The Enclave doesn't look like much from the street. Wedged between two nine-story office towers off West 190th, it's the kind of place you have to know about — and once you do, you keep coming back.

Bellflower, Cerritos, and Artesia sit in that honest stretch of Southeast LA County where the coffee shops aren't trying to be anything other than exactly what they are — places where the drinks are made with real intention and the baristas actually know your order. This is a community-first coffee culture, and it shows.

From Bellflower's Japanese-inspired Soulmate — the undisputed local champion with lines out the door by mid-morning — to Artesia's Holos Coffee, tucked inside a strip mall but drawing devotees from across the South Bay, and Cafe 86, a Filipino-heritage gem that turned ube into a full religion, to Cerritos' newest rising star 8th Symphony Coffee, where the aesthetic alone is worth the trip. These four cafes represent the very best this corridor has to offer right now.

HiroNori is the anchor of The Enclave's dining program — and frankly, it would be the anchor of most restaurant complexes in the South Bay. Founded by Hiro and Nori in 2017, recognized by the Michelin Guide within just two years, and now operating across a dozen California locations, the Torrance outpost carries the brand's reputation and then some. The kitchen is visible through a small serving window, and the intimate seating arrangement — single-diner booths ringing the kitchen, with a handful of tables — creates a cozy atmosphere unlike anything else in the area.

The menu is deliberately focused: four ramen styles, rice bowls, sides, and drinks. That restraint is a signal of confidence. The Tonkotsu Ramen is the star — a rich, slow-simmered pork bone broth that reviewers have called the best in all of LA County. The broth achieves a creamy, milky depth without feeling heavy, and the housemade noodles have the tight, chewy texture that distinguishes craft ramen from fast-food ramen. The Shoyu Ramen, built on a lighter chicken and soy sauce base, earns just as much enthusiasm from those who prefer a cleaner flavor profile. Portion sizes run generous relative to comparable ramen spots.

The Spicy Cold Dipping Noodle is a seasonal standout — a tsukemen-style dish where noodles are served separately from a spiced broth for dipping. It's the order to get on a warm day, and reviewers who try it often declare it their new obsession. The Chicken Karaage side is fried to a golden crunch that consistently earns its own mention in reviews. Two pro tips from the regulars: ask for the house spicy sauce and garlic on the side, and don't skip them — they take a great bowl to another level. On weekdays, the wait is minimal. On weekends, put your name on the waitlist app before you arrive.

The Vegan Ramen also deserves a mention — it's one of the most praised plant-based ramen options in the area, and it's the reason the kitchen can genuinely claim to have something for everyone. The service is consistently described as fast, friendly, and attentive, which is harder to maintain in a high-volume ramen context than it sounds.

FAKA's story is the kind you root for. In 2014, founder David Pese entered a Shark Tank-style college business competition, won the $5,000 prize, and used it to buy the bare essentials for what would become one of the most authentic Hawaiian BBQ operations in Southern California. From catering gigs found on Craigslist to night markets to festivals — and now with a permanent location at The Enclave — FAKA's has built its following one plate at a time.

The food is described by regulars as "seriously fire" and "always flavorful." The Chicken Katsu Plate is the most-ordered item — juicy, golden fried chicken katsu served with the choice of Spicy Mac Salad or rice, and accompanied by FAKA's housemade sauces that set it apart from every other katsu plate in a 10-mile radius. The Honey Sesame dipping sauce, specifically, earns its own mentions in reviews: people aren't just ordering the chicken, they're ordering it for access to that sauce. The Teriyaki Chicken is a close second — tender, deeply marinated, and served with the same generous portions that FAKA's is known for.

The Sweet Garlic Shrimp is a sleeper hit that reviewers who grew up on Hawaiian plate lunch culture immediately recognize — shrimp cooked in a buttery garlic sauce that clings to every piece. The Spam Kimchi Fried Rice — combining two Pacific Islander pantry staples — is a bold side that regulars order almost reflexively. The Kalua Pork, slow-braised, pulls apart with the fork and delivers the smoky depth that most mainland versions miss entirely.

FAKA's also operates at SteelCraft in Long Beach, so this isn't a one-location wonder — they've proven the model works at scale. But the Torrance location at The Enclave, with its outdoor seating and Enclave energy, is the flagship experience. Come early — portions are generous but the popular items move fast on peak days.

Limone Mediterranean is the newest of the three — featured by Eater LA upon opening at The Enclave, which says something for a food hall concept. Founded by Chef Luis Gonzalez, whose background includes stints at upscale hotel restaurants, Limone brings a California-inflected take on Mediterranean cuisine to a setting where most food is ordered at a counter and eaten outdoors. The execution is sharper than the format would suggest.

The signature item is the Limone Chicken — a half or whole rotisserie-style bird served with za'atar fries, housemade hummus, tzatziki, baba ganoush, laffa bread, and multiple dipping sauces. Reviewers describe the gravy on the chicken as "mouthwatering," calling the combination "zesty, crispy, and juicy" in equal measure. TikTok food reviewers have called it "some of the best chicken I've had this year" — and the photo evidence supports the enthusiasm. For a food hall, the plate presentations genuinely look restaurant-quality.

The Meze Board is the safe group order — hummus, baba ganoush, roasted peppers, olives, warm laffa bread, and house sauces for the table. It functions as both a starter and a light meal, and the quality of the laffa bread (made in-house and described as "so good" in review after review) elevates the whole experience. The Steak Wrap with harissa aioli and the Chicken Shawarma Wrap are go-to lunch items; the salmon option earns consistent praise from pescatarian diners. The Feta Fries — crispy, seasoned with za'atar, showered in crumbled feta — have become a social media staple and a menu item regulars order every single visit.

Limone is the kind of spot that benefits from a patient first visit: order the Limone Chicken, get the Feta Fries, and try at least two of the housemade sauces. The value-per-dollar ratio — most meals under $20, many with multiple components — is quietly one of the best deals at any comparable quality level in Torrance. Popular during lunch hours; plan accordingly or order ahead.