From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
Mr. Cecil's California Ribs is a unique Los Angeles ribs restaurant. Chef Jonathan Burrows takes western American barbeque, adds a slight Asian influence, then infuses California freshness and the highest quality ingredients - like organic chicken and vegetables - along with a menu that includes fish and salads
Within Valley Wing Pit Sports Bar & Grill, referee-jersey-clad waiters circulate the sprawling 5,000-square-foot sports bar, serving heaping plates of wings slathered in eight sauces. The bar boasts 19 screens flickering with sports games or the anguished postgame depression of refs. There's even a giant projection screen fitted into a yellow goalpost. Nine draft beers and numerous bottled beers complement the serving of grilled eats, such as hoagie-wrapped brats and 16-inch four-cheese pizzas. Despite its focus on wings, the bar does present an all-you-can-eat salad bar, which shouldn't be taken literally, since they need the lettuce tongs for tomorrow's patrons.
At Drybar, a pair of scissors or hair-coloring foil is nowhere to be found. That’s because the business’s founder, Alli Webb, opened the shop strictly for blowouts after her in-home business skyrocketed. Featured extensively in the media, each of the more than 25 white-hued, airy shops revolves around a center bar where customers sit for around 45 minutes as stylists blow-dry, straighten, and curl their hair. From a menu booklet, clients select a cocktail-themed hairstyle, such as The Mai Tai, which imparts beachy waves, and The Manhattan, which streamlines locks with a sleek finish that mimics the straight lines of downtown New York and can be outfitted with a tiny doorman who hails cabs for you. The staff at Drybar also crafts updos, travels on location for an additional fee, offers high-end products and tools available for purchase, and tallies bar tabs so that customers can pay for multiple blowouts at once.
Itzik Hagadol Grill has two locations, one in Encino, California, and the original in Jaffa, Israel. Despite being separated from its sister restaurant by an ocean and three in-flight movies, the American eatery still embraces the characteristic flavors and ingredients of Israeli and Middle Eastern cuisine, earning a rating of "good to very good" from Zagat. The kitchen's taboon oven bakes fresh laffa bread as the cooks carefully arrange more than 20 kinds of Middle Eastern salads, which garnered praise from the Los Angeles Times in 2009 for their vibrancy and variety. Grills further heat up the kitchen by searing kebabs of house-ground veal and lamb as well as skewers of less common meats, including foie gras, chicken liver, and veal sweetbreads. The warmth forged in the culinary crucible that is the kitchen emanates outward to the dining area, where padded booths stimulate comfort and conviviality.