As its name suggests, Eat A Pita's Greek dishes feature one key ingredient—warm, fluffy pitas. Some dishes come wrapped in the edible staple, such as the shawarma wrap with tri-tip beef, whereas others have it as a side, as seen on the falafel platter with tahini sauce. Plus, servings of hummus naturally have slices of pita to dunk into the dip. One of the only options not to feature the restaurant's namesake is the kids' chicken-nugget meal, which substitutes pita bread for french fries, as US law prohibits the consumption of one without the other.
Urban Dog and Sausage serves up encased meats armed with innovative flair and premium ingredients. The menu stars Vienna Beef–brand sausages, flown in from Chicago, that range from the aptly named Chicago Dog with all the fixins ($3.69) to the breakfast-breaking Brunch Dog, a freshly grilled frankfurter topped with fried egg, smoked bacon, and yellow mustard ($3.79). For patrons who prefer to sate their juicy, carnal cravings sans link, Urban boasts a single burger option, Royale with Cheese ($4.09), and for those who crave sans carnal cravings, the Nhot Dog, a meatless frank dressed with grilled onions and yellow mustard ($3.19) is offered. On the sausage end, Urban outputs The Govna, a beer bratwurst covered in dusseldorf brown mustard, with a choice of grilled onions or sauerkraut ($4.19), and which pairs properly with sides including coleslaw, potato salad, or chili ($1.49 each), or the diner's signature urban fries ($2.49 for a shareable size).
A Casino Event's poker professionals foster an evening chock-full of chips with a three-hour card-flipping fiesta in the comfort of the customer's own abode. Defibrillate lackluster cocktail parties with one professional blackjack table and one felt-topped poker plateau. An experienced dealer accompanies the casino accouterments to instruct budding card sharks and prevent high-profile heists by ragtag bands of playing-card collectors. Hold 'em enthusiasts of any age can attend, so hustle up a multigenerational hodgepodge of players to plant paws on included casino chips and play money. An entourage of A Casino Event employees set up the felt-topped fixtures for each soiree, leaving hosts free to mingle or slip spare aces up their sleeves. For an additional fee, enlist the aide of a highly trained bartender to murkify memories and bolster late-morning breakfast reviews of the bash.
When Jim Knudson bit into his first taco during dinner at a friend's house in 1949, he knew he had tasted something special. He added the item—which many diners were pronouncing "tay-co"—to the menu at his restaurant in Grass Valley, California. Determined to introduce the food to as many people as possible, Jim and his wife, Margaret, converted a 16-foot trailer into a kitchen on wheels. They adopted the nickname Jim had earned from one of his longtime customers and drove up to Lake Tahoe, where Jimboy's Tacos found its first permanent home.
Locals, tourists, and even members of the Rat Pack flocked to the tiny taco stand for the uniquely seasoned, parmesan-dusted ground-beef taco, the anchor of a growing menu. The family eventually relocated to Roseville, California, where they set up a small taco stand and began branching out to other locations in and around Sacramento.
Today, Jim Knudson’s daughter Karen, the current president of the company, carries on the legacy of taco obsession at more than 40 locations in northern California and Nevada. Guests who arrive early for breakfast might glimpse the cooks slowly simmering beans, mashing avocados into guacamole, and preparing their signature ground beef with trans-fat-free oil. In addition to classic corn-tortilla tacos, the menu holds the mega-size flour-tortilla El Gordo, golden-fried taquitos, and even a taco burger that fuses Mexican and American culinary traditions.
A trio of Buddha statues gazes calmly at the entrance to Little Buddha Thai Bistro, as if awaiting the arrival of enlightenment. But before 6 p.m. on weeknights or 7 p.m. on Saturdays, it's restaurant patrons who arrive instead, taking seats at dark wood tables within the eatery's pale gray walls. In the kitchen, main-dish morsels of chicken or beef simmer in coconut milk or sizzle as they're stir-fried in a wok. Appetizers such as skewered satay arrive to prime palates. And in the dining room, thai wraps—stuffed with a choice of fillings such as shrimp and sweet coconut rice—echo the cylindrical shape of hanging lamps and warp pipes used for day trips to Bangkok.
Before they go through different spicy, sweet, and tangy transformations in the kitchen, every dish at Andy Nguyen's Restaurant begins as a farmers' market purchase. The staff seeks out the freshest ingredients for the Vietnamese menu and cooks them in pure vegetable oil, producing five-spice chicken, saigon silky noodles with charbroiled shrimp, and customizable stir-fries. Unlike pandas hosting a dinner party, the cooks offer guests a choice between vegetarian or meat options on most dishes. The house specials range from salt-baked calamari to a steam-pot seafood medley, which includes shrimp, mussels, clams, scallops, and veggies. After choosing a protein for their entree—sautéed chicken, pork, beef, or shrimp—guests can also choose from several types of sauces and fixings, such as curry, sweet and sour sauce, and lemongrass.