Gol Brazilian Restaurant's cooks prepare top sirloin, bacon-wrapped pork, chicken hearts, and other meats in the traditional gaucho style—by skewering them onto metal rods and slow-roasting them over charcoal. Besides the succulent churrasco selections, a buffet of fresh, flavorful salads and hot dishes such as spaghetti carbonara and croquettes round out the menu. Patrons can sip fresh fruit juices, beer, or wine and finish meals with creamy flan and other desserts while observing the footwork of Brazilian soccer teams on the flat-screen TV.
Bubba Jack’s serves up gourmet southern cuisine in a comfortable eatery with a relaxed, SoCal-style vibe. Specialties include fried deviled eggs, hand-cut steaks grilled over wood chips, and flavorful beer-can chicken. In the bar, drinksmiths serve wine, cocktails served in Mason jars, and more than 200 types of beer, which patrons can sip while relaxing in rocking chairs or watching sports on flat-screen TVs.
At the medieval-themed Radcliffe’s Royal Ribs, colorful hanging banners adorned with family crests and a suit of metal armor set the scene for a hearty menu of finger-licking barbecue fare mixed with Old English favorites. A queen-sized plate of grilled Cajun shrimp ($12) fills bellies flanked by one of seven sides, including smoky baked beans and grilled asparagus, and the king-sized brisket ($15) roasts overnight in a dragon’s orthodontic retainer. Diners clasp gauntlets around the barbecue-chicken sandwich on a sesame bun ($9) or lick their chops in anticipation of the brisket on a french roll ($9). A large outdoor seating area fills about 50 patrons with mirth as friends sip bottled and draft beers and joust with leftover rib bones.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
At Cowboy Burger's & BBQ, cooks grill freshly sculpted burger patties to order and top them with savory toppings such as shaved pastrami. Diners can pair these meaty entrees with onion rings and zucchini fried in 0% trans-fat oil or stop by in the morning to fuel up with pancakes, omelets, and breakfast burritos.
Voted Best of the IE in Inland Empire Magazine in 2010, the lime-green-walled Chef Tim's features classic barbecue and Southern-style soul food. Paint a meatsterpiece on your tongue with a slab of ribs (half rack $12, full rack $21.99) and a whole chicken ($9.99), or confuse your taste buds about the time of day with chicken and waffles ($6.59). A shrimp po' boy sandwich and one side ($6.59) treats food tanks to a helping of sea-meat, and a create-your-own-combo meal, such as a two-piece entree and two sides ($7.99), lets diners choose from entrees such as rib tips, fried chicken wings, and fresh catfish, and forces them to marry two sides, such as cornbread, hushpuppies, or red beans and rice. After the main culinary event, wrap sweet teeth in a peach cobbler ($2.89) championship belt.