Babouch Moroccan Restaurant cradles patrons in the invigorating spirit of Morocco as vibrant tapestries and ornate ceiling canopies surround a menu of traditional North African dishes. Between the fluted edges of golden tables, skewered preparations of beef and seafood descend alongside zesty accents of couscous, honey, and prunes as eggplant and lentils adorn a range of meat-free dishes. A colorful selection of craft cocktails and international wines merges with succulent frappe blends to balance the exotic flavors. Each night, performances by male and female belly dancers suffuse the space with eye-catching movement and jingling sound, whereas tarot readings lend guests a glimpse of the future without the meticulous hemming required of ripping a hole in the space-time continuum.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
From under the grill at Britt's BBQ, flames reach their flavor-enhancing tendrils up to barbecue-glazed ribs, tender pork shoulders, and skewers loaded with fresh veggies, infusing the whole menu of barbecue eats with their smoky essence. Grill-savvy chefs fill sandwiches, entree platters, and fresh salad greens with cuts of brisket, ribs, and chicken as guests order, resulting in hot meals fresher than a daisy on laundry day. A flavorful assortment of sides and freshly squeezed lemonade enhances the sensory experience of barbecue feasts, surrounding entrees with verdant slivers of cucumber salad, herb-speckled chunks of potato salad, and scoops of beans glistening in pools of barbecue sauce.
Daily parasailing trips at Island Water Charters bestow the gift of flight to wingless humans, who float over Catalina Island at heights of 600 feet. Groups of parasailers climb aboard a 31-foot Ocean Pro boat and set sail for an adventure through sea and sky. After the crew secures visitors in their life vest and harness, a massive parachute lifts them skyward. Jaws drop at spectacular views and the opportunity to take a bite of fresh cloud meat, and people can request to be lowered to dip feet in the water while trolling along behind the boat. After their hang time comes to an end, fliers are safely returned to the boat to watch their friends soar through the great blue yonder.
Everything at Las Brisas #2 Mexican Food is made from scratch, from the tortilla chips and salsa to the al pastor burritos. This family business has been doling out burritos, enchiladas, and tacos since 1982, though every made-from-scratch component of the meals lends itself to multitude of dishes. The al pastor, which is shepherd-style pork, is a customer favorite, and diners can request the meat in a burrito, in a combo plate, or by the pound to take home to freeze for re-creating tasty meals or icing a black eye. Other options include chile rellenos, seafood dishes such as camarones a la diabla, and beef and seafood soups.