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11 Killer LA Takeout Options for All Your Netflix Needs

If it’s Netflix and chilling with a styrofoam box of food you’re looking for, you’ve come to the right place — your couch. It’s the kind of intimate dinner destination where a “selection of small plates” refers only to your smaller-than-average dinnerware, and the only “wine pairing” is the half-finished bottle oxidizing in your refrigerator door. And, best of all, you couldn’t be happier about it.

As thrilling as the Los Angeles dinner scene is, there’s little that can keep a weekday warrior from heading directly to the couch come six o’clock. And why should you be stopped? With takeout programs and drive-thrus that are as eclectic and interesting as the main event, there’s something for the pad see ew-minded and the pizza fanatic alike.

While the most traditional spots on this list are still cash-only, click through and you’ll find several capable of delivering your online order faster than you can say “binge watch.” These aren’t just sit-down restaurants that happen to offer some level of takeaway service, either; this list is full of tried-and-true takeout options where leaving with your meal is entirely the point (or at least the smart move). Here now, presented in alphabetical order: 11 quintessential Los Angeles takeout spots that give you a license to chill.

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Dining Guide: Manatee Cafe | St. Augustine Record

Inside The Manatee Cafe kitchen, cascades of fresh-cut color ignite as vegetables turn inside the flames of cast-iron skillets.

For 23 years, executive chef and co-owner Cheryl Crosley has led the restaurant, carefully selecting produce, protein and spices to create a flavorful, made-from-scratch menu of organic vegetarian, vegan and meat-based meals, as well as a variety of juices and smoothies.

With images of its namesake marine herbivore adorning its walls, the intimate, 32-seat restaurant serves up healthy breakfast and lunch options in a laid-back setting.

Catering to a clientele of long-time regulars and new guests alike, the restaurant strives to be an accommodating space where families can share meals together, regardless of dietary restrictions or preferences.

Breakfast is served all day, and there is something for everyone, Crosley said, with menu items ranging from breakfast burritos, omelets and pancakes, to a tofu Reuben and veggie burger.

The restaurant is located north of downtown, where it is nestled into the Westgate Plaza on State Road 16.

QA with Cheryl Crosley

How would you describe the restaurant’s atmosphere?

Casual. It’s like “Cheers.” … We know most of our customers, and people just sit down next to each other sometimes and start real conversations.

What is your food philosophy?

I like for people to have a crave, like a dressing they crave. People always stop me and say ‘Hey, I really love that breakfast burrito tofu,’ or something like that. It’s about remembrance, when someone knows that food.

What type of cuisine do you specialize in?

Mostly vegetarian. We have organic, vegan and gluten allergy tolerant foods. We have chicken, eggs and tuna. You have to have something for everybody. A person can have a family with someone who’s gluten-free, someone who’s vegan and someone who likes chicken, and they can all come in, and they can enjoy it.

What is your signature dish?

It’s so hard because they’re all just across the board. I would definitely say the breakfast burrito tofu and hash browns for the breakfast. I’ve got a tofu Reuben. I’ve got tofu and vegetables. I’ve got all kinds of stuff.

What would you recommend for a first timer?

That would be based on if they’re a vegan or not. If someone comes it and says ‘I’m really hungry,’ I would say do a stir-fry or a pizza. Those are the biggest things that I sell, and they can be vegetarian. It also depends on if they want breakfast or lunch. I would (for breakfast) say try a No. 1, burrito. It’s everything that I have. It’s hummus, cheese and all the stuff, and its flavorful.

Other Info

Price Range: $

Location: 525 State Road 16 Suite 106, Hours: 8:30 a.m. to 3:30 p.m. Monday–Friday | 8 a.m. to 3 p.m. Saturday-Sunday

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EveryWare Global Appoints Michael J. Sullivan Senior Vice President of Product Supply and Technical Innovation

LANCASTER, Ohio, Sept. 30, 2016 (GLOBE NEWSWIRE) — EveryWare Global, one of the world’s leading marketers of tabletop and food preparation products, has appointed Michael J. Sullivan to serve as Senior Vice President of Product Supply and Technical Innovation.

A photo accompanying this announcement is available at http://www.globenewswire.com/NewsRoom/AttachmentNg/6bd9f81c-eed9-46e9-a4dd-10c7e4ae7f3c

Patrick Lockwood-Taylor, chief executive officer, said, “EveryWare Global is committed to returning to sustained, profitable growth. Key elements of success include the strategic overhaul of our end-to-end supply chain, from sourcing through manufacturing, warehousing and logistics. Michael is a proven leader with more than 25 years of global consumer goods manufacturing and supply chain experience, with an outstanding track record of innovation, organizational leadership and results. We are delighted to welcome him to our leadership team.”  

”EveryWare Global is at a truly transformative stage, with new leadership and direction applied to a 100-year heritage of know-how, iconic brands and a strong asset base,” said Sullivan. “I am eager for the challenge of improving supply chain operations, reducing costs and optimizing the customer experience in partnership with smart, creative and dedicated people throughout the company.”

Prior to joining EveryWare Global, Sullivan held a number of progressively responsible supply chain positions with Berkshire-Hathaway and Procter Gamble. Most recently, he was Director of Global Supply Chain Operations for the Duracell business line, and Associate Director of the Walmart Retail Supply and Operations business line. Sullivan served as Associate Director, India and Southeast Asia Product Supply from 2005 through 2009, optimizing PG’s supply chain, building three factories and synchronizing global and local operations. He also held global and North American supply chain management positions for multiple PG home care lines of business headquartered in Cincinnati, Ohio. He holds Bachelor of Science degrees in chemical engineering and in history and humanities from Carnegie-Mellon University, and is a member of the Council of Supply Chain Management Professionals.

About EveryWare Global

EveryWare Global is a leading global marketer of tabletop and food preparation products for the consumer, business to business and foodservice markets, with operations in the United States, Canada, Mexico and Asia. The company markets and distributes internationally its total portfolio of products, including bakeware, beverageware, serveware, storageware, flatware, dinnerware, crystal, buffetware and hollowware; premium spirit bottles; cookware; gadgets; candle and floral glass containers; and other kitchen products, all under a broad collection of widely recognized brands. Additional information can be found at www.everywareglobal.com, www.oneida.com, and www.foodservice.oneida.com.

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Dining Guide: Manatee Cafe

Inside The Manatee Cafe kitchen, cascades of fresh-cut color ignite as vegetables turn inside the flames of cast-iron skillets.

For 23 years, executive chef and co-owner Cheryl Crosley has led the restaurant, carefully selecting produce, protein and spices to create a flavorful, made-from-scratch menu of organic vegetarian, vegan and meat-based meals, as well as a variety of juices and smoothies.

With images of its namesake marine herbivore adorning its walls, the intimate, 32-seat restaurant serves up healthy breakfast and lunch options in a laid-back setting.

Catering to a clientele of long-time regulars and new guests alike, the restaurant strives to be an accommodating space where families can share meals together, regardless of dietary restrictions or preferences.

Breakfast is served all day, and there is something for everyone, Crosley said, with menu items ranging from breakfast burritos, omelets and pancakes, to a tofu Reuben and veggie burger.

The restaurant is located north of downtown, where it is nestled into the Westgate Plaza on State Road 16.

QA with Cheryl Crosley

How would you describe the restaurant’s atmosphere?

Casual. It’s like “Cheers.” … We know most of our customers, and people just sit down next to each other sometimes and start real conversations.

What is your food philosophy?

I like for people to have a crave, like a dressing they crave. People always stop me and say ‘Hey, I really love that breakfast burrito tofu,’ or something like that. It’s about remembrance, when someone knows that food.

What type of cuisine do you specialize in?

Mostly vegetarian. We have organic, vegan and gluten allergy tolerant foods. We have chicken, eggs and tuna. You have to have something for everybody. A person can have a family with someone who’s gluten-free, someone who’s vegan and someone who likes chicken, and they can all come in, and they can enjoy it.

What is your signature dish?

It’s so hard because they’re all just across the board. I would definitely say the breakfast burrito tofu and hash browns for the breakfast. I’ve got a tofu Reuben. I’ve got tofu and vegetables. I’ve got all kinds of stuff.

What would you recommend for a first timer?

That would be based on if they’re a vegan or not. If someone comes it and says ‘I’m really hungry,’ I would say do a stir-fry or a pizza. Those are the biggest things that I sell, and they can be vegetarian. It also depends on if they want breakfast or lunch. I would (for breakfast) say try a No. 1, burrito. It’s everything that I have. It’s hummus, cheese and all the stuff, and its flavorful.

Other Info

Price Range: $

Location: 525 State Road 16 Suite 106, Hours: 8:30 a.m. to 3:30 p.m. Monday–Friday | 8 a.m. to 3 p.m. Saturday-Sunday

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Familiar faces in new show at Subway Gallery

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