Indian cuisine is famously complex, but diners at Koyla Indian Restaurant get at least a peek at how it's prepared. The restaurant's signature cooking method is right in the name—koyla means "coal"—and chefs use its heat in full view within an open kitchen. Cinnamon and cloves, garlic and saffron fill the air as marinated chicken, shrimp, and goat simmer and sizzle. Although grounded in the cuisine of Northern India, founder Deep Singh and his chefs demonstrate a strong taste for experimentation. That's evident in the large menu's Indo-Chinese section, which holds hybrids such as chili paneer—the traditional Indian cheese spiked with house-made chili sauce. Pesto chicken and calamari masala reflect Singh's time as the proprietor of a small Italian cafe.
A mural of an especially cuddly-looking Taj Mahal brightens one wall of Koyla's softly-lit dining room. The motif continues as painted chili peppers wind around the room behind an ample buffet, served alongside champagne on the weekends.
Eddie's Pizzeria & Eatery answers an ancient culinary dilemma: do we go out for pizza or stay in for Mom's meatloaf? Serving New World fare, the restaurant satisfies cravings in a single sweep. Even its pizzas champion this culinary marriage—New York–style pies arrive speckled with traditional toppings as well as premium options, such as rosemary ham. Yet, despite such culinary fusion, the pies never lose sight of their roots. Margherita pizza recalls the dish’s Italian heritage, whereas a 10-inch gourmet Bada Bing represents pizza’s modern stomping grounds with sausage, gorgonzola, and a mini “I Heart NY” shirt.
The menu also explores a large landscape of pasta entrees, from four-cheese ravioli to penne sautéed with mushrooms in a tomato-cream sauce. Meatier plates continue to span continents, with chicken parmesan prepped near st. louis ribs and handcrafted Angus burgers. As patrons strip tangy wings bare, they can watch the venue's eight televisions, two of which boast 70-inch HD screens.
Just because Indian food is filled with spices doesn't mean it has to set your tongue on fire. That's the philosophy at Haandi Indian Cuisine, where chefs, owners, and brothers Hartaj and Sartaj Singh use a bevy of North Indian spices when flavoring their authentic dishes. A careful dash of chili has the power to elevate a mild dish to the medium threshold or even to "Indian spicy," but only when the customer asks for it. Tandoori clay ovens churn out discs of piping hot naan bread and platters of marinated meats and seafood, while vegan dishes come together without the use of meat, dairy, or catnip.
Stylist Shannon knows that the right haircut can make a woman feel confident. At Hair 2 Dye For, she draws on 18 years of experience to transform looks with cuts, highlights, all-over color, and smoothing Brazilian blowouts. She has no trouble coming up with a look for clients without a clear vision, either: she happily holds consultations prior to any service.
Voted Best Bread and Best Bakery by the readers of Inland Empire Magazine two years in a row, Old Town Baking Company sates carb cravers with an arsenal of bread-based delights. Dive mouth first into a bevy of punctiliously prepared pastries and loaves, including the bavarian sourdough rye, which marries an old-country recipe with California's fabled yeast ($4/loaf). The hearty 6-grain's sesame-encrusted crosshatch-net loaf adds an unexpected nutty crunch to an already robust flavor ($5). Complement any dining experience with a 12-pack of browned squaw rolls ($4), or a loaf of carolina corn bread ($4). Chocoholics can regroup after particularly ineffective intervention attempts with chocolate-covered macaroons ($6.99/lb.), a chocolate-coated cream horn ($2), the chocolate-filled cookies called Chocolate Drops ($6.99/lb.), or the all-chocolate Sumptuous brownie ($2). Succomb to whispering sweet teeth with the Sinful cinnamon roll ($2) or strawberry-banana pound cake ($4), or sample the menagerie of muffins ($2).