The Pantages was once owned by Howard Hughes with his personal office on the second floor. He sold it in 1954. It would be purchased by Pacific Theaters in 1967 who would restore to its former glory.
Giselle Wellman, chef of Petrossian Boutique and Restaurant, eats here on her nights off. She loves the Chicken heart skewers. Read more.
Fortify your meal with the addition of asparagus wrapped in pork belly, grilled quail eggs, and slightly charred enoki mushrooms.
I love the hakata-style ramen, which uses very thin cut noodles. Here, it’s all about customization. There’s a lot to decide. Hakata is always pretty busy, and it's easy to see why Read more.
The revelation at Tsujita, what separates it from every other Japanese restaurant in town, is the lunchtime ramen that float in soup made from chicken, fish and long-boiled kurobuta bones. Read more.
This isn’t your typical ice cream sandwich. Known as the “Milky Bun,” Afters Ice Cream's unique treat is premium creamy, soft ice cream sealed inside a glazed donut "bun. Read more.
