The savory aroma of fire-grilled steaks and fried eggs is the first thing to greet the noses of guests ambling into The Ranch House Cafe. After the initial olfactory welcome, the restaurant envelops visitors in a relaxed, home-like atmosphere bolstered by homemade meals, friendly service, and embarrassing middle school class portraits of every visitor. Chefs bustle about the kitchen transforming Angus Beef into hand-formed burgers before sending them to tables on the arms of speedy servers. Conscious of meeting the dietary needs of all its patrons, The Ranch House Cafe offers low-calorie, meatless, and kid-friendly noshes to ensure that eaters push back from their tables feeling sated.
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.
The culinary wizards at Pattaya create a whirlwind of traditional Asian flavors while conjuring a menu of stir-fried favorites for palates to swoon over. Guests plunge their forks into house specialty Ondara's rice and retrieve bites of yellow rice mixed with chicken, shrimp, egg, and pineapple ($8.50). The beef pad thai's bed of rice noodles––blended with ground peanuts, green onion, and egg––provides a comfortable spot for diners to rest their heads after a long day of work ($6.75). Quell hunger pangs with a plate of stir-fried chicken, cashews, and dried chili peppers ($7.75), or turn up the heat on taste buds with the spicy tofu's medley of zucchini, basil, and jalapeños over fried rice ($7.75).
This spicy institution first ventured into the world as a pulled wagon stuffed with steaming, delicious foods. As Tango’s taco wagon’s fame spread, so too did its mobile abilities. It soon emerged from its taco-shell cocoon as a motorized food truck. The eatery eventually morphed into the immovable taco shop it is today, which serves guests savory meats, crisp vegetables, and spicy sauces snuggled up next to one another inside warm tortillas. Its current menu is a mix of traditional and innovative Tex-Mex fare, where old-school ground-beef tacos and a crispy chicken-and-waffle taco served with a side of maple syrup coexist swimmingly.
The aqua buffs at Water Still purify their high-grade, healthful H2O with a process dubbed Ultra Premium Vapor Distillation. The staff believes that the chemicals and malevolent substances found swirling through common tap water can lead to diseases and ailments of the body, so Water Still enables clients to quench everyday thirst with distilled water and other beverages made from distilled water. The crew of drink chefs steeps 20 flavors of tea, both sweet and unsweet, in their well-scoured water using a proprietary brewing process that cannot be duplicated by scientists or even the most up-to-date xerox machine. Water Still has been concocting its specialty liquid solutions since 1989 and also freezes and purveys ice, which comes in cubes, nuggets, and crushed form.
La Fiesta Grande's chefs populate a colossal menu with authentic south-of-the-border dishes, earning their eatery the third-place spot in CityVoter's Best Mexican Restaurant 2009. Beef, chicken, or shrimp conductors direct the steaming fajita skillet's sizzling ballad, soothing appetites and inspiring star-crossed veggies, guacamole, and pico de gallo to fall in love with teeth (beef or chicken, $10.99; beef and chicken, $11.99; shrimp, $14.99; trio platter, $13.99). Diners can sic seafaring chompers on the baja crispy fish tacos' triumvirate of tortilla-breaded ocean dwellers, reigning over swells of house-made baja sauce ($10.99). Meanwhile, a dollop of sour cream as fluffy as a pillow stuffed with cumulus clouds tops the spinach enchilada platter's cheesy trio of vitamin-packed cylinders ($8.99).