Red isn't the only color on Reds Restaurant's wine list, which presents bottles that speak multiple languages and come and go as they please. While sipping vinos from California, South America, and Italy, guests can peer past the black-hole-black bar straight into the open kitchen. There, the chefs will summon smoked-salmon farfalle, spam-fried rice, and duck confit into existence, and bring life to desserts such as The Brownie and pineapple upside-down cake. Dinner is the main feature at this wine-and-tapas shop, but a lunch menu attracts a midday crowd to the Encino Place Shopping Center's second floor from Tuesday to Friday every week.
For more than four decades, chef Ulrich Huegli—or Ueli, as he's often known—has been crafting Swiss-inflected cuisine in a variety of California restaurants. At his latest culinary home, Swiss Chef Restaurant, he lightly breads veal for wienerschnitzel, and grills hearty veal bratwurst, among other traditional alpine specialties. Some of his entrées range further afield: steaming bowls of Hungarian goulash brim with stewed meat, noodles and vegetables, and pastas such as gnocchi and rigatoni bolognese add Italian flair, much like nicknaming the entire kitchen staff “Flavio.” Frosty mugs of international beers—such as Erdinger and Bitburger—issue from the full-service bar, which also serves wines and cocktails.
Take Ten Deli’s hardworking sandwichsmiths grace breakfast and lunch tables with satisfying dishes of deli and diner classics. Guests greet the sunrise with hearty breakfasts of eggs, bacon pancakes and breakfast burritos, or chow down on a delicious lunch of juicy burgers or cold and hot sandwiches dressed with a stunning array of deli meats, cheeses, and veggies. Triple-deckers satisfy diners with a substantial and architecturally sound stacking of a pound and half of sandwich, while a lineup of sides and salads garnish meals or deliver wholesome, fresh flavor.
Inside the kitchen of Pines Of Florence, chefs steam mussels, boil housemade pastas, and bake pans of ziti to a bubbling golden brown. Sub sandwiches packed with meatballs, eggplant parmigiana or italian cold cuts accompany crusty pizzas during weekend lunches, and dinner entrees such as shrimp parmigiana and spaghetti a la carbonara come topped with parmesan cheese. For dessert, sweet bites of fluffy tiramisu, cannolis, and rich cheesecake fill up bellies and the refrigerated snack compartment of most designer handbags.
While the city sleeps, the shawarma cooks. One of the favorite dishes of the chefs at Chapa Grill, the chicken shawarma marinates and sizzles overnight and rotates on the spit to develop a robust flavor. When they?re not shaving succulent meat off the shawarma, Chapa Grill's chefs add fresh, preservative-free ingredients into falafel, schnitzel, hummus, kebobs, and freshly baked pita and lafa breads. Spices and herbs also emerge from the staff?s culinary tool belt, gracing the extensive menu with rich flavor.
The friendly squad behind the cozy Watercress A Café believes that behind every vivacious flavor lies fresh ingredients, a commitment to quality, and possibly a shadow, depending on the location of the sun. The breakfast and lunch menu is filled with a wide array of organic and healthy options, as well as daily specials that rotate with the ceremonial dance of the seasons. Early risers can awaken to the loving caress of the chorizo scramble ($9.25), which infuses the gentle embrace of organic eggs, or the homemade banana-nut bread ($4.25), which arrives surrounded with butter and your choice of soothing jams and jam bands.