For three decades, the bakers at Melrose Baking Company have used all-natural ingredients to lovingly create fresh, crusty breads from scratch, and without the use of preservatives. Today, the bakery crafts more than 200 different doughy creations, from rosemary-garlic focaccia to soft and salty pretzel rolls disguised as non-pretzel-shaped loaves.
Hothouse Studios… “Where Music Grows” is centrally located in Santa Fe Springs, 20 minutes from Los Angeles, Orange County and the Inland Empire.
We feature a professional and comfortable atmosphere with clean studios, ranging in size and price.
After leaving home for Hollywood at age 14 and donning a butcher's apron, Uncle Henry opened his own deli in 1959, helmed today by his nephew and great-nephew, George and George Gaul III. Beer steins hang on the back wall above an old-fashioned marquee menu as staffers in red aprons pile sandwiches with pastrami, roast beef, sharp cheddar, sauerkraut, and other fillings in Whimpy, Super Size, and 13-ounce Baby Bomber portions. Uncle Henry's also caters special events with gargantuan party subs, and rents out sturdy kegs large enough to keep parties quenched or 8-bit plumbers from attacking pet Donkey Kongs.
Philly's Best prepares authentic Philadelphia-style sandwiches with fresh ingredients and traditional Amoroso rolls imported from the land of non-brawling brothers. Dig into a cheese steak, whose thinly-sliced meatstack is layered with molten white American cheese ($5.99), or challenge your mouth to duel with the Italian hoagie, a breaded battering ram of capacolla, salami, mortadella, and provolone ($5.99). Chicken sandwiches, burgers, and plenty of genuine Philly extras are also available—pair up your meal with Wise chips, Frank's soda, the non-alcoholic Pennsylvania Dutch Birch beer, and Tastykakes. Click here to browse through the restaurant's menu.
Who said you can't have wings for breakfast? To be fair, those wings do come with eggs or waffles. At R&J Southern Home Cooking Restaurant, a prominent southern influence springs forth starting with the first meal of the day. It carries through the afternoon and culminates at dinnertime, when cooks presents diners with an eclectic spread of seafood and soul food. A quick peek at their cookbook reveals the source of this inspiration; rather than using the generic recipes found as prizes in cereal boxes, the restaurant relies on time-tested family favorites, including some recipes that originated in Louisiana and Arkansas. Those guidelines now fill the menu with authentic southern eats, including entrees such as smothered steak, catfish filets, and gumbo.
If you hear a rooster crow in the early hours at Cafe Opa, then it is severely undercooked. Mornings at Cafe Opa aren't signaled by the rising of the sun, but rather by the cooking of a fresh batch of rotisserie chickens. The restaurant spins and roasts the succulent birds before serving them in quarter, half, and whole portions, often with skordalia sauce for dipping or drawing a takeoff lane from the plate to your mouth. Classic Greek dishes abound on the eatery's menu as well, from lamb chop dinners to hearty helpings of moussaka—layers of eggplant and ground beef in bechamel sauce. On the lighter side of the spectrum are salads, wraps, and falafel pita sandwiches, as well as the always-popular gyros.