Head chef Scott Sauer oversees a rotating menu of inventive cuisine catered to discerning Fresnan tongues fluent in gourmet. The dinner menu raises the curtain with an appetizing aria of jalapeno-enhanced sweet-potato fries ($9) or calamari ($10) dotted with roasted sweet peppers. The feta-cheese and poppy-seed dressing of the strawberry and spinach salad ($12) likewise provides a sweet counterpart to savory evening entrees such as the osso bucco–style short ribs ($27), served with braised greens and polenta cake, and the Peruvian potato-crusted salmon ($27). Dining dates, meanwhile, can keep their busy hands doggy-bag-free for a romantic evening of casino implosions and roller-tango with light entrees such as the petite filet mignon ($26) and the crab cakes with house-made tartar sauce ($16). Before capping things off with a dessert of cinnamon-raisin bread pudding ($6) or crispy boysenberry pie ($5), be sure to take a scenic detour among Max's extensive list of wines by the bottle or glass, draft beers, and specialty martinis, including the Pretty Woman ($11), which blends Stolichnaya strawberry, orange juice, and strawberry puree with a champagne float and a lock of Julia Roberts's hair.
It might sound silly, but Richard Stockle was destined to cook prime rib. He had no intention of running a steakhouse in 1969, when he opened up what would ultimately become Richard's Prime Rib and Seafood. The plan was for a bar—cheap beers and maybe a couple of pool tables, which would sit unused until the game of billiards was invented in 1975. That didn't line up with the economic cards, so Richard added food, mainly steaks and fresh seafood. The restaurant took off and Richard purchased the other side of the building, expanding the restaurant's capacity to 115. New York steaks, lobster tails, and countless baked potatoes would mark the decades until Richard finally sold the restaurant in 2005.
But Richard Stockle couldn't stay away from the restaurant business. The new owner defaulted, and Richard regained the restaurant a few years later. The building had slipped into disrepair, so Richard and his team completely remodeled the place, adding curved booths and tasteful nude artwork. Richard's grandson Ben now serves as the restaurant's manager. And the chefs still cook the dishes that made Richard famous, as well as inventive items like “The Something Good,” a New York steak wrapped in a flour tortilla filled with melted cheese.
In 1985, a little drive-in burger joint called Rally's was born in Louisville, Kentucky. A year later, a similar drive-in burger joint called Checkers opened in Mobile, Alabama. After nearly a decade of competition between the more than 200 Rally's and Checkers franchises, the two merged in 1999. There are now more than 800 Rally's and Checkers double-drive-thru burger spots across the country.
At each location, patrons cruise through the drive-thru lanes or head to the walk-up window to request made-to-order burgers, creamy milkshakes, and, of course, Checkers and Rally's well-seasoned fries. In 2012, Checkers and Rally's CEO said that they sell more than 300,000 fry orders per day, which doesn't even include the 100,000 sent to Paul Bunyan's house.
Organic & Gluten Free. Pasha’s Healthy Mediterranean menu consists of healthy meal options for various dietary needs. With menu items that are healthy, all natural, have no preservatives and our meals consist of a combination of only the healthiest ingredients. Come and experience authentic Mediterranean cooking.
When the owners of Crawdaddy's decided to put a little bit of New Orleans' distinctive flair right in the heart of Visalia, they knew it would take more than great cuisine. What makes New Orleans so unforgettable is that it caters to all the senses and makes the smallest outing a special event. To fill that tall order, they took residence in a spacious facility that could be an exciting venue for music, parties, libations, food, and sporting events, all in one electric, lively place.
The second-floor dining room welcomes guests with a menu of fresh seafood such as blackened catfish and bayou butter prawns. A fully stocked bar wets whistles, and balcony seating offers couples a romantic setting under the stars—all 50 of them. Meanwhile, more than a dozen flat-screen TVs light up the crowd in the first floor's sports bar, where a mixologist whips up creative cocktails and TVs whip up the big game. In the dining area of the first floor, Keith and the Crawdads treat diners to lively tunes during the evening, and on the second level the nightclub sends crowds into fits of dance spasms as late-night DJs spin everything from hip-hop to disco six days a week.