There are a lot of steps to creating bagels. But rather than take shortcuts such as freezing dough and pre-baking items, the staff at Top of the Bagel Cafe complete every step in the early hours of morning. This helps them ensure their bagels are fresh, soft, and ready for customers by their 5:30 a.m. weekday opening time.
They begin by mixing the dough, which they then boil into perfect circles before baking them into fluffy, unsliced rounds. Once bagels have cooled slightly, chefs can slather them with one of the seven styles of cream cheese or lox, or slice them in half to create the shop's signature sandwiches. These include breakfast items made with scrambled eggs, or even open-faced melts topped with a gooey layer of cheese. In addition to bagels, they serve up a range of drinks, such as cups of coffee, smoothies made from fresh fruit, and sodas squeezed from fresh vending machines.
No matter where you sit at Parioli Italian Bistro, you?ll be treated to excellent Italian food and romantic lighting. From the cozy outdoor patio lit with hanging strings of lights, guests order rack of lamb or housemade lobster ravioli. Inside the dining room, a fire crackles and candles flicker on tables dressed in white cloths. When not savoring a plate of steamed mussels or gnocchi, guests can learn the secrets behind the tantalizing dishes during cooking classes, which treat students to a multi-course meal with wine, just like Home Ec class in school.
Named for a range of snowy peaks that rises up on the southern shores of the Caspian Sea, Alborz Restaurant introduces diners to the aromas and flavors of Persia and Greece. Daily specials include moussaka, spanakopita, and basmati rice infused with dill, saffron, and orange marmalade. Among the main courses you can find filet mignon kebabs, grilled chicken, and charbroiled salmon. Like a box of teething crayons, the menu has all kinds of tasty colors, from the forest greens of a sautéed-herb stew to the rich reds of whole roasted tomatoes that garnish kebabs and cuts of meat.
Singers and deejays get crowds dancing during live shows on the weekend, and catering packages bring Persian cuisine to birthdays, commencements, and weddings.
Breakfast at Milton's doesn't always start at the same time, but it always lasts all day. The delicatessen's morning treats run the gamut from housemade blintzes filled with cheese and applesauce to platters of smoked fish. Milton's has been a fixture in Del Mar for almost 20 years, preparing "New York–caliber" deli staples, raves San Diego Magazine, that comprise the rest of Milton's "incredible menu," which total more than 200 dishes.
By lunch, those include bite-sized wraps filled with reuben fixings, as well as triple-decker sandwiches with ingredients such as albacore tuna salad and pastrami. At night, dinnertime entrees such as traditional roasted turkey and brisket alongside homemade desserts such as Milton's Oreo dream bars.
Crush Italian Cuisine and Lounge chefs Jason Colabove and Mike Lina make a point of sourcing their ingredients from local vendors: they track down farm-fresh produce and procure seafood from the environmentally responsible Carlsbad Aquafarm. But they put equal emphasis on the way those ingredients are prepared. "I was surprised and delighted at how perfectly each shrimp was cooked," gushed a writer for the San Diego Reader after a visit to the restaurant's Solana Beach location. "The flavor was plate-licking luscious."
Shrimp is just one of the kitchen's specialties. The chefs also craft home-style meatballs with bursts of basil pesto, toss apples with spiced pecans and currants, and simmer ragu sauce for six hours, coaxing out rich flavors in each dish. Sheep's-milk ricotta lends bolognese tagliatelle a creamy bite, and market fresh fish are prepared with seasonal accents. Patrons can listen to live music in the sleek, modern lounge or converse around the bed of flames at the center of the fire-pit table, which will quickly consume any friends' scarves that you quietly position over it.
Home-style Italian dishes draws visitors to Vittorio?s, formerly Villa Capri 2, where chefs make the restaurant?s cheese ravioli, gnocchi, and black-ink linguine by hand, and even create a unique ?ravioli del giorno? each day. Diners can pair selections with 1 of 24 red, white, and sparkling wines, available by the glass or out of your neighbor?s cupped palm. The smell of Italian delicacies permeates through a dining room that resembles a Tuscan villa, with faux wrought-iron balconies, terra-cotta-colored walls, and stone archways.