Red paper lanterns hang from Chapter Two California Kitchen's interior, illuminating a yellow dining room where American and Thai flavors collide. The fusion eatery's Heart Attack sandwich, for example, is pure Americana: country-fried steak with white sauce and grilled onions, all between two golden slabs of garlic bread. However, the menu also brims with Thai staples, from pad thai and pad see ew to jok?rice pudding with a savory twist.
When The National Orange Show Events Center held it first exhibition in 1889, it was predictably a citrus show. That's not to say that attendees weren't impressed. At that point, oranges were a fairly new phenomenon?the Washington Navel orange had only arrived in the San Bernadino area about 15 years prior?and the show piqued public interest to such an extent that it ran profitably for eleven days.
Since that first success, the center has grown substantially, partially because its original building burned down and was replaced with a more expansive one. The new facilities can now accommodate shows of hot new fruits?or anything else, for that matter?in 150,000 square feet of exhibit space. There's also a quarter-mile speedway for car races, and a satellite off-track wagering center, where visitors bet on horse races.
The Fat Greek's mad culinary scientists dish out a menu stuffed with inventive hybrids of Greek, Mexican, and American fare. Enjoy a bevy of classic Greek dishes, including the traditional gyro sandwich wrapped in a warm pita ($6.35), the falafel salad ($7.95), and a smattering of Mediterranean dips ($6.75). Since Mexican food also embraces flat breads, tasty meats, and children's hearts, The Fat Greek splices the DNA of these culinary cultures with items such as the gyro burrito, brimming with feta cheese and tzatziki sauce ($4.99). The Fat Greek Burger also follows this avant-garde sensibility by grilling up a 1/4-pound patty and topping it with a heap of gyro meat and tzatziki sauce ($4.99), instantly qualifying it for a Pulitzer Prize in meaty nonfiction. While edifying palettes with worldly flavors, customers can keep their pita chutes properly lubricated with a selection of Greek wines and beers.
Hickory Ranch Steak House takes the steak in its name seriously. All of the steaks here are certified 100% USDA-choice Angus beef, and so are the burgers?the Black Label burger, for example, consists of a blend of Angus cuts, including short rib. The rest of the menu focuses on seafood and hearty meat dishes, from beer-battered or grilled shrimp to rotisserie chicken and spare ribs rubbed in a Texas spice blend. Frosty margaritas and bottled American craft beers pair well with the savory plates. As for entertainment, the restaurant's big-screen TV often shows extreme sports, such as motocross and basketball games where the players don't wear helmets.
The staff members at IE Gourmet Food Trucks strives to populate Inland Empire's roads with sanitary food trucks that sell, buy, and hire locally. To do this, they give food trucks a secure parking space inside their hot-food-truck-approved commissary and inspect the vehicles to make sure they meet current health-code standards. They extend their helping hands to the chefs of the food trucks by offering them use of their commissary's prep kitchen and equipping them with amenities such as roadside assistance and unlimited ice for building snowman interns. In an effort to showcase the inspected food truck's eats, the staff members organize events throughout the year.
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.