The Cordon Bleu-trained Peter Stavros runs this dive, which is so tiny that seating is either the curb or the hood of your car. The menu is understandably limited-sandwiches, burgers, fries, salads and Mexican food-but within the entrées lies genius. Take the Sweet Potato Gooey's, fries cut from the orange tuber and featuring brown sugar, maple syrup and marshmallow toasted to the edge of becoming milky goo.
One of the serendipitous side effects of our Great Recession is finding overqualified chefs in locations that seemingly don’t deserve them—in luxe loncheras, say, or moribund office parks à la Rick’s Atomic Café in Costa Mesa. Downsizing for... More »
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