A venerable textbook of sushi history, the engaging Chef Joe brings more than 20 years of Japanese culinary experience to the Mt. Fuji cutting boards. Each sushi-making class begins with the arts-and-crafts basics of fish-related construction using nori, rice, and rubber cement to build delicious rolls ready-made for consumption. Chef Joe will also clue you in on the best places to buy ingredients for three sushi mainstays: the classic california roll, spicy-tuna hand rolls, and salmon nigiri. The BYOB policy lets you alternate your detailed maki handiwork with sips of your favorite wine or beer (Mt. Fuji supplies the glasses, along with additional alcohol, which may be purchased on-site). Once you've finished exercising your chopsticks, show off your ability to shatter glass with a well-chosen Mariah Carey ballad at the restaurant-sponsored karaoke party after class.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisanal breads. Its classic and signature subs take on a variety of shapes, sizes, and styles, ranging from the prime-rib mushroom and swiss to the classic italian, which dons black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistline can take unabashed bites of sandwiches that have fewer than 500 calories, such as the baja chicken and the veggie guacamole sandwich. Soup and a salad line rounds out Quiznos' varied menu.
From the oversize thatched umbrella to the walls blanketed in lime green and turquoise hues, Adobos Caribbean Grill's bright setting evokes a tropical getaway. The menu's bold, exotic flavors help guests take that leap from Utah to the tropics, where they can sip mango smoothies and nosh on papas rellanas, which are beef-stuffed potatoes. Steak sandwiches share plate estate with rice and beans, while Caribbean jerk chicken sandwiches arrive alongside crispy French fries. Diners can also savor other classic Caribbean specialties such as canoas?sweet plantains filled with meat and cheese.
In business since 1971, Johanna's Kitchen has earned a reputation for homespun cooking; ABC 4 News writer Brian Carlson described the eatery as “known for making everything from scratch”. Hot scones and house-made corned beef hash are a few breakfast favorites; later in the day, cooks broil seafood and smother breaded steaks with gravy. Pint-size portions of teddy bear pancakes or macaroni and cheese make the restaurant a family-friendly destination.
When it came time for the team at Johnny Carino’s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create Italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he’s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino’s many menu items that follow the restaurants’ approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a crispy pepperoni burger capped with mozzarella and fried pepperoni, or sautéed tilapia spiced with garlic and jalapeño. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.