As visitors devour spoonfuls of sweet, creamy frozen treats at Menchie’s, they may notice a string of ’90s-era sitcom stars arriving to sample the wares and chat with the man in charge. That’s because owner/operator David Lipper first made a name for himself on Full House playing D.J. Tanner’s boyfriend Viper. Today, Lipper proudly sits atop a local frozen-yogurt empire, edging out his fellow cast mates’ enterprises, including Dave Coulier’s network of Swiss banks and John Stamos’s ’50s-themed doggy daycare. Inside the shop, diners select from a colorful array of flavors, such as low-carb pistachio or fruity watermelon tart, and crown their creation with toppings including sprinkles, mocha, hot fudge, and locally grown fruits.
Crepes and Grapes Café celebrates and honors French culture with its sidewalk cafe atmosphere, Bastille Day celebration, and a variety of sweet and savory crepes. At breakfast, lunch, and dinner, the shop churns out thin, stuffed pancakes filled with ingredients that range from maple and cream to garlic-rich shrimp scampi. Guests can sample the edible wares within the sunny storefront or sit just outside underneath table umbrellas surrounded by salivating flower beds.
To accommodate brief lunch breaks, the service is swift at Pho Whittier. That said, it's hard not to pause and inhale deeply when presented with an aromatic bowl of pho. Each warm helping of signature noodle soup comes with your choice of beef, from rare steak and brisket to tendon and tripe. There's 12 types of beef pho on the menu, as well as chicken and seafood variants for those looking to branch out.
The staff also preps a long list of Vietnamese entrees, wrapping up shrimp and bean curd to adorn strands of vermicelli, and placing baked egg loaves on top of broken rice, whose grains were finely chopped beneath a microscope. Chow mein and chow fun dishes feature beef, shrimp, chicken, or a combination of all three, whereas affordable banh mi sandwiches layer baguettes with pork.
A list of fruity and creamy beverages complement the spices and herbs found in most meals: there's red bean and coconut milk drinks, Vietnamese iced coffees, and smoothies in flavors such as mango and lychee.
Food is the body's fuel, and the staff at Fenix 5-4 centers its efforts on making sure that fuel is as powerful as possible. That's why their menu of juices and smoothies features wholesome, raw fruits and vegetables grown without pesticides. Wheatgrass is a special star here—the potent superfood comes in concentrated shots and sippable teas laced with honey. It's all in an effort help their guests eat and live more healthily, with more whole nutrients and less refined sugar and preservatives. Café offerings take the same approach—the team pairs many of their sandwiches with nitrate-free ham imported from Italy or meat-free substitutes that taste just like chicken or beef.
The masterminds behind Fenix 5-4 will soon be putting their wholesome efforts into a brother restaurant, The Rusty Monk. An upscale space that features a creative wine list and a slew of Belgian and German draft beers, the restaurant will nourish diners with the same life-giving nutrients in a gourmet seasonal menu.
Cuisine Type: Mexican
Handicap Accessible: Yes
Number of Tables: 5?10
Parking: Parking lot
Most popular offering: Burritos
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
In your own words, how would you describe your menu?
Our menu [features] really authentic mexican food??what you would eat at home with your mother's or grandmother's cooking.
Is there anything else you want to add that we didn't cover?
The chef, who is also the owner, comes out to greet the customers when they are done eating to make sure their experience was good. At times, our regulars and sometimes new customers will ask for something specific that may not be on the menu. The chef will make it if he has the ingredients.
It didn’t take long for Brian Kozak to discover his passion for food: at the age of three, after he first tried shrimp cocktail and crème brulee, he would spend hours leafing through cookbooks and family recipes in his parents’ kitchen. His fascination with food led him to build an impressive culinary resume: after graduating from Le Cordon Bleu, Brian spent four years cooking for Bon Appetit, opened his own catering company, and learned how to fold a puff pastry according to army-bed making standards. Today, he demonstrates his culinary prowess as the resident Chef at Sage Restaurant and Lounge. Kozak’s influences span the globe: try the Spanish saffron paella with chorizo and shrimp, or any of six 10-inch pizzas. The dining room also has global flair, from its Tuscan yellow walls to its terra cotta tile floors.