[CLOSED]; serves seasonal American cuisine including house made cured meats, pastas, pickled vegetables, breads & desserts as well as an extensive list of handmade signature cocktails, twenty regional craft beers on tap & a California-centric wine menu; w/ sidewalk patio
Crab Cioppino a house specialty; seafood stew: Dungeness crab w/ prawns & clams in tomato-based sauce w/ onion, garlic & cumin; "some of the best cioppino I've ever had"-Guy Fieri
Abalone Sandwich egg-washed-and-floured, grilled on flatop and served on sourdough bread;
Cream of Artichoke signature dish; looks good
Olallieberry Pie homemade; olallieberry is similar to a blackberry, but sweeter
Tamales choice of beef, chicken, pork, veggie or plain; handmade everyday w/ in-house stone-ground Masa wrapped in corn husks; steamed, unwrapped & then topped w/ choice of 3 sauces & cheese; looks good
Pork Salsa Verde pork & green tomato salsa; served w/ tortillas, rice & beans
Potato Taquito mashed potato mix rolled in tortilla & deep fried; served w/ salsa, guacamole, lettuce & cheese; looks good
Taquitos top seller; shredded beef, shredded chicken or potato rolled in a tortilla & deep-fried; topped w/ salsa, cheese, shredded lettuce & guacamole
Tortilla corn-based; made everyday; leftovers are deep-fried & made to tortilla chips
opened in 1940; family-owned 3 generations; local favorite; started as a tortilla factory then bloomed to a full-blown restaurant serving around the world (including care packages to our soldiers) as well as to Congress & the White House
Chicharron En Salsa select pork belly fried & roasted until crisp; served w/ a combination of two sauces, green tomatillo, red tomato, scallions & fresh-pressed garlic
since 1915; old-fashion soda fountain in old-fashion hometown nostalgic 1950s-style drugstore; menu consists of items from the past such as Lime Rickies, Egg Creams, Milk Shakes
Guinness best selling beer of all time (10 million pints in 150 countries per day); to properly pour from tap, fill beer in 19-oz imperial glass to top, wait 3 minutes for pint to settle and then top off
[CLOSED]; famous for painstakingly bringing every piece of the original bar from Dublin to its current location (near the beach); most of the staff is from Ireland to bring Irish authenticity and charm; offer Irish music and dance performances
Chicken and Waffle on a Stick two Bavarian apple-cinnamon chicken sausages covered w/ Belgian waffles served on a stick w/ REAL maple syrup
Vegan Chili Dog vegan chili & sauerkraut; Guy gets w/ homemade spicy ketchup & mustard; "that's one of the best vegan dishes I've ever had on Triple-D...prime time!" -Guy Fieri; looks good
Beet Sliders sliced seared beets w/ homemade dressing on buns; looks good
German Beef Rouladen smoked bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked in gravy sauce; comes w/ boiled potato and German purple cabbage; looks good
Pork Chop brined for 24 hrs, smoked in wood chips and coffee beans for 4 hrs and grilled; looks good
Brazilian BBQ all you can eat buffett (they come to your table); all you can eat buffett (they come to your table and slice from skewer); use red-yellow-green cylinder block to let servers know to come to your table for more meat
Bacon-Wrapped Matzoh Balls served on top of horseradish aioli and then topped w/ fresh shredded horseradish; started as a practical joke for a fellow Jewish friend's birthday party...it became a huge hit and now a menu item; "delicious and sacrilegious all at once"-Gail Simmons; looks good
[CLOSED]; amalgam of many different ethnicities and tastes including Scottish, Jewish, Spanish, American and items such as haggis burgers, paella, chicken skin sandwiches, gefilte fish 'n chips, and bacon-wrapped matzoh balls
