Cuisine Type: Winery
Handicap Accessible: Yes
Parking: Parking lot
Most popular offering: Wines and a rustic event venue
Alcohol: Wine only
Outdoor Seating: Yes
The Carvalho family's history in the winemaking industry began in the vineyards of Portugal more than 100 years ago, right after drinking wine for pleasure was invented. Although the family has since immigrated to the rolling fields of Clarksburg Wine Country, the new generation of Carvalhos still hand-crafts small batches of wine with the same dedication as their ancestors. They source their grapes from local vineyards in the surrounding area to concoct a variety of California wines, including their crisp sauvignon blanc, creamy chardonnay, smooth pinot noir, and five-barrel tawny port, which can all be sipped in their quaintly appointed tasting room. In addition to tastings, the room hosts regular events including tastings, art openings, and live music.
The family further proves that they know how to entertain in their charming Old Sugar Mill event space, which hosts weddings and special occasions of all kinds beneath it's cathedral ceilings. Owner John Carvalho renovated the space, but preserved its Old World–style brick walls and rustic doors.
Family-owned Husick's offers gourmet foodstuffs and gift baskets, wines, and periodic dinners in a charming country store. With a seat at a Winemaker's Dinner, you'll join up to 20 guests for a sumptuous, seasonal meal in the heart of the country, complete with an introduction to some regional wines and a chance to play footsy with a devilishly handsome Tule elk. The menu abounds with fresh, local ingredients, starting with crab cakes dressed in red-pepper aioli sauce ($11) and a salad of field greens, delta pears, Cypress Grove chevre and pear vinaigrette ($13). Roasted sage and butternut squash soup comes drizzled with truffle oil ($11) and tastes like autumn in a bowl, without the unpleasantness of dry leaf-bits between your teeth. For the main course, feast on braised short ribs in pinot noir sauce, roasted rosemary-garlic fingerling potatoes, french-cut green beans with prosciutto and mushrooms ($37) and a glass of Spoto cabernet ($21). Crème brûlée served with fresh berries and mint in chocolate cups ($14) provides an elegant companion to Bogle port ($8). Throughout your meal, you'll sample house wines from the likes of Old Vine Zin, James Blake, Tierra Del Ore, and Heringer Estates.
Ranked the No. 1 Submarine Sandwich Franchise in the 2011 Franchise 500 issue of Entrepreneur magazine, Subway has graced the globe with nutritious stacks of meat, crisp veggies, flavorful cheeses, and freshly baked breads since 1965. Three friends, relatives, or members of an understaffed barbershop quartet can wrap their paws around thick sandwiches such as the barbecue pulled pork, 12 inches of fresh-baked bread plumped to meaty perfection with 8 ounces of smoked tender pulled pork swathed in Sweet Baby Ray's Barbecue Sauce. Italian-style meatballs bob in a bath of tangy marinara sauce, bringing a soft, meaty balance to the crunch of crisp veggies in a hot meatball-marinara sandwich, and comforting melted cheese wraps its gooey arms around juicy steak and tucks it into a hot philly cheesesteak. Lettuce, tomatoes, green bell peppers, and onions reminisce about the old days back in the garden, playing kick-the-cantaloupe in the foot-long, yeasty reunion hall of a veggie-delite sub, and white-meat turkey surrounded by its roughneck trio of ham, salami, and bologna picks flavorful fistfights with ornery vegetables, tackling them to the soft, bready floor of a cold-cut combo.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Tiled floors, a stool-lined counter, and a jukebox pumping out tunes from the ’50s, ’60s, and ’70s all combine to drive home the vintage, midcentury vibe of The Original Mike's Diner. The menu echoes this theme with its selection of down-home comfort foods that range from slow-cooked yankee pot roast and housemade meatloaf with gravy to the charbroiled Big Bopper burger with bacon, onion rings, and barbecue sauce. Regardless of the time of day, the chefs cobble together platters with iconic breakfast staples, including housemade corned-beef hash with eggs and stacks of hotcakes with decaffeinated orange juice.
Big Spoon Yogurt’s special topping bar complements hot cocoa and frozen yogurt ensembles with more than 75 novel accompaniments. Beverage construction commences at Big Spoon’s topping bar, where steaming chassis of hot cocoa ($1.25–$2.59) don marshmallow tires—in mint, german chocolate, cinnamon, and toasted coconut flavors—and warm-cookie steering wheels in a rousing race to anticipating taste buds. Patrons sweeten metric-system conversions with frozen yogurt by the ounce (price varies by location), available in chocolate, vanilla, and a rotating stock of non-dairy and sugar-free flavors. Seasonal winter flavors provide the taste of frozen eggnog without the hassle of holding company Christmas parties in a polar bear’s living room, and fall flavors scour a farmer’s windowsill for apple pie and pumpkin yogurt—all customizable with the bar’s more than 75 toppings.