Perched atop the hills of its namesake, Orange County Mining Co. pairs an eight-part champagne brunch with 19th-century nostalgia, as wagon wheels and cacti impart a rugged prickle to the restaurant's cozy atmosphere. The brunch offerings warm diners with carved prime rib and ham, cheese blintz, and other toasty tastes, before cooling palates with iced shrimp, snow crab legs, and lox. Ravenous miners can pile culinary ore into made-to-order omelettes, pancakes, and waffles, or gather steam with tamales and menudo at executive chef Horacio Barragan's Mexican station. To cap off appetites, baked delicacies and other sweets are either devoured or skewered for a dunk in the chocolate fountain.
At Maderas Steak & Ribs, kitchen commanders craft a menu with hefty steaks forged from Kansas prime Angus beef. To sustain flavor throughout meals, in-house pastry chefs fill crumbly crusts with pie or cheesecake swirled with fresh fruit and juices.
Neon lighting grants old-timey-diner appeal to the spacious tables and cushy booths of Maderas's big, kid-friendly room, through which live music occasionally wanders on Friday and Saturday nights and whenever forks happen to clang melodically against glassware or mom's glass chewing-gum dispenser.
Although Gulliver’s Restaurant’s name comes from the writing of Jonathan Swift, its menu draws inspiration from inns and pubs throughout the England countryside. Gayot praised the eatery’s commitment to hearty comfort food, claiming that “the steaks are thick and juicy, and the Yorkshire pudding adds just the right authentic Olde English touch.” This British influence appears throughout the menu, from the fish ‘n’ chips to the sweet english trifle. Prime rib slow roasts inside a specially designed oven, and cuts of prime steak age in-house, leaving ample time for the chefs to forge a variety of new American cuisine, which demonstrates a similar commitment to satisfying, homestyle flavors. In addition to baby-back ribs and crab cakes with honey mustard, the menu also includes decadent options such as Maine lobster tails in molten gold.
Even the Zagat-rated eatery’s ambiance manages to evoke the feel of a roadside cottage. Lit by a row of electric chandeliers, the main dining room’s wood-paneled walls feature an astonishingly vast collection of framed pictures, mounted tankards, decorative plates, long-stemmed pipes, and prints by illustrators of Gulliver’s Travels. The lobby area’s fireplace contributes to this cozy ambiance, although patio seating is also available for alfresco dining.
Even in the morning, Clearman's Steak 'n Stein Inn takes its name seriously. The brunch menu lists five cuts that form the centerpiece for steak-and-egg platters, and the steak lover's omelet comes filled with three: filet mignon, new york strip steak, and rib eye. As for the "steins," drafts of Hefeweizen and Stella Artois begin pouring as soon as the restaurant opens.
Evening heralds the arrival of the restaurant's romantic side. A circular fireplace warms a ring of plush crimson benches, and soft, amber lighting illuminates the dark wood and brick interior and its stained-glass windows. An open charcoal fire roasts steaks, fish, and chicken for ample entrees, from the 16-oz. boneless rib eye to the Australian lobster tail dinner. Combination dinners allow guests to sample both steak and seafood without taking their backyard grill on a fishing trip. Supper ends with carefully hand-fired desserts, such as crème brûlée cheesecake.
Featuring karaoke nights, DJ sets, and musicians showcasing their acoustic and classic rock talents, the live entertainment at Harvey's Steakhouse beckons diners to the dance floor six nights a week. The aromas of the culinary team's steak and seafood entrees, however, are likely to lure you right back to your table. Main courses include charbroiled filet mignon stuffed with bleu cheese crumbles and one pound of steamed Alaskan king crab legs, which you can dig into barehanded or with a royal scepter. Chefs also whip up favorites such as homemade chicken pot pie for early birds and treat patrons lounging at the bar or on the outdoor patio to snacks such as homemade potato chips.