An elegant chateau sits on the hill at the center of Leoness Cellars’ vineyard, overlooking 70 acres lush with grapes. The chateau welcomes guests who come to visit its tasting rooms and serves as a compass of sorts for those who wander too far on walks through the purplish fields. It looks on as couples recite their vows during wedding ceremonies, and it houses a complete production facility where daily tour groups learn about the age-old methods of crushing, aging, and singing soft lullabies to grapes. Chef Daragh Matheson fills the chateau’s kitchen with the aromas of Alaskan salmon, ahi tuna, and beef carpaccio—specialties that pair exquisitely with the cellars’ wines.
On certain nights, belly dancers in bejeweled costumes wind between the tables at The Greek Place, showing off their moves as gauzy scarves trail behind them. Back in the bustling kitchen, chefs stuff grape leaves with herbed rice, whip up fresh hummus and tzatziki, and layer potatoes, eggplant, and béchamel sauce in moussaka. A dessert such as the phyllo-dough-and-walnut baklava, along with a pyrotechnic-fueled closing ceremony, brings meals to a memorable end.
The savvy guides behind DeVine Tours give groups insight into the winemaking process during approximately five-hour trips that cover every step from crushing to tasting. During their daily tours, groups set out to a rotating lineup of stops that feature some of Temecula's finest wineries. Passengers have ample opportunities to taste bold reds, dry whites, and sweeter varietals, and purchase wine at each winery along the tour.
At Siam Kitchen, skillful chefs whip together a multitude of noodles, rice, curry, teriyaki, and other authentic Thai dishes to create an expansive menu of flavors. A choice of pork, beef, chicken, or tofu is the main star in the pad gra tiem prig thai dish, where adoring chefs shower it with garlic-pepper sauce and heartfelt love letters on a stage of lettuce and cilantro ($8.95). Nosh on traditional fried rice ($7.95) or slurp up the pad woon sen ($7.95), where chicken, shrimp, a host of vegetables, and silver noodles mingle with a house brown sauce. In a teriyaki dish, a choice of meat or tofu mingles with chopped cabbage and carrots in a homemade teriyaki sauce ($8.95), teaming up to satisfy cravings for zest and fit the pieces of their friendship necklaces together.
Spicy Pickle complements it's eponymous cured cucumbers with a suite of sandwiches, soups, salads, and more, all built with care and fresh ingredients. Feel free to punish stubbornly unmelted cheeses with a panini, featuring fresh foccacia bread piled high with toppings and pressed until delectable in a hot griddle, or nosh an un-pressed sandwich on a ciabatta roll. Menu options span from the Santa Cruz sandwich, its roasted turkey surrounded by avocado, corn relish, cheddar cheese, and chipotle mayo ($7.45), to the South Side panini, which finds gruff roast beef forced out of retirement for one last mission with wise-cracking pepperoncinis, red onions, lettuce, tomatoes, cheddar, and horseradish mayo ($6.75). Alternately, a fleet of salads awaits commission in entree and side-salad sizes (from $3.25), alongside soups (from $3.25), personal pizzas (from $6.95), and build-your-own sandwiches ($7.35).
Cuisine Type: Buffalo-style chicken wings
Handicap Accessible: Yes
Number of Tables: 5?10
Parking: Metered street parking
Most popular offering: Seasoned wings
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: Famous for our signature seasoned wings, with an additional 11 flavors to choose from
After two decades in the barbecue business, Anthony Yates has boiled his recipe for success down to some pretty simple ingredients: great wings, great sauces, and hot honey biscuits. He founded a whole restaurant based on serving this iconic meal in his hometown of Atlanta. Thus ATL Wings Your Way was born. Business flourished, and soon Mr. Yates began to open franchise locations. He kept the signature dishes consistent, exporting his recipe for lemon-pepper, teriyaki, ranch, and honey-barbecue sauces to each new kitchen. He also sent along his favorite recipes for fried okra and, perhaps most importantly, honey biscuits: sweet, fluffy sides that require no toppings to enjoy.