Established in 1962, this quaint, '50's-style diner still doesn't take checks or credit cards, but a time-tested menu of buttermilk pancakes, gooey tuna melts, and piping-hot coffee draws a steady stream of devoted patrons. "It's very homey, very comfortable," says one regular. "It's like the Cheers of diners," says another. The long-lasting success story of Roberta's Village Inn—where chefs whip up from-scratch desserts daily—almost went unwritten. As Inland Valley Daily Bulletin writer David Allen notes, Roberta Virgin, the restaurant's namesake, was on the verge of throwing in the towel after her first day of waitressing in 1977. But her mother, a fellow waitress there, convinced her to stay, launching Roberta's 32-year career and ascension to the ranks of manager, owner, and finally Omelet Queen. Though Roberta transferred the reins to her longtime chef Francisco "Pancho" Ramirez, with whom she shares a "mother-son bond," her name remains on the forest-green awning. Francisco preserved the restaurant's moniker in tribute to his old boss, also leaving untouched the recipe for the famous pot roast she used to serve every Thursday, Friday, and Saturday evening.
Everyone loved visiting the Macias household. Antonio and Sara’s hospitality was matched only by their elaborate Mexican dinners. After years of wildly successful dinners and parties, the duo decided to spread the good word and start their own restaurant. In 1974, they opened the first Mi Ranchito in Ontario, California, packing the tiny space with six tables and stocking the kitchen with fresh produce, meat, and seafood.
Decades later, and Antonio and Sara’s small eatery has replicated itself into three locations across California. Their children and grandchildren join them in the kitchens, where they fold fresh ingredients and handcrafted sauces into traditional enchiladas, chili rellenos, and tacos. Meanwhile, bartenders blend top tequilas into a variety of innovative margaritas and specialty drinks. In the dining rooms, hand-painted murals of tropical birds, colorful Mexican artwork, and the party-hat wearing condors who serve the food create a festive atmosphere. The restaurant's uncompromisingly fresh and delicious cooking, innovative drinks, and welcoming environment have been lauded by a slew of press publications and won the restaurant the award for Best Mexican Food from Inland Empire Magazine.
Executive Chef David C. Teig, who has served as a task force executive chef for Starwood hotels, crafts seasonal, contemporary American fare with organic vegetables and herbs harvested from his restaurant’s onsite urban farm. The aromas of high-quality steaks and chops, Pacific seafood, and sauces infused with Mediterranean, French, and Asian flavors waft past the dining room’s golden-brown walls, escaping onto an expansive outdoor patio warmed by a contemporary brick fireplace. McKinley's skilled staff will also serve up their table-to-farm feasts during special events such as wine-pairings and international trowel conventions.
Eddie's Pizzeria & Eatery answers an ancient culinary dilemma: do we go out for pizza or stay in for Mom's meatloaf? Serving New World fare, the restaurant satisfies cravings in a single sweep. Even its pizzas champion this culinary marriage—New York–style pies arrive speckled with traditional toppings as well as premium options, such as rosemary ham. Yet, despite such culinary fusion, the pies never lose sight of their roots. Margherita pizza recalls the dish’s Italian heritage, whereas a 10-inch gourmet Bada Bing represents pizza’s modern stomping grounds with sausage, gorgonzola, and a mini “I Heart NY” shirt.
The menu also explores a large landscape of pasta entrees, from four-cheese ravioli to penne sautéed with mushrooms in a tomato-cream sauce. Meatier plates continue to span continents, with chicken parmesan prepped near st. louis ribs and handcrafted Angus burgers. As patrons strip tangy wings bare, they can watch the venue's eight televisions, two of which boast 70-inch HD screens.
Dave Reinitz packed up all his belongings into a motor home, left New York, and began driving across the country because he was bored. When the engine finally blew, he was in Los Angeles, and decided that was where he would stay. As if by providence, Dave immediately took to his newfound city's comedy scene. Eventually, he partnered up with comedian Barbara Holliday for his life's next great adventure—Flappers Comedy Club.
Today, Barbara, whose credits include Naked Gun 33 1/3 and Friends, co-manages the multipurpose club she owns with Dave. A breeding ground for new talent, the venue plays host to standup comics and variety acts, and gives up-and-comers a hand with comedy classes called Flappers University. Many local and rising comedians have tested their standup material at Flappers, and the stage has supported the seasoned weight of stars such as Dave Attell and Jason Alexander. Before, during, or after shows, patrons can fuel their giggle fits with grub from the club's onsite restaurant, including Cajun-spiced burgers, seared ahi, and brick-oven pizzas.
Housed in a former lemon warehouse, Casablanca Bar & Grill fills spacious eating areas with the aromas of piquant Mediterranean cuisine. Chefs skewer beef, chicken, shrimp, and lamb kebabs and sauté seafood such as scallops and frog legs. Tender falafel balls can be dunked into tahini sauce or rolled across white tablecloths into the mouth of a dinner companion.
Live entertainment at Casablanca Bar & Grill engages eyes as well as mouths. On Friday nights, belly dancers swivel their hips as they weave through wisps of smoke from flavored hookahs. Paintings in ornate gilt frames keep watch over the festivities, and an outside wooden deck lets diners watch the sky for menu recommendations spelled out in clouds.