Sushi Boats feature chef's selection of sashimi, nigiri, and sushi rolls. Perfect for groups, the Mountain Palace Sampler Platter includes banana leaf pork spring rolls, vegetarian spring rolls, Thai peanut hummus, honey baked chicken wings, and shrimp dumplings. Pair these favorites with rotating beers on tap as well as an in-depth menu of craft cocktails and curated wines.įrom its perch above Hollywood Boulevard, boasting panoramic city views, stunning architecture and tranquil gardens, Yamashiro has welcomed guests to its spectacular hilltop setting for generations. “Recess” (aka Happy Hour) is held Monday through Friday and boasts items like parmesan truffle fries, crispy ahi tuna tacos and PB&J Sliders. Another must-try is the Colorado lamb burger, made with tomato cranberry jam, arugula and brie on a brioche bun.
Shareable plates include the popular bacon cheddar tots with Sriracha ketchup, chorizo mac & cheese, speck and eggs, and "The Cutting Board," the chef's selection of cured meats and artisan cheeses.
Public School’s unique naming convention adds the area code to each spot hence the Downtown location is known as Public School 213 and Culver City is Public School 310. In June 2013, Public School 805 opened at The Promenade at Westlake in Thousand Oaks, joining its siblings in Downtown L.A. Propelled by the tagline, “An Education in the Art of Food & Beer,” Public School is a collective of chef-driven gastropubs that serves craft beers and eclectic seasonal menus with fresh, locally sourced ingredients. All steaks are served with the house Chimichurri Moderno, made with hot pepper, oregano, parsley, tomato, mint, shallots, cilantro and garlic. Choice cuts include a 14-ounce ribeye or New York steak, or the Tabla Mixta, which features two or more cuts that are sliced on a skillet and served family style. Malbec proudly notes that their steaks are all-natural, hormone-free and wet-aged for 21 days. The famous Argentinean Sausage Platter offers a selection of Argentinean chorizo, Spanish chorizo, morcilla, Argentinean sausage, cannellini bean salad and criolla rustica. Appetizers include a choice of two empanadas, grilled veal sweetbreads, and the Costa Patagonia - flat-grilled shrimp and scallops, calamari and a Spanish pimentón-garlic sauce.
The Malbec salad is a meal in itself, with hearts of romaine, radicchio, frisée, goat cheese, avocado, cucumber, crostini and special house dressing.
With locations in Toluca Lake and Pasadena, Malbec Argentinean Cuisine showcases signature grilled meats and the award-winning Argentine wine that gives the restaurants their names. Options include the Brooklyn Bridge (oven-roasted red peppers, creamy ricotta cheese, hand-pinched Italian sausage), Quattro Formaggi (mozzarella, asiago, parmesan, pecorino romano, gorgonzola) and The Don, their traditional pizza topped with Italian sausage, meatballs and pepperoni.
While personal-sized pizzas are available, the best option is to go all in with friends for the full Grimaldi’s experience. The award-winning pizzeria also features fresh ingredients, handmade mozzarella, “secret recipe” dough and house pizza sauce in its signature creations. Grimaldi’s touts their brick ovens as the key to crisp pizza crusts and perfectly baked calzones. The Brooklyn-based chain is famous for its coal-fired brick oven pies among the legions of fans was Frank Sinatra, who reportedly had Grimaldi’s pizzas flown out to him when he performed in Las Vegas. With a pizza-making tradition that goes back more than 100 years, it doesn’t get more authentic than Grimaldi’s Pizzeria in El Segundo. location offers a light lunch option, featuring unlimited trips to the Market Table and the option to add a single protein. Brazilian side dishes such as pão de queijo (traditional Brazilian cheese bread), crispy polenta, garlic mashed potatoes and caramelized bananas are served tableside.
The Market Table features fresh seasonal salads, vegetables, imported cheeses and cured meats. The red side tells the carvers to stand by until you’re ready for more. Options include the signature picanha (a prime cut of top sirloin), leg of lamb, pork loin and chicken. The green side tells them to keep delivering a selection of meats that are carved tableside. The dining ritual at both locations centers on the carvers, who are signaled with a double-sided disc. In February 2015, Fogo de Chão opened a sleek, 8,000 square-foot location in Downtown L.A. Fogo de Chão is one of the most popular restaurants on the famed Restaurant Row along La Cienega. The focus at Fogo de Chão is churrasco, the Brazilian art of roasting meats over an open fire.