What is the most delicious color in the world? Ask the team at Ninong's Pastries & Cafe, and they'll give you a definitive answer to that question: purple. A violet hue is the signature to the cafe's pancakes, coffee cakes, shakes, and many other creations. Though not all of them, of course. The full menu represents an eclectic sampling of Filipino-American cuisine, from all-day breakfast dishes to savory entr?es including Mom's Loco Moco. The cooks here also make baguette sandwiches to order?right down to the bread, which they bake fresh for each and every corned beef or marinated pork sandwich. In addition to imported bites, Ninong's Pastries & Cafe also serves imported teas and coffees, including Barako Coffee imported from the Philippines brewed with water imported from the clouds.
Since steaming its first natural-casing hot dog in 1946, Cupid's Hot Dogs has risen to the status of local institution and even cracked the top-10 rankings in CityVoter's Los Angeles Hot List. A signature steam table incubates each dog until it reaches an ideal temperature, at which point chefs pair it with a fluffy steamed bun and a handsome collar of condiments. Onions, mustard, and Cupid’s signature chili pile atop the juicy franks, forcing patrons to carefully balance their feasts in two hands. Melted cheese and chili drip onto laptops hooked up to the restaurant’s free WiFi, which attracts businessmen prone to using unadorned hot dogs as substitutes for smart-phone styluses.
Leafy palm fronds filter sunlight as it trickles in through House of Brews' expansive windows to land gingerly upon cups of freshly brewed coffee forged from Gaviña Gourmet Coffee beans. Visitors lounge by the fireplace with steaming cups of specialty espresso and tea drinks, the vibrations of free wireless Internet infusing the beverages with up-to-the-minute stock prices. Neatly manicured shrubs and trees shelter customers on the shaded courtyard patio, the café's wide variety of sandwiches, salads, and breakfast items lavish palates with all-day nourishment.
The menu at Johny's Kitchen straddles the border between Mexican and Mediterranean fare. Yet the chefs stitch together the distinct cuisines with common components, including fresh beef and chicken packed into kebab plates or fajitas and burritos. Chickpeas suit up and take a dip in the deep fryer while transforming into the falafel dish, and are paired with hummus or baba ghanouj and pilaf or fries. In addition to international fare, Johny's Kitchen slings grilled and deli sandwiches, breakfast bites, and napkin airplanes between sunny yellow walls and TVs.
At Ali Baba Persian Restaurant, chefs interpret traditional, Middle Eastern dishes, using time-tested recipes and Halal meat to craft stews, sandwiches, and entrees of beef and lamb. Their signature stew is the ghormeh sabzi, with beef and kidney beans that mingle with leeks, parsley, and cilantro. Vegetarian dishes, made without meat or animal crackers, include the hearty kashk o'bademjan, a dish of sauteed eggplant with fried mint, fried onions, and yogurt sauce.