Chef and owner David Slay embraces the farm-to-table movement, cultivating veggies in his restaurant’s backyard garden. He incorporates freshly picked lettuce, tomatoes, and artichokes into a menu of grilled steaks and contemporary American staples, which Zagat praised as “extraordinary to perfection.” David’s skill in combining these ingredients stems from a career that began at age 11 when he began cooking in the kitchen of his father’s restaurant. From there, he spent years honing his talents while studying under classically trained European chefs in Las Vegas and Paris where he developing a passion for dishes made with natural, preservative-free ingredients. The restaurant’s wine list adheres to a similar dedication to regional flavors with a 10-page selection of varietals that hail primarily from California. The bottles range from bright and crisp sauvignon blancs to dense and structured zinfandels, which can stand up to the hearty flavors of a grilled rib eye like an electro-magnet can stand up to an advancing army of robots. Wood tones lend a distinctive earthiness to the dining room as well, which features an eclectic assortment of gleaming wooden tables and cozy booths. Framed photographs of iconic celebrities line the tan and beige walls, presenting diners with profiles of Audrey Hepburn and King Kong’s stunt double.
Upon first glance, Tiki Monster H2O looks like your average snack shop—there's shelves packed with colorful candies and bags of chips, coolers filled with frosty soda bottles, and a counter lined with flavored syrups for snow-cones. Examine the inventory more closely, however, and you'll encounter retro, novelty, and unusual treats interspersed with familiar selections of Coca-Cola cans and packets of Cheetos. There are more than 100 different types of gourmet sodas, many in inventive flavors such as chocolate-covered maple-smoked bacon, green-apple jalapeno, and key lime pie. Shelves are also lined with vintage candies and international sweets, ranging from kitschy candy cigarettes to Asian red-bean ice-cream bars.
As guests marvel at the colorful labels of cartoon-character energy drinks and peruse racks of sunglasses, staffers keep busy behind the counter. They blend up simmering specialty Marley coffee beverages and shaved-ice drinks in flavors such as orange cream, chai tea, and salted-caramel cream. They frequently screen old westerns on the shop's TV, transporting viewers back to a time when cowboys still rode horses and regularly dined on tree bark.
After the popularity of Anabella and Salvador Corona’s first El Pollo Norteno restaurant in Santa Ana, they began to expand to more locations, each of which serves healthy, homestyle Mexican food. Mesquite charcoal heightens the flavors of charbroiled chicken dishes, and catering trays liven up parties otherwise filled with awkward silences . Family packs of dinners, along with tacos, burritos, and quesadillas a la carte, feed the entire family.
After opening their first store in Anaheim in 1993, the grocery gurus behind Super King Markets noticed the globe-spanning diversity of their customer base. This keen insight led them to stock shelves with brands from across the world and around the corner, a policy which helped them win LA Weekly's Best Ethnic Deli Counter of 2009, Best Place to Buy Nutella of 2010, and Best Palace of Cheap Produce of 2011. Now expanded to five locations, the store still fills each outpost with fruits and vegetables, quality meats and private-label seafood, and an assortment of shells in the mixed-nut bar. Staff members behind the service deli weigh imported salamis, caviar, and cheeses for their upcoming high-school wrestling matches, and clerks in the liquor aisle dole out advice on each spirited beverages. Additionally, the Los Angeles, Altadena, and Claremont locations invite shoppers to linger longer with an expansive fresh bakery.
Super Mex’s vibrant neon signs have burned 24 hours a day since 1974, beckoning diners in for authentic Mexican fare, drinks, and games of chance. Mexican flags flutter from the rafters and massive flat-screen TVs beam down from colorful walls, illuminating diners as they place bets on the number of bristles in Mark McGwire’s goatee. Meanwhile in the kitchen, frying pans simmer with authentic Mexican breakfasts and dinners, along with an extensive menu of healthier entrees—including low-carb options, whole-wheat tortillas, soups, and salads. At some locations, meals can be paired with horchata or buckets of miniature Coronas.
King kabob Express Persian (Middle Eastern) fine fast food restaurant in Southern California, City of Anaheim. which uniquely combines delicious kabobs with beautiful art works and out standing customer service to leave a memorable impression for every one of our respected guests...