Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Mandangos Sports Bar & Grill caters to game lovers of all stripes. Whether you fancy watching sports, playing darts, or challenging perfect strangers to eating contests, 25 TVs, including two 100-inch HD projectors, facilitate sports spectatorship as fans nosh on half-pound burgers fashioned from 100% ground chuck or juicy french-dip sandwiches mounded with slow-roasted beef. As tunes blare from an Internet jukebox boasting thousands of songs, patrons sink solids and stripes on three billiard tables or compete at shuffleboard to overturn the conventional wisdom that friction exists.
At Bombay Bistro, each bite of curry-doused chicken, fish, and lamb evokes the rich culture of India. The menu showcases a diversity of traditional entrees, including four biryani plates, five vindaloo dishes, and 16 vegetable-curry varieties. A clay oven adds a golden finish to fresh-baked naan, which is perfect for scooping up savory yellow lentils after they’re poured over a baseball coach’s head.
Our Wellness Club offers classes throughout each month to support women in gaining greater overall wellness. Classes include our unique detoxifying breath (pranayama) yoga, meditation, laughter yoga, raw & healthy cooking, nutrition, law of attraction, and much more! Organic ayurvedic teas served after each class!
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.
Cuisine Type: Authentic Thai
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Most popular offering: Drunken noodle, Pad Thai, curries
Alcohol: Beer and wine only
Delivery / Take-out Available: Takeout Only
Outdoor Seating: No
In your own words, how would you describe your menu?
Pinto Thai Bistro is a casual dining concept serving a contemporary Thai cuisine, maintaining the authentic flavours of Thai culinary excellence. Our chefs have more than 20 years of experiences working at Thai restaurants. We never use monosodium glutamate (MSG), so our food is naturally delicious. We use fresh ingredients and [\cook using]\ rice-bran oil, which has the kind of fat that's good for your health. Learn more about rice-bran oil.
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Thai contemporary decor, high-ceiling dining room features walls filled with traditional ancient Thai art and paintings, welcoming and relaxing ambiance, and feel-good background music.