The beer craftsmen at Pismo Brewing Company slake thirst with a rotating array of six craft beers brewed in-house. In the tasting room, which is open seven days a week, bartenders pour pints of Pismo pale ale and the toasty, caramel-tinged Roadster red ale, complemented by a smattering of pub fare. Root beer is also available to fertilize the tubers of underage youngsters. The brewery's selection of logo-emblazoned T-shirts, hats, and sweatshirts displays affinity for craft brews and implicit disdain for lesser beverages, such as horse tears. Occasionally on Friday nights, the bass rumblings from live musical performances send ripples through pints of cool brews.
LoMac Winery is owned and operated by fourth generation wine makers, who've grown grapes on the edges of Fresno since their great-grandfather Henry Engleman bought his first piece of land more than 100 years ago. With this deal, you and 14 friends can taste fermented favorites that have been fine-tuned over many decades as you enjoy a two-hour wine tasting of LoMac Winery's varietals. Afterwards, take home three bottles of wine of your choice (pinot noir excluded), from the robust 2001 zinfandel to the rich 2009 pinot gris.
Moravia Wine's Howard Hammond is the patriarch of the family vineyards. For Howard, farming is a family tradition that stretches back to the late 19th century, when his Danish ancestor, Hans Jacob Jeppesen, arrived in America aboard a Norwegian vessel named "Moravia." Today, Howard, his wife Barbara, and a new generation of Hammonds carry on that tradition at the family's vineyards, a 400-acre estate in West Fresno. There, they produce Moravia wine inside a World War II-era farm and equipment barn. The barn's interior has undergone major changes to accommodate the production process and frequent tasting events. But its exterior still uses the original brickwork, maintaining the building's character.
To craft their signature dish—The New York Sizzle— the chefs of Steak & Grape Restaurant hand carve a choice cut of Angus steak. They sizzle up the meat in a special broiler until it's juicy and tender, and then serve it on a 600-degree plate with a decadent garlic butter. Servers bear the premium cuts out into the airy, rustic dining room, along with plates of handmade specialty burgers, fine pastas, and fresh seafood. Bartenders bustle about behind the sleek wood bar, uncorking bottles of fine wines beneath the glow of flat-screen TVs.
A Double Gold Medal award winner for its 2007 Lucas Vineyard Zinfandel at the Finger Lakes International Wine Competition, Ramos Torres Winery produces several Central Valley–grown wines under the direction of Oscar Ramos, who holds a degree in enology and a minor in enosophy (the study of wine's thoughts). An in-store wine tasting will let you and a beverage buddy tiptoe your taste buds through a selection of Ramos's varietals and fermented concoctions, which include the 2007 Vino Tinto, a careful blend of zinfandel, cabernet sauvignon, and petit sirah. The 2007 Branches brims with intense fruit flavors, delighting palates with its blackberry notes and toasty finish, while the 2009 Conversations blends apricot aromas, muscat blanc, and the citrus sensations of orange muscat—tailor-made for sipping atop a bucking bronco. To keep vino-tasters from floating away and damaging the store's new ceiling fans, Ramos Torres Winery will weigh down wine-soaked bellies with a hearty spread of appetizers, including an assortment of artisan cheese and meats, seasonal fruits and vegetables, prosciutto-wrapped melon, and crostini.