Sabor A Mi isn't for everyone. If you aren't a fan of tender meat bundled in homemade tortillas and seasoned with smoked chilies, it's probably best to avoid this cornerstone of La Verne's culinary scene. Then again, that probably doesn't apply to a whole lot of people. So much is apparent from the steady stream of regulars that filters into the restaurant for breakfast, lunch, and dinner for an extensive selection of Mexican fare. Sabor A Mi has taken care to replicate the experience of an authentic Mexican restaurant, right down to the bottles of Jarritos soda and creamy horchata to the vast array of Mexican and domestic beer.
Established in 1962, this quaint, '50's-style diner still doesn't take checks or credit cards, but a time-tested menu of buttermilk pancakes, gooey tuna melts, and piping-hot coffee draws a steady stream of devoted patrons. "It's very homey, very comfortable," says one regular. "It's like the Cheers of diners," says another. The long-lasting success story of Roberta's Village Inn—where chefs whip up from-scratch desserts daily—almost went unwritten. As Inland Valley Daily Bulletin writer David Allen notes, Roberta Virgin, the restaurant's namesake, was on the verge of throwing in the towel after her first day of waitressing in 1977. But her mother, a fellow waitress there, convinced her to stay, launching Roberta's 32-year career and ascension to the ranks of manager, owner, and finally Omelet Queen. Though Roberta transferred the reins to her longtime chef Francisco "Pancho" Ramirez, with whom she shares a "mother-son bond," her name remains on the forest-green awning. Francisco preserved the restaurant's moniker in tribute to his old boss, also leaving untouched the recipe for the famous pot roast she used to serve every Thursday, Friday, and Saturday evening.
With a name that means "spring flowers," it's no surprise that Hana Haru serves the freshest fare. Hot entrees include sizzling platters of yakiniku?thinly sliced beef with mushrooms and vegetables?and fried pork katsu in a tangy sauce. Even Hana Haru's cold sushi rolls can turn up the heat faster than a cat running from a vacuum cleaner. Order the Y-Not with spicy albacore, shrimp tempura, and garlic ponzu sauce for maximum heat, or dial things back a bit with the Ninja, a roll of fresh salmon, avocado, cream cheese, and avocado. For the mildest experience, Hana Haru serves sushi rolls such as the Moon River, a california roll with albacore and ginger dressing, and the Crunch, which features crab and shrimp tempura wrapped up in soy paper.
When Lois Margolet first opened Capriotti’s in Wilmington, Delaware, 36 years ago, she and her brother, Alan, worked from the second story of a boarded-up building, roasting 10–12 whole turkeys every night and churning out a “real turkey lover’s” sandwich each day. Today, Capriotti’s has expanded across 12 states, each location stacking the same award-winning hot and cold sandwiches, racking up such accolades as The Best of Las Vegas 2012, Best of Culver City 2012, and Best of Delaware 2012 prizes from the Las Vegas Review-Journal, Culver City News, and Delaware Today, respectively. Though the shop is still known for its slow-roasted-turkey creations—such as the Thanksgiving-inspired Bobbie, named America's best sandwich by AOL's Lemondrop.com, piled with cranberry sauce and stuffing—its menu now ventures into the realm of roast beef, italian deli meats with such sandwiches as the capastrami, cheesesteaks, and vegetarian treats, such as meatless chicken and turkey.
Since 1991, Grand Burger has been filling sesame-seed buns with a variety of different juicy burgers. Their quarter-pound beef patties come swaddled in savory toppings such as chili, avocado and bacon, or mushrooms with swiss cheese. Owner Jimmy Kypreos knows that everyone may not want to eat burgers all the time, so he also loads the sprawling menu with dishes such as pastrami sandwiches, burritos, and breakfast items including omelets and pancakes.