Fish Restaurants in Azusa
The best places in Azusa to eat Fish. Our interactive map features all restaurants around Azusa who offer this dish to eat out or take away.
Show 10+ restaurants on map
This is a list of all the eateries where you can order Fish or dine out.
4.3
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4.3
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City: Azusa, 607 N Azusa Ave, United States
"I've witnessed them improving their dishes which is great. First time I came the Mac and cheese was bland and topped with crumbled Ritz...now it's fantastic and flavorful, with chicken bacon and mushroom. And the sauce has much more flavor. Awesome homemade chips too!!"
4.4
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4.4
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City: Azusa, 437 S Azusa Ave, Azusa, United States Of America
"Always eat good! I've put my daughter to eat from here! a day we plan to eat lol"
4.7
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4.7
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City: Azusa, 1123 E Alosta Ave, Azusa I-91702-2740, United States
"Great fresh sea food, good value clean dinning room. Try it once and you will go back."
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City: Azusa, 5101 North Clem Rd.. Portage, IN 46368, Azusa, United States
A complete menu of Hardees/BP Truck Stop from Azusa covering all 6 courses and drinks can be found here on the card. For changing offers, please get in touch via phone or use the contact details provided on the website.
4.4
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4.4
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City: Azusa, 877 S Citrus Ave, 91702-5960, Azusa, United States
"Went to Darling Nails next door. I may have said this before but, this couple is amazing. Best gel mani I've ever had. Last over 3 weeks and I'm a Mail Lady so my hands get beat up . "
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City: Azusa, 502 E Foothill Blvd, Azusa, CA 91702, United States
The Card of Taco Tapatio from Azusa contains about 68 different meals and drinks. On average, you pay for a dish / drink about $7.7.
4.5
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4.5
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City: Azusa, 5559 N Azusa Ave, 91702, United States
"Last year I have a 12-course sampler dinner in El Gallo Pinto in Azusa and my Oh my, it was delicious. We started with their Mondongo Soup, the owners, Jose, making each weekend. This special dish is a Nicaraguan specialty and apparently Nicaraguans will drive for miles for this soup because it reminds them of home. The Mondongo Soup is a hearty travel soup with Chayote, Mais, Yuca and other ingredients and after some research online, I found out that many Nicarguans appreciate it because they feel that the soup has healing powers. I really enjoyed this soup and remembered that it was a cold evening, it really hit the place. The broth was rich and tasteful and simply heated me inside and outside. The only thing that put me down a bit was that trip. It could have been cut into smaller pieces. They were just too big to eat in a bite. Following the Mondongo Soup came the Nactamale, which is basically a tamale that is steamed in banana leaves with about 14 different ingredients such as capers, olives, raisins, rice, potatoes, onion, mint, marinated pork, jalapenos, etc. According to the owner, the banana leaves are more than just simple wrappers, they are really important to add the taste of the tamale. The Nactamale had many different “taste”. It was sweet of the raisins, a little salty of the olives, a kick of the Japalenos. It felt like an adventure that eats it because you never got the same bite twice. After the Nactamale, came an appetizer Platter, the roasted marinated pork, green and ripe plantains as well as Gallo Pinto. Gallo Pinto is a mixture of fried rice with onion and sweet pepper and beans cooked with garlic and is a certain must come to visit El Gallo Pinto, this dish name. Also with the appetizer platter came the Vigoron, which is yuca, cabbage, tomatoes and deep fried marinated pig. There is really nothing imagination about these dishes, but for basically roasted food, they were good. Mincemeat, the court that followed, was not everything to write home. Basically, this dish is cooked beef with peppers and onions. I had it before and was not too impressed about it the second time. It still had the same problem. It is actually a pretty Bland court, even if you press lime on it. It did not really come to life until you mixed the Nicaraguan salsa with it and considering that the Nicaraguan salsa is a mixture of acid orange juice, onions and peppers, you can see why it added a lot of great flavor. On the chicken covered with an olive, caper and tomato sauce. A very tasty dish that had a nice beating of saltiness from capers and olives; but it was not overwhelmed. Then there were all the boneless Tilapia fish with onions and peppers with a tomato sauce that was flavored with vinegar and laurel leaf. The sauce was wonderful. I liked the acidity of tomatoes mixed with the sour taste of vinegar. We still press the home stretch where we end up with the fried green banana chips, the shrimps in special sauce and two desserts, the bungalows and the rumcake. I can't remember for the life of me what was in the sauce for the shrimps, but it was pretty good. I remember it's a little sharp, but when I could be wrong. I have to go back and try again. As for desserts, I really liked both. The bungalows are deep-fried pastries filled with Yuca and cheese with caramel sauce poured over them. You can never go wrong with caramel sauce plus with Yuca and cheese not really sweet, the caramel made this dish seem more like dessert. The rumcake was really good. I honestly don't know if I tasted every rum, but I just liked how moist the cake was and how the sauce just penetrated its pores. Yummy! Overall there are certain things I would try again and others I would skip, but in general, I would say it was a pretty good meal and if you add that there is a family-owned, family-run restaurant where the owners really care about their customers, I am always very happy to dine there and recommend El Gallo Pinto to anyone interested in trying Nicaraguan Cuisine."
3
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3
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City: Azusa, Azusa Avenue, Azusa, 91702, United States Of America
"When I was at college what seemed to be a life, one of my favorite convenience foods was Chili Spaghetti. So easy to make and also a pretty good bargain for a student budget. First cook your spaghetti and cook during this pot, cut either white onions and/or green onions and put aside. As the spaghetti expires, open a can Chili (no beans for me) and heat. Pile a plate with spaghetti and top with chili. Make sure you also have shredded cheese available that you can sprinkle on the spaghetti along with onions. Every time in time, I would even add cut jalapenos or a slut of tabasco sauce if I wanted a little sharp kick. Definitely not the healthiest meals, but I was in college. This is for the course. Since college, chili spaghetti didn't really hit my radar that much until I read a Chowhound Posting about a place called David's Chili House in the neighboring city of Azusa. I do not remember the poster even mention Chili Spaghetti as on the menu, but only the word “Chili” in the restaurant name brought back some memories, so I decided to review it for lunch a day. When I arrived and finally sat down to look at the menu before I ordered the counter, I noticed that it was a pretty mish mash of food items that were listed, all of fried fish and fried shrimps with frits to Teriyaki scarves. With a name like “David’s Chili House” I expected that most menus are chili-based, but that was not the case. I finally have a closer look at the chili area and what I saw, but Chili Spaghetti. Yum! My taste buds showed up and I knew what I would order. I sat down in anticipation. After all, it happened. Looking at the heap of chili, onions and cheeses to beat the noodles, brought me back to those of the days of eating dishes of chilli spaghetti with college roommates, sitting on couches in the living room and talking about our teachers, our classes and whatever it was. It was nice to remember for a little, but soon my breeder needed some attention. So I took my fork and spoon, I started mixing all the ingredients and when I tried my first bite. Was I awake? Not so much. At first the spaghetti itself was a bit over boiled and it was also a tad mummy. For some people, that can be good, but I prefer my noodles more al dente. Although the noodles are not on par, this is something that could be fixed for the next time. Unfortunately, I thought the chili was just okay. It had a good taste, but it really felt a note. The chili needed to be bolder and more Ooomph to him. Without the addition of cheese and onions, this Chili spaghetti would have been more disappointing. Would I go back to David's Chili House, based on just this one court? Well, I wouldn't leave my way to make a return visit. If I was in the general neighborhood and wanted Chili Spaghetti, I could give it another way if only to see if my first visit was a fuke and it is actually better than my first impression. At least that once there are some great memories returned and sometimes this is all you can ask from a bowl Chili Spaghetti."
4.6
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4.6
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City: Azusa, 91702 Azusa, United States
"Very satisfied with the condiments ! The food always hits the spot"
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Fish
You can find Fish in 10+ Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Fish is:
$8.8
Ingredients
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G Of White Fish (we Took Julienne)
- Qty. 500
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Eggs
- Qty. 2
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G Breadcrumbs
- Qty. 75
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Olive Oil
- Qty.
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Lemon Cut Into Wedges
- Qty. 1
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Salt
- Qty.
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Kg Of Potatoes
- Qty. 1
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Cloves Of Unpeeled Garlic
- Qty. 3
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Rosemary
- Qty.