The Harvester Restaurant and Lounge offers a hearty collection of classic American grub in its convivial, diner-like setting. Those coveting monstrous, hunger-destroying entrees can explore Harvester’s menu: options include the 100% chopped sirloin cougar burger, triple-teamed with cheddar, monterey jack, and swiss cheese ($8.79), with the option to substitute a lean buffalo patty for $1.19. Reward yourself after a long day of herding Gila monsters with the cowboy steak ($17.99), a voluptuous 14 oz. sirloin that’s topped with onion straws. The meatloaf mountain ($11.49) dares taste buds to climb its mound of savory ground meat and mashed potatoes. Huckleberry shakes ($3.99), Kahlua cream pies ($2.79), and cherry-topped hot fudge sundaes ($3.59) end meals in decadent bliss.
Helmed by Napa Valley Culinary Institute of America graduate Matt Irvin, Immix Fusion smelts international flavors into an eclectic menu and serves up a slew of complementary vinos and local beers. Raw-fish aficionados can belly flop into the ahi appetizer, made up of sweet and spicy raw tuna sidestroking in Thai soy sauce and garnished with fresh herbs, cucumber, and wasabi dressing ($9.95). Meanwhile, the roasted Danish brie is flavored with roasted garlic, tomatoes, a balsamic reduction, and fresh basil, making a mouthwatering first course or succulent lip balm ($9.95).
At Suan Thai Bistro, chefs introduce guests to the diverse and flavorful cuisine of Thailand, treating them to a spread of noodles, coconut-milk curries, and salads made with fresh veggies, pork, poultry, beef, and seafood. Nestled into cozy chairs of dark, varnished wood and black leather, guests feast on plates of papaya salad, pad thai noodles, or spicy red, green, and yellow curries. Paintings and statues of Buddha, leafy tropical plants, and lotus petals infuse the dining space with Southeast Asian accents, while walls colored in a dusty earth-toned orange and soft, warm light promote a sense of calm. Each dish is a blend of bright colors and rich textures, with slices of mango, morsels of duck, and steamed spinach and bell peppers peacefully cohabiting with lime garnishes, crushed peanuts, or scoops of rice noodles.
Since 1992, the kitchen crew at each locally-owned The High Nooner locale has mastered the art of adding flair to its gourmet sandwiches by mixing savory flavors—such as stuffing, horseradish, avocado, and bacon—with proteins to create signature creations. Each sandwich and salad is created from scratch to order, ensuring no reuben, cheesesteak, nor grinder holds a grudge from when you accidentally called it “Mom” yesterday. Those who wish to build their own sandwiches can choose from seven proteins and six types of bread before pairing them with sides and desserts.
In the tasting room of Bridge Press Cellars and Emvy Cellars, guests can indulge in samples or purchase bottles of their varietals, including pinot blanc, chenin blanc, and an array of blends. Wines are served aside hummus platters and cheese plates featuring seasonal fruits, smoked almonds, and salami. On the first Friday of each month, the wine bar showcases new artwork and live music.