Restaurants in Diamond Bar

Dhat Island spawned out of Island, a former catering company specializing in Caribbean and Creole fare. When loyal clients of the catering company began making requests for "that rice" and "that chicken,” it prompted the company’s owners to create a full-fledged restaurant with a new name: Dhat Island. Dhat Island's head chef uses elements from her husband's Haitian recipes and blends them with traditional Southern cuisine in a varied menu. Plaintain fritters, oxtail tamales, and bourbon chicken are featured alongside mainstays such as whole red tilapia, which is seasoned, fried, and nestled on a bed of lettuce, tomatoes, and avocados.

In Dhat Island's Sunday Feast series, diners gather around a communal table to enjoy family-style portions of chicken, seafood, and beef and brag about their most recent report cards. For dessert, you can pick from a platter of sugar-dusted beignets.

The chefs at Arianno’s Pizza craft Italian fare from fresh ingredients and house-made recipes. They hand-toss dough and bedeck it with house-made sauce and layers of real mozzarella cheese before personalizing the pizza, whether by slathering it with any of the restaurant’s 15+ toppings or by naming it "Steve." The pizzeria’s lengthy menu also showcases pasta dishes, each of which is accompanied by a side of garlic bread as well as platters of baby back ribs and hot subs packing fresh proteins and cheese.

The Gringos Tacos family of guacamole gurus has retained their taqueria's catering roots while expanding into a restaurant and slinging tortillas from its very own food truck. American influences peek through in heaps of french-fry nachos, chipotle-aioli-drizzled BLT tacos, and guacamole made with Grant Wood paintings. Using high-quality ingredients and eschewing lard helps keep the menu of creative Mexican cuisine tasting fresh.

Since 1992, Potato Corner has fascinated international crowds with its wholly customizable menu of crispy french fries, though franchises only broke ground in America during February of 2010. The new U.S. shops cropped up in places with lots of foot traffic, entrancing people with the scent of fresh-fried potatoes in malls, airports, theme parks, and at marathon starting lines. Potato Corner’s straight-, loopy-, and criss-cut fries come unadorned in their lightly salted glory, or they can be tossed in gourmet flavorings such as barbecue, cheddar, chili, and sour cream and onion. The shop has also expanded its repertoire to include baked potatoes, chicken tenders, and a butler who tucks cloth napkins into collars in order to sate customers in search of a full meal.

Since its modest beginnings as a three-table Arcadia eatery, Starlight Express Chinese Food has expanded into an Old Town Monrovia venue packed with a large dining area, a steam table of quick-serve Chinese favorites, and an array of cooked-to-order specialties. Inside the kitchen, chefs prepare shrimp with black-bean sauce alongside plates of spicy kung pao scallops and sweet-and-sour chicken. The chefs' healthier steamed-veggie dishes fill niches in low-sodium diets. Blue pendant lamps light dining-room tables, and red paper fans and framed Chinese characters adorn the walls, with translations meaning "luck," "dragon," and "remember to buy eggs."

Los Tacos founder Fidel Leos mined his experience as a maitre d’ and memories of his childhood south of the border to design Los Taco’s menu of authentic Mexican fare. Fillings such as shredded beef and fresh red snapper stuff the restaurant’s namesake tacos, and chefs also sling specialty steak dishes such as grill-kissed carne asada and lightly breaded milanesa onto waiting plates. Early birds dig into Mexican breakfasts such as chilaquiles and huevos rancheros, and meat-free forks can excavate a variety of vegetarian fare.