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.
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.
It might sound silly, but Richard Stockle was destined to cook prime rib. He had no intention of running a steakhouse in 1969, when he opened up what would ultimately become Richard's Prime Rib and Seafood. The plan was for a bar?cheap beers and maybe a couple of pool tables, which would sit unused until the game of billiards was invented in 1975. That didn't line up with the economic cards, so Richard added food, mainly steaks and fresh seafood. The restaurant took off and Richard purchased the other side of the building, expanding the restaurant's capacity to 115. New York steaks, lobster tails, and countless baked potatoes would mark the decades until Richard finally sold the restaurant in 2005.
But Richard Stockle couldn't stay away from the restaurant business. The new owner defaulted, and Richard regained the restaurant a few years later. The building had slipped into disrepair, so Richard and his team completely remodeled the place, adding curved booths and tasteful nude artwork. Richard's grandson Ben now serves as the restaurant's manager. And the chefs still cook the dishes that made Richard famous, as well as inventive items like ?The Something Good,? a New York steak wrapped in a flour tortilla filled with melted cheese.
The cuisine at Lin's Fusion is not your typical Chinese buffet. Instead, diners handpick the ingredients for their dishes and watch as chefs cook them all up right before their eyes. First, guests assemble their favorite veggies and proteins. Then they drop their bowls off at the desired cooking station, where chefs stir the ingredients into udon soups or sear them on a hibachi grill. A variety of other stations, including sushi and dim-sim bars, supplement these customizable feasts. Meals can also be punctuated with specialty drinks that range from a hibiscus-tea mojito to the Tiger Milk cocktail, a chilled glass filled with sake, coconut rum, and a mix of tropical fruit juices.
RaceRoom Fresno’s realistic racing simulators transport drivers to famous circuits from around the world, placing them behind the wheel of more than 600 race and production cars. Visitors cradled in comfortable bucket seats wrestle with high-quality steering wheels as immersive audio systems pipe in the sounds of revving engines, screeching tires, and ahoogaing bike horns. More than 50 tracks are painstakingly re-created with eye-catching, high-definition graphics displayed on single monitors or in three-screen panoramas. Detailed leaderboards keep track of best times by car class and track, allowing racers to chart their progress online.