At Nori Sushi Bar and Grill, chefs fuse traditional methods with new-wave techniques to transform fresh seafood into more than 20 specialty rolls. These include rolls stuffed with shrimp tempura and Red Dagon with spicy tuna, cucumber avacado, topped with cajun tuna and habanero masago that looks just as good on a plate as it would beneath a Christmas tree. But Nori’s selection stretches beyond sushi to full entrees, such as the teriyaki steak topped with a house teriyaki sauce. Diners enjoy the dishes inside the restaurant, which is adorned with bamboo plants and cat statues, or outside on the patio, next to the sand-colored exterior and underneath crimson umbrellas.
The concept of the South in evidence at Luc's Bistro is expansive, including not just down-home American comfort foods but historical influences from French, Creole, and Cajun cuisines. In an airy room that's a little fancier than the location tucked away off busy Poway Road might suggest, servers deliver plates accented with spicy touches such as paprika mayo or peppered bacon. Breakfast bites include Cafe du Monde beignets and eggs benedict with ham and homemade hollandaise. For a lighter lunchtime offering, diners might try the crab-cake sandwich or simply suck the helium out of a balloon. Dinner entrees range from Atlantic salmon to old Southern standbys such as country-fried steak and shrimp and grits.
After graduating from high school, Reza Karkouti dreamed of opening his own teriyaki restaurant. He garnered support from family and friends, and he and his father, Ahad, opened a tiny eatery called Tokyo's Teriyaki in Encinitas in 1992. Through hard work and an attention to detail, the restaurant's reputation grew, and the demand for juicy, teriyaki-glazed chicken and beef quickly spread to other cities. This led Reza’s younger brother, Amir, to help open a second location. Now a seven-location, family-owned chain, Surf Brothers Teriyaki still sees its two siblings focusing on customer service and quality products.
The duo chooses natural meats that are minimally processed, hand trimmed, and grilled, avoiding shortcuts such as microwaves, frozen foods, and laser-based slicing. Their Hawaiian-themed restaurants and catering business have been featured in numerous television spots, radio shows, and newspaper articles. Michelle Murphy Zive of SanDiegoFamily.com says the restaurant offers "a taste of Hawaii" and "healthy food served fast." The brothers give back to the community that helped them grow by donating to charitable organizations such as the Wounded Warrior Homes project.
Handcrafted, over-stuffed sandwiches are the star attraction at Landmark Deli and Grill. Veggies are cut daily?think fresh avocado, tomatoes, and sprouts?, providing a crisp counterpart to stuffings such as homemade albacore tuna salad, meatballs, and sliced turkey breast. And while at some delis the bread is a mere afterthought, at Landmark the breads are delivered fresh every day, ensuring each slice is as soft and as fluffy as a perfectionist's pillow. Traditionalists will love the Italian sub loaded with mortadella, pepperoni, and salami or classic all-American eats like hot dogs, burgers, and Philly cheesesteaks, while vegetarians will find plenty to love about a veggie sandwich stuffed with fresh greens and served on squaw (a rich, molasses rye bread).
OUR RUSTICALLY ELEGANT RANCH STYLED HOTEL DELIVERS THEREJUVENATION AND RELAXATION OUR GUESTS DESERVE WITH SPACIOUSAND LUXURIOUS ROOMS A BREADTH OF PREMIUM AMENITIES ANDSERVICES AND EVEN PERSONAL PAMPERING AT THE AMBIENCE DAYSPA.PERHAPS THE BEST FEATURE OF OUR HOTEL IS ITS PROXIMITY TOCOMPLETE GAMING EXCITEMENT. WHETHER YOU WANT TO PLAY IN OURGRAND CASINO OR TEST YOUR METTLE AT THE CHALLENGING BARONACREEK GOLF CLUB YOU ARE ONLY STEPS AWAY. MUST BE 21 YEARS OFAGE TO CHECK IN TO THE HOTEL..