The chefs at Honduras Kitchen, the self-proclaimed Home of the Conch Soup, cook up a menu of authentic Honduran specialties. Seafood soups simmer in coconut milk broths, while shrimp and conch ceviches cook not with heat, but with lemon juice or one direct glance from an angry superhero. Green or ripe plantains, called tajadas, accompany most entrees, and baleadas—made from tortillas folded in half and stuffed with savory fillings—present a shareable starter or hearty snack. The drink selection, meanwhile, includes fresh juices, smoothies, and Honduran beers.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
After leaving home for Hollywood at age 14 and donning a butcher's apron, Uncle Henry opened his own deli in 1959, helmed today by his nephew and great-nephew, George and George Gaul III. Beer steins hang on the back wall above an old-fashioned marquee menu as staffers in red aprons pile sandwiches with pastrami, roast beef, sharp cheddar, sauerkraut, and other fillings in Whimpy, Super Size, and 13-ounce Baby Bomber portions. Uncle Henry's also caters special events with gargantuan party subs, and rents out sturdy kegs large enough to keep parties quenched or 8-bit plumbers from attacking pet Donkey Kongs.
After spending more than 20 years in the fine-dining industry, the duo behind Roll It Sushi & Teriyaki saw a need in the market for tasty sushi that is both affordable and fresh. Today, their eatery features 17 classic and specialty rolls along with a fun build-your-own sushi roll station. There, clients can choose from two wraps, nine veggies, and either eight cooked meats or four types of raw fish. In addition to sushi, the restaurant offers teriyaki-style bowls, plates, and sandwiches.