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 carnitas. 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.
Don't be scared by the snarling mug behind the bar at the Bulldog Pub?it's just the tavern's mascot. With a monocle lodged in his eye, a cigar crammed in his jaws, and a Union Jack vest strapped to his barrel chest, the stained glass bulldog peers at bargoers from his perch above a tap boasting 21 draught beers, including Guinness Stout, Boddingtons Pub Ale, Newcastle, and Harp Lager. Once they're into their pints or cocktails, guests can head over to the pool table and dart boards for some old-fashioned fun. And if all that revelry brings on an appetite, the menu of across-the-pond favorites supplies shepherd's pie, bangers and mash, pub nachos, and fish and chips. Guests can also enjoy meals while lounging in the outdoor beer garden or listening to live music.
Two things can be found around Aroma Grill's lacquered tables: plates of flavorful Indian and Indo-Chinese cuisine, and delighted diners ready to enjoy a meal together. From specialty dishes baked inside the tandoor oven to simple, savory street food, the kitchen crafts a menu of rich dishes that showcase the famous aromas and flavors of Indian cooking. The restaurant also breaks out chafing dishes to present lunch buffets and banquet spreads or to serve as shields during food fights.
Margarita Rocks is part nightclub, part restaurant, and doesn’t skimp on either end of the equation. Cooks prepare shrimp tacos, pizzas topped with carne asada, and other savory snacks, and bartenders pour made-from-scratch micheladas, margaritas, and other cold drinks until 2 a.m. Although Margarita Rocks is known for live music and raucous good times, the spot is also kid friendly, welcoming families with children until 8 p.m.
Indian cuisine is famously complex, but diners at Koyla Indian Restaurant get at least a peek at how it's prepared. The restaurant's signature cooking method is right in the name—koyla means "coal"—and chefs use its heat in full view within an open kitchen. Cinnamon and cloves, garlic and saffron fill the air as marinated chicken, shrimp, and goat simmer and sizzle. Although grounded in the cuisine of Northern India, founder Deep Singh and his chefs demonstrate a strong taste for experimentation. That's evident in the large menu's Indo-Chinese section, which holds hybrids such as chili paneer—the traditional Indian cheese spiked with house-made chili sauce. Pesto chicken and calamari masala reflect Singh's time as the proprietor of a small Italian cafe.
A mural of an especially cuddly-looking Taj Mahal brightens one wall of Koyla's softly-lit dining room. The motif continues as painted chili peppers wind around the room behind an ample buffet, served alongside champagne on the weekends.
At Ontario Improv, comics lure laughs from bellies in the hopes of following in the footsteps of standup legends such as Ellen DeGeneres, Chris Rock, Jerry Seinfeld, and Dave Chappelle, all of whom have graced the Improv’s stages. The club's calendar schedules comedians as often as six nights a week, alternating between big-name headliners and up-and-coming performers. As they take in shows, audience members can munch on savory appetizers such as spinach-and-artichoke dip or fried calamari, and sip cocktails to avoid eye contact with the giant rubber chicken sitting at the next table.