With a twist of fate and a childhood dream procured, owners Tony and Irma Gonzalez (along with their daughter-Natalia) have piloted the restaurant since they opened sixteen years ago. The recipes, inspired by Tony’s mother, stem from the Zacatecas region of Mexico and melds robust and fresh flavors while keeping health conscious.

The experience starts with a plate of crispy tortilla chips and Tony’s fresh, jalapeno and roasted tomato salsa. Dip after dip, the heat slowly intensifies, prepping your palate for the next stage.

Breakfast at Tony’s will certainly get the day going with a blissful belly. Highlights include: Chilaquiles — crisp pieces of tortilla cooked with a delicious tomato sauce and topped with cheese. The crisp tortilla is paired with the eggs (any style) and beans. This hearty and warm meal will set you straight until dinner. The Machaca (shredded spiced beef) and eggs is another great option, giving a protein punch, satisfying to any carnivore.

The many lunch and dinner options are equally irresistible. The well crafted selection of tacos, burritos, quesadillas, ingredient-rich salads, grilled meats and seafood (Tony’s Big Plates) allow for endless choices. Making up your mind is the hard part, filling up is easy.

The Chili Rellenos, chilies stuff with cheese then breaded in egg batter and covered with special red sauce, are mouth wateringly delicious and super comforting. Simply put, the best around. Period.

Enchiladas with Verde Sauce are tantalizing and superior to the common enchilada. The tang of the Verde sauce paired with chicken, black olives, avocado, sour cream and cheese make this a one-of-a-kind, habit-forming choice. Luckily, a combination plate will put these options in the forefront.

The Chicken Mole’, only available on Mondays, is a prized concoction with a plethora of ingredients. The smooth, savory and chocolaty sauce gets more and more delicious with every bite. It is easy to wipe the plate clean and will vanish any Monday blues.

Grilled Salmon or Mahi Mahi Special (Veracruzana Style) is a true phenomenon only served Friday through Sunday. The perfectly grilled fish is served on a bed of rice with grilled spinach and zucchini then topped with mushrooms, capers, tomatoes and a green and black olive salsa. Fresh and healthy has never tasted so good.

Finally, bringing the Tony’s experience full circle, every meal is followed up with a complimentary and delicious fresh fruit cup topped with dollop of special sweet cream. It is a perfect culmination that will make any sweet tooth quiver in joy.

The Bottom Line – Breakfast-$5-7, lunch and dinner-$6-12, comfortable and family friendly, where there is always a warm welcome and a smile from the loyal and friendly staff. A Mexican food awakening where heart and soul is delivered in every forkful. Tony’s Mexican Grill is located at 12910 Magnolia Blvd. #F in Sherman Oaks. For more information, please visit www.tonysmexicangrill.com

Los Angeles born and raised, Scott Putman is the principal of PROFITdine, a restaurant financial advisory firm specializing in assisting independent operator’s success. Visit www.profitdine.com.

Chef Jonathan maintains the strictest of standards when it comes to quality and freshness. All ingredients are hand selected and made from scratch (salads chopped to order), while adhering to a completely healthy cooking regimen. The menu is straight forward with a complexity of flavors making it very welcoming for people looking to expand their culinary reach while keeping authenticity on the forefront.

The Meze (meh-ZAY) are small dishes, when eaten collectively, they are practically a full meal. With a plethora of hot and cold options, they make delightful company to any entrée.

Standouts include:

Mohammara, a spread made from crushed walnuts, red pepper paste and pomegranate molasses. This thick, flavorful mix makes a perfect partner to anything it touches.

The garden fresh tone of the Bamia, okra tenderly cooked in tomato sauce with a stew like consistency, is hearty enough for any vegetarian.

The Labne Toom is a delicious thick yogurt dip that is blended with fresh garlic, dry mint and extra virgin olive oil to make a cooling and creamy masterpiece. When paired with the spicy green Olive Salad in tomato mint sauce, it evokes a match made in heaven, ying-yang in full force.

While almost every culture has a form of “dumpling”, the Mantee “Traditional” is Armenian comfort food. These baked, crisped, meat-stuffed pockets (veggie available) are a sheer delight. The Mantee “Traditional” is served with a tomato-based broth mixed with garlic yogurt sauce then topped with sumac, a Middle Eastern spice. This dish will undoubtedly keep your fork going back for more.

The main entrée and specialties are a knock-out. A nice selection of kebabs and traditional favorites include the Chef’s special, Mantee’s perfectly seasoned ground beef Kebob with a sweet, sour cherry sauce. Or try the Queens Delight – tender pieces of filet mignon with the same cherry goodness. The combo of tastes unify, as every bite of meat acts as a sponge absorbing the sauce. Another tempting special is the Basterma, baguette slices served with Armenian pastrami and Quail egg.

In the near future, an excellent jab, Mantee, will be offering a variegated selection of beer and wine featuring a mélange from Lebanon, its environs, and beyond.

The Bottom Line – Apps $4-$8, Entrees-$8-$17, warm and cozy with an uber-relaxing outdoor patio. A kind, attentive and knowledgeable staff. A culinary adventure where the love of food is delivered in every bite. Mantee is located at 10962 Ventura Blvd. in dio City. For more information, please visit www.manteecafe.com.

Los Angeles born and raised, Scott Putman is the principal of PROFITdine, a restaurant financial advisory firm specializing in assisting independent operator’s success. www.profitdine.com.

The full day Malibu Wine Trail Tour can start from two embarkation points from the Santa Monica and the West Valley areas.

After being greeted by one of Malibu Grapes’ knowledgeable and gracious guides, you are ushered into a luxury van equal to a first class flight and handed a survival kit (water, snacks and literature). These guys know what they’re doing, so sit back, make some new friends and enjoy the ride.

The scenic journey never looks as beautiful as it does as riding as a passenger — fully being able to take abreast of the terrain. The Canon corridor’s elevation and soil lends host to prime growing for some phenomenal varietals of wine.

The first stop on the list is Malibu Wines’ tasting room; this breezy, ultra laid-back atmosphere is sure to crack the fiercest workaholics. Featuring the Semler Family of wines that are grown in the vineyards of Malibu, it is a great place to picnic, soak up the sunshine and enjoy a perfect glass of Cabernet Sauvignon.

Next is an oceanfront lunch and glass of wine at The Beachcomber, located on the Malibu Pier (or equivalent). This pit-stop for food helps the team continue the race with a full tank.

The third destination on the list is the Rosenthal Estate tasting room located on the PCH just feet from the water. Their distinct appellation four miles inland lends host to a variety of local vines. The super friendly staff is sure to get you in the groove, donating the lingo and knowledge needed to become an amateur sommelier —-which will impress your friends.

The last stop on the tour, SIP tasting room, is a composition of rock & roll meets So-Cal lifestyle and home to the tantalizing “Honey Pie,” a proprietary white wine blend from the Malibu Estate Cielo Wineyards. This place and its wines originate a euphoric vibe, and luckily, are easily accessible from the 101.

This tasty, scenic and relaxing tour is rich in delivery and sure to give you an amazing journey in this Tuscan-esque region that is so close to home. The hardest part of the day? Re-entering reality after a day with Malibu Grapes.

The Bottom Line — Tour options include: short partial day tours, sunrise hikes, happy hour tours, whale watching boat tours, celebrity tours and full day wine trail tasting excursions. Great for LA locals and visitors. For more information, please visit Malibu Grapes at www.malibugrapes.com or call (310) 393-6555. 

Los Angeles born and raised, Scott Putman is the principal of PROFITdine, a restaurant financial advisory firm specializing in assisting independent operator’s success. For more information, visit www.profitdine.com.

The brain-child behind the ingredients, Bentin Oshoei, has spent the last 12 years working with his mother, sister and father, Papa George, and they all continue to play an integral role within the family business. The ingredients are locally sourced and scouted for only the freshest inner and outer workings. This hard working family delivers nothing but love in what they provide, bringing homemade specialties and smiles to the unfaltering residents of NoHo and surrounding areas.

The wraps are served on lavish bread and stuffed with a myriad of elements the typical sandwich parlor does not carry. Stand-outs include:

Shahkloot Special (a yummy hodge-podge of ingredients) stuffed with feta cheese, falafel, pickles, Greek olives, tabouleh, hummus, tahini, cucumbers, tomato, avocado, lettuce and fresh herbs including mint, basil and parsley. It is then dusted with cayenne pepper, which helps intensify the natural goodness. After the first bite you will become a devoted fan looking for season tickets.

The Mediterranean Madness is served with Labni yogurt, hummus and imported grape leaves adding a hearty bite to the cornucopia of ingredients. This will leave you feeling extremely satisfied without a heavy nap-time feeling — now get back to work!

The specialty wraps are equally irresistible. The Kotlette sandwich is a patty of ground turkey, potatoes, onions, vegetables and spices —including curry and turmeric — that create a moist and hearty foundation. It is presented on a fresh Armenian roll with all the traditional fixings. One bite of this and you will be the “cool kid in town” telling all your friends about your new find.

The Gyro Gone Wild is the behemoth of wraps — duel handed approach required. It is filled with Gyro meat and falafel and is served with a huge host of inner components, similar to the Shahkloot Special. This sandwich gives the meat eaters something to brag about and is massive enough to save half for dinner.

The selection of more recognizable subs and salads, including the Hy Mart Delight (turkey, pastrami and provolone) and Chicken Salad — combined with whole hearted service — is sure to perk up anyone that is having a mediocre day.

The Bottom Line: Sandwiches and Wraps $6-$8, Salads $4-$8. A quant little place inside a mini-mall, super friendly owners and a product that will keep bringing you back for more.

Papa George’s Hy Mart Sandwiches is located at 4795 Vineland Ave. # C on the corner of Vineland and Camarillo in the NoHo Arts District, 91602.

Los Angeles born and raised, Scott Putman is the principal of PROFITdine, a restaurant financial advisory firm specializing in assisting independent operator’s success. www.profitdine.com

Chef Alejandro Pages, a third generation restaurateur from Barcelona, excitedly bestows traditional Spanish food that has been passed down his family tree. Generously, he shares with the public his highly prized authentic dishes.

Starting with the Tapas

The Croquetas Españolas with Chicken set the standard. Made with a Béchamel, the creamy inside and crispy enclosure create a delicate finger food that is rich and packs a satisfying chomp.

The Datiles con Bacon

Dates stuffed with an almond and wrapped in bacon. These crunchy little flavors bursts are sure to rock anyone’s world – a savory bon-bon.

Albondigas en Salsa (Grandma‘s recipe)

Beef meatballs in a tomato sauce with onions, sweet peas, carrots and potato. Moist and tender, the meat is masterfully seasoned, the thick salsa assists in uniting all the flavors. It is a meal in itself.

The Paella de Mariscos

A traditional Spanish dish with regional interpretations, is made with saffron rice, clams, mussels, scallops, calamari, shrimp and vegetables. The fresh seafood and the creaminess of the rice create an undoubtedly splendid meal perfect for any day and is intensified with nice glass of Spanish wine.

Fideua (Fee-Theh-Wah)

This sautéed short angel hair pasta dish with scallops, shrimps and calamari possesses all the attributes of Spanish comfort food. It is served with a garlic aioli that adds a cool kick and is sure to keep your fork very busy.

Montaditos

These small bite sized pieces of toast are served with an assortment of mouthwatering toppings including the finest of Spanish cheeses and cured meats (including Iberico ham from the acorn fed black footed pig). Highlights include the Montadido de Quesos Fundidos, which is Chef Alex’s selection of cheeses with melted Roquefort and blueberry sauce. Equally enjoyable is the Montadido Sobrasada, a Malorcan paprika sausage that is melted and spread. Both pack a zing that is simply a knockout.

And for desert the “Mel I Mato” which is a Catalan fresh sweet cheese served with honey and walnuts that really enthralls the sweet tooth without the guilty grip.

The Bottom Line

Tapas $4 -$7, entrees $9-$12, Spanish food market and deli, friendly and caring staff and an inviting patio with a fine selection of Spanish wines and beers.

Little Spain is located inside the original Farmers Markets next to the Grove at 6333 West 3rd Street in Los Angeles. For more information please visit www.littlespainLA.com.

Los Angeles born and raised, Scott Putman is the principal of PROFITdine, a restaurant financial advisory firm specializing in assisting independent operator’s success. www.profitdine.com

The brightest star, Boneyard Bistro in Sherman Oaks, is an out-of-this-world homage to meat, all varieties welcome. Chef Aaron Robins ingeniously combines a host of planetary flavors with down home barbecue (the best around) that stands light years ahead of any competition.

To launch the voyage, Boneyard has a never-ending selection of craft beers, hovering 150 varieties with an outrageous forty-two on tap. Making things simple, a beer flight of four-4oz glasses is available and will set the night off in the right direction. If beer isn’t your thing, the ninety (and growing), all-embracing selection of whiskeys, bourbons, scotches and ryes are sure to make a warm spot.

Chili Donuts

The mere idea of Chili Donuts is borderline criminal, but once introduced, you become irrevocably hooked. The Kobe beef chili is tenderly injected into house made donut holes and served with cheddar cheese, onions and mustard. Warning: consumption may cause you to join D.A.R.E (the Donut Addict Re-order Experience).

Smoked pulled pork is stuffed inside dumpling wrappers served with a BBQ Buerre Blanc, relaxing next to a mound of the house coleslaw. These are sweet, smoky, silky, rich pockets of flavor and satisfaction, not comparable to anything in Chinatown.

Hickory Smoked Bone Marrow is a full force experience. The bone marrow is smoked and sautéed with BBQ demi-glaze and white truffle oil then re-stuffed in the bone and served with toast points. It is a soft and succulent texture that is mouth watering until the last bite, with big time flavor – often referred to as “Beef Butter”.

Ragin’ Cajun Gator Tacos

A dense, lean meat from the alligator’s tail, is made tender from a buttermilk bath and quickly fried in cornmeal to a perfect crunch. Served on a corn tortilla with a horseradish rémoulade and spicy sweet cabbage slaw that is bursting in color and texture. Don’t be fooled, you won’t find these on any taco truck.

Upon first visit, one can only touch the beginning realms of this eclectic menu. The late night bar menu holds a surplus of unique and lip-licking cocktails and food items which can only be ordered after 10 p.m. to entice the night flyers – a great addition to the Sherman Oaks area.

The intermingling of Bistro meets BBQ creates a prime destination that only Chef Aaron can captain, delivering mind to plate.

The Bottom Line

Appetizers range from $7 to $15, entrees range from $15 to $39, warm and cozy contemporary atmosphere, kind and knowledgeable staff, terrifically gratifying to the bone.

Boneyard Bistro is located at 13539 Ventura Blvd. Sherman Oaks, 91423. For more information visit www.boneyardbistro.com.

Los Angeles born and raised, Scott Putman is the principal of PROFITdine, a restaurant financial advisory firm specializing in assisting independent operator’s success. www.profitdine.com.

This is not your typical Americanized “lunch special” kind of place. It is rooted in origin from generations of passed down recipes, the significance of freshness and quality make the distinction very clear.

While Sompun, also known as “Mom,” now sits on the sidelines overseeing the quality of her product, her daughter, Tael, has taken the reigns, making a seamless transition in the kitchen that any mother would be proud of. Every dish possesses the ability to leave your mouth decorated in the essence of fresh herbs and spices, including:

Ka-Nom-Being-Yaun – A thin crispy shell filled with shredded coconut meat, cooked bean sprouts and crushed peanuts. The interior of harmonious ingredients and the masterful art of creating the crunchy housing will bring joy to vegetarians and meat eaters alike.

O-Lua is a soft pancake made of egg and shrimp takes that takes on a fluffy but crispy role, reminiscent of breakfast. When perched on a bed of cool bean sprouts and drizzled with spicy sweet and sour sauce it is unlike anything you have had before.

Roti is a curry dish made from a homemade red curry paste that is ground in-house with only the freshest of herbs and chilies. It stands apart from any previous curry encounters. The tender meat has a wonderful existence as it absorbs the flavors from the paste and the elusive Kaffir lime leaves that grace its presence, but are never seen. Roti is served alongside dense Thai bread similar to Indian naan and is the perfect accompaniment to suck up the spicy goodness.

Prik-King, made with pork and green beans is the most sinful of the group. The melt-in-your-mouth crunch of freshly fried pork is edible poetry on a plate, which after the first bite becomes an addiction that is very difficult to kick. The unity of the meat, tender green beans, chili and peanuts will make any pork loving person feel like a pig in mud.

Kao Soi has been Mom’s signature dish since she was 12 years old. Kao Soi is a Northern Thai soup-like dish that encompasses Indian style curry with special egg noodles, cooked with your choice of meat, in coconut milk. The dish is garnished with pickled cabbage, shallots, crispy noodles and a wedge of lime, making it pop with flavor. The combo of ingredients magically create a delicate balance that will lead any current conversation to “mmm” until the only other sound is a spoon scraping against the empty porcelain bowl. At this point you are wishing you had one more bite to prolong the complete and utter satisfaction.

To finish things off and cool you down, try the fried bananas with a side of coconut ice cream. The mild coconut matched with the creaminess and crunch of the fried banana, will leave you with the sweetest dreams.

The bottom line is the food is made with love, the service is attentive and polite, prices range from $7.95 to $13.95 per dish and yes, it’s homemade Thai food without the jet lag. (Bring this column to the restaurant and receive a special edible surprise!)

Sompun is located at 12051 Ventura Place in Studio City. For more information, call (818)762-7861.

Los Angeles born and raised, Scott Putman is the principal of PROFITdine, a restaurant financial advisory firm specializing in assisting independent operator’s success. www.profitdine.com

The well-known Chef Laszlo Bossanyi, proprietor of the long gone “Hortobagy” restaurant, (a Studio City favorite), tackles his recent venture with ferocity. His goal: to bring authentic and traditional central European flavors to the multi-cultural hearts of NoHo, an idea as unique as salt on watermelon. The bi-lingual menu paves way for native Austrian and Hungarians, but the food is aimed for all to indulge.

Prepare for a complete sensory overload as you indulge your 10,000+ taste buds for an experience that can seldom be attained. While it is seemingly impossible to go wrong with any dish on the menu, traditional highlights include:

Stuffed Cabbage with sour cream à la mode (everything à la mode is better). This traditional dish, with border-less interpretations, encompasses a harmonious marriage of meats and spices to create an exceptionally subtle taste, surprisingly light and full of flavor. The cabbage is fork tender and when paired with the crunchy bite of sauerkraut garnish, you are well into food euphoria.

Veal Gulyás & Spätzle (pronounced Goo-losh & Spay-Tsul). The spätzle, a noodle-like dumpling similar to gnocchi, acts as an absorbent pillow for luscious chunks of tender veal, in a rich puddle of its own juices, onions and paprika. It’s a prime, frigid weather dish, which will warm any belly.

Just when you thought you were above and beyond, the Paprika Chicken is one of the most well known dishes. It is rare to find chicken cooked to perfection, but when you do, you never forget – this is one you will definitely remember. The paprika based sauce is slightly sweet with a hint of spice. The sauce is tasty enough to drink a glass full, or even easier, lick your plate.

Crispy Duck with plum mousse really tops the charts. The texture is moist inside and crispy outside – a lovely pair and works perfectly with the sweet plum mousse. Good luck finding this kind of fare readily available in local supply.

The Sour Morello Cherry Soup, a common summer dish, is served cold and can be eaten as an appetizer or dessert. Garnished with a spoonful of cream, it is irresistibly refreshing and addicting. Why can’t we eat this for breakfast everyday? A simple recipe can easily be made at home, however, Chef Lazlo pushes the importance of a sour cherry variety.

Very few things can initiate an instantaneous smile like the Apple Strudel. Akin to biting a sweet crispy cloud made of dessert heaven, it has a light and flaky crust, fresh apples, and is not overly sweet. You just might need to order another.

While enjoying these tasty treats, guests may dine in the outdoor rose garden and patio (also available for private events) which instantly transports you from the urban reality of NoHo to an unrecognizable setting, fit for anybody needing a short escape from daily life.

The Bottom Line – Apps & Dessert $4 -$12, Entrees $14-$22, large wine selection, elegant and romantic setting, truly Grandmothers cooking with nobility.

Maximillian’s Restaurant, 11330 Weddington St., NOHO Art District. For more information, visit www.maxiatnoho.com

Los Angeles born and raised, Scott Putman is the principle of PROFITdine, a restaurant financial advisory firm specializing in assisting independent operator’s success. www.profitdine.com