John's Incredible Pizza Co. graces guests with acres of incandescent entertainment options and a fully stocked buffet ($9.49 value, $1.50 value for drinks). In addition to a slew of soups, salads, pasta, desserts, and traditional pizza choices, the buffet brandishes a bouquet of specialty pizza creations, including spicy peanut-butter, barbecue chicken ranch, and alfredo pizza.
Casa Flores crafts a menu of traditional Mexican entrees that can quell even the most persistent hunger mobs. Guests can choose from more than 20 combination platters, in addition to a savory selection of fajitas, seafood, and chef's specialties.
Moo Moo's Burger Barn sates sandwich hounds with a menu of diner classics and more than 15 specialty burgers that earned the title of San Joaquin Magazine's best burgers in 2010. The full-service counter fuels meat-powered engines with a BMS Moo smothered in bacon, mushrooms, and swiss cheese ($5.95) and spark culinary combustion with an Ole'Moo covered with pepper-jack cheese, green chili, and homemade Moo sauce ($5.95). No Moo burgers ($5.75) find space in vegetarian diets by delivering hearty garden patties topped with avocado and dijon mustard on a wheat bun. Bulk up meals with a basket of sweet-potato fries ($5.45) and old-fashioned milkshake ($4.75) or mix up bovine eating patterns with a salad and specialty sandwich.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.
In 1959, Straw Hat Pizza created the very first California pizza crust. Different from any other crust at the time, the layered, flaky bread crunched like a cracker and carried Straw Hat's signature sauce to mouths with ease. More than 50 years later, this recipe for hearty, flavorful pizzas has changed very little. But while Straw Hat's pizza twirlers still cover their crispy dough in a secret sauce, their menu has expanded to include hot wings, hot sandwiches, and a slew of beers. Diners can also pick and choose from the salad bar, which previously existed only in pizza-parlor legend. Straw Hat's locations often boast high-definition TVs, video arcades, and play places for children.
For four generations, the Cutter family has tilled the land and reaped the harvests of Countryside Farms. The farm opens its gates to strawberry picking in the early summer months, and to cherry picking in June. As the seasons evolve, so do the attractions. When pumpkins reach their peak of ripeness, which is right before they turn into carriages, the farm hosts fall-themed attractions including hayrides and corn mazes. In addition to growing different crops, the farm houses a variety of friendly animals—Quackers the duck, Thanksgiving the turkey, and Dewey the horse, to name a few.