Having mastered several subsets of Chinese cuisine, the chefs at China Pavilion couldn't fit all their entrees onto a single menu. So they created three: one with America's popular staples, one brimming with traditional platters, and one showcasing chef specialties. The first lines up dishes that are now familiar—sweet 'n' sour chicken and mongolian beef—as well as recognizable feasts served in new ways, such as the peking duck wrapped in crepes. More traditional and exotic options abound on the Chinese menu, such as pickled cabbage and pork noodle soup, or spicy king crabmeat sprinkled with basil and served in a clay pot. The chefs’ selections, meanwhile, range from classic to experimental: strips of Angus beef sizzle in oyster sauce, and garlic-pepper salt coats Alaskan halibut in a wok. China Pavilion’s full cocktail bar balances meals with citrusy sips of sour plum martinis, and on weekends, visitors can drop by for a dim-sum brunch that leaves tongues more satisfied than an astronaut wearing Moon Boots.
When diners see fire erupting inside Dai Bai Dang, they needn't panic. Those flames are under the control of Chef Anna Wang and her fellow chefs, who whip up a bulk of the eatery's cuisine in open woks. The fire show is the first visual treat for diners, who then receive gorgeously plated Asian-fusion dishes. Said cuisine includes shrimp tossed with caramelized walnuts, duck smoked in tea leaves, and japanese eggplant braised with ginger and chili paste. To complement feasts, bartenders not only serve plenty of wine, cocktails, and liqueurs, but also showcase their barista skills by making cups of the house roast with a french press.
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.
When the owners of Crawdaddy's decided to put a little bit of New Orleans' distinctive flair right in the heart of Visalia, they knew it would take more than great cuisine. What makes New Orleans so unforgettable is that it caters to all the senses and makes the smallest outing a special event. To fill that tall order, they took residence in a spacious facility that could be an exciting venue for music, parties, libations, food, and sporting events, all in one electric, lively place.
The second-floor dining room welcomes guests with a menu of fresh seafood such as blackened catfish and bayou butter prawns. A fully stocked bar wets whistles, and balcony seating offers couples a romantic setting under the stars—all 50 of them. Meanwhile, more than a dozen flat-screen TVs light up the crowd in the first floor's sports bar, where a mixologist whips up creative cocktails and TVs whip up the big game. In the dining area of the first floor, Keith and the Crawdads treat diners to lively tunes during the evening, and on the second level the nightclub sends crowds into fits of dance spasms as late-night DJs spin everything from hip-hop to disco six days a week.
At Zen Asian Diner, chefs are versed in cuisine ranging from traditional Chinese to American-style dishes. They sear and fry fresh ingredients to create egg foo young tossed with vegetables or barbecue pork, chop suey with meats such as chicken and shrimp. Additionally, the menu includes mouth-watering Asian fusion dishes such as curry-drizzled chicken and Mongolian-style spicy beef. Zen Asian Diner also serves aromatic cuisine beyond its doors—they have a catering team that assembles party platters for off-site events.
Though Enterprise’s menu focuses solely on seafood, the offerings are still diverse. The fresh fish dishes include British Columbian salmon sweetened with a Coca-Cola barbecue glaze, Costa Rican mahi-mahi topped with toasted macadamia nuts, and basa swai paired with citrus jasmine rice and Asian slaw. Seafood also bulks up pastas and sandwiches, and the dessert roster presents molten chocolate cake and key-lime pie.
Upon entering Enterprise, patrons may feel as though they’ve waded onto an immense sailboat. A blue-green marlin perches above the bar, and ship wheels and colorful buoys hang on the walls. Dock lights hook over each table, and an old-fashioned diving suit with a bronze helmet stands above the open grill, haughtily asking patrons how many leagues they can go under the sea.