Camino Real Restaurant treats its patrons to traditional Mexican meals of chicken stew, grilled pork chops, and tortas, as well as fresh seafood in the form of fish fillets, spicy shrimp cocktails, and garlic-smothered lobster. Diners feast on Dungeness-crab rellena, fried perch, and breaded milanesa sandwiches in the large, sun-filled main dining area, or hold private banquets with up to 30 guests in the separate party room. Like an apple pie smothered in chile verde sauce, the bill of fare brings Mexican and American cuisine together, with patty melts, fries, and grilled cheese sandwiches served alongside plates of huevos rancheros and bowls of menudo.
Slice into the menu with a cool, cold sandwich ($3.39–$13.79) such as the veggie sub, with your choice of three cheeses and avocado, the salami-turkey-provolone, or the ham-salami-capicolla-pepperoni-provolone. Load a gastronomic cargo carrier with a medium fountain drink ($1.39) or chips ($1), or turn on the mouth heat with a stomach-warming griller, such as the 12-inch New York steak ’n’ cheese on ciabatta ($4.99–$7.99) or the 8-inch barbecue pork ($4.99–$7.99). Any sandwich can also be made into a wrap ($4.99–$6.29).
Plates full of barbecue-glazed salmon, grilled sirloin, and country-fried steak emerge from the kitchen at Spike ‘n’ Rail Steakhouse, where chefs assemble hearty sandwiches and carefully spread sauces over meats. In the morning, patrons can sample breakfast dishes such as country-fried streak and eggs and breakfast burritos. Those who prefer a quieter meal can dig into their smoked prime rib on the outdoor patio, which overlooks a pond with burbling fountains and constantly gurgling fish.
The chefs at Fratello’s Bistro, who’ve been practicing for more than a decade, cook comforting Italian food from fresh ingredients that are grown locally in the Valley. Starters of mussels marinara or stuffed mushrooms jump out from a menu of pastas, pizzas, and meatier entrees. The chefs prepare chicken, calamari, veal, and shrimp as entrees characterized by different vivid sauces. Spicy red fra diablo sauce brings zest to bell peppers, red wine adds complex depth to marsala sauce with mushrooms, and white-wine lemon-butter sauce graces plates with a lighter, delicate touch akin to a flower petal falling onto a marshmallow. Glasses of local wine and imported Chianti accent each meal.
Country-style wooden chairs and a hodgepodge of art on the walls give Mainstreet Cafe a cozy, hometown atmosphere. The comfortable atmosphere is key, as staff at Mainstreet Cafe hopes its diners will come to eat all three meals and feed all four stomachs, with a menu that encompasses breakfast, lunch, and dinner. In the mornings, the griddle sizzles with eggs and pancake batter. Later in the day, guests can order hearty sandwiches and Black Angus burgers, steak dishes, or the café’s specialty german sausage and housemade zwieback.
Whether for a birthday party or a night away from the kitchen, YR Pizza Planet welcomes entire families with a kid- and adult-friendly menu of oven-baked Italian meals. Patrons can step up to the counter to order an individual pizza made specially for their tastes, or a 14” large to share with friends or enemies who hate pizza. Crusts come in crispy or pan varieties, and are adorned with more than a dozen toppings, such as sausage, onions, and pineapple. Aside from pizza, chefs pull toasted ham and cheese or steak fajita subs from the oven, with fresh-baked cookies following close behind. YR Pizza Planet also helps patrons hit their veggie quota with a bountiful salad bar.