From its generations-old recipes to its renowned singing waiters, Miceli's Italian Restaurant is steeped in tradition. The father of the current owners moved to California after World War II, bringing with him two brothers, two sisters, and a host of family recipes from Sicily. Beginning in 1949, they helped to introduce pizza to the old Hollywood crowd in a boisterous space with a detailed mural of a rural Italian scene. Celebrity sightings became a Miceli's tradition; the restaurant has been a rumored hotspot for stars past and present including Lucille Ball, the Beatles, and Marilyn Monroe, who loved pizza and helped to teach America that some people like it hot.
Joe Miceli now owns and operates two locations with his brother Frank, a trained chef. Stained-glass windows add to the eatery's welcoming family atmosphere as diners sit around tables in ornate wooden chairs. A collection of wine bottles hangs over tables loaded with specialties such as pizza with bay shrimp and fresh garlic or creamy pesto fettuccine with a signature romano-cheese sauce. As they deliver bottles of wine from as nearby as Napa and as far away as Tuscany, the wait staff sings classic Italian arias, show tunes, and all nine verses of the birthday song.
The black-and-white décor at Prizzi’s pops with red accents, from the modern heat lamps hanging by the kitchen to the cherry-red aprons of the friendly wait staff. White tablecloths bear dishes such as lunch paninis and oven-baked pizzas in thin crust or deep dish. Forks twirl steaming noodles alongside steak and seafood immersed in savory wine sauces. After sipping a brew and noshing fried starters at the smooth wooden bar, patrons can tackle gelato scoops on the outdoor patio to achieve the chilled relaxation that usually accompanies a nap on a living-room sofa carved out of ice.
At Pepe’s New York Pizza, a cozy neighborhood joint open until 2 a.m. on Fridays and Saturdays, staffers serve up 20-inch pizzas to pie-starved customers. Morsels of pineapple and ham on the hawaiian pizza give diners a taste of the tropics, and the spinach white pie presents slices free of tomato sauce, the No. 1 cause of spinach that tastes wrong. Customers can also opt for the barbecue-chicken pizza or crown the cheese-only pizza with their favorite toppings for a personalized meal. As a counterpoint to the classic caesar salad, the chopped salad fuses lettuce, tomatoes, chickpeas, and mozzarella into a flavorful melee of vegetables. Completing the spread is a serving of garlic bread, which may contain garlic.
Inside Ginger Sun Spa, guests recline on the Ergoline Open Sun 1050 bed, revelling in the high-pressure bed’s adjustable facial tanners and built-in sound system. The Sun Capsule Cosmo 250 stand-up booth caramelizes skin in seven minutes with 54 performance UV bulbs, and its adjustable ceiling hand grips ensure clients stay comfortable while holding up their arms in order to get more even tans. With its certified airbrush technicians, the tanning spa is able to forgo UV rays or apricot Crayola crayons to bronze skin, instead using a hand-held Norvell sunless-spray-tan applicator. Other beautification services include manicures and infrared-sauna sessions, which help burn calories, reduce the appearance of cellulite, and improve skin issues such as eczema.
How rare is it to find a menu that satisfies vegans, meat eaters, and gluten-free eaters alike? The family behind EVO Kitchen knows the importance of pleasing palates of varying tastes, and so put together a menu lauded by the Whole Life Times for doing just that. Their wraps, for one, are baked in house and come with stuffings of free-range chicken, veggie "chicken," or a glut of local and organic vegetables. Customizable pizza ingredients—from the crust to the toppings—also give you the option to order a pie vegetarian, vegan, or gluten-free. In fact, almost all of the eatery's offerings can be configured to be vegan or gluten-free; diners need only ask or start a challenging game of charades with the server.
Tantalizing aromas from an old-fashioned stone-hearth deck oven drift through Yammy Pizza’s doors, which opened in 2009 to begin producing a menu of gourmet pizzas in a quick-service setting. Like most efforts to reimagine Romeo and Juliet as a dubstep musical, Yammy’s finds inspiration in Verona, whose age-old Italian recipes guide the production of 14 specialty pies. House-made marinara and cream sauce rain across robust pastas peppered with spicy shrimp and italian sausage, rounding out a menu bolstered by a quartet of calzones and grilled paninis served on rosemary focaccia bread.