The Roots & Boots Tour corrals three country stars—Aaron Tippin, Joe Diffie, and Sammy Kershaw—to perform acoustic versions of more than 40 Top 10 hits. After opening sets by local country duo Whisky Row and LA-area five-piece The Doo-Wah Riders, the headliners will light up the stage faster than a Shakespeare troupe wearing firefly chainmail. With hard-hitting songs such as “You’ve Got to Stand for Something” and a hobby as a competitive bodybuilder, Tippin has earned the nickname “Hillbilly Hercules.” Sammy Kershaw turns to his Louisiana upbringing to pepper singles such as "Cadillac Style” with Cajun-style vocals and to treat audience tongues to dabs of complimentary hot sauce. Grammy winner Joe Diffie will showcase his own repertoire of chart-toppers, including 1994’s “Pickup Man.”
Raul and Maria Gutierrez were raised on fajitas in their native Mexico, where many families raise their own chickens and make tortillas by hand. After honing their culinary skills in several Houston restaurants, the couple chased their dreams to Fresno, where Fajita Fiesta was born. Instead of sprouting from a pinto bean, the eatery sprang from one of the Gutierrez’s favorite dishes: tacos al carbon, a union of handcrafted tortillas, fresh pico de gallo, and charbroiled steak, chicken, or pork. Made fresh every hour, the tortillas serve as a canvas for creativity by exhibiting savories such as grilled shrimp, onions, and poblano peppers. For deep-fried fare such as chimichangas and sopapillas, Raul and Maria use canola oil to minimize saturated fat. Margaritas add a heady kick to the evening's festivities, and horchatas end meals on a sweet cinnamon note, with textures smoother than a freshly shorn saxophone. The kitchen also caters feasts for a variety of events, filling bellies with hearty chicken moles and bite-size eats such as mini taquitos.
After finding that the Fresno area lacked a laid-back wine bar with affordable prices, Daniel Renteria decided to open his own. Pinot Wine Bar and Bistro made its debut in December 2011, offering a mellow spot for couples, coworkers, and groups of friends to sample wines and a selection of small plates. Described by Renteria as “an alternative to a sports bar,” the wine bar and bistro aims for an intimate, unhurried atmosphere free of blaring TVs and indoor fireworks displays.
Revolucion is a restaurant and a tequila bar, and its menu has an entire page devoted to the flavorful liquor, just as Sylvester Stallone has an entire webpage devoted to explosions. Dozens of tequilas can be sipped individually or mixed into one of several flights, which orchestrate triplets of different drinks. The libation roster extends to colorful margaritas, cocktails, and draft beers. For pairing with these flavorful drinks, Revolucion delivers fresh corn tortillas filled with carnitas, chicken, and shrimp and gooey quesadillas oozing with blends of mexican cheese. Meanwhile, house specials include rib-eye steaks alongside delicate shrimp, chicken breast sautéed in a lime and tequila sauce, and beer-battered whitefish with aioli.
Classic Billiards welcomes all ages and levels of cue prowess to a family-friendly entertainment establishment that sports 20 years of history. Pool enthusiasts can utilize the space’s 19 tables to play or mount a game of billiard-ball Jenga. The bar deals out 40 types of bottled beer for players to sip on as they formulate their next shot or contemplate a game on one of the big-screen TVs.
BallroomLIVE, a 4,200-square-foot facility equipped with a prom-worthy dance floor and two private classrooms, hosts classes ranging from tango to waltz to salsa to rumba. With lessons open to students young and old, wedding-goers and sweaty-palmed prom attendees alike can develop dance fundamentals through professional instruction. Enthusiastic experts take the lead in each lesson, demonstrating the swagger or statuesque stature required to execute each distinct style.
The sound of water burbling in a fountain greets patrons as they enter North India Bar & Grill. Further in, ornate chandeliers dangle from the ceiling, illuminating rows of plush, copper-colored banquettes. On select nights, part of this dining room transforms into a nightclub, where your can down an extra-spicy indian mary or spin around and around in circles before anybody notices you literally have two left feet.
As visitors let loose a few yards away, chefs buzz about the kitchen, pouring honey-cashew cream sauce over tender morsels of lamb and marinating chicken in authentic spices before roasting it in a 900-degree oven. They also concoct a selection of Indian-American fusion recipes including a flatbread wrap loaded with cream cheese and lamb and a tandoori-chicken pizza.