Named 2009 Micro Roaster of the Year by Roast Magazine, Klatch Coffee's casual coffeterias celebrate some of the world's highest quality coffee, carefully sourced to international farmers under direct trade ethics. Roasted in small batches for maximum freshness and minimum inter-bean squabbling, Klatch's java pleases patrons with a drip coffee of the day ($1.95–$2.20), as well as designer drinks such as the Mexican mocha ($3.40–$4.30), infused with spicy Ibarra chocolate. Discerning slurpers can also sate barking bellies with a hammy, cheesy eggel sandwich ($3.99) from the breakfast menu, or train teeth on heartier lunch fare such as a cranberry walnut salad ($3.75) or turkey pesto panini ($5.95).
When Lois Margolet first opened Capriotti’s in Wilmington, Delaware, 36 years ago, she and her brother, Alan, worked from the second story of a boarded-up building, roasting 10–12 whole turkeys every night and churning out a “real turkey lover’s” sandwich each day. Today, Capriotti’s has expanded across 12 states, each location stacking the same award-winning hot and cold sandwiches, racking up such accolades as The Best of Las Vegas 2012, Best of Culver City 2012, and Best of Delaware 2012 prizes from the Las Vegas Review-Journal, Culver City News, and Delaware Today, respectively. Though the shop is still known for its slow-roasted-turkey creations—such as the Thanksgiving-inspired Bobbie, named America's best sandwich by AOL's Lemondrop.com, piled with cranberry sauce and stuffing—its menu now ventures into the realm of roast beef, italian deli meats with such sandwiches as the capastrami, cheesesteaks, and vegetarian treats, such as meatless chicken and turkey.
Everyone loved visiting the Macias household. Antonio and Sara’s hospitality was matched only by their elaborate Mexican dinners. After years of wildly successful dinners and parties, the duo decided to spread the good word and start their own restaurant. In 1974, they opened the first Mi Ranchito in Ontario, California, packing the tiny space with six tables and stocking the kitchen with fresh produce, meat, and seafood.
Decades later, and Antonio and Sara’s small eatery has replicated itself into three locations across California. Their children and grandchildren join them in the kitchens, where they fold fresh ingredients and handcrafted sauces into traditional enchiladas, chili rellenos, and tacos. Meanwhile, bartenders blend top tequilas into a variety of innovative margaritas and specialty drinks. In the dining rooms, hand-painted murals of tropical birds, colorful Mexican artwork, and the party-hat wearing condors who serve the food create a festive atmosphere. The restaurant's uncompromisingly fresh and delicious cooking, innovative drinks, and welcoming environment have been lauded by a slew of press publications and won the restaurant the award for Best Mexican Food from Inland Empire Magazine.
Established in 1962, this quaint, '50's-style diner still doesn't take checks or credit cards, but a time-tested menu of buttermilk pancakes, gooey tuna melts, and piping-hot coffee draws a steady stream of devoted patrons. "It's very homey, very comfortable," says one regular. "It's like the Cheers of diners," says another. The long-lasting success story of Roberta's Village Inn—where chefs whip up from-scratch desserts daily—almost went unwritten. As Inland Valley Daily Bulletin writer David Allen notes, Roberta Virgin, the restaurant's namesake, was on the verge of throwing in the towel after her first day of waitressing in 1977. But her mother, a fellow waitress there, convinced her to stay, launching Roberta's 32-year career and ascension to the ranks of manager, owner, and finally Omelet Queen. Though Roberta transferred the reins to her longtime chef Francisco "Pancho" Ramirez, with whom she shares a "mother-son bond," her name remains on the forest-green awning. Francisco preserved the restaurant's moniker in tribute to his old boss, also leaving untouched the recipe for the famous pot roast she used to serve every Thursday, Friday, and Saturday evening.
Executive Chef David C. Teig, who has served as a task force executive chef for Starwood hotels, crafts seasonal, contemporary American fare with organic vegetables and herbs harvested from his restaurant’s onsite urban farm. The aromas of high-quality steaks and chops, Pacific seafood, and sauces infused with Mediterranean, French, and Asian flavors waft past the dining room’s golden-brown walls, escaping onto an expansive outdoor patio warmed by a contemporary brick fireplace. McKinley's skilled staff will also serve up their table-to-farm feasts during special events such as wine-pairings and international trowel conventions.
For 40 years, comfort food has reigned supreme at Costa Family Restaurant, where a vast menu of American-style breakfasts, lunches, and dinners challenge even the hungriest diners to clean their plates. On the stove, skillets sizzle with hearty entrees such as bacon-stuffed omelets, juicy burger patties, and cheesy turkey melts. Avocado and blue cheese speckle cobb salads, and sides of comfort food, like soups and seasoned fries, ensure no meal feels lonely. And though preparing and serving a sprawling menu’s worth of dishes keeps them busy all day, staff members always make time to create a relaxed, friendly atmosphere that is inviting for the whole family.
After a course at Village Kitchen, accomplished chefs will inch closer to pro status, while those who've chopped more fingers than potatoes will have their clumsiness exorcised thanks to patient instruction from Village Kitchen's enlightened gurus of all things edible. Classes are held Saturdays at 10:30 a.m. (some classes are also offered on Wednesdays at 6 p.m.), while the theme varies from week to week. On Wednesday, February 2, learn to master the wok to easily turn out incredible delights such as Szechuan stir-fried green beans with ground pork. On Wednesday, March 9, discover the joys of pollotarianism with a complete tutorial in a four-course feast centered around a fennel pollen roast chicken with tarragon jus, or on Saturday, April 9, craft the perfect dessert including glazed lemon cake, custard éclair rings, or fudge pecan pie. You'll eat everything you make and get a beverage, so no one escapes hungry. Classes are limited to 18 people.