Aloha Food Factory
Cassandra and Aaron Liu
Q: What’s the story behind your restaurant opening?
We got into the restaurant business because my fiance, Aaron, has a passion for home cooking and expresses his love for people with his culinary adventures. I (Cassandra) have a history of working in both fine dining and live entertainment (Chinese lion dance, Polynesian dance, and fire performance). I fell in love with Aloha Food Factory when I discovered it to be the perfect place for me to express my love for people and Polynesian culture by sharing food and dance.
Q: How did food become the focus of your working life?
The original owner, Auntie Betty, spent some time living on the Hawaiian islands where her husband, Uncle Ernie, was stationed. There, she learned to perfect some of the local dishes and even traveled back and forth between the continent and the islands for some time to achieve the best recipe she could for the macadamia nut pancakes and more!
Q: What dish deserves the spotlight but is often overlooked?
We simply cannot settle on one dish. Our wontons are made in-house from scratch by our own Auntie Beck who uses an old family recipe. They are a must-add to any of our soup and noodle dishes.
Aloha Food Factory was originally supposed to be named “Aloha Burgers” by Auntie Betty, so the burgers are sure to never disappoint! The patties are thick and grilled to your liking with many customization options available.
Our current lead cook, Chris, has fashioned his own dish, the katsu chicken sandwich served with zucchini fries. It serves as a “secret item” on our menu and is half off at $7.00 for a limited time!
Free Spirited
Amber Pennington and Arleo De Guzman
Q: What’s the story behind your restaurant opening?
Amber started in restaurants like most teens: in a fast food chain. Her school had scheduled a trip to France and while her mom paid the upfront cost, she wanted to make sure Amber understood the value of money. It worked out incredibly well and now Amber has experience all the way from fast food to Michelin level. Arleo’s restaurant journey began after college when he was unsure if he wanted to pursue higher education after getting his biochemistry degree. A karaoke bar in West LA took him on staff even though he had no experience and he slowly worked his way all over LA County.
Q: How did food become the focus of your working life?
Our food is a mix of many cultures; Filipino, French, Italian, Mexican and seasonal items of different origin. As one of the few dedicated gluten free restaurants in LA and a vegan friendly spot, we wanted to create food for those with dietary restrictions that may miss certain types of foods. Our primary focus is gluten free: Amber developed a gluten intolerance after being hit by a drunk driver and trying to navigate a lot of restaurant menus with her one intolerance is more difficult than some may expect. We took out most major allergens from our menu (nuts and shellfish, most dairy) to make at least one place that people with those restrictions could peruse a menu with no worry.
Q: What dish deserves the spotlight but is often overlooked?
We feel blessed that nearly every dish and drink has been a guest’s new favorite item they’ve ever tried. For those who have visited us before and had our Hapa popcorn, you can understand why it’s a crowd favorite. So much so that it slightly overshadows another delicious seasoning we have, our BBQ popcorn!
In terms of our sober cocktails, all of the drinks in our “Caffeinated” section are a bit overlooked, though that may be from people trying to avoid caffeine during our late hours. If the flavors of those drinks sound interesting but you don’t want to stay up too late, they’re all available decaffeinated!
AWSOM Wings Pizza & Burgers
Danny, Harout, and Garo Kazarian
Q: What’s the story behind your restaurant opening?
The reason we got into the restaurant business was because we wanted to help out our parents. We saw them struggling when we were kids and me and my brothers always talked about owning a restaurant and creating a menu. My mom was a great home cook and my dad’s a baker, so it was natural for us to go into the restaurant field. After graduating college, we weren’t satisfied. We still wanted to do what was in our heart and that was to open up a restaurant. In 2001, we were blessed with an opportunity to do just that. Throughout the whole process of opening the restaurant, our purpose was to help my dad retire and buy a house for my parents. And we were able to do that in the first two years of our operation. It felt great. Our journey was not easy, but together as a family, we overcame a lot of obstacles and were able to grow our company to six locations.
Q: How did food become the focus of your working life?
Since my dad’s a baker, it was natural for us to choose pizza. He helped us with our recipe for our signature dough and sauces, while my mom helped us create dishes that we still serve today. We love comfort food and eating things like pizza, burgers, and pasta reminded us of our childhood. Wings were a new thing coming around the West Coast at the time and we love fried chicken so that’s how we added the wings to our menu.
Q: What dish deserves the spotlight but is often overlooked?
I think the dishes that are overlooked in our menu are our grilled items. We do a fantastic job making sandwiches but people know us more as a pizza and wing place. We offer great grilled items such as our Philly cheesesteak and grilled pastrami sandwich.
Delhi Belly
Sagar Ghosh
Q: What’s the story behind your restaurant opening?
I got into the restaurant business because I’ve always been passionate about food and wanted to share that love through creating exceptional dining experiences. The restaurant industry allows me to unleash my creativity, from designing unique dishes to crafting an inviting atmosphere for guests. I was also drawn to the restaurant industry by the challenge and excitement of starting my own business and bringing my vision to life.
Q: How did food become the focus of your working life?
North Indian food is known for its rich flavors, diverse ingredients, and varied cooking techniques. Delhi Belly encompasses the culinary traditions of several states in Northern India, including Punjab, Haryana, Uttar Pradesh, Rajasthan, and Delhi.
Q: What dish deserves the spotlight but is often overlooked?
On our menu, I believe the saag buratta is often overlooked. It’s a unique offering that doesn’t always get the attention it deserves. This dish, which features creamy spinach puree with Indian spices and a huge burrata cheese on top, has a rich, nuanced flavor profile that really represents the essence of North Indian cuisine. I encourage our guests to give it a try because it’s not only delicious but also showcases the depth and diversity of our culinary offerings.
Vita Cane
Allison Mayrena
Q: What’s the story behind your restaurant opening?
Vita Cane Alhambra was previously owned by the Vita Cane Corporate and operated by Kenny Voong and Vinny Diep. I was offered to purchase this branch through the encouragement and mentorship of Kenny Voong, whom I share family connections with. Prior to acquiring this business, I was actually an early childhood educator. My career and educational background involved teaching and managing preschool programs. Through the support of the Alhambra Downtown Association and the Alhambra Chamber of Commerce, I have built new connections with other businesses and have learned new skills to keep my business thriving. I look forward to contributing to Downtown Alhambra’s success through the time and services that I can offer.
Q: How did food become the focus of your working life?
Vita Cane’s organic sugarcane sources directly from Vietnam where this vegetation thrives at its best condition. We also offer sugarcane drinks that are blended with natural fruits to provide added flavor options and nutrients. Our newest menu addition this summer is our Vietnamese Coffee. Coffee is dripped to perfection, topped with the choice of Ube, Pandan or Egg foam.
Q: What dish deserves the spotlight but is often overlooked?
CocoJack is the latest sugarcane drink from our Mixology Drinks menu. I believe it gets overlooked because some people have gotten jackfruit confused with durian fruit. Although both fruits share slight similarities in color and appearance, they taste and smell very different. Our CocoJack drink is blended with natural jackfruit, coconut sorbet, and a bit of ice with our sugarcane. Those who have tried it are coming back for more! Our hope is for more people to give this refreshing drink a try for themselves.
Vita Cane was recently recognized by Republic Services for “An Outstanding Job with SB 1383 and Compost Sorting.”
