The sushi chefs at Yoko’s Japanese Cuisine artistically roll arrangements of eel, spicy tuna, and thick-sliced salmon for diners to prod with discerning chopsticks. The menu reads like a voracious mariner's Christmas list with its plethora of ocean-fresh goodies, such as traditional california rolls ($3.75), tied together with delicate ribbons of seaweed. King Kong specialty rolls ($7.95) swat away hunger as if it were a pesky airplane, daring tongues to scale a towering combination of hamachi, salmon, and crab to reach a pinnacle of spicy squid. The deep-fried Dangerous roll ($7.95) lives life on the plate’s edge with a bold assortment of fish, avocado, and scallions, and the spicy scallop salad creeps down the slopes of the crab- and unagi-packed Volcano roll ($7.95). Diners need not scan the ocean’s vast horizon to find vegetarian or cooked options, as herbivore-friendly shiitake mushroom rolls ($2.95) and grilled chicken-teriyaki entrees ($8.95) placate taste buds of all persuasions in the restaurant’s low-key dining room.
Hungry Hunter embellishes plates with congenial cuts of meat and more while enticing diners with its lounge-like atmosphere. The lunch menu encourages patrons to ignite a lazy appetite with the mini slider appetizer, a single shot of bite-sized burger or barbecue pulled pork ($3) or troubleshoot a bland blind date with an appetizer sampler that balances spicy prawns, potato skins, and calamari ($11). The hearty, slow-roasted signature prime rib is massaged with Hungry Hunter's house seasoning blend ($16.50 for an 8 oz.), and the vegetable pasta—with asparagus, english peas, roasted onions, and a chunky tomato sauce—is draped in a dusting of pecorino cheese ($11.50).
Bars typically stay open from late afternoon until well past midnight. But Produce Alley Sports Tavern takes the opposite approach, hosting pub-style breakfasts and lunches between 6 a.m. and 2 p.m. Using daily goods from the surrounding Golden Gate Produce Market, the tavern's chefs top three-egg shrimp omelets with avocado and douse chicken-fried steak with gravy.
By lunchtime, the cooks turn their attention to grilling skirt steaks marinated in balsamic vinegar and rosemary, as well as crowning open-faced burgers with grilled onions and mushrooms. Amid feasts complemented by freshly ground coffee or beer, patrons can watch sports highlights on flat-screen TVs or play a round of pool in Produce Alley's billiards room.
Absence makes the heart grow founder, as the saying goes. And for husband and wife, Peter and Laddawan (“Mae”), that couldn’t be truer. The Thailand-born duo decided that after 20 years of working 12-hour days in restaurants in America, including their own, they needed a break. But, nearly a year after selling their restaurant and retiring, Peter and Mae found themselves itching to get back into the business. So they established Chang Puak - White Elephant Restaurant in December 2006.
At White Elephant, Peter, Mae, their children, and a niece work together to serve up the same type of food Mae learned to cook in Thailand and perfected over the years. These traditional dishes range from a yellow curry with chicken to a tom yum prawn soup with a touch of chili. This soup in particular is known for its ability to clear stuffy sinuses faster than snorting pepper.
No matter what dish patrons order, the family endeavors to treat them like royalty—after all, the restaurant was named after the sacred white elephants owned by the royal family of Thailand. Like the restaurant’s guests, these elephants are fed well and are always treated with respect.
When it first opened in 1979, La Salsa Fresh Mexican Grill was a simple taqueria in Los Angeles. Its open kitchen gave patrons a front-row seat to watch chefs transform fresh ingredients into bold, memorable Mexican dishes. Today, the original concept has evolved into a booming franchise, but each location works on the same principle: add a modern twist to classic Mexican food. Chefs continue to work in an open-kitchen environment where they concoct seven types of homemade salsas—laced with ingredients such as fire-roasted roma tomatoes, cilantro and garlic, and even mango—to complement carne asada tacos, los cabos shrimp burritos, and hefty bowls packed with chicken, fire-roasted veggies, and plenty of cheese. The kitchen crew also assembles large breakfasts of eggs and chorizo as well as huevos rancheros for early risers and paperboys who demand a tip in the form of eggs.