Family owned and operated since 1971, Caesar's Italian Delicatessen boasts a menu of classic sandwiches and sides and is famous for its pickled tongue, available by the pound ($11.49/lb) or in a handheld version ($5.95) bookended by bread and topped with lettuce and mild peppers. Enjoy namesake nourishment with the Caesar's Special ($5.75), pairing two kinds of salami with ham, mortadella, pepper cheese, lettuce, mild peppers, and sauce until it is fit for a ruler or any eater with a century-bridging hairstyle. For the strong-armed, the Deep-Pit Beef ($5.95) carries beef crowned with barbecue sauce or salsa, while the veggie sandwich ($5.50) combines avocado, tomato, lettuce, peppers, mayo, mustard, and provolone into a palate-pleasing product. Sides of marinated navy beans ($2.09/lb), a baked potato ($2.59/lb), and orzo pasta salad ($4.99/lb) play nice with main dishes despite secret ambitions of stardom. Feed a party of five or another television cast with a party platter ($15 for five servings) encompassing a tour of four meats and four cheeses with pit stops for olives, pickles, peppers, and bread.
Before Heidi's Brooklyn Deli grew to more than 35 locations spanning several states, it was called "Heidi's Bagels and Ice Cream," and there were only a few different kinds of sandwiches. The shop's founders, Steve and Heidi Naples, had moved to Colorado from Brooklyn and opened the shop after finding few spots serving the authentic New York-style deli sandwiches they had grown to love. When Steve decided to quit his steady day job and devote his full time to the new Heidi's Brooklyn Deli, the shop grew to offer 35 deli sandwiches alongside 32 flavors of ice cream. Today, Heidi's menu ranges from sandwiches with Nova Scotia salmon or chicken salad to genoa salami and prosciutto. Start your day with one of nine fruit-infused smoothies, or try one of Heidi's breakfast entrees, including a veggie sandwich or a bagel.
To craft their signature dish?The New York Sizzle? the chefs of Steak & Grape Restaurant hand carve a choice cut of Angus steak. They sizzle up the meat in a special broiler until it's juicy and tender, and then serve it on a 600-degree plate with a decadent garlic butter. Servers bear the premium cuts out into the airy, rustic dining room, along with plates of handmade specialty burgers, fine pastas, and fresh seafood. Bartenders bustle about behind the sleek wood bar, uncorking bottles of fine wines beneath the glow of flat-screen TVs.
The chefs at The Bistro, located within the Four Points by Sheraton Bakersfield, serve up contemporary California cuisine for breakfast, lunch, and dinner. Fresh seafood, steaks, and prime rib draw lunching businesspeople, date-night couples, and parties celebrating special occasions, while the full bar quenches the thirsts of sports fans watching the big game. From time to time live music fills the dining room with the strains of blues, rock, or avant-garde lullabies.
Though the Waldo family?proprietors of The Grill Hut?specializes in all things barbecue, chicken and tri-trip remain their two points of pride. Before they?re tossed in the smoker, both meats are marinated and seasoned with a secret recipe known only by the Waldos and a spy stuck behind the family?s refrigerator. Next, the meats are piled onto platters and sandwiches such as the Carnivore, a chicken and tri-tip double-header served on Pyrenees sourdough bread grilled with garlic butter. During breakfast, tri-tip even works its way into three-egg omelets alongside cheese, beans, and salsa.
Besides these main meats, the Waldo clan crafts barbecued favorites such as hot-links sandwiches and baby back ribs served atop housemade angel hair pasta. From beans to corn on the cob, The Grill Hut?s seven sides are likewise housemade.
Chinese-style vegetable fritters soaked in a soy-based gravy. Delicate rice crepes filled with housemade cheese or coconut chutney. At Zaika Indian Cuisine & Bar, the culinary team incorporates a few of these Indo-Chinese and South Indian specialties into a menu that's mostly composed of North Indian classics. Those range from ginger- and garlic-flavored chicken slathered in cashew sauce to fish and potatoes doused in a fiery chili sauce. For vegetarian and gluten-free diners, the cooks sauté okra in traditional spices and toss veggies, dried fruits, and roasted nuts into creamy sauces. More than 10 Indian breads can accompany feasts in the dining room, where the walls are painted a bright yellow color reminiscent of turmeric or a chameleon perched on a coward's shoulder.