Raul and Maria Gutierrez were raised on fajitas in their native Mexico, where many families raise their own chickens and make tortillas by hand. After honing their culinary skills in several Houston restaurants, the couple chased their dreams to Fresno, where Fajita Fiesta was born. Instead of sprouting from a pinto bean, the eatery sprang from one of the Gutierrez’s favorite dishes: tacos al carbon, a union of handcrafted tortillas, fresh pico de gallo, and charbroiled steak, chicken, or pork. Made fresh every hour, the tortillas serve as a canvas for creativity by exhibiting savories such as grilled shrimp, onions, and poblano peppers. For deep-fried fare such as chimichangas and sopapillas, Raul and Maria use canola oil to minimize saturated fat. Margaritas add a heady kick to the evening's festivities, and horchatas end meals on a sweet cinnamon note, with textures smoother than a freshly shorn saxophone. The kitchen also caters feasts for a variety of events, filling bellies with hearty chicken moles and bite-size eats such as mini taquitos.
At the Break Room, players grab a cue and maneuver past a foosball table and boxing machine to face off at one of 16 9-foot pool tables. Tunes pump from jukeboxes and LCD televisions readily show the sporting event du jour in a space permeated by free WiFi.
Manhattan Steakhouse & Bar serves up an extensive menu of fine steakhouse dinner in elegant environs. An order of escargot in champagne, garlic, and parmesan butter ($10.95) or a breadcrumb-coated, fried brie-cheese wedge ($11.95) revs up stomach engines before main meal events. A vast selection of entrée salads offers an abundance of ground-grown sustenance ($6.95+), alongside hearty eats from land and sea, such as the New York Roquefort, an aged, black Angus topped with crumbled blue cheese ($26.95), or pistachio-crusted halibut ($28.95). With dim lighting and city-skyline décor, the eatery's ritzy mid-century vibe and long, full bar welcome guests to settle in for wine or decadent specialty cocktails, such as the white-chocolate raspberry truffle, a mix of Godet, Chambord, amaretto, and white cacao. Reservations, like wearing chain mail while wrestling a bear, are highly recommended but not required.
For over 20 years, Austin’s Sanger menu has inspired mouths to stop talking about their screenplay and dive into a hearty waffle breakfast with bacon or sausage and an egg ($6.65), Austin’s classic half-pound burger ($7.45), or an ultra-tender pot-roast platter smothered in gravy and roasted iron cauldrons and served with carrots, onions, and mashed potatoes ($10.45). Hopelessly lost University of Texas students, meanwhile, can find solace in Austin’s Downtown Grill and Sports Bar's menu, starting with the black-bean chili cheese fries ($6.99) or the bacon-, cheese-, and spinach-stuffed mushroom caps ($7.99). After appetizers, carnivorous customers can try out a slow-roasted half chicken ($12.99) or a 12-ounce coffee-rubbed rib-eye steak ($17.99) while seated on a large coffee beanbag chair. In Sanger, slake a terrible thirst with domestic and imported beers along with wines from the local Fresno State, Gibson, and Cedar View wineries. The downtown pub, on the other tentacle, boasts 17 beers on tap and in gilded spittoons scattered throughout the spacious interior.
The most beloved entree on Fibber McGee's dinner menu is its black and bleu filet ($28), 9 ounces of meat rolled in black pepper, topped with melted bleu cheese, and served with soup or salad, fresh vegetables, choice of potato or rice pilaf, and ciabatta bread. Fresno foodies, though, can work their way up to it by sinking teeth-tritons into the sweet-potato fries appetizer ($4.75) or the grilled artichoke starter ($6.95) served with spicy mayo. Carnivoyagers may wish to chart a course for the rib-eye steak sandwich ($13.75) or the corned beef and cabbage ($11.95). A selection of pasta dishes and salads are also available, as well as a lunch menu with sandwiches and burgers, including the 1/3-pound Fibber McGee burger ($7.95), topped with swiss cheese, avocado, and bacon—the holy trinity of hamburger heap-ons.
BallroomLIVE, a 4,200-square-foot facility equipped with a prom-worthy dance floor and two private classrooms, hosts classes ranging from tango to waltz to salsa to rumba. With lessons open to students young and old, wedding-goers and sweaty-palmed prom attendees alike can develop dance fundamentals through professional instruction. Enthusiastic experts take the lead in each lesson, demonstrating the swagger or statuesque stature required to execute each distinct style.