Few cities are as celebrated for their cuisine as New Orleans, a fact the chefs at Bourbon Street Fish relish in as they grill fillets of red snapper and fry up tender wings of chicken. Po'boys stuffed with spicy sausage, shrimp, and oysters call to mind the tapestry of cultures that influenced Louisiana, while multicolored beads and Mardi Gras finery evoke images of costumed krewes, blaring Dixieland jazz processions, and tourists pretending to know the words to "Iko, Iko". Catering packages bring feasts of fish, French bread, and gumbo to client's doorsteps, while events such as Steve Harvey's Hoodie Awards and New Orleans Saints viewing parties draw accolades from visiting foodies and crowds of homesick Louisianans.
Guided by his Cajun roots in Lake Charles, Louisiana, Chef Geyen warms spirits with Southern dishes including po'boys, jerk chicken, and jambalaya loaded with shrimp and chicken sausage. A twinkling backdrop of string lights sets the mood to enjoy fresh grilled catfish, shrimp, and hot or mild chicken links alongside homestyle sides of collard greens and Heart & Soul's signature sweet-potato fries. Guests can cool off with a homemade sweet tea, and question servers about their catered meals that serve up to 100 guests or one well-mannered giant.:
Villa Blanca's executive chef, Francis Dimitrius, mealmelds Mediterranean and Asian influences to create an imaginative menu that casts welcome rays of sunshine on the gloomy, fog-shrouded moors of Beverly Hills. Dinner lets you wake up your lazy, unemployed palate with appetizers such as baked king crab rolls ($12) and wild-mushroom and chorizo skewers ($14), while salad selections include the irresistible temptation that is Pandora's Salad ($12) and its blend of fresh peaches, buffalo mozzarella, mint, prosciutto, and chili honey vinaigrette. Pursuers of pasta perfection may opt for spaghetti Genovese ($16) or rock shrimp and candied ginger tagliarini ($19), while explorers of enchanting entrees will find Xanadu in the guise of braised Moroccan spiced chicken ($25), spring vegetable skewers ($16), or Kurobuta pork tenderloin ($26). Along the way, seek your sumptuous supper's soulmate amid Villa Blanca's extensive wine selection of Californian, Italian, French, and Argentinean labels, or make peace with your estranged sweet tooth over a Villa Blanca sundae ($8) off the decadent dessert directory.
The Grill on the Alley recaptures a bygone era; one of crisp white linens, impeccable service, and steaks as big as your head. Inspired by the steakhouses of San Francisco and New York, The Grill’s founders replicated the American tradition in L.A. The first location, which opened in Beverly Hills in 1984, still sits mere steps from Rodeo Drive (four Californian branches now exist, along with ones in Chicago, Dallas, and Aventura, Florida). Though its menu might match Rodeo in sophistication—order the 8-ounce filet mignon, ahi tuna, or a sip of spirits for proof—the staff works hard to maintain a distinctly welcoming, unpretentious atmosphere. And if a constant stream of good press is any indication, they succeed.
There's a statue of a harpoon fisherman perched atop the tail fin of a writhing swordfish outside El Segundo Fish Co. Indeed, they take their seafood seriously here—the menu is nearly all-seafood, and it encompasses culinary influences from the Gulf of Mexico and the East and West coasts. At lunch and dinner, you can pair up baja shrimp tacos, jambalaya, and fish and chips with a range of West-coast wines. The surrounding dining space recalls an old fishing shack; weathered timber beams, bare wood floors, and old barrels mingle with decorations such as fishing rods with tackle and a massive butter sculpture of Captain Ahab.
The restaurant also brings its coastal cuisine outside the dining room with catering packages, ranging from barbecue picnics to Mexican-style taco bars.