Cobblestone Bakery & Deli serves up delicious pies and pastries to local lovers of baked goods and sweets. Their ovens churn out fresh trays of cinnamon rolls ($2), sheets of croissants ($1.50–$2.50), and pans of pies ($9.99–$14.99) daily. Pick from a variety of fruit-filled dough-disks, including traditional favorites such as apple, blueberry, pumpkin, and cherry, as well as key lime, lemon meringue, and anti-matter cream. Cobblestone Bakery & Deli's expert culinary craftsmen also make a selection of cakes, including cheesecake, lemon cake, and custom creations (call ahead for cake and pie orders) ($12.99+).
Named in homage to Riverside, California's turn-of-the-century citrus packinghouses, this microbrewery handcrafts four year-round beers. The easy-drinking Sunburst Blonde pairs perfectly with a summer day, and the malty Black Beauty Cream Stout brims with scent of roasted barley. The Heritage Pale Ale and the Riley's Red Ale round out the year-round offerings. Besides the core four, the brewery creates an ever-expanding series of IPAs, as well as several specialty and seasonal libations. Inside Packinghouse's tasting room, bartenders pour pints of each day's available brews, which are also available to take home by the bottle and growler.
Bonafede-family matriarch Anita started JoJo's Pizza Kitchen more than four decades ago, and her discerning taste for ingredients is still identifiable in the menu. Though her son Joe, who napped on flour sacks in the back of the restaurant as a child, now runs the eatery, fresh basil and plum tomatoes grown in Stanislaus County still release aromas that hint at sun-soaked furrows. Through a dining room window, guests catch glimpses of chefs tossing freshly risen dough for pizzas or smaller chefs for their adorable giggles. They grate fresh parmesan cheese as wine cooks slowly down with mushrooms on the stovetop and chicken marinates in lemon and garlic. Servers bustle past, filling glasses with house wines or draft beers.
When Tony Cabral married Olivia Luis, he promised he'd put her name in lights. It took a couple of years behind the counter of a snow-cone wagon, where the newlyweds made frozen treats with their family's syrup recipe, but eventually Tony did exactly that. The two soon expanded the menu from shaved ice to include homemade tamales and delicacies such as barbecued lamb's head. By 1978, Olivia's name was in lights at last over the couple's new restaurant. But, as Olivia jokes on the website, Tony never told her she'd be working in the kitchen.
All things considered, the decades the family has spent cooking tacos, enchiladas, and huevos rancheros for their neighbors have arguably made them more famous in Riverside than any theatrical performance or hijacking of the bank's LED display might have. Among a slew of press praise, Olivia's found a fan in food critic Allan Brogen, who named the eatery one of the town's best 25.
On The Border Mexican Grill & Cantina shares its menu of Mexican comestibles in nearly every U.S. state and more than four countries, acquainting diners worldwide with the classic recipes and innovative ingredients of the Tex-Mex tradition. Chefs bundle enchiladas, burritos, and chimichangas with surprising flavors such as beef brisket and chile pesto while sizzling platters reinvent traditional fajitas with the addition of ranch, bacon, and cold-fusion technology.
On The Border Mexican Grill & Cantina has partnered with Susan G. Komen For The Cure, pledging to donate a minimum of $100,000 annually to the charity to help bring attention to the importance of breast-cancer screenings, support important research, and supplement medical costs for breast-cancer sufferers.
Taking their cue from a metallic shark that adorns the sushi bar's back wall, diners ravenously devour a sea- and land-based selection of pan-Asian entrees. Boasting classical culinary training and more than 20 years of experience, chef and owner Jay Bai personally designs all of the menu's sushi rolls and word-search puzzles. Despite mixing all of his own sauces in-house, he elects to use them sparingly and highlights his fish's freshness instead, prompting the University of California, Riverside Highlander to write that "it was almost unbelievable at first to find that sushi this delicious had come to Riverside."Some sushi creations incorporate such flavorful touches as peppered salmon, baked scallops, or spicy mango sauce, but other pan-regional entrees provide more traditional tastes. Grilled steaks sport a glaze of teriyaki sauce, and deep-fried orange chicken combines tart and spicy flavors.