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.
Cinnamon-glazed apples, crispy bacon, and vanilla ice cream are just a few of the toppings available to enhance classic and specialty waffles at Waffle Shop Country Cooking. Along with their eponymous food, the chefs create homestyle morning favorites such as breakfast burritos and biscuits and gravy, plus burgers, sandwiches, and salads for lunch. They also make a healthy omelets and soups fresh on a daily basis. The eatery’s nine different locations enable customers to eat nine plates of waffles in a 24-hour span without anyone catching on—unless you start to turn into a waffle, with a golden grid pattern on your face.
The flavors of the Mediterranean and India infuse the selections on Cafe Nirvana's otherwise typical cafe menu of deli sandwiches and salads. A specialty sandwich laced with spicy tandoori chicken and pepper jack cheese gives tastebuds a kick with little cumin-covered spurs, while strips of gyro meat cool off with housemade tzatziki sauce. On the roster of coffee drinks, chai is crafted from a special house recipe, rich with the scent of Indian spices and brewed fresh daily.
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.
A Casino Event's poker professionals foster an evening chock-full of chips with a three-hour card-flipping fiesta in the comfort of the customer's own abode. Defibrillate lackluster cocktail parties with one professional blackjack table and one felt-topped poker plateau. An experienced dealer accompanies the casino accouterments to instruct budding card sharks and prevent high-profile heists by ragtag bands of playing-card collectors. Hold 'em enthusiasts of any age can attend, so hustle up a multigenerational hodgepodge of players to plant paws on included casino chips and play money. An entourage of A Casino Event employees set up the felt-topped fixtures for each soiree, leaving hosts free to mingle or slip spare aces up their sleeves. For an additional fee, enlist the aide of a highly trained bartender to murkify memories and bolster late-morning breakfast reviews of the bash.
When Jim Knudson bit into his first taco during dinner at a friend's house in 1949, he knew he had tasted something special. He added the item?which many diners were pronouncing "tay-co"?to the menu at his restaurant in Grass Valley, California. Determined to introduce the food to as many people as possible, Jim and his wife, Margaret, converted a 16-foot trailer into a kitchen on wheels. They adopted the nickname Jim had earned from one of his longtime customers and drove up to Lake Tahoe, where Jimboy's Tacos found its first permanent home.
Locals, tourists, and even members of the Rat Pack flocked to the tiny taco stand for the uniquely seasoned, parmesan-dusted ground-beef taco, the anchor of a growing menu. The family eventually relocated to Roseville, California, where they set up a small taco stand and began branching out to other locations in and around Sacramento.
Today, Jim Knudson?s daughter Karen, the current president of the company, carries on the legacy of taco obsession at more than 40 locations in northern California and Nevada. Guests who arrive early for breakfast might glimpse the cooks slowly simmering beans, mashing avocados into guacamole, and preparing their signature ground beef with trans-fat-free oil. In addition to classic corn-tortilla tacos, the menu holds the mega-size flour-tortilla El Gordo, golden-fried taquitos, and even a taco burger that fuses Mexican and American culinary traditions.