Mammoth portions of sandwiches, comfort fare and classic breakfasts test table strength within the log-cabin interior of Lumberjacks Restaurant. After perusing the lengthy menu, patrons can gaze up at the towering façade of roasted turkey clubs ($8.99), whose three layers of toast house bacon, american cheese, lettuce and tomato. A chili burger ($8.99), topped with cheddar and onions, doffs its uppermost bun to chivalrously greet suiting mouths. A slow-braised post roast with vegetables and gravy ($12.99) assumes its honored position among dinner entrees, arriving at tables with a choice of a side as well as soup or a custom-made lettuce amalgamation from the salad bar.
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.
The culinary artists at Tortilla Flats serenade palates with an eclectic mix of both inventive and regionally authentic Mexican dishes. Tacos jaliscienses sweeten a beef-and-chorizo blend with pineapple and cabbage, and the molcajete flats ignite a flavor explosion of steak, grilled chicken, shrimp, and cactus in a housemade sauce. Early risers can sate morning cravings with breakfast specialties such as chorizo omelets or eggs with cactus and onions. Like a robot assembly manual written in invisible ink, the menu also presents a daunting challenge: the 2.5-pound burrito supreme stuffed with chicken, beans, rice, and lettuce, all buried under a generous helping of sauce, cheese, olives, guacamole, and sour cream. Tortilla Flats’ shareable Iguana margarita loosens inhibitions with 12 ounces of tequila and two Coronas.
Silverthorn Resort traces its history back to August 1, 1853, when settler George Silverthorn and his wife, Lucy, a native Wintu woman, established one of Northern California's first ferries across the Pit River. The Silverthorn's descendants stayed in the area to the present day, watching the river age and mature into a strapping, full-grown lake with more than 375 miles of shoreline dotted with picturesque docks and cabins. A marina outfitted with a pro shop and general store refills ships and pantries with needed supplies, and a pizza pub refuels visitors with the daily recommended allowance of pizza, live music, and cold beer.
Houseboats glide across Shasta Lake's calm waters, where vacationing anglers can fish for trout, salmon, and bass. The 40,000-acre lake allows plenty of room for wakeboarding, tubing, and other watersports. Around the lake, a network of trails wends hikers and cyclists across the Shasta-Trinity National Forest, where Mount Shasta stands about 50 miles north of the lake.
It is not just the pastas, sandwiches, and pizzas that keep guests coming back to Pete's Restaurant and Brewhouse and Original Pete's—the handcrafted beers also play a major role, quenching thirsts with flavors ranging from the Uptown blonde’s light layers of honey to the highly hoppy profile of the Skinner’s Horse IPA. Pete’s team keeps meals in balance by offering food-and-beer-pairing suggestions, assuring diners that the Midtown ale harmonizes with fish tacos and that the Old Town red—a malty, medium-bodied amber ale—improves coordination for slam-dunking meatballs.
At Famous Dave’s BBQ, hand-rubbed St. Louis-style spareribs smoke over a hickory fire for 3-4 hours. A generous helping of sweet and sassy sauce—made from Famous Dave’s secret recipe—seals in the ribs’ piquant flavor and also makes appearances on other barbeque specialties including country-roasted chicken and regular or boneless wings. Joining Famous Dave’s menu of barbecue staples are burgers and citrus shrimp fresh from the grill as well as sandwiches, southern sides, and desserts.