You're probably thinking, "That sounds great, but I've never bought a car or a computer without first reading the Wikipedia definitions for car and computer—I'm not about to buy a Groupon either without a briefing." Well, neither would we, and since this is everyone's first Groupon, allow us to briefly explain how it works.
An indoor courtyard festooned with skylights, lush greenery, and a burbling stone fountain greets diners as they stream into Fresno Breakfast House. Once they cross the threshold of the central dining room, yellow and blue walls flow almost seamlessly into large landscape murals and a ceiling painted to look like a summer sky. Guests can also rent out the eatery's jungle room, which is decorated with wildlife statues, murals of gorillas and elephants, and a thatched hut. To pair with these decorative flourishes, the restaurant whips up an impressive American menu that earned a nod from Fresno Magazine as the city’s Best Breakfast.
Under the shadow of billowing palm branches and the world's tallest waiter, tables populate with three-egg omelets, traditional eggs benedict, and plates of french toast and belgian waffles. During lunch, fresh bread cushions certified Angus beef burgers and deli classics of pastrami, turkey, and smoked ham.
Anthony Roche pulls freshly baked croissants from the ovens at Le Parisien Cafe. He fills these daily baked goods with lunch fixings, pairs them with omelets, or lets customers enjoy their buttery goodness on their own. Anthony's croissants embody just some of the authentic French tastes one can find at Le Parisien Cafe. Delicate crepes, rich eclairs, and light macarons as well as salads, sandwiches, and a host of coffee favorites complete the menu.
With baskets full of hand-plucked, wild blueberries, Vincent Colombet and his cousins happily crammed into their Alsatian grandmother's tiny kitchen. In that quaint room, equipped with only a wood-burning cast-iron stove, Vincent learned over the years how to tuck berries into pies, prepare meats sourced from neighboring farms, and eventually produce elaborate meals for his entire family.
Driven by his passion for French family-style cuisine, he traveled to Paris before a longing for experiences abroad tugged him across the pond and into the arms of the Windy City in 2004. The following year he opened Cook Au Vin, where he leads three-hour BYOB cooking classes centered around classic techniques and organic ingredients. Patrons may also enlist the Cook Au Vin team to cater special events, or swing by Colombet's Logan Square bakery, La Boulangerie, for butter-infused inhalations, freshly made crepes, and crusty baguettes.
Newly hired executive chef Chuck Nelson and his team at Café 1055 transform ingredients into lunch and dinner collections populated by upscale sandwiches and sophisticated innovations on old favorites. Fried green tomatoes ($5) kick off a noontime meal, before a sandwich—such as the combination of sliced turkey, melted brie, and pepper layered atop a toasted baguette ($6)—takes over tables with its entourage of fries, coleslaw, or a house salad. Both menus host a school of fish tacos— teeming with tilapia, corn-and-red-pepper salsa, and avocado cream ($9)—as well as flatbread pizzas ($5–$7 at lunch; $10 at dinner) dressed in a variety of toppings and festive hats. Soy sauce-glazed, pan-seared salmon ($16) flies in fresh from the Atlantic on lightly floured wings to join the choice of sides, including red potatoes and mushroom risotto, that accompany many of the dinnertime entrees.
At Lucy’s Lair Fine Ethiopian Cuisine, traditional East African spices infuse a menu of authentic Ethiopian eats prepared for all diets. When not savoring an all-you-can-eat vegan buffet, vegans can customize the vegan delight platter with injera—traditional ethiopian flatbread—and four animal-free dishes such as collard greens or red lentils. Meat-eaters can opt for yebeg alicha, a mild lamb-and-green-pepper dish, or an extra-spicy doro wat plate with chicken, fresh ginger, and boiled eggs.
At brunch, Lucy’s Lair prepares other traditional Ethiopian dishes, including crushed fava beans and jalapeños, as well as Lucy’s special omelet with feta and salsa. Diners can even quench their thirsts in authentic Ethiopian fashion—chai tea and imported African beers are a few of the options.