It's almost a tradition now: seasoned staff members of Krony's Pizza love the business so much that they open their own location. After three decades, this rite of passage has brought Krony's third location from its home in upstate New York to the West coast. Amid bright orange walls and checkered floors, homemade pizzas depart the oven steaming in white, pink, or red sauce beside hot subs, hearty wraps, and fresh salads. The eatery's free WiFi allows easy access to email or pointers on protecting the roof of one's mouth from impatient chomping on too-hot pizza.
While the sun spends most of its day in the sky, it still finds time to hang out in The Riviera Tanning Spa, teaching five different levels of Ergoline tanning beds how to bronze bodies with color that looks like it came from the star itself. From the Ambition bed’s beginner-friendly 120-watt bulbs to the Excellence 800’s simmering 520-watt heaters, tanners of all levels can boost golden hues in as little as 10 minutes. Thanks to their large facility, Riveria can accommodate a high influx of individuals without requiring appointments. Their Autobronzer system also reduced peaked appearances without UV exposure, spraying skin with three levels of sunless solutions that add color that won’t run, streak, or turn blue when placed under a black light.
For Gourmet Pizza Shoppe owners Bill, Don, and Scott, the standard assortment of pizza toppings isn't enough. Though pepperoni, sausage, and black olives are certainly part of its repertoire, the trio also stocks exotic ingredients such as mashed potatoes, peanut butter, and crabmeat—making a total of more than 120 toppings. Strewn across dough made fresh each day, these morsels form custom build-your-own pies or dozens of specialty pizzas, ranging from classic eggplant parmesan to the out-there Mini Pearl, loaded with country gravy, mashed potatoes, and fried chicken.
At the downtown location, taps pour out more than 20 regional microbrews, including several from Redlands brewery's Hangar 24 and Ritual. After meals, customers can request six types of dessert pizzas to adorn the tables' green-gingham tablecloths or their imaginary pet dragons' green-gingham tongues.
Xiomara Hall has been described as a "fast-talking woman with the giant personality and charm to match her even bigger foodie swag" by Inland Empire Weekly critic Nancy Powell. Hall comes by her culinary skills honestly—born in Puerto Rico, she was raised with the Caribbean flavors of her family's tropical cooking. When she moved to the United States, she soon discovered southern barbecue. Heavily influenced by the melding of these two worlds, she gives a taste of her personal history to diners each day at Tropical BBQ. "My life story is in that jerk sauce," Hall says of one of her five mojo sauces.
These sauces—including chimichurri (basil), spicy jerk pineapple, and jalapeño relish—add the finishing touches to plates that fuse the flavors of Puerto Rico, Cuba, Jamaica, St. Croix, and the American South. Hall pairs slow-cooked beef brisket, pineapple-jerk chicken and Puerto Rican pasteles with sides such as yucca fries or rice and beans. Her juicy ribs and tri-tips arrive fresh from the smoker to pair up with tropical refreshments including passionfruit juice, pineapple soda, coconut water, and mango juice.
Inspired by Italy's Trattorias our Pizza recipes come directly from the Tuscany region of Italy. Our dough is made fresh everyday using water imported from Italy. Fresh Salads, full Baked Pasta menu as well as delicious deserts including Cannoli and Gelato. Our "Bocce Balls" are a must try. Casual, friendly atmosphere