The King and I of Canyon welcomes hungry visitors to feasts of rich coconut-milk curries, tender morsels of tuna, salmon, and crab, and spicy stir-fry dishes flavored with aromatic scallions, garlic, ginger, peppers, and basil. Taking its name from the famous Rodgers and Hammerstein musical and its less famous spinoff sitcom, the restaurant enchants visitors with an exotic, yet approachable charm, seating guests at tables decorated with fan-folded napkins and fresh blossoms, while serenading diners with live musical performances. Behind the marble-topped sushi bar, chefs hand-roll inventive maki combinations or arrange nigiri plates into colorful, edible pieces of art.
La Frontera has filled its menu with classic Mexican dishes, such as a family recipe for beef picadillo, since its founding in 1985. Huevos rancheros and chorizo burritos grace the breakfast menu, and flautas join traditional and soft nachos at lunchtime. Carne guisada, tostadas, and tacos crown dinner plates alongside rice, beans, and salad, and paletas (Mexican popsicles) in flavors such as watermelon and coconut join buñuelos for dessert. La Frontera also serves American dishes, such as cheeseburgers and cheese fries, amid the dining room's inlaid ceramic tile and Coca-Cola ephemera, such as vintage bottles, cans, tins, and free-floating carbonation bubbles.
Now with new owners, the CiCi's Pizza crew prepares a long buffet that stretches from the registers to the wall, filled with pasta, sauce, cheesy-garlic bread, and a rotating roster of 20 styles of pizza. The buffets hold up to 12 styles of popular pizzas, such as pepperoni, ham and cheddar, or the three-cheese Meltdown. Fresh-made marinara cascades over tangles of pasta, and crisp lettuce unites with veggies to form a salad. Cinnamon rolls baked fresh daily—in the morning and at night—elate palates with icing and dough so soft that eating it is reminiscent of biting into a spiced cumulus cloud.