Napoli Italian Restaurant summons the spirits of Old Country recipes by stirring up a menu of traditional Italian plates and pairable glasses from rackfuls of fine wines. Toasted bread dance floors hold aloft fresh tomato, garlic, oregano, and fresh basil atop an antipasto of bruschetta ($7.50). Patrons rest their incisors on a boneless bed of pollo marsala ($10.95) to dream of sweet marsala wine and dating the cute bicuspid across the jaw. Chunks of shrimp, calamari, scallops, clams, mussels, and salmon swim laps between strands of pasta in the linguini pescatore's pool of olive oil and light marinara or white sauce ($16.50). Oenophiles flex their matchmaking muscles by pairing varietals with their meal, marrying a full-bodied red to the milk-fed veal of the vitello piccata ($12.50) or setting up a glass of white with the baked chicken breast of the pollo florentina ($12.50).
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.
Fast, authentic Mexican food is what El Taquito: Drive-In is all about. After sunset, guests can answer the call of Mexican food cravings by following El Taquito's neon-light-promise of burritos. During the day, it's likely the delicious scent will guide diners there. The cooks whip up everything from carne-asada burritos to chili relleno and tortas. Heaping plates of nachos bury tortilla chips beneath melted cheese, sour cream, jalapeños, tomatoes, and a choice of meat.
Fresh, handmade flour tortillas wrap vegetarian and meat-packed burritos at El Burrito #1, a family-owned and operated restaurant in business since 1957. Locally-sourced corn tortillas hold together enchiladas and tacos stuffed with fresh produce and meats sourced from other local businesses. When the weather is pleasant, visitors can place their orders at a walk-up window and settle in at one of 12 picnic tables positioned in the shade.
After honing his sushi-making skills for decades at Sayaka Japanese Restaurant, Miguel opened his own restaurant with his own style of sushi. Sushi Miguel's Style means artful rolls topped with crumbled tempura placed delicately on a granite tabletop. Miguel's style is thick hand rolls bursting with spicy tuna and nigiri topped with bright-pink salmon and doused in tasty sauce, adding color and flavor to palates.
The scent of sizzling steak wafts from the kitchen at Leno's Rico Taco, a cozy Mexican eatery located near Colton High School. The spot's cooks pile that steak into warm tortillas, pairing the tacos with chopped onions, cilantro, and pickled vegetables. Visitors place their orders at a counter, savoring the aroma of carne asada as they wait to hear their numbers called.