Although Pronto's pork is slow-cooked, guests don't have to wait long before scooping it up with some fusilli pasta and habanero pesto. That's because the restaurant is something of a paradox: a homestyle, from-scratch Italian eatery with swift counter-service. Its menu hosts classic dishes that could be found in any Tuscan villa—chicken parmesan and fettuccine alfredo—alongside signature inventions, such as soft herb polenta bowls dappled with meatballs and marinara. Lunchtime paninis and brunch scrambles contrast dinner entrees such as bacon-wrapped meatloaf and five-cheese lasagna. Also on-site, Uncle Vito's sells New York–style pizza by the slice to customers who are tired of buying the entire pie, eating one slice, and cramming the leftovers into their pet goldfish's bowl.
At Taki's Salon and Spa, a team of eight designer and master stylists, two manicurists, and one massage therapist relaxes and beautifies bodies with a variety of services. The hair artists accentuate coifs with full or partial coloring, permanent waves, and thermal straightening, whereas the nail experts soften skin with exfoliating rose-scented or chocolate-mint-truffle scrubs. The list of targeted therapeutic massages includes the signature Shellatsu, in which the therapist uses lava seashells to knead away stress from pressure points, loosen muscles, and plug up the body’s naturally occurring volcanoes.
To replicate the thin-crust pies found in New York's Italian-American neighborhoods, Giovanni's chefs make everything from scratch and bake their five-borough recreations atop a toasted hearthstone. They load their slices with layers of fresh mozzarella and an eclectic mix of toppings. Tables, draped in classic red-and-white checkered cloths, buckle under the weight of the pies, including the Coney Island piled with freshwater clams, garlic, and spices.
In addition to baking circular eats, the cooks marinate Sicilian-style chicken in extra-virgin olive oil and herbs before fire-roasting it on the rotisserie. Forks excavate the lasagna's layers, burrowing through strata of imported pasta, mozzarella, ricotta, and housemade tomato sauce, to unearth hearty pieces of meat or veggies.
Choosing a seat is the first step at 3 Fires Lounge. The jet-black bar stools give patrons the best views of the room's 52-inch, high-definition televisions. The high-top tables line a window that gazes directly out onto Capitol Park. Additionally, the space features oversized couches that invite guests to sink into their helium-filled cushions. All three of these options are available within the trendy, lounge, which was recently remodeled to have a more colorful atmosphere with more seating, beers on draught, and comfortable new patio furniture. CBS Sacramento praised the space's casual vibe and low-key ambiance, placing 3 Fires Lounge on its list of the Best Hotel Bars in Sacramento.
Although glasses of wine, pints of beer, and rounds of cocktails are all readily available for patrons hoping to relax with a drink in hand, 3 Fires Lounge also tempts diners with a menu of hearty international cooking. While the chefs incorporate recipes from across the globe, their main source of inspiration is the bounty of seasonal, locally sourced produce that is so readily available. Using these Californian ingredients, the team creates hummus with vegetables and baked pita chips, crab cake sandwiches served on sourdough bread with melted white cheddar, and grilled flatbreads topped with everything from caramelized onions, mushrooms, and goat cheese to pulled pork and honey-chipotle barbecue sauce.
Bee-Bee's Asian Grill may only have one roof, but underneath it, the restaurant serves three distinct types of cuisine: Thai, Vietnamese, and Japanese. The result is a menu that seemingly never ends, with dishes of each type of cuisine that include soups, noodles, curries, and rice plates. Tom yum noodle soup holds rank as one of Bee-Bee's most popular Thai dishes, and is the restaurant's go-to speaker at press conferences. It fills bellies with a mixture of lemongrass, mushroom, chilies, and green onion. Under the Vietnamese flag, meanwhile, awaits spicy servings of pho and meaty vermicelli, and the Japanese selection includes bento boxes, hibachi, and sushi rolls.
Crepes in San Francisco. Butter chicken in Toronto. The organizers behind Dishcrawl connect people with the local dining scenes of cities across the United States and Canada. They do this in two ways?first, through Dishcrawls, which are self-guided tours to an array of restaurants. Dishcrawl's second method highlights single restaurants through special dinners, giving chefs a chance to dazzle visits with their favourite dishes.