yelp for ambience restaurant in los altos

#Yelp for ambience restaurant in los altos mac

The second list entry from the Manzkes is a tasty touchstone of L.A.'s dining scene. To splurge, get the caviar service and a magnum of Champagne meanwhile, to save, go on a weekday where happy hour prices equal cheap beer and a smaller food tab. Peruse the daily specials menu to find rarer gems like Japanese river crabs or whole box crabs. (Both versions are good, but the simple hot buttery meaty option pulls ahead in the taste race every time.) The raw bar is stocked with the titular bivalves and mussels, uni from Santa Barbara, and whatever other underwater-dwelling creatures are in season. Whether you grab a table in the laidback surf shack-styled dining room with lagoon views, post up in the makeshift pandemic patio, or hit the drive-thru, make sure you order at least one of L.A.'s best lobster rolls. After a few years as a beloved mobile pop-up, they set up a permanent shop in what has to be one of the world's nicest strip malls, Malibu Village. Broad Street gives seafood fans yet another reason to rally. Getting to Malibu is a slog for most, but pristine beaches and gorgeous mountain hikes await. Liam Brown/Courtesy of Broad Street Oyster Co.

#Yelp for ambience restaurant in los altos mac

Don’t forget to add a few sides like mac & smokin’ cheese, potato salad, or kale slaw. Patrons choose the heat level from plain to “can’t feel their face” hot. Kim is now carrying her family’s torch in Baldwin Hills, where poultry pieces are brined, floured, and fried in a secret blend of spices and then served with the traditional white bread and dill pickles. It turns out revenge was a dish best served hot because he and his brothers took the idea and opened the famous Prince’s Hot Chicken.

Proprietor Kim Prince’s great-great-uncle is credited with inspiring its invention in the 1930s when his gal pal tried to punish his philandering with a plate of his favorite sabotaged with eye-burning spice. But not all Nashville hot chicken is created equal, which is why we recommend choosing the option closest to the source. But given the sheer number of corner shops, parking lot pop-ups, and food trucks hocking the fiery fried goodness in the form of tenders, sandwiches, wings, and even whole chickens, it’s clear that the Tennessee treat is welcome in the West. With the name Nashville hot chicken, it’s pretty apparent the red-hot food trend isn’t native. Save room for a big finish as various desserts and nightcaps will satisfy anyone with a refined sweet tooth.Īndrea D'Agosto Photography/Courtesy of Hotville Chicken But it's also sneakily great at pasta and fish.

The centerpiece of most meals here is a large-format cut like a 24-ounce bone-in ribeye, a tomahawk pork chop, or a rack of lamb, some of which have been dry-aged for 30 to 60 days and all of which will hit the wood-burning grill. From there, phase into meatballs and raclette fondue, bubbles and caviar bumps, or a bluefin tuna! tartare or salad prepared tableside. A meal here starts with one of the best bread baskets ever assembled-think four or five different varieties of carbs are served with high-quality butter, salt flakes, and a jar of drippings. The insanely good (albeit pricey) restaurant within a restaurant is just the kind of place to drown in stiff martinis and develop the meat sweats. Restauranteur Michael Greco and chef Brendan Collins were already wowing eaters with gourmet grub in a garden setting when they decided to reinvent the interior portion of Fia into a steakhouse.