Bonafede-family matriarch Anita started JoJo's Pizza Kitchen more than four decades ago, and her discerning taste for ingredients is still identifiable in the menu. Though her son Joe, who napped on flour sacks in the back of the restaurant as a child, now runs the eatery, fresh basil and plum tomatoes grown in Stanislaus County still release aromas that hint at sun-soaked furrows. Through a dining room window, guests catch glimpses of chefs tossing freshly risen dough for pizzas or smaller chefs for their adorable giggles. They grate fresh parmesan cheese as wine cooks slowly down with mushrooms on the stovetop and chicken marinates in lemon and garlic. Servers bustle past, filling glasses with house wines or draft beers.
We take pride in pioneering one of the first Filipino gourmet and fusion style restaurants. We took some Filipino favorites and other international gourmet foods and made them our own. We only use the finest quality ingredients and apply the highest standards.
Capers, cilantro pesto, barbecue chicken: these ingredients, along with more than 30 others, can top pizzas at Villaggio Pizzeria. Dough handlers craft build-your-own pies as well as California-style ones, which come crowned with West Coast–inspired toppings such as chipotle pesto and olive tapenade. The pies share a menu with other classic pizzeria treats, including buffalo wings, jumbo cheese ravioli, and oven-baked subs with housemade meatballs.
At India Coffee and Snacks, cooks fashion fresh ingredients into vegetarian Indian cuisine. The casual Diamond Bar eatery specializes in samosas, puri, and other chaat—savory street-food dishes that are typically served from a roadside stand or a parking meter's secret snack compartment. The menu also includes tikka masala, thick uthapam flatbreads, and international dishes such as Asian tofu salad or braised broccoli rabe with orecchiette.
Since 1957, the chefs at Cock-A-Doodle Restaurant have been comforting hungry stomachs with generous portions from their home-cooked menu of seafood, pasta, and steak. For dinner, diners can pique palates with appetizers such as the shrimp cocktail ($5.95), where a crew of crustaceans cannonballs into cocktail sauce. Mosey onto main courses with a medley of roast beef, bordelaise sauce, and mashed potatoes in the Angus pot roast ($12.99) or the fish 'n' chips' collaboration of cod and tarter sauce ($13.99). A selection from their menu of steaks, such as the Cowboy rib eye ($18.99) or sirloin steak ($15.99) can serve as delectable dinners or edible bicycle seats.