spotlights more than 15 rotisserie meats, including sirloins seasoned in garlic or wrapped in bacon. Lamb, pork, chicken, and even grilled pineapple round out the rotisserie selection, which Cleo's team carves right at your table.
The buffet's salad fixings and other sides, such as rice and green beans, can accompany meals, as can beverages ranging from sangria to fresh juices. End Cleo's hearty feasts on a sweet note with desserts such as papaya cream spiked with cassis liqueur, a summertime treat more popular in Brazil than cookies shaped like Pelé.
When it first opened in 1979, La Salsa Fresh Mexican Grill was a simple taqueria in Los Angeles. Its open kitchen gave patrons a front-row seat to watch chefs transform fresh ingredients into bold, memorable Mexican dishes. Today, the original concept has evolved into a booming franchise, but each location works on the same principle: add a modern twist to classic Mexican food. Chefs continue to work in an open-kitchen environment where they concoct seven types of homemade salsas—laced with ingredients such as fire-roasted roma tomatoes, cilantro and garlic, and even mango—to complement carne asada tacos, los cabos shrimp burritos, and hefty bowls packed with chicken, fire-roasted veggies, and plenty of cheese. The kitchen crew also assembles large breakfasts of eggs and chorizo as well as huevos rancheros for early risers and paperboys who demand a tip in the form of eggs.
Bars typically stay open from late afternoon until well past midnight. But Produce Alley Sports Tavern takes the opposite approach, hosting pub-style breakfasts and lunches between 6 a.m. and 2 p.m. Using daily goods from the surrounding Golden Gate Produce Market, the tavern's chefs top three-egg shrimp omelets with avocado and douse chicken-fried steak with gravy.
By lunchtime, the cooks turn their attention to grilling skirt steaks marinated in balsamic vinegar and rosemary, as well as crowning open-faced burgers with grilled onions and mushrooms. Amid feasts complemented by freshly ground coffee or beer, patrons can watch sports highlights on flat-screen TVs or play a round of pool in Produce Alley's billiards room.
The traditional Filipino dish of crispy pata is nearly always "pure pork bliss," according to Saveur, but the version at Patio Filipino is a cut above: it's “the best I've found,” writer David Bolosan says. To create the dish, pork foreshanks are simmered, slathered with fish sauce, and then deep-fried for a crispy coating. It's a three-step process perfected by Patio Filipino's head chef, a Manila native with both Spanish and Filipina heritage. It's no wonder, then, that the kitchen incorporates ginger, miso, and other Filipino ingredients into their tapas menu. Diners can wash down these shareable dishes with one of the restaurant's own wines, or clack their empty plates together like castanets to accompany the painting of a flamenco dancer gracing the dining room.
The sushi chefs at Yoko’s Japanese Cuisine artistically roll arrangements of eel, spicy tuna, and thick-sliced salmon for diners to prod with discerning chopsticks. The menu reads like a voracious mariner's Christmas list with its plethora of ocean-fresh goodies, such as traditional california rolls ($3.75), tied together with delicate ribbons of seaweed. King Kong specialty rolls ($7.95) swat away hunger as if it were a pesky airplane, daring tongues to scale a towering combination of hamachi, salmon, and crab to reach a pinnacle of spicy squid. The deep-fried Dangerous roll ($7.95) lives life on the plate’s edge with a bold assortment of fish, avocado, and scallions, and the spicy scallop salad creeps down the slopes of the crab- and unagi-packed Volcano roll ($7.95). Diners need not scan the ocean’s vast horizon to find vegetarian or cooked options, as herbivore-friendly shiitake mushroom rolls ($2.95) and grilled chicken-teriyaki entrees ($8.95) placate taste buds of all persuasions in the restaurant’s low-key dining room.