At first glance, Rosie’s Country Kitchen seems like a classic American diner, with rows of vinyl booths, cheerful uniformed waitresses bearing pots of coffee, and an all-day breakfast menu of homemade skillets and flapjacks. But after a swift perusal of the menu—marked mainly by classic American burgers, steaks, and fried-chicken dishes—the pages reveal a unique, spicy lining of authentic Indian cuisine. Chefs demonstrate their culinary prowess by whipping up curries, vindaloos, and basmati-rice dishes between orders of biscuits and gravy and country potatoes. And then they pair their plates with milkshakes, beer, and wine, all served in a sunlight-soaked interior.
Before they go through different spicy, sweet, and tangy transformations in the kitchen, every dish at Andy Nguyen's Restaurant begins as a farmers' market purchase. The staff seeks out the freshest ingredients for the Vietnamese menu and cooks them in pure vegetable oil, producing five-spice chicken, saigon silky noodles with charbroiled shrimp, and customizable stir-fries. Unlike pandas hosting a dinner party, the cooks offer guests a choice between vegetarian or meat options on most dishes. The house specials range from salt-baked calamari to a steam-pot seafood medley, which includes shrimp, mussels, clams, scallops, and veggies. After choosing a protein for their entree—sautéed chicken, pork, beef, or shrimp—guests can also choose from several types of sauces and fixings, such as curry, sweet and sour sauce, and lemongrass.
As its name suggests, Eat A Pita's Greek dishes feature one key ingredient—warm, fluffy pitas. Some dishes come wrapped in the edible staple, such as the shawarma wrap with tri-tip beef, whereas others have it as a side, as seen on the falafel platter with tahini sauce. Plus, servings of hummus naturally have slices of pita to dunk into the dip. One of the only options not to feature the restaurant's namesake is the kids' chicken-nugget meal, which substitutes pita bread for french fries, as US law prohibits the consumption of one without the other.
With a 24-hour gaming floor and adjacent restaurant and bar, Cordova Restaurant Casino combines upscale gaming with elegant dining. A stone hearth and mahogany paneling greets diners and card sharks in this smoke-free establishment, which evokes the ambiance of a swanky Las Vegas–style card club in the heart of a luxury lodge. The dinner menu ranges from traditional fare, such as the "All In Burger", a 1/2 lb choice sirloin steak with gruyere and bleu cheese, caramelized onions, baby arugula and horseradish cream ($8.95), to a variety of souped-up entrees, such as the "Miso Glazed Halibut" partnered with baby bok choy and jasmine rice ($16.95). The bar possesses a handsome selection of beers, wines by the glass or foot-less boot, and signature cocktails. The state-of-the-art gaming floor is littered with traditional table games.
A trio of Buddha statues gazes calmly at the entrance to Little Buddha Thai Bistro, as if awaiting the arrival of enlightenment. But before 6 p.m. on weeknights or 7 p.m. on Saturdays, it's restaurant patrons who arrive instead, taking seats at dark wood tables within the eatery's pale gray walls. In the kitchen, main-dish morsels of chicken or beef simmer in coconut milk or sizzle as they're stir-fried in a wok. Appetizers such as skewered satay arrive to prime palates. And in the dining room, thai wraps—stuffed with a choice of fillings such as shrimp and sweet coconut rice—echo the cylindrical shape of hanging lamps and warp pipes used for day trips to Bangkok.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s Pizza has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.