Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.
Mexican-style street food populates the tables at Cabo Joe’s, a relaxed eatery inspired by the atmosphere and cuisine of Mexico and the Caribbean. Inside a vibrant space designed to evoke a cantina-like feel, waiters unload trays filled with tortas, tacos, and wood-fired burgers, and set down helpings of freshly made salsas and guacamole.
As you might expect, Wings Drinks & Other Things has two specialties: cold beer and chicken wings glazed with flavorful sauces. Mild honey barbecue, sweet-and-sour, and lemon pepper are just a few flavor options. Guests can also snack on juicy burgers while gazing at the flat-screen TVs mounted to the spot's brick walls.
The stunning buffet at Tokyo House Grill and Sushi Buffet is littered with colorful maki rolls that beckon diners to be adventurous. In addition to sushi, chefs line plates with fresh fruit, steamed edamame, kimchi, and seaweed salads, and tropical drinks such as pi?a coladas and margaritas are available from the bar.
Only meat eaters need enter the doors of Mo'z Bar-B-Que, where Texan mesquite and oak wood feeds an open flame inside the barbecue pit. Served as ribs, brisket, or sausage, seared pork and beef can be served on plates or stuffed into sandwiches, accompanied by sides such as potato salad and fries.