Restaurants in Ontario

Toro Sushi Bar invites you to join the bite-sized culinary festivities in a chic modern setting. Its menu features a wide variety of hand-made flavorful treats, from sushi to sashimi to full entrees to tapas. Enjoy the geometric perfection of a Creole Roll with crab, veggies, and seared Cajun tuna ($15) or the insistent adoration of the Loveulongtime Roll, which unites shrimp tempura, crab, avocado, masago and tobiko with a duo of eel and dynamite sauces ($15). If you've chosen to don your "Me and My Sushi and Sashimi – No Two Ways About It" custom tee-shirt, head straight into a carefully orchestrated array of blue fin tuna Maguro, octopus Tako, Hawaiian white tuna Ono, Japanese Red Snapper Carpaccio ($15), and the Kobe Beef Tataki with green onions, garlic chips and crispy red onions ($25). For even smaller eats, peruse the tapas menu for calamari, monkey balls (tempura style mushrooms stuffed with cream cheese, spicy tuna, and avocado), and edamame. You can complement your meal with specialty drinks, sake, wine, and beer.

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.

Behind a glass partition, The Sand Witch’s cooks drape colorful ingredients across sourdough, wheat, and white bread. Paninis slip with a sharp hiss onto a grill, melting pepper jack across fistfuls of jalapeños, or causing chipotle pesto to ooze warmly around red peppers. Staff add and remove ingredients such as pepperoncini peppers and sun-dried tomatoes as desired, leaving patrons to make leisurely decisions without anyone yelling about which wire to cut.

Julie Yanni-Cannataro spent much of her childhood working alongside her parents in their Italian restaurant, mastering the recipes from her family's ancestral home of Calabria in Italy. After years of practicing her craft at home, her family pushed her to realize her dream of opening up a restaurant of her very own. At Cannataro's Italian Restaurant, Julie now shares her culinary expertise and beloved home-cooked meals with the general public, dishing out wholesome, hearty feasts of roasted salmon, rib-eye steaks, and tender baked chicken drizzled with creamy lemon and marsala sauces. Her pizza chefs create fresh dough each day, firing pies topped with bacon, chicken, pesto, and fresh tomatoes in a stone deck oven. An accessible progressive wine list arranges wines by taste characteristics rather than vintage or region, letting diners know which full-bodied red would pair well with a spicy pasta, or which dry white would be perfect for blowing bubbles.

A rustic, adobe-colored building with a roof of clay tiles welcomes visitors to the restaurant, whose white garden latticework intertwined with vines and tucked-away alcoves roofed with cozy arches host romantic interludes and boisterous family gatherings alike.

Bombay Restaurant Cuisine of India's authentic northern Indian dishes simmer in an 800-degree tandoor buried in sand for insulation. Within the clay oven's curved, scorching walls, dough bakes into delicious hunks of indian bread, and meats roast on the oven's hot charcoal bed after soaking in yogurt and a special Indian spice blend for 24 hours. Cuts of fish, chicken, lamb, and quail emerge from the tandoor dressed according to each diner's preferred spice level, ranging from mild to volcanic.

When they aren't loading up the oven, chefs concoct other Indian dishes such as lobster medallions braised with rare herbs and shredded cheese cooked in ginger and tomato sauce. A stock of beverages, including Indian tea, mango lassis, and Indian lagers, is on hand to complement meals.

At 5 n 2 Tokyo, sushi chefs design avant-garde fish dishes, assemble maki, and craft upscale Japanese cuisine. Classic appetizers, such as seaweed salad and tempura, whet appetites before diners dig into red-snapper sashimi, a crispy tuna roll, or an uni shot made with sriracha. 5 n 2 Tokyo’s chefs arrange each dish carefully, creating edible art unparalleled since the brief period when Renaissance court painters decided to etch their portraits onto french toast.