South Coast Pizza Parlors' dedicated pizza artisans arise each morning to craft fresh dough, blend a new batch of piquant sauce, and grate cheese to all be harmoniously commingled in the day's savory, circular creations depicted on the menu. Mollify mandibles with a 12-inch two-topping pie adorned with a duo of cheese-embedded accessories such as canadian bacon, pepperoni, pineapple, jalapeños, or bell peppers ($14.34). Sandwich options include the salami, ham, melted cheese, lettuce, and tomato ensemble that plays a culinary show on the South Coast sub ($5.38) and the tasty turkey sandwich, served hot and smothered with cheese ($5.38). A 60-ounce pitcher of beer can be used to toast breakthroughs in backyard gene-splicing experiments ($7.42–$8.77), and a small platter of spaghetti with meatballs can thwart hunger pangs with saucy goodness ($4.87).
Proprietor and chef David Myers has never been a man to cut corners in the kitchen. He honed his attention to detail while working for Chicago's legendary Charlie Trotter and French gourmand Daniel Boulud, and then went on to earn praise of his own, including a Michelin star for his Sona Restaurant in West Hollywood.
At Chef Myers' Italian-spun invention, Pizzeria Ortica, patrons can peer at the open kitchen and watch as his team carefully assembles locally sourced and artisanal ingredients such as crushed tomatoes, fresh mozzarella, cured pork cheek, and fennel pollen. An 800-degree wood-burning oven adds crispy finishing touches to Neapolitan-style pizzas built atop handmade dough, served alongside traditional antipastos and steaming portions of pasta.
A rustically modern interior of exposed white brick and large, glowing overhead lights offers a perfect complement to the restaurant's simple yet gourmet cuisine, as does a selection of Prohibition-era-inspired cocktails. Behind the bar, mixologists muddle fruit and herbs culled fresh from the farmers' market, and then mix them with gins, scotches, and whiskeys.
Grab a bagel ring for all 12 fingers ($10.95 a dozen), or grab an individual for a baby bracelet ($1.14 per bagel). Many toppings, cream cheeses, and spreads are also available. Although Bagel Me!'s name is both direct and delicious, the menu expands beyond the realm of the round. Breakfast items such as gooey cheddar and egg melts served alongside cinnamon baked apples ($4.19) and freshly blended smoothies ($4.39) will cause smiles at sunrise. Afternoon diners can hang fangs on tri-tip steak sandwiches such as the jalapeno-pineapple pairing, loaded liberally with caramelized onions, Tillamook cheddar, and monterey jack cheese ($7.49). Or fork up a variety of starters, such as Irish nachos based in French fries and topped with bacon, onions, cheddar and jack cheeses, and lucky wishes ($5.79).
Linguini, penne, spaghetti, and fettuccini—the chefs at Carolina’s Italian Restaurant have been preparing pasta in its many incarnations for more than three decades. But their time-tested cooking techniques aren't the only reason for the robust flavors in their classic Italian cuisine. Ingredients are delivered five times a week, ensuring that each tomato is as fresh as the day its life coach finally coaxed it off the stem. Quality seafood and meats such as Atlantic salmon and new york steak put a finishing touch on many entrees.
After diners polish off their meals, they can indulge in a dessert such as housemade tiramisu or cannoli drizzled with chocolate syrup. Then, they can lean back and admire the wall murals of Italian countryside and verandas, or watch confused airplanes circle the ceiling's painted blue sky.