Butterflied, hand-breaded, or fried to a golden crisp, different cooking techniques highlight the complex flavors and textures of shrimp in distinctive ways. At Shrimp House, the cooks have been practicing those varied methods for nearly half a century. The menu also highlights a wide range of other ingredients, sourced mainly from the sea. Lobster adds a buttery richness to time-tested macaroni, and wild-caught salmon and farm-raised catfish round out the options. The kitchen also leans on real Angus beef for patty melts. The takeout menu brims with large dishes ideal for feeding hungry guests or disguising your fight club as a picnic.
Little Fisherman Seafoods purchases fresh fish daily in limited quantities, ensuring customers a strictly fresh seafood selection. Satisfy stomachs with homemade clam chowder ($3.95 cup, $5.95 bowl) or bean bag-toss an order of oysters on the half-shell into gullet goals ($8.95). Little Fisherman Seafoods fries up 14 savory varieties of fish and chips, including halibut ($15.95) and catfish ($11.95), and the Fisherman platter with a choice of four sea settlers, all served with coleslaw and french fries or rice pilaf ($15.95). Grilled salmon shares a seabed with one side and a dinner salad and distracts hungry eyes with its bold orange hues, allowing mouths to sneak a clandestine chomp ($19.95). Nestled between hand-cushioning buns, salmon or crab cake burgers arrive with coleslaw and french fries or rice pilaf ($8.95 each).
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.
Guests enter the luxurious dining room and revel in the aroma of grilled steaks and lamb chops. After sidling into a comfy chair at a table decked in a white tablecloth, they peruse the menus dotted with juicy cuts of black Angus beef and king crab legs. Diners welcome steaming plates of food to share table real estate with glasses of wine, consulting the hospitable staff for pairing recommendations and advice on which wines are the best conversationalists. If not partaking in a full meal, guests can recline in the lounge and sip cold beer while watching sports on the plasma TVs. Larger parties commune in the expansive banquet hall, munching on customized menus built to accommodate parties of 20–140.
A family Mexican restaurant by day, Tequila Bar & Grill transforms into a nightclub at night, at which point couples groove to salsa tunes played by live bands and Djs or sing Spanish and English karaoke. Patrons dine on authentic cuisine, such as tacos, quesadillas, and enchiladas amid exposed brick walls and south of the border-inspired tiling.
Nestled in the building that previously housed renowned restaurant Ponchito, which drew celebrities and even former president Ronald Reagan, Mission 261 is steeped in culinary tradition and a history of lavish entertainment. The restaurant continues that legacy, regaling diners with extravagant performances by the Dancing Fire Dance Company. The dancers dazzle eyes with Tahitian, hula, samba, and LED Glow performances dressed in Vegas-show-style garb, and conclude the evening with a glowing LED-light finale. During these grand displays, guests feast on a Hawaiian buffet of coconut shrimp, huli-huli chicken, and fire-roasted kalua pig.
Though the chefs experiment with Hawaiian cuisine, their specialty is a menu of finely crafted Cantonese delicacies. Dim sum and tea fill out the lunch menu, followed by entrees such as bird's nest soup and braised abalone with oyster sauce at dinnertime. Diners can also opt for traditional Chinese favorites including kung pao chicken, Peking-style pork chops, and sauteed scallops with chili peppers.
Their dining room is as expansive as their menu, with a series of banquet rooms and an outdoor patio—marked by dramatic architecture and photo-ready décor—that host up to 800 diners. This makes Mission 261 a go-to choice for those planning a wedding, family reunion, or impromptu chariot race.