Cafe 225’s seasonally changing menu is a tour of California. Fresh seafood evokes the state’s scenic coastline, and chicken breasts hot from the oak-charcoal grill come with drizzles of cream sauce and slices of avocado that call to mind the state’s lush avocado groves. Crowned in fire-roasted chilies and chipotle aioli, the eatery’s burgers mimic the spiciness of the Mexican food just across the border; with bacon and locally sourced cheddar, meanwhile, they become a tastier American classic than a baseball on a pie tin. An array of personal pizzas and pastas rounds out the menu, and the wooden bar’s selection of 70 wines and artisanal beers complements meals.
The restaurant’s proprietor got his start in the industry at the age of 12, when he helped make sandwiches during the lunchtime rush at his father’s San Francisco eatery. In the ensuing decades, he has cultivated the know-how and taste to construct Cafe 225’s menu, along with its exposed kitchen and rotisserie grill. Today, he even makes a point of sourcing as many ingredients as possible from environmentally sustainable companies.
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 Tommy’s, candlelight casts dark wood wainscoting, burnt-orange walls, and stone floors in a warm glow. The elegant eatery—which has been hailed by Frommer’s as “the most creative restaurant in Visalia"—complements its environs with equally haute cuisine. Chefs serve succulent steaks on cedar planks and drizzle them with southwestern flourishes such as tequila-roasted green chilis, poblano cream sauce, and a single cactus tear. Additionally, Tommy’s stocks its wine cellar with an ample wine selection.
Port of Subs' slice-savvy deli artisans shave meats and cheeses to assemble each sub on the menu, assembling eats before the customers' eyes. White, wheat, and sourdough rolls sliced into 5-, 8-, 12-, and 24-inch portions encapsulate cold sandwiches such as the No. 9—peppered pastrami layered with swiss and topped with lettuce, tomatoes, and purple onions before being seasoned with oil, vinegar, and spices ($3.79–$13.79). Salads delight taste buds year-round, and seasonal hot-pressed pilgrim grillers in 5-, 8-, or 12-inch incarnations hoard a cornucopia's worth of sliced turkey breast, moist stuffing, and cranberry sauce between a ruffled collar of ciabatta bread ($4.99–$7.99). A tortilla's embrace enfolds turkey and bacon-ranch wraps ($5.99), and all grillers and cold subs can also be turned into wraps. This deal can also be used toward catering, enabling hosts of game-day soirees or 10-year reunions for imaginary high-school friends to set forth stress-free cheese platters and party subs.
The seasoned pizza shapers at All Pro Pizza create sizzling pies from fresh ingredients and populate their robust menu with an assortment of dough-disk sidekicks. After downing pints of lettuce during a night out at the salad bar, two- or four-person dining companies can prep their palates for saucy pies by sharing pregame appetizers, such as 10 hot chicken wings, 16 ounces of potato wedges, or garlic-cheese bread. Pizzas come sprinkled with 1 of 20 available toppings, which range from chorizo sausage to artichokes and spicy jalapeños. Chefs moisturize each pie with one of six sauces—including classic red, creamy ranch, and gooey nacho cheese—before balancing it perfectly atop the Food Pyramid.
Roasting fresh coffee daily, this independent shop distributes a variety of premium beans that range from smooth to bold, as well as specialty bags of organic and flavored coffees like chocolate macadamia nut, cinnamon nut cream, pumpkin spice, and Irish cream. Mavericks Roasting Company's leading roast, Midnight Ride ($12.95/pound), embodies the company's signature style, with 100% pure Arabica beans slow roasted to bold, bitterness-free, aromatic bliss. On the lighter side, try Peru Organic—certified by the Organic Crop Improvement Association—which is roasted with the same pure Arabica beans to a smooth finish, or the indulgent Mudslide, which is so satisfyingly rich, you might find Scrooge McDuck swimming in it.