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.
The expansive menu at Vista's Icebox contains more than 30 sandwiches, each assigned to one of four taste-oriented rankings. Beneath the ?really good? status, customers find classics, such as tuna on wheat and egg salad, while the next level up??better sandwiches??offers BLTs and shrimp pitas. The shop?s ?best sandwiches? list includes a club stacked with bacon, turkey, and ham, and at the top lies Vista?s ?finest sandwiches?: Reubens, heros, and BLTs dressed up with avocado and crowned in laurel leaves.
A whiteboard relays the day?s handwritten specials, beneath which reads a list of hearty sides, such as coleslaw, potato salad, and tortellini pesto. The kitchen also churns out daily-made soups, breakfast burritos, egg sandwiches, and frozen yogurt.
Anar Party Rental supplies everything necessary for indoor and outdoor events, from elegant chiavari ballroom chairs to PA systems. Candelabras, dinnerware, and fine linens adorn tabletops, while canopies and portable red carpets extend decor to floors, ceilings, and walls. Supplies can be shipped to and from events, thanks to company owner Anar and his crew of reliable drivers.
Though Annel and Drew come from different backgrounds—she's a Michoacán, Mexico, native who learned about food in the kitchens of her family's restaurants, and he's a culinary-school grad who's training to become a certified health counselor—they share a common purpose: to handcraft original meals that use fresh ingredients obtained from local merchants. Together they do just that out of their eponymous mobile kitchen, a food truck that sets up shop a few days a week at accessible locations such as the Leucadia Farmer’s Market, the Oceanside Sunset Market, and right behind you a second ago.
As the nutrition expert, it's Drew's job to fill the seasonal menu with healthful dishes such as organic salads and sandwiches made with veggies from Suzie’s Farm. But like a thief who up and stole a whole Amazon warehouse, Annel also has plenty to offer. Having worked at acclaimed LA eatery El Floridita, she's got Cuban cuisine mastered; her kitchen makes a cuban sandwich the Coast News’ David Boylan declared is “as good as it gets.” Her degree in fashion may even have something to do with the artful presentation that marks dishes such as the grilled balsamic artichokes, which were named one of the Best Bites of 2011 in San Diego Magazine’s Best of North County.
Sure, diners could make tacos at home, by ripping open a packet of premixed spices and heating up some factory-made tortillas. Or they could take a drive to Las Olas Mexican Restaurant, where nothing is ever pre-made, where everything on the menu is crafted the traditional way: from scratch and with local and organic ingredients whenever possible. In 1981, owners Dave Murphey and Pete Johnson opened the first location of Las Olas Mexican Restaurant, an homage to the eateries they enjoyed as they grew up, surfing on Mexican beaches. They claim to have brought the first fish taco stateside, and strive to serve similarly tasty and healthful fare. Whether enjoying a traditional Mexican dish such as tostadas or crisp chimichangas, or one of the specialties, such as shrimp tacos or seafood enchiladas, diners rest easy knowing that as they eat, their carbon footprint is shrinking without subjecting their foot to laser liposuction. The seafood served is sustainable, and all paper products are recycled.
Edible Arrangements' more than 50 fresh, artful fruit baskets combine the aesthetic elements and emotive properties of floral arrangements with the juicy edibility of fruit. The sweetery's designers stud the Delicious Daisy, a bouquet of sliced honeydew, pineapple, and cantaloupe, with strawberries and strings of grapes that can double as a 25th-anniversary gift for a Smucker's jam heiress ($35). Decadent, gluten-free layers of white and semisweet chocolate coat fruit in a 12-piece box of hand-dipped strawberries and bananas ($25). Customers can also put today's Groupon toward a larger centerpiece, such as the Melon Delight, a decorative spray of watermelon wedges, pineapple daisies, cantaloupe, honeydew, grapes, and double-dipped bananas sprouting from a watering can ($76). The preservative-free treats are all handcrafted at the apex of freshness, readying hand-dipped dainties to be hand-shoved into eagerly awaiting mouths.