Casa Flores crafts a menu of traditional Mexican entrees that can quell even the most persistent hunger mobs. Guests can choose from more than 20 combination platters, in addition to a savory selection of fajitas, seafood, and chef's specialties.
After Vernon Rudolph acquired a closely guarded doughnut recipe from a New Orleans pastry chef, he couldn't keep the secret to himself. He opened up shop in 1937 to share the yeast-raised delectables with the world, thus marking the birth of Krispy Kreme.
Today, step into any Krispy Kreme shop and you can see the doughnuts progress on their journey from formless dough to circular confection. The entire process plays out through plate glass windows: the raw dough is shaped into disks, the disks rise in a heated oven, the plumped doughnuts then drop into the fryer where a conveyor belt speeds them along their journey. After cooling on the belt, the original doughnuts pass through a ribbon of glaze. Like a doughnut-shaped bat signal, a neon sign lights up the sky to announce the emergence of fresh, hot Krispy Kremes.
Straw Hat's intricately interwoven history began with a crispy California crust, light sauce, secret six-cheese blend, and the dream of pizza for all. Today, a team of expert dough slingers spin out a slew of cheesy disks atop their dexterous digits and make that dream a reality, except for the part where you're naked at your old high school for some reason. Zealous pizzavores can drop in for a 15-inch six-cheese version or create a one-topping model by choosing from 25 different garnishes, including linguica, chorizo, and more. Walls of blithesome memorabilia, an arcade, and big-screen televisions constitute a fun environment where families and friends can chow down while catching up.
Garlic Brothers plates distinctive wood-fired feasts for lunch, dinner, and carryout on the eye-catching California Delta. The menu showcases more than 15 palate-prepping appetizers, such as steamed clams ($9.95), fried ravioli ($7.95), and a ceviche cocktail ($6.75), as well as grilled entrees that are fire-licked to maximum mouth-wateriness over almond wood. Aid a grilled ahi tuna in escaping its tyrannical-yet-tasty herb crust ($15.25) or embrace carnivorous cravings with a marinated tri-tip ($17.25 for dinner, $10.75 for lunch). Illustrate 2010 Census statistics with sliced sectors of the traditional margherita pizza ($13.95) or the Mona Lisa, in which mild italian sausage, kalamata olives, and sundried tomatoes puzzle art historians with an ambiguous smirk ($14.25).
An elegantly unpretentious dining destination, Le Bistro treats a range of gracious guests to the work of executive chef Lance Hatcher, a well-seasoned chef with an eye for eclectic ingredients. Lance's varied menu combines French delicacies, such as escargot Bourgogne ($12) and creamy French brie ($12), with down-to-earth comfort food, such as deep-fried green beans ($10). The Thai chili glaze on the Tomahawk rib eye ($33) gives the axe to standard steak dinners, and the untamed wild Alaskan salmon swims obligingly through the current of cold citrus tabouli, lemon sauce, and Victoria Island asparagus ($27). For an unconventional poultry party, grab hold of the Southwest chicken and waffles, topped with maple and molasses spinach and polenta ($26), a pairing that is sure to please any breakfast or wedding dance enthusiast.
Alder Market Catering Company, family-owned for more than 30 years, caters events and sends its signature quiches into the warm embraces of waiting fork tines. Each six- to eight-slice quiche explores new frontiers in the crust-and-egg universe in combinations such as chicken chili; ham artichoke; classic Lorraine; ham, cranberry, and walnut; the signature alder with bacon, spinach, and mushrooms; and more ($30 each). The quiche mongers at Alder Market Catering Company require 48 hours' notice for orders, and 30 seconds' notice to drop ingredients directly into your mouth.