Domino’s has been decorating dough canvases with flavourful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s Feasts, featuring pizzas loaded with a variety of meats and veggies. Pizzas such as the ExtravaganZZa, Hawaiian, or MeatZZa all impart a delicious diversity of tastes. Nonpizza fare includes chicken wings, boneless chicken bites, cheesy bread, twisty bread, garlic bread sticks, and cinnasticks or chocolate lava crunch cakes for dessert.
As members of the RJS Craft Winemaking Academy, Bayleys BrewHaHa supplies all the ingredients and equipment necessary for burgeoning oenophiles to perfect the art of winemaking. Today's Groupon crafts a batch of any varietal of Grand Cru International wine ($75 for a wine kit). After adding and mixing all the appropriate ingredients under the supervision of Bayleys' seasoned wine makers ($47.50 for brewing), the base solution is bottled, stored, and mellowed to develop complex aromatics, flavour, texture, and moral fibre. When fermentation is complete (about six weeks later), the wine will be ready to be picked up and bottled by its progenitor ($45 plus $9.10 with tax). All products are 100% guaranteed.
Since 1978, Bogner's of Penticton has sated diners with farm-fresh food served in a century-old Tudor–style house surrounded by tall trees. The world's gone through plenty of changes over the course of those 35 years, but the kitchen's dedication to careful preparation and timeless European delicacies still adheres to the same high standards established on the day the restaurant opened. In the midst of their anniversary celebration, kitchen staffer use preservative-free proteins and produce culled from local farms, as well as from the eatery's own private fields and chickens. Though the menu changes with the seasons, diners can be sure Chef Darin Paterson and his staff will let their creativity shine through in scratch-made meals and components, such as fresh-made béarnaise sauce and signature potato croquettes.
At Lachi Indian Cuisine, a sprawling menu nearly challenges patrons to make a difficult decision in choosing from so many delectable, authentic dishes. High-grade beef and lamb slip into spicy vindaloo curries or creamy kormas, while veggies such as sautéed mushrooms, chickpeas, or spinach swim alongside cubes of fresh homemade paneer. Yellow lentils, onions, tomatoes, turmeric, and cayenne blend together in yellow dal, a signature dish of the restaurant, which is also fully licensed and features a full wine list.
As pastry chef Gwyn Roberts and chef Dylan Sexton concoct sweet and savoury eats, respectively, teapots whistle merrily to declare their readiness for an infusion of traditional or organic teas. The duo craft everything from sugary petits fours to blazingly spicy chorizo sausage, served for lunch, dinner, and at a traditional British afternoon tea service, complete with crustless sandwiches and three-tiered trays.
Breezes waft into the dining room through the vast windows embedded into the curved facade, and tiny potted plants dotting the sills soak up the sunlight. On walls hang the works of local artists, providing them with a venue for self-expression and a free meal for the paintings after their decoration shift.
Voted one of Penticton's Best Indian Restaurants by Okanagan Life magazine readers in 2012, Navratan Fine Indian Cuisine serves up traditional Indian food in an inviting space with tangerine-hued walls and fuchsia curtains. Chefs spear morsels of lamb or mint-infused chicken onto kebabs and bake them in a clay tandoor oven. In the same oven, they bake naan breads filled with house-made paneer cheese or chopped onions until they puff to perfection. Vegetarians can dine on curries simmering with baked eggplant or cauliflower, or deep-fried kofta balls served with a creamy tomato sauce.
At The Brimm Cafe, homemade soups don’t canoodle with just any old package of crumbs. The café's expert bakers pair up warm bowls made fresh that morning with homemade sea-salt crackers. Those crispy accoutrements are just part of the story, as Brimm churns out whole loaves of fresh bread each and every morning to create decadent breakfast and lunch sandwiches packed with ham and eggs, Thai-style chicken, and marinated roast beef. A display case at the front of the store tempts cat burglars to bust out glass-cutters for its bounty of fresh-baked ham and cheddar croissants, miniature cinnamon buns, and pumpkin-spice scones that pair perfectly with cappuccinos and organic loose-leaf teas.