Garlic Jim's menu was handcrafted with nothing more than a dream and an incredible reserve of pizza-making expertise. Open an order with some gourmet chicken wings, available in barbecue, garlic, and buffalo hot, before moving on to pizza territory. Put an end to eating Legos by piecing together a custom pie. Choose from the hand-thrown thick, garlic thin, or gluten-free crusts, slathered in one of seven sauces (from classic red to zesty chipotle pesto) or olive oil, and then slap on any of 15 standard and 11 gourmet toppings (14-inch large pizzas start at $11.99, gluten-free crust $14.99, each additional topping $1.50). To achieve customization without the stress of having to choose, turn to one of the pre-determined specialties. Meat-maul hunger with the Hercules (salami, pepperoni, Canadian bacon, beef, spicy Italian sausage, and bacon, $18.99 for large thick crust, $21.99 for gluten-free), or discover the secret of pizza-temperature fusion in your head with Jim's bacon-cheeseburger pizza (beef, bacon, red onions, tomatoes, mozzarella, and cheddar, $18.99 for large thick crust, $21.99 for gluten-free).
The dessert designers at Penguin's Frozen Yogurt ameliorate sweet deficiencies with monthly-rotating yogurt and ice-cream flavors. Decorate a large soft serve cup of fro' yo' ($3.95) with fruit toppings ($.95), sundae toppings ($.90), or split toppings ($1). Insufficiently frigid palates can achieve cold-stasis with a double-scoop of ice cream ($3.95) or a cookies 'n' cream shake ($5.25), and humans can pull all-dayers with a Peet's Coffee & Tea cappuccino or latte (available only at the South Pasadena location).
A team of PGA-certified teaching pros imparts more than five decades of collective hard-won golf wisdom with lessons for golfers of all stripes. The instructors proffer tips on all aspects of the game, from teaching the basic grip and alignment to fixing slices to dispelling the popular myth that golf balls can feel pain. Certain lessons also include digital-video swing analysis, in which frame-by-frame playback and side-by-side videos elucidate the angles and degrees that separate workaday duffers from a peerless PGA swing. Though not included in this Groupon, clubbers can also opt for a playing lesson, during which one of the aces imparts strategic advice in real time, helping players make tough course-management decisions such as when to lay up, when to go for the green, and which grasses are edible.
Los Tacos founder Fidel Leos mined his experience as a maitre d’ and memories of his childhood south of the border to design Los Taco’s menu of authentic Mexican fare. Fillings such as shredded beef and fresh red snapper stuff the restaurant’s namesake tacos, and chefs also sling specialty steak dishes such as grill-kissed carne asada and lightly breaded milanesa onto waiting plates. Early birds dig into Mexican breakfasts such as chilaquiles and huevos rancheros, and meat-free forks can excavate a variety of vegetarian fare.
An oak-wood grill—it’s the centerpiece of Big Daddy’s Fire Grill. As the logs crackle and smolder, flames flicker through the cooking grid to kiss 100% Angus-beef patties and hot dogs and sausages infused with fresh herbs and spices. Signature burgers include the New Zealand lamb burger spiced with fresh mint. A filet-mignon sandwich gets a French twist—like a rope made of baguettes—thanks to caramelized onions and Sartre-shaped grill marks, and quarter-pound hot dogs and fresh sausages pack flavor beneath sauerkraut or sweet or spicy peppers. Beverages complement the smoky food, including housemade milkshakes, Peet’s coffee, or craft beers such as their own Big Daddy’s Bock.
White is the traditional color of an artist's canvas. At Zushi Restaurant, however, the canvases come in shades of aquamarine, cobalt, watermelon, and lemon yellow. It's onto this colorful collection of dinnerware that chefs plate sushi in startling shades and variations, with garnishes such as orchids, orange slices, and wasabi "leaves" completing each still life. The rolls themselves range from simple to elaborate. The standard list includes sushi with a single element, such as quail egg, scallops, or sweet shrimp. By nature a minimalist art form, Zushi's sashimi nevertheless demonstrates inventiveness with the lemon tako—alternating layers of octopus and lemon, accompanied by a blossom-shaped dish of sesame oil for dipping.
It's with the more complex rolls that Zushi's chefs really flex their creative muscles. The addition of heat to the preparation of baked and tempura maki adds contrasting textures and temperatures to the table. The deep-fried california roll sports a cloak of crispy batter. The warm outer layers of the baked barbecue beef roll mask the cool fresh tuna at its core. Heat is also prominent, twice, in the spicy barbecue pork, or once in the shrimp teppan yaki. House saki—served hot or cold—can extinguish or augment the fire in one's mouth, accordingly.