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YOUR LOCAL DINING GUIDE SPRING/SUMMER

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• Three seasoned chefs share the stories behind the food • Complete dining directory

A Local Favorite Since 1965!

Breakfast • Lunch • Dinner We serve great Italian dinners, famous deli sandwiches, homemade pizzas & calzones and the freshest salads in town! Don’t forget our delicious breakfast served everyday starting at 6:00am.

Our family has owned and operated the Italian Cottage for over 46 years.

You can count on the same quality & consistency since day one, with some new & exciting specials: 10 oz Top Sirloin, Spicy Linguini with Italian Sausage, Rustic Chicken Parmesean, Roasted Garlic, Pasta Ka-Boom, Tostada Stratta, Corned Beef Hash & Eggs, Eggs Benedict, Blueberry Pancakes, Biscuits & Gravy and more!

Restaurant, Tapas, & Bar FAMILY OWNED SINCE 1975

Seafood •SteakS • Lamb bbQ RibS •QuaiL •ChiCken

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3355 Esplanade Chico, Ca. 95926

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2525 Dominic Dr. Chico 342-7771 6am - 10pm

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Wednesday - Sunday Open at 5:00 p.m.

Closed Monday and Tuesday

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Spring/Summer 2012

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2234 The Esplanade Chico 343-7000 6am - 11pm

Both locations open 7 days a week

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(530) 891-5204

Check out our online menu!

www.basquenorte.com

ALL YOU CAN

EAT A CHICO NEWS & REVIEW DINING GUIDE • SPRING/SUMMER 2012 WHO DOESN’T LOVE GOOD FOOD?

We sure do. That’s why we keep a close eye on the local dining scene. Before ordering delivery or heading to your tried-and-true place, check out all of your options in All You Can Eat. Every spring and fall, the Chico News & Review offers this comprehensive dining guide with listings of Chico restaurants to help you find whatever you’re craving. For those who are familiar with this twice-yearly publication, I want to point out that this edition is a little different. While we still strive to list every restaurant in town (save for the fast-food varieties), separated based on what flavors you’re in the mood for, detailed descriptions are now advertiser-based. So, not every listing will be accompanied by a description.

With our handy dining symbols (explained on page 5), you’ll see which places fall within your budget, as well as which ones accept credit cards or have Facebook pages.

TABLE OF CONTENTS

CHICO IS LUCKY to have a strong base of experienced chefs who specialize in a variety of different cuisines. For this issue of All You Can Eat, we decided to sit down with three of them to find out what makes them tick.

Frequent CN&R contributor Catherine Beeghly set out armed with 15 questions, ranging from “What’s the ingredient you can’t live without?” to “What’s your death-row meal?” The goal was to get to know some of the personalities behind Chico’s favorite restaurants. Leon Bistro’s Ann Leon gets fresh about local ingredients; Mohammed Shabbar, the mastermind behind Petra, shares some spicy Mediterranean secrets; and Sicilian Café’s James Taylor discusses vino and veal. Read on to find out more.

Bon appetit!

—Meredith J. Graham

Coffee Shops, Cafés & Bistros ...........12

Asian.........................................5 Breakfast Nooks ............................6 Get to know your chefs...............8 Three Q&A’s with some of Chico’s most well-known foodies: Ann Leon of Leon Bistro, Mohammed Shabbar of Petra and James Taylor of Sicilian Café.

by Catherine Beeghly

Burgers, Delis & Dogs ....................12 Eclectic Eats...............................22 Fine Dining .................................23 Homestyle .................................24 Italian ......................................24 Mexican....................................24 Names You Know ..........................26 Pizza .......................................28 Pub Grub ...................................28 Specialty Drinks & Desserts .............28 Wine........................................28 Index .......................................30

Dining Guide Editor: Meredith J. Graham CN&R Editor: Robert Speer Design: Tina Flynn, Sandy Peters Photography: Matt Siracusa Cover: Design by Tina Flynn All You Can Eat is published twice a year by the Chico News & Review, 530-894-2300, www.newsreview.com. ©2012 Chico Community Publishing * The information in this dining guide is current as of February 2012. Listings and prices are subject to change at any time.

Spring/Summer 2012 DINING GUIDE

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All You Can Eat

A complete directory to dining in Chico

Izakaya Ichiban

Cocodine Thai Cuisine

Ginger’s Chinese Restaurant 2201 Pillsbury Road, 345-8862. $ CC ATM

243 W. Ninth St., 891-9044. $ CC ATM

2485 Notre Dame Blvd., 891-1800.

Specializing in flavorful, authentic central, as well as northeastern (Issan) Thai cuisine. Come discover fresh, healthy, delicious Thai food!

Lunch and dinner. Closed Tuesday. $$ CC ATM [FB]

Big Tuna Sushi Bistro

Egg Roll King

1722 Mangrove Ave., 345-4571.

Cozy restaurant featuring traditional Japanese sushi, plus a variety of American rolls prepared by expert sushi chefs. Appetizers, too. $ CC ATM

659 Palmetto Ave., 893-1838. $ ATM

163 E. Second St., 893-8811.

Locally sourced ingredients, tasteful homegrown recipes and a modern setting. Come enjoy the vibrant flavors of Southeast Asia. www.chicohb.com $ CC ATM

Asian Annie’s Asian Grill

Broadway Market and Deli 128 Broadway, 899-8368. $ CC ATM

Chada Thai Cuisine 117 W. Second St., 342-7121. $ CC ATM

Chan Pheng’s Mandarin Cuisine 1140 Mangrove Ave., 894-6888. $ CC ATM

Chang Hing House 951 Nord Ave., 893-8888. $ CC ATM

Flavor Falls 175 E. 20th St., 342-7838. $ CC ATM

Gen Kai Japanese Cuisine & Sushi Bar 605 Mangrove Ave., 345-7226. $$ CC ATM

KEY TO SYMBOLS $ $$ $$$ CC ATM

Entrées less than $10 Entrées priced $10-$15 Entrées priced $15 and up Accepts major credit cards Accepts debit cards or has ATM on premises Find on Facebook Follow on Twitter

Happy Garden 180 Cohasset Road, 893-2574. $ CC ATM

House of Bamboo

Hula’s Chinese Bar-B-Q 2540 Esplanade, 342-8564; and 1937 E. 20th St., 342-6304.

All-you-can-eat Mongolian barbecue with fresh vegetables, noodles, meats and sauces. Beer and wine available.

Open daily. HulasBBQ.com $ CC ATM

Izakaya Ichiban 2000 Notre Dame Blvd., 342-8500.

Japanese tapas and traditional Japanese cuisine. Sister restaurant to Big Tuna Sushi Bistro. Open Mon.Sat., 11 a.m.-9 p.m. $$ CC

DINING LIST continued on page 6 Spring/Summer 2012 DINING GUIDE

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DINING LIST continued from page 5

Japanese Blossoms 2995 Esplanade, 891-9022. $ CC ATM

Kwando Restaurant 740 Mangrove Ave., 343-6788. $ CC ATM

Mekkala Thai Cuisine 1196 E. Lassen Ave., 636-4620.

Family-owned and -operated Thai restaurant offering an elevated but casual dining experience. Lunch specials and take-out available. mekkalathai.com Lunch and dinner Monday-Friday. Dinner Saturday.

Closed Sunday. $ CC

Noodle House 605 Mangrove Ave., 345-2022. $ CC ATM

Ojiya Japanese Steakhouse & Sushi Bar 2477 Forest Ave., 899-1199. $$ CC ATM

Peeking Chinese Restaurant 243 W. Second St., 895-3888. $ CC ATM

Peter Chu’s Mandarin Cuisine

Thai Basil 121 Broadway, 343-6843.

All dishes made with fresh vegetables. Choice of vegetarian or choice of meat. Choose your own spice level. Lunch Monday-Friday. Dinner Thursday-Saturday. Closed Sunday. $ CC ATM

Tong Fong Low 2072 E. 20th St., 898-1388. $$ CC ATM 1851 Esplanade, 893-1156. $ CC ATM

Windy’s Chinese Restaurant 1000 W. Sacramento Ave., 343-1788. $ CC ATM

3211 Cohasset Road, 892-1415. $ CC ATM

Rawbar Restaurant & Sushi Bar 346 Broadway, 897-0626.

Downtown’s premium sushi bar and Asian grill. Full bar, take-out, happy hour, affordable lunches, reservations. Family-owned for 11 years.

RawbarChico.com $$$ CC ATM 2190 Esplanade, 892-0568. $ CC ATM

117 W. Second St., 345-3443. $ CC ATM

Café Coda 265 Humboldt Ave., 566-9476. $ CC ATM

1008 W. Sacramento Ave., 892-1868. $ CC ATM

Country Waffles

Wok In 1354 East Ave., 892-8369. $ CC ATM

Breakfast Nooks Beatniks Coffee House & Breakfast Joint 1387 E. Eighth St., 894-2800. $ CC ATM

Breakfast Buzz

Red Tiger

Brooklyn Bridge Bagel Works

Wok ‘n’ Roll Asian Food and Hawaiian BBQ

2424 Cohasset Road, 894-8276. $ CC ATM

Pho C&C

Tong Fong Low

Turandot North China Gourmet Cuisine

208 Cedar St., 343-3444. $ CC ATM

690 Rio Lindo Ave., 345-1149. $ CC ATM

Italian Cottage 2234 Esplanade, 343-8828.

Serving up delicious breakfasts since 1970! Omelets (scrambled on request), Eggs Benedict, cottage potatoes, fresh cooked spinach, french toast, homemade biscuits and gravy, Belgian waffles, blueberry pancakes and hash browns. www.theitaliancottage.com 6am11am Mon.-Sat. Sunday brunch 6am1pm. $$ CC ATM

Mom’s 209 Salem St., 893-3447. $ CC ATM

Morning Thunder Cafe

2804 Esplanade, 899-9098. $ CC ATM

352 Vallombrosa Ave., 342-9717.

Chico’s popular breakfast (and lunch) café at the foot of Bidwell Park serving hearty to heart-healthy foods. $$ CC ATM

Rice Wok

Nash’s 7th Avenue Omelette House

Rice Bowl

1717 Esplanade, 896-1147. $ CC ATM

1354 East Ave., Suite P, 892-8369. $

Paradise’s Place

Sophia’s Authentic Thai Cuisine

701 Main St., 891-1940. $ CC ATM

305 Nord Ave., 342-8842. $ CC ATM

Scrambles

Teriyaki House 951 Nord Ave., 894-3040 and 236 W. East Ave., 894-6127. $ ATM

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880 East Ave., 892-8963.

Serving up its famous three-egg Mom’s DINING LIST continued on page 20

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N E W S & R E V I E W B U S I N E S S U S E O N LY

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Q & A’s

About the Q&A’s For this issue of All You Can Eat, we set out with a set of 15 questions to reveal the personality behind some of Chico’s favorite restaurants.

Keeping it fresh A Q&A with Ann Leon, chef, owner and namesake of Leon Bistro

by Catherine Beeghly

C

hef Ann Leon’s dream of having her own restaurant came true on Mother’s Day, 2008, with the opening of Leon Bistro. She studied at the California Culinary Academy in San Francisco, and was deeply influenced working with revolutionary chef Alice Waters at the famed Chez Panisse in Berkeley. Leon has worked as a chef in many hotels and restaurants, including Rolling Hills Casino. Leon, 45, was voted Best Chef in the Chico News & Review’s 2011 Best of Chico reader’s poll, and is working to become a contestant on TV’s Iron Chef.

What is your culinary specialty?

I’m classically French trained, and Mediterranean is my area of expertise. It’s a fusion, with Vietnamese, Thai and Indian.

That was my youth, growing up in the Bay Area. I learned to reach out and get those ethnic flavors, so there aren’t a lot of

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fats in what you’re eating. With French, you have butter in everything. But my thing here, the point of my plate, is each corner of the plate has a different entity, but it all comes together in balance. Each bite from a plate will have different flavors. The flavors have a sepa-

rate identity, and all come together.

Where do you look for inspiration for new recipes?

I always have to keep creating to keep my passion, my fire, going. I try to keep some of the food here real old-school, for people who like that, and let the ingredients speak for themselves. My influences come from my farmers. What comes in on a delivery at 4 in the afternoon will be on your plate that night. If we’ve already produced our menu and some golden raspberries, or something fabulous comes in, we’ll change it.

What dish would you like to include on your menu, but worry that it might be too exotic for Chico?

Foie gras. I’ve been criticized for that. People go to Wikipedia

PHOTO BY CATHERINE BEEGHLY

or their smart phone and read that it’s bad because of the way it’s produced, but it’s come a long way. It’s sustainable now.

People don’t understand it’s done in a humane way. Also sweetbreads, and I’m pushing a lot behind the scenes so people will try them. Then the next thing you know, they come back seeking it. I love sweetbreads.

We already have boar and bison, and I bring in fish that people don’t see a lot of. So I challenge people.

What won’t you eat?

Nothing. I won’t even tell you some of the things I’ve eaten. I’ve had Rocky Mountain Oysters [bull testicles] and they’re very tasty. I like to throw some head cheese out there and get people to try it.

What is the ingredient you can’t live without?

Fresh herbs and sweet Thai chili sauce. And, I’m addicted to coconut milk. That’s a principal ingredient here, since it’s nondairy. So I would say all condiments.

At home, what three things are always in your fridge?

I don’t keep a lot there.

There’s always something citrus, and I use it for everything. I have a variety of different vinegars at all times. Some we make ourselves. Probably a demiglace. Again, condiments!

As a pro, what mistakes do you see novices make most often?

One thing I’ve noticed in the younger set is putting olive oil in the pan, and not letting it get hot enough before they start

cooking things in it. No one wants to wait for it to get hot!

Also, confidence. See, I think a recipe is just a series of someone else’s mistakes. You have to be willing to do some trial and error, then you turn it around and make something of it. You learn from it. So really, just go for it, and we’ll work on it from there. I like to help cooks gain confidence.

What’s the most underrated ingredient, in your opinion?

Vegetables, from the agricultural community here. People are intimidated by things they don’t know, like different greens and beets. It’s probably because they had bad childhood experiences. I love to do sauces that enhance the different flavors of vegetables.

LEON continued on page 10 Spring/Summer 2012 DINING GUIDE

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LEON continued from page 9

What’s the strangest ingredient you’ve ever used in a dish?

I don’t think of it as strange. A lot of the intestinal stuff you have to work on people to try, like the stomach linings that are used in sausage casing. In my sausage classes, a few people get a little freaked out.

Where do you like to eat out of town?

You should be getting it once a week.

I seek out food from ethnic hole-in-the-wall places, especially when I’m in Berkeley. Bahn mi are Vietnamese sandwiches, and that’s a fun thing to have. I look for places that might be dive-y to others, but if you know the inside scoop, you can find out which are the best.

What’s the most outrageous thing that’s happened in a kitchen where you’ve worked?

I had a bat fly at me at a restaurant where I worked. It came into the dining room and kitchen area. It dived down on me and barely grazed my head. Trying to avoid it, I smacked my head on a barstool. Yes, the most unusual thing was the bat.

What’s your death-row meal?

My childhood favorite was a dish my mom used to make: chicken livers seared in a cast-iron skillet. The sauce was a light marsala reduction with caramelized onion, served over basmati rice.

When I was 9 or 10 years old my mom asked what I wanted served at my birthday party, and I picked that. She didn’t think it would go over that well … But it just melts in your mouth. It’s incredible.

Describe the restaurant you would create if cost and demographics were not an issue (your fantasy restaurant).

It would have an open kitchen, with a woodburning oven and a coal-burning oven. And I’ve

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got to have a wok. I like an exhibition kitchen, because I’m always on the line, and I want to stay there as long as I can. I have contact with each and every plate that comes out.

I like to come out and talk with the guests, to feel them out and see what they like, find out what they want.

And I would love for my restaurant to be in Greece, because I just love that place.

Who was the biggest cooking influence in your life?

Definitely Alice Waters, and my mom and grandmother. And each and every chef I’ve worked under has given me a lot. You take something from every chef who teaches you. It creates your personality.

Growing up, we never had canned vegetables in our house.

We were all about community, and getting people together and involved. At 4:30 in the morning, my mom and I would go to the farmers’ market to get the freshest foods, then sell them at wholesale from our front porch to our neighbors. That was Alice’s philosophy, too, to get people involved from the soil to the plate, so people can understand it. That’s why I’m really ● passionate about my job.

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Mediterranean flavor A Q&A with Mohammed Shabbar, Petra’s outspoken chef and owner

by Catherine Beeghly

M

ohammed Shabbar, 32, was born in Jordan and moved to the United States in 1997. After running a Wienerschnitzel franchise in Redding, he moved to Chico. He began working at The Golden Waffle Restaurant, bought it, and ran it a few years before selling it. He also cooked for a time at Mamacita’s Mexican Restaurant, formerly in Chico.

In December 2008, he opened Petra Mediterranean Cuisine in the busy heart of downtown. Shabbar is launching another original eatery in Chico, scheduled to open soon. Corner Café will be a “coffee and crêpe house” at Second and Walnut streets.

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What is your culinary specialty?

I have a lot of things I like to cook. The main thing is Mediterranean food. I love rice dishes, learning more about spices, working with a variety of meats like lamb and goat. If I taste something in a Mexican restaurant that I like, I will try it in a Mediterranean dish. I love to go to Asian places, like Thai restaurants, and have their dishes with coconut milk and ginger. And I did try putting those in a sauté with my Mediterranean ingredients, and it worked.

It was delicious.

Where do you look for inspiration for new recipes?

I like to look in small, hole-in-the-wall type restaurants. I meet the people and I ask them about the food. I love to go try new food different places. If I eat something, I can tell you what’s in it.

Especially if I leave it to set until the next day, then I can taste it even better.

What is the ingredient you can’t live without?

Spices, especially Allspice. I use it to cook everything. I have a seven-spice blend I use in my dishes here, and it’s 50 percent Allspice, from a plant.

It just has good flavor. That’s how we do food here. I use it for meat dishes, sauces, and in chicken. I “shock” my chicken—I boil it, then put it on ice.

Allspice takes that bad chicken smell out.

What dish would you like to include on your menu, but worry that it might be too exotic for Chico?

Lamb chops. People think they’re gamey, and they’re not. It’s how you cook them. You’ve got to learn to cook them right.

And if you’re cooking lamb, American lamb is the best to use. It’s just the best tasting.

At home, what three things are always in your fridge?

Pita bread. I grew up eating everything with pita bread. It was a main thing for us. Next is some goat cheese, so I can have something to snack on. And olive oil I also use with everything. I can put all three together and have something delicious.

What won’t you eat?

Pork. First, it’s against my religion, and when you study the cleanliness and some other things about the industry … I wouldn’t even think about it.

As a pro, what mistakes do you see novices make most often?

The first thing is that they want to work too fast. Second is they don’t watch what they’re cooking. No cell phones. You have to be alone with it [the food]. Third is saying, “That’s how we did it in the old place.”

No. You have to learn new recipes. You have to learn how we do it here.

What’s the most underrated ingredient, in your opinion?

I have a few. Cloves for seasoning, cardamom, olive oil, ginger for your stomach, and honey is really healthy for your body.

When it comes to local ingredients, what are your faves?

Olive oil is good in Chico.

There are so many good vegetables, and things like parsley, tomato and cilantro. I love to use those in our falafels. And eggs from Chris the Egg Man. They have the best flavor, so fresh. I love fresh mint and basil. I’m very addicted to basil.

Kevin [Coy] at Monks [Wine Lounge and Bistro] makes the best chicken pesto with it.

What’s the strangest ingredient you’ve ever used in a dish?

Cardamom is strange to most PETRA continued on page 14

Spring/Summer 2012 DINING GUIDE

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PETRA continued from page 13

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Original Pete’s). I love that dish.

People think of them for pizza, but don’t know they have great pasta. My cousin Mike Shabbar owns it, and he makes it so well. I don’t like a lot of butter or heavy cream. They make it with a lot of shrimp. Some franchises try to save money by putting less meat in the dishes. I like good portions. Come on, I’m a big guy!

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Describe the restaurant you would create if cost and demographic were not an issue (your fantasy restaurant).

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people. They’re not used to it, so it’s not popular, but people should get used to the taste. It’s great in hot tea, with milk and ginger. The cardamom makes it like a Chai tea, which is basically cinnamon, cardamom, cloves and sugar.

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Where do you like to eat out of town?

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Any place, especially if it’s small, and like a hole-in-thewall place. I go to San Francisco, to places that specialize in Mediterranean/Indian/Pakistani/Afghani cuisine. It all comes out of the same kitchen.

You can order any of those meals. Once a week I go to the city to get some supplies for my restaurant here.

What’s the most outrageous thing that’s happened in a kitchen where you’ve worked?

This is more funny than outrageous. When I was a cook at Mamacita’s, I got an order for a Chicken Taco Salad. So I took one of the big tostada shells, filled it with the lettuce and tomato and all, and then I grabbed a chicken taco and put it on the side. That’s what I thought the order was. I think of that now, and it’s funny to me.

What’s your death-row meal?

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Spring/Summer 2012

An old-style Turkish restaurant, where the atmosphere is very simple. If you go to Milan, and the major cities in Europe, you see them. They’re very humble, and it’s all about tradition and culture. They’re expensive. The food is Jordanian/ Syrian/Turkish, and they’re always very busy.

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Who was the biggest cooking influence in your life?

When I was growing up, it was my mom who taught me how to cook properly. In a business way, it’s my cousin and friend, Mike Shabbar. If I’m trying something new, he’s the first one I’ll bring a sample to.

He’s the one I’m going to as I’m trying to figure out everything with the crêpes. He’s just really good. He knows what he’s doing, and he knows what people like. There’s just something different when he’s cooking. ●

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A Q&A with Sicilian Café head chef James Taylor by Catherine Beeghly

J

ames Taylor is in his 34th year cooking in Chico restaurants. Born in Watsonville, Taylor moved to Chico in the early ‘80s, and was head chef at The Oaks restaurant (where Mom’s is now) for 18 years. Taylor, 49, continues to love his work as CEO, executive chef and sommelier at Sicilian Café. “I’m the luckiest man in the world,” he says, in appreciation of his family, job, customers and co-workers.

What is your culinary specialty?

It’s Italian infused with Northern California. Fresh is what I do. I’m proud of the way we prepare our scampi. In fact, I’ve been told our calamari is the best in the world. I’ve been told that about our Chicken Piccatta, that it’s second to none.

But, I’ll take second place to anything your mom cooks. I won’t try to compete with your mom.

Where do you look for inspiration for new recipes?

There’s so much out there at 16 DINING GUIDE

Spring/Summer 2012

this point in time, with the Internet and all the other technologies. I love to watch what trends are happening now. I enjoy the cooking shows on TV, and reading great books from my favorite chefs.

What dish would you like to include on your menu, but worry that it might be too exotic for Chico?

We’ve done a few of those here. Osso bucco is a specialty dish. It’s a veal shank slowcooked. We can’t serve it every night, because we don’t want to waste product. It’s a recipe from

my family, and that’s what we do. It’s delicious. People are afraid to eat veal, though.

What won’t you eat?

I won’t do eyeballs. My mom and her family are from Tunisia in North Africa, and they eat the eyeballs from the lamb. I won’t go where my mother has gone in that respect. It’s also traditional Italian to serve half a lamb’s head, with the eyeballs in it. It’s a delicacy, but I’m not doing it. I can’t eat something that’s looking at me!

What is the ingredient you can’t live without?

At home, what three things are always in your fridge?

Garlic. Garlic and olive oil are my two staples. It’s the mainstay of what we do here. We use extra-virgin olive oil. Those are what life is about here.

Tortillas—that’s for sure in there. They’re my daughter’s favorite. Chocolate milk, because it’s also my daughter’s favorite. She has to have that

“Garlic and olive oil are my two staples.”

every morning. And lettuce.

We’re big salad people. Salad is what I love, and I love getting our biggest favorite, the spring mix salad, from the farmers’ market.

As a pro, what mistakes do you see novices make most often?

Lack of reading skills. They can’t read or comprehend what’s written on the ticket. That’s the biggest thing for new people.

Also portion control, keeping the serving sizes consistent SICILIAN CAFE continued on page 18 Spring/Summer 2012 DINING GUIDE

17

A Q&A with Sicilian Café head chef James Taylor by Catherine Beeghly

J

ames Taylor is in his 34th year cooking in Chico restaurants. Born in Watsonville, Taylor moved to Chico in the early ‘80s, and was head chef at The Oaks restaurant (where Mom’s is now) for 18 years. Taylor, 49, continues to love his work as CEO, executive chef and sommelier at Sicilian Café. “I’m the luckiest man in the world,” he says, in appreciation of his family, job, customers and co-workers.

What is your culinary specialty?

It’s Italian infused with Northern California. Fresh is what I do. I’m proud of the way we prepare our scampi. In fact, I’ve been told our calamari is the best in the world. I’ve been told that about our Chicken Piccatta, that it’s second to none.

But, I’ll take second place to anything your mom cooks. I won’t try to compete with your mom.

Where do you look for inspiration for new recipes?

There’s so much out there at 16 DINING GUIDE

Spring/Summer 2012

this point in time, with the Internet and all the other technologies. I love to watch what trends are happening now. I enjoy the cooking shows on TV, and reading great books from my favorite chefs.

What dish would you like to include on your menu, but worry that it might be too exotic for Chico?

We’ve done a few of those here. Osso bucco is a specialty dish. It’s a veal shank slowcooked. We can’t serve it every night, because we don’t want to waste product. It’s a recipe from

my family, and that’s what we do. It’s delicious. People are afraid to eat veal, though.

What won’t you eat?

I won’t do eyeballs. My mom and her family are from Tunisia in North Africa, and they eat the eyeballs from the lamb. I won’t go where my mother has gone in that respect. It’s also traditional Italian to serve half a lamb’s head, with the eyeballs in it. It’s a delicacy, but I’m not doing it. I can’t eat something that’s looking at me!

What is the ingredient you can’t live without?

At home, what three things are always in your fridge?

Garlic. Garlic and olive oil are my two staples. It’s the mainstay of what we do here. We use extra-virgin olive oil. Those are what life is about here.

Tortillas—that’s for sure in there. They’re my daughter’s favorite. Chocolate milk, because it’s also my daughter’s favorite. She has to have that

“Garlic and olive oil are my two staples.”

every morning. And lettuce.

We’re big salad people. Salad is what I love, and I love getting our biggest favorite, the spring mix salad, from the farmers’ market.

As a pro, what mistakes do you see novices make most often?

Lack of reading skills. They can’t read or comprehend what’s written on the ticket. That’s the biggest thing for new people.

Also portion control, keeping the serving sizes consistent SICILIAN CAFE continued on page 18 Spring/Summer 2012 DINING GUIDE

17

SICILIAN CAFE continued from page 17

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What’s the most underrated ingredient, in your opinion?

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For me it’s octopus. I always think it’s phenomenal. Same with arugula—people don’t know what it is. I can serve it fresh on salads, or fry it. It has so much flavor, wild and freshtasting.

Octopus I like to poach and marinate with a little vinaigrette. When it’s cooked right, it’s the best in the world. My grandparents made it when I was a child. I always order it at Mexican restaurants, like in an Octopus Cocktail at El Patio. Try it!

When it comes to local ingredients, what are your faves?

In this area, it’s olives, basil, tomatoes, olive oil—plus, every herb is perfect, and I look forward to serving them here. Also, our local wine. Those are what I enjoy every second of every day, serving those foods. When you come here, I want it to be an event. I want everyone who leaves here to come out happy.

“My grandfather ... he gave our family the experience of his cooking knowledge. He was Sicilian, and very appreciative of food.” that’s subtle, simple, and that’s it.

What’s the most outrageous thing that’s happened in a kitchen where you’ve worked?

Downstairs from The Oaks one time, the fire system was being tested, and during the fire check, this foam was emitted that gave off a residual smoke. The fire-suppression system was tripped accidentally by the people doing the testing. It freaked everyone out, and we had to close everything down.

We had to evacuate the whole restaurant, and it stayed closed for three days. That was the freakiest thing. Thank God I had nothing to do with it.

Where do you like to eat out of town?

Corner of 5 & I 645 W. 5th St, Chico 18 DINING GUIDE

Spring/Summer 2012

I usually like to go to the Napa area, to a small bistro

What’s your death-row meal?

At this restaurant, a glass of

Prosecco, with Calamari Originale. Then I’d like a Walnut Bleu Cheese Citrus Salad, a 6-ounce fillet, prawns scampi, roasted fingerling potatoes and, for dessert, warm chocolate cake.

Describe the restaurant you would create if cost and demographic were not an issue (your fantasy restaurant).

It would be close to the downtown area, with plenty of parking, open with skylights, with a patio area overlooking the creek. It would have a fantastic nighttime ambiance all lit up, with an open kitchen, and a small venue for live music.

We might have something like that here, yes. But I want to see more of the sun and moon. People would know if it’s a full moon or raining outside.

Lots of open glass.

Who was the biggest cooking influence in your life?

My grandfather. Not that I worked with him that much, but he gave our family the experience of his cooking knowledge. He was Sicilian, and very appreciative of food. I remember he had this layered calamari eggplant dish. His influence was his execution of dishes, and how to put flavors together from the simple to the exotic. And it was just there. It was just perfect. He was an extraordinary man. No fanfare; no “I’m the best.” I’ll never forget him, and I try to emulate him here, and give back to people what he gave to ● our family.

Spring/Summer 2012 DINING GUIDE

19

DINING LIST continued from page 6

scrambles, plus Eggs Benedict and homemade quiche. Champagne served daily and a full-service espresso bar.

Open daily for breakfast and lunch, 7am-2pm. Open daily for breakfast and lunch. $ CC ATM

The Cheesesteak Shop

Spiteri’s Delicatessen

995 Nord Ave., 345-2565. $ CC ATM

971 East Ave., 891-4797. $ CC ATM

Chico Locker & Sausage Co.

Sub Station

196 E. 14th St., 343-7370. $ CC ATM

160 Convair Court, 898-1020 and 2404 Park Ave., 343-9178. $ ATM

Sin of Cortez 2290 Esplanade, 879-9200. $$ CC ATM

The Roost Cafe 1144 Park Ave., 892-1281.

This cozy, old-school diner serves real food, real butter and real good home cooking. A variety of Eggs Benedicts to choose from! Breakfast and lunch daily. Sunday brunch. $ CC ATM

Burgers, Delis & Dogs

The Dog House 1008 W. Sacramento Ave., 894-3641 and 1354 East Ave., 894-2242. $ CC ATM 672 Mangrove Ave., 342-3456. $ CC ATM

Fast Eddie’s 788 East Ave., 342-8555.

Featuring tri-tip and pulled-pork sandwiches, in addition to a large menu of specialty sandwiches, all made on local bread. Mon.-Fri., 10am-8pm; Sat. and Sun., 11am-6pm. $ CC ATM

The Graduate 344 W. Eighth St., 343-2790. $ CC ATM

146 W. Second St., 893-0633. $ CC ATM

221 1/2 Normal Ave., 342-3354. $ CC ATM

Big Al’s Drive In

Kona’s Sandwiches

1844 Esplanade, 342-2722. $ CC ATM

Big Chico Burger 1550 East Ave., 891-6100. $ CC ATM

Burger Hut 3211 Cohasset Road, 342-4555; 933 Nord Ave., 891-1418; 2451 Forest Ave., 891-1430. $ CC ATM

Burgers & Brew 201 Broadway, 879-9100. $$ CC ATM

Bustolini’s Deli & Coffee House 800 Broadway, 892-1790. $ CC ATM Fast Eddie’s

225 Main St. (Inside Garden Walk Mall), 345-2820. $ CC ATM

EJ’s Dogs & Subs

Kinder’s Custom Meats & Deli

Beach Hut Deli

Zot’s Hot Dogs

138 Main St., 893-4344 and 965 Nord Ave., 894-1635. $ CC ATM

Madison Bear Garden 316 W. Second St., 891-1639. $ CC ATM

Marcelli’s Sandwiches & More 215 W. First St., 892-1329.

Marcelli’s has the quality, premium deli sandwiches you desire. Choose from more than 24 sandwiches like the Reuben or meatball. Fresh salads and more. Catering available. Located across from Chico State. $ CC ATM

Nobby’s 1444 Park Ave., 342-2285. $ ATM

S&S Barbeque & Deli 1924 Mangrove Ave., 343-4930 ext. 11. $ CC ATM

Scotty’s Landing 12609 River Road, 710-2020. $ CC ATM

Smokin’ Mo’s BBQ 131 Broadway, 891-6677. $ CC ATM

Coffee Shops, Cafes & Bistros Augie’s Fine Coffee & Tea 230 Salem St. $ CC ATM

Bellachino’s Espresso & Panini Cafe 800 Bruce Road, 892-2244. $ CC ATM

Bidwell Perk 664 E. First Ave., 899-1500. $ CC ATM

Cabana Café 1293 E. First Ave., 893-CAFE. $ CC ATM

Cafe Flo 365 E. Sixth St., 402-7121. $ CC ATM

Cafe Paulo 642 W. Fifth St., 343-0704. $ CC ATM

Cal Java Coffee Roasters 216 W. East Ave., 891-8935; 1601 Esplanade, 894-3534; 2485 Notre Dame Blvd., 893-2662; and 1835 Mangrove Ave. (drive-through only), 879-1832. $ CC ATM

Chambers Harvest Shop 629 Entler Ave., 345-3352. $ CC ATM

Empire Coffee 434 Orange St., 899-8267. $ CC ATM

Has Beans Creekside 1080 Humboldt Ave., 345-6379. $ CC ATM

DINING LIST continued on page 22

20 DINING GUIDE

Spring/Summer 2012

FREE ENTREE Buy 1 entree & 2 drinks, get the 2nd entree of equal or lesser value FREE.

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690 Rio Lindo Ave | Chico

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says Ken Smith of the Chico News & Review

Large banquet room available 2601 Esplanade•Chico 530.345.6053 Open Daily

Taste th Differencee!

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C O R N E R O F C O H A S S E T & E A S T AV E • C H I C O 8 9 3 - 3 0 0 0 • O P E N 1 1 A M - L AT E • 7 D AY S A W E E K Spring/Summer 2012 Dining guiDe

21

DINING LIST continued from page 20

Has Beans Internet Cafe & Galleria 501 Main St., 894-3033. $ CC ATM

Mondo’s Café 951 Nord Ave., 895-0878. $ CC ATM

Naked Lounge Tea and Coffeehouse 118 W. Second St., 895-0676.

Visit downtown Chico’s local tea and coffeehouse! Mouth-watering mochas and cappuccinos, and premium looseleaf teas in a unique and relaxing environment. Featuring monthly local art shows. Now nonsmoking. www.facebook.com/nlchico Open 6:30am-11pm daily. $ CC ATM

Peet’s Coffee & Tea 145 Main St., 894-6716. $ CC ATM

Tin Roof Bakery & Cafe 627 Broadway, 345-1362. $ CC ATM

Upper Crust Bakery & Eatery 130 Main St., 895-3866.

Fine pastries, cakes and pies from scratch; lunch entrees; homemade soups; espresso and teas. Vegetarian and vegan offerings. Urban patio seating. www.uppercrustchico.com Open daily. $ CC ATM

Open weekdays from 11:30 a.m. to 7:30 p.m. www.baciocatering.com Open weekdays 11:30am-7:30pm. $ CC ATM

Broadway Heights California Cuisine 300 Broadway, 899-8075. $$ CC ATM

Five and Eye 648 W. Fifth St., 343-4555. $ CC ATM

Grilla Bites 196 Cohasset Road, 343-4876. $ CC ATM

Leonardo’s 973 East Ave., 342-8840. $ CC ATM

Pelican’s Roost Chowder House 1354 East Ave., 899-2762. $ CC ATM

Petra Mediterranean Cuisine 138 Broadway, 899-9958. $ CC ATM

Pluto’s 201 Main St., 343-0165. $ CC ATM

The Pour House 855 East Ave., 893-3000. $$ CC ATM

Priya Indian Cuisine

Eclectic Eats

2574 Esplanade, 899-1055. $ CC ATM

Sipho’s Restaurant & Cafe

www.newsreview.com

Bacio Catering & Carry Out 1903 Park Ave., 345-7787.

Places an emphasis on seasonal and local offerings in their delicious food fare. Take home or eat on the premises.

The Pour House

22 DINING GUIDE

Spring/Summer 2012

1228 Dayton Road, 895-1866. $

Star of India 685 Manzanita Court, 345-2491. $ CC ATM

Sultan’s Bistro 300 Broadway, 345-7455. $ CC ATM

T. Tea Bar and Fusion Café 250 Vallombrosa Ave., 895-8100. $ CC ATM

Fine Dining

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5th Street Steakhouse 345 W. Fifth St., 891-6328.

Full-service steakhouse featuring USDA prime beef, fresh seafood, house-made desserts. Extensive wine list. Reservations accepted SundayThursday. www.5thstreetsteak house.com $$$ CC ATM

Basque Norte 3355 Esplanade, 891-5204.

Steak, lamb, chicken, quail, barbecued ribs and seafood, served familystyle, in a rustic Basque atmosphere.

Full bar and tapas as well. Familyowned since 1975. Wed.-Sun., opens at 5 p.m. Closed Mon.-Tues. www.basquenorte.com $$$ CC ATM

Christian Michaels Ristorante 192 E. Third St., 894-4005. $$$ CC ATM

Feather Falls Casino Brewing Co. At Feather Falls Casino, 3 Alverda Drive, Oroville, 533-3885. Steaks, pasta, burgers, salads, sandwiches and hand-tossed pizza. Oroville’s only fresh sushi. Seven craft beers on tap, plus seasonals. www.featherfallscasi no.com/brewing-co $$ CC ATM

Gooney Bird Bar and Grill 3312 Esplanade, 892-9534. $$$ CC ATM

Johnnie’s Restaurant 220 W. Fourth St., 895-1515. $$$ CC ATM

2540 Esplanade at East Ave.,Chico • 342-8564 1937 E. 20th St., Target Shopping Center • 342-6304

MLB PACKAGE 15 HD BIG SCREENS

Daily Specials 3–5 & 10–Mid

FREE Pool Sundays

2 for 1 Burgers Mon 5-9PM 1007 W. 1st St 343-4305

FROM HEARTY TO HEART-HEALTHY! Come try our expanded menu of fresh fruit, salads & wraps.

Leon Bistro 817 Main St., 899-1105.

Organic, local, sustainable. Freshly caught fish, grass-fed beef, local lamb and bison. Call ahead or tell your server about your dietary needs and the’ll try to accommodate. Large wine/beer selection. Open 5-9pm DINING LIST continued on page 24

342–9717 352 Vallombrosa Ave Mon–Fri 6:30am–2pm Sat–Sun 7am–2pm

Voted Best Of 15 Years Spring/Summer 2012 DINING GUIDE

23

DINING LIST continued from page 23

Weds.-Thurs., 5-10pm Fri.-Sat. and 10am-3pm Sun. $$$ CC ATM

Monks Wine Lounge & Bistro 128 W. Second St., 343-3408. $ CC ATM

Nash’s Restaurant 1717 Esplanade, 896-1147.

Celebrating our 20th year! Nash’s is your “anytime” favorite restaurant, offering breakfast, lunch and dinner.

Fresh, creative, California cuisine with casual and fine-dining options, all beautifully presented by our chefs. NashsRestaurantChico.com $$ CC ATM

Red Tavern 1250 Esplanade, 894-3463. $$$ CC ATM

Sicilian Cafe 1020 Main St., 345-2233.

A Chico favorite since 1983, featuring the freshest local ingredients. Our menu includes a variety of antipasti, seafood, pastas, chicken, veal and beef, decadent desserts and an extensive wine list. Siciliancafe.com $$$ CC ATM

Sierra Nevada Taproom & Restaurant 1075 E. 20th St., 345-2739. $$ CC ATM

Spice Creek Cafe 230 W. Third St., 891-9951. $$$ CC ATM

Dreamcatcher Buffet At Feather Falls Casino, 3 Alverda Drive, Oroville, 533-3885.

Breakfast, lunch and dinner daily.

All-you-can-eat dinner now $9.95 every day, 4pm-close. Champagne brunch Saturday and Sunday. Featuring nightly New York steaks and pasta bar. Open daily. www.featherfallscasino.com/dining $ CC ATM

Jack’s Family Restaurant 540 Main St., 343-8383. $ CC ATM

Kalico Kitchen 2396 Esplanade, 343-3968.

Enjoy Kalico’s breakfast skillets and breakfast burritos in the morning, club sandwiches and crispy chicken salad for lunch and chicken-fried steak and homemade meatloaf for dinner. Homemade pies and soups.

Free wi-fi. www.kalicokitchenchico.com $ CC ATM

Russell’s Family Restaurant 185 Cohasset Road, 343-5543. $ CC ATM

Italian Angelo’s Cucina Trinacria 407 Walnut St., 899-9996. $$$ CC ATM

Caffe Malvina

Homestyle

234 W. Third St., 895-1614. $$$ CC ATM

California Pasta Productions 118 W. East Ave., 343-6999. $ CC ATM

CJ’s Last Chance Diner 4365 Ocean Dr., 343-1901. $ CC ATM

Country Morning Bakery & Café 2625 Aztec Dr. $ CC ATM

Cozy Diner 1695 Mangrove Ave., 895-1195.

Serving breakfast, lunch and dinner every day. Cozy favorites: crepes, Cobb salad, prime rib burger, broasted chicken, steak, espresso, bear and wine. Outside patio and meeting room available. Free wi-fi. www.cozy dinerchico.com $ CC ATM

24 DINING GUIDE

Spring/Summer 2012

Crush Italian Cuisine & Lounge 201 Broadway, 342-7000.

Sol Mexican Grill

Crush Italian Cuisine & Lounge is a restaurant beyond any local experience specializing in a combination of traditional and contemporary flavors mixed with fresh, local and seasonal ingredients. Happy hour Mon.-Thurs.

4:30-6:30pm, Fri. 2-6:30pm. Latenight happy hour 10pm-2am Fri-Sat. chicocrush.com $$$ CC ATM

Franky’s 506 Ivy St., 898-9947.

Locally owned for 19 years. Delivery through Entree Express. Happy hour 4-6pm Monday-Friday. Open Mon.Sat. 11:30am-9pm, Sun. 4-9pm. frankyschico.com $$ CC ATM

Italian Cottage 2234 Esplanade, 343-7000; and 2525 Dominic Drive, 342-7771. Familyowned and -operated since 1965, serving local favorites: sandwiches, pizza, pasta, salads and breakfast.

Voted Best Italian Restaurant since 2005. www.TheItalianCottage.com $$ CC ATM

Panighetti’s Eatery 2760 Esplanade, 809-1640. $$ CC ATM

Pete’s Restaurant and Brewhouse 2495 Carmichael Dr., 891-0611. $$ CC ATM

Mexican Aca Taco 450 Broadway, 343-1039; and 1000-D W. Sacramento Ave.,343-0909 .

Authentic Acapulco-style food, including tacos, burritos and housemade enchiladas. $ ATM

Adanberto’s 450 Broadway, 343-1039. $ CC ATM

Amigos De Acapulco 820 Oroville Ave., 898-8488. $ CC ATM

Arsenio’s 969 East Ave., 893-2767. $ CC ATM

Burrito Bandito 2485 Notre Dame Blvd., 342-2584. $ CC

Casa Ramos 216 W. East Ave., 894-0119; and 2490 Fair St., 893-5050. $$ CC ATM

Chronic Tacos 119 W. Second St., 895-8226. $ CC ATM

El Patron Taqueria 1354 East Ave., 343-9779; and 2454 Notre Dame Blvd., 891-8888 (El Patron II). $ CC ATM

El Rey Mexican Grill 465 E. 20th St., 342-4121. $ CC ATM

Gordo Burrito 1295 E. Eighth St., 809-1211.

Giant tacos, burritos and other authentic Mexican food fare served up quickly. The shrimp items are the stuff of legends. Open Mon.-Fri. 6am-9pm, Sat. 9am-8pm. $ CC ATM

La Cocina Economica 905 Wall St., 809-0370.

Affordable and authentic Mexican breakfast, lunch and dinner, conveniently located in downtown Chico.

This is where the locals eat and widely recommend. www.lacocinachico.com $ CC ATM

La Comida 954 Mangrove Ave., 345-2254. $ ATM

La Familia Restaurant 1008 W. Sacramento Ave., 898-9029 $ CC ATM

La Hacienda 2635 Esplanade, 893-8270. $ CC ATM

Ricardo’s Mexican Restaurant 2365 Esplanade, 895-9607. $ CC ATM

Serrano’s Mexican Grill 645 W. Fifth St., 343-1928. $ DINING LIST continued on page 26 Spring/Summer 2012 DINING GUIDE

25

DINING LIST continued from page 25

Sol Mexican Grill 3269 Esplanade, 342-4616.

Tacos, burritos, tostada salads, chili rellenos, tortas, enchiladas, chimichangas and churros. News expanded seating area. Bear, wine and margaritas. Free wi-fi. Call ahead for to-go orders. www.solmexicangrill.com $ CC ATM

Speedy Burrito Mexican Grill 1031 Nord Ave., 896-0141. $ CC ATM

Speedy Burrito Mexican Grill 1031 Nord Ave., 896-0141. $ CC ATM

grove Ave., 895-0731; and 2009 Forest Ave., 345-7331. $ CC ATM

Chili’s 1908 E. 20th St., 345-1687. $$ CC ATM

Chipotle Mexican Grill 620 Mangrove Ave., 343-8707. $ CC ATM

Cold Stone Creamery 146 Broadway, 891-3331. $ CC ATM

Denny’s

Tacos Cortés

675 Manzanita Court, 345-1146. $ CC ATM

1530 Park Ave., 342-3797. $ CC ATM

Domino’s Pizza

Tacos Tijuana

324 Walnut St., 891-5888. $ CC ATM

1441 Park Ave., 343-6762. $ CC ATM

Dutch Bros. Coffee

Tacos Tonaya 409 Nord Ave., 519-2118 and 244 Walnut St., 893-8972. $

Tacos Villa Acapulco 1141 Forest Ave., 892-2858. $ CC ATM

Taqueria Los Amigos 3524 Highway 32, 342-9113. $ CC ATM

Teddy Malibu’s 1002 W. Fifth St., 894-8226. $ CC ATM

480 E Park Ave.; 2393 Cohasset Road; and 1733 Esplanade. $ CC ATM

Great Harvest Bread Co. 237 W. East Ave., 566-9605; 1141 Forest Ave., 345-7155; and 1223 Mangrove Ave., 899-7273. $ CC ATM

Hometown Buffet 2021 Dr. Martin Luther King Jr. Parkway, 899-1507. $ CC ATM

International House of Pancakes 2040 Business Lane, 893-4988. $ CC ATM

Jamba Juice

2601 Esplanade, 345-6053. $ CC ATM

201 Broadway, 345-5355; 855 East Ave., 891-9340; and 2027 Forest Ave., 891-5901. $ CC ATM

Tres Hombres Long Bar & Grill

Java Detour

Tortilla Flats

100 Broadway, 342-0425. $$ CC ATM

1055 Mangrove Ave., 893-2828 and 2519 Esplanade, 566-9556. $ CC ATM

Jimmy Jack’s Rib Shack

Names you know

305 Main St., 893-1903. $$ CC ATM

Little Caesar’s Pizza 118 W. East Ave., 894-5707 and 598 E. Eighth St., 894-8300. $ CC ATM

Logan’s Roadhouse Applebee’s Grill and Bar

1900 E. 20th St., 891-1098. $ CC ATM

2030 Business Ln., 343-6888. $$ CC ATM

Marie Callender’s

Baskin-Robbins 241 W. East Ave., 891-1131; 668 Man-

26 DINING GUIDE

Spring/Summer 2012

1910 E. 20th St., 345-8800. $$ CC ATM

❈

Olive Garden 2020 Business Lane, 898-8075. $$ CC ATM

Outback Steakhouse 1990 E. 20th St., 899-8112. $$ CC ATM

Panda Express 2443 Cohasset Road, 345-7389. $ CC ATM

HALF–OFF ENTREE Buy one entree & two drinks, get the second of equal or lesser value half off.

Limit two coupons per table. No other discounts. Expires 7/26/12. Not valid Fri or Sat after 5pm.

Papa Murphy’s Take ‘n’ Bake Pizza

Sat/Sun e gn Champa Brunchm 9am-2p

1305 Mangrove Ave., 345-6403; 2485 Notre Dame Blvd., 898-1560; and 14 W. Eaton Road, 343-3993.

Gotta love that take-and-bake! www.papamurphys.com $ CC ATM

❈

The Pita Pit

❈

Voted B est Ne w Restaurant 2 0 1 0

FUL

BARL

2760 Esplanade @ Lassen • 530.809.1640 • Panighettis.com OPEN Monday–Friday 11am–9pm • Saturday & Sunday 9am–9pm

❈

240 Broadway, 899-2847. $ CC ATM

Pizza Guys 2471 Cohasset Road, 894-8888. $$ CC ATM

Quiznos Sub Shop 2471 Cohasset Road, 891-9500. $ CC ATM

Red Lobster 2010 Business Lane, 893-5595. $$ CC ATM

Round Table Pizza 964 Mangrove Ave., 343-4254; 2201 Pillsbury Road, 891-1200; and 2027 Forest Ave., 342-7265. $$ CC ATM

Sbarro 1950 E. 20th St., 345-7266. $ CC ATM

Starbucks 246 Broadway, 343-8182; 1910 Esplanade, 892-8569; 2009 Forest Ave., 894-7533; 2471 Cohasset Road, 894-1323; 995 Nord Ave., 343-8586; and 146 W East Ave., 343-3434. $ CC ATM

Subway 1000 W. Sacramento Ave., 342-9777; 2485 Notre Dame Blvd., 893-4782; 1947 E. 20th St., 343-5803; 1398 East Ave., 894-8757; 240 W. East Ave., 894-6779; and 722 Mangrove Ave., 891-1400. $ CC ATM

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Togo’s 241 W. East Ave., 891-1131 and 2009 Forest Ave., 345-7331. $ CC

Celebrating 100 years in business this fall!

DINING LIST continued on page 28 Spring/Summer 2012 DINING GUIDE

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DINING LIST continued from page 27

Donut Nook

Pizza

958 East Ave., 342-2118. $ CC ATM

Donut Rising 1008 W. Sacramento Ave., 894-7847.

Local and family-owned. Specialty donut shop offering delicious creations using homemade custards, icings and jams. Excellent tea and coffee. Tues.-Fri. 6:30am-3:30pm, Friday night 5-11:30pm, Sat.-Sun. 7am-2pm. $

Celestino’s New York Pizza 101 Salem St., 896-1234.

Award-winning New York-style pizza.

Whole pizza and by-the-slice available. Fresh salads, hot sandwiches, lasagna, calzones and more! Located on the corner of Salem and First Street in downtown Chico. celestinos pizzachico.com $ CC ATM

Celestino’s Pasta & Pizza

The End Zone

Donut Wheel 2404 Esplanade, 345-4528. $ CC ATM

1354 East Ave., 345-7700. $ CC ATM

Bella’s Sports Pub

Farm Star Pizza

The Down Lo

2359 Esplanade, 343-2056. $$ CC ATM

319 Main St., 892-2445. $ CC ATM

Helen’s Donut Nook

The End Zone

807 Main St., 343-4031. $

Fatte’s Pizza 1380 East Ave., 892-1122. $$ CC ATM

134 Broadway, 893-5253. $ CC ATM

250 Cohasset Road, 345-7330. $ CC ATM

Gelayo Frozen Yogurt & Gelato 1380 East Ave., 345-7626. $ CC ATM

Jon & Bon’s Yogurt Shoppe

Grana

1007 W. First St., 343-4305. $ ATM

300 Broadway, 899-9580 and 1722 Mangrove Ave., 899-0484. $ CC ATM

198 E. Second St., 809-2304. $$ CC ATM

Panama Bar & Cafe

Kiwi Blast

Left Coast Pizza Co. 800 Bruce Road, 892-9000. $$ CC ATM

Mad Dash Pizza 2391 Cohasset Road, 899-1010. $ CC ATM

Main Street Pizza 331 Main St., 345-6246. $

Monstros Pizza & Subs 628 W. Sacramento Ave., 345-7672. $

Oasis Bar & Grill

177 E. Second St., 895-8817. $ CC ATM

Park Avenue Bar & Grill 2010 Park Ave., 893-3500. $$ CC ATM

Riley’s 702 W. Fifth St., 343-7459.

Happy hour, $1 sliders, daily thigh Thursdays, all-you-can-eat two-forone burgers on Mondays. Locally owned for 25 years. $ CC ATM

Tackle Box Bar & Grill 375 E. Park Ave., 345-7499. $$ CC ATM

Mountain Mike’s Pizza 1722 Mangrove Ave., 893-1923 and 1105 W. Fifth St., 899-9115. $$ CC ATM

Woodstock’s Pizza 166 E. Second St., 893-1500. $ CC ATM

Pub Grub

Specialty Drinks & Desserts Brain Freeze Yogurt

645 W. Fifth St., 343-2828. $

Orange Julius 1950 E. 20th St., 894-8304. $ CC ATM

Powell’s Sweet Shoppe 121 W. Third St., 332-9866. $ CC ATM

Shubert’s Ice Cream & Candy 178 East Seventh St., 342-7163.

This local favorite has produced ice cream and confections for more than 70 years. Enjoy banana splits or root beer floats on the benches and tables out front! www.shuberts.com Open daily. $ CC ATM

Top Spot Yogurt and Crepes 1947 E. 20th St., 894-2400. $ CC ATM

Top This Frozen Yogurt 201 Broadway, 879-9100. $ CC ATM

Wine

2760 Esplanade, 636-4525. $ CC ATM

The Banshee 132 W. Second St., 895-9670. $ CC ATM

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The Cookie Shoppe 1600 Mangrove Ave., 899-3385. $

Creekside Cellars 250 Vallombrosa, 894-7696. $ CC ATM

Mmm—the SWEETEST DEALS! A list of top-notch local restaurants offering money-saving ‘Sweetdeals’

W

e love good food. We also love good food at super good prices.

These restaurants—some of our most favorite—are participating in the CN&R’s Sweetdeals program whereby one can save tons of money (up to 75 percent off) by simply going to http://cnrsweet deals.newsreview.com and purchasing a Sweetdeals certificate. In addition to getting some great food at a fraction of the cost, you can feel good about your purchase also knowing that proceeds go toward the community’s alternative weekly newspaper—the CN&R— and independent journalism.

Annie's Asian Grill Blondie's Diner (Oroville) The Boss Burger (Oroville) The End Zone Five & Eye Gordo Burrito Jon & Bon's Yogurt Lake View Restaurant (Oroville)

Morning Thunder Oasis Bar & Grill Scrambles Speedy Burrito Star of India/The Inn Place/ On the Rocks Tortilla Flats Upper Crust Wok 'n Roll

This list was current as of press time. See the Sweetdeals website for the complete, current list of Sweetdeals available. Yum!

Check out all of the sweet deals at cnrsweetdeals.newsreview.com Spring/Summer 2012 DINING GUIDE

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Index

5th Street Steakhouse.......23 Aca Taco..........................24 Adanberto’s .....................24 Amigos De Acapulco .........25 Angelo’s Cucina Trinacria...24 Annie’s Asian Grill..............5 Applebee’s .......................26 Arsenio’s…………………..25 Augie’s Fine Coffee & Tea....20 Bacio Catering & Carry Out......................22 The Banshee ...………………28 Baskin-Robbins ....…………..26 Basque Norte ...................23 Beach Hut Deli .................20 Beatniks ...........................6 Bellachino’s Espresso & Panini Café ......20 Bella’s Sports Pub .............28 Bidwell Perk ....................20 Big Al’s Drive In ...............20 Big Chico Burger ..............20 Big Tuna Sushi Bistro .........5 Brain Freeze Yogurt………..28 Breakfast Buzz...................6 Broadway Heights California Cuisine .............22 Broadway Market and Deli…………………….5 Brooklyn Bridge Bagel Works.......................6 Burger Hut ......................20 Burgers & Brew……………20 Burrito Bandito ................25 Bustolini’s Deli & Coffee House.................20 Cabana Café .....................20 Café Coda ..........................6 Café Flo...........................20 Café Paulo .......................20 Caffé Malvina...................24 Cal Java Coffee Roasters ....20 California Pasta Productions .....................24 Casa Ramos......................25 Celestino’s New York Pizza.................28 Celestino’s Pasta & Pizza....28 Chada Thai Cuisine .............5 Chambers Harvest Shop.....20 Chan Pheng’s Mandarin Cuisine ...............5 Chang Hing House..............5 The Cheesesteak Shop.......20 Chico Locker & Sausage Co. ..................20 Chili’s..............................26 Chipotle Mexican Grill.......26 Christian Michaels Ristorante .......................23 Chronic Tacos...................25 CJ’s Last Chance Diner.......24 Cocodine Thai Cuisine.........5 Cold Stone Creamery .........26 The Cookie Shoppe ...........28

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Country Morning Bakery & Cafe .............................24 Country Waffles .................6 Cozy Diner.......................24 Creekside Cellars...............28 Crush Italian Cuisine & Lounge.........................24 Denny’s ...........................26 The Dog House .................20 Domino’s Pizza .................26 Donut Nook .....................28 Donut Rising ……………..28 Donut Wheel....................28 The Down Lo....................28 Dreamcatcher Buffet .........24 Dutch Bros. Coffee............26 Egg Roll King.....................5 EJ’s Dogs & Subs...............20 El Patron Taqueria and El Patron II ......................25 El Rey Mexican Grill ..........25 Empire Coffee...................20 Farm Star Pizza ................28 Fast Eddie’s......................20 Fatte’s Pizza.....................28 Feather Falls Casino Brewing Co. .....................23 Five and Eye ....................22 Flavor Falls ........................5 Franky’s ..........................24 Gelayo Frozen Yogurt & Gelato ....................…..28 Gen Kai Japanese Cuisine....5 Ginger’s Chinese Restaurant ........................5 Gooney Bird Bar and Grill ...23 Gordo Burrito...................25 The Graduate ...................20 Great Harvest Bread Co. ....26 Grilla Bites ......................22 Happy Garden....................5 Has Beens Creekside .........20 Has Beans Internet Café & Galleria ........................22 Helen’s Donut Nook ..........28 Hometown Buffet .............26 House of Bamboo ...............5 Hula’s Chinese Bar-B-Q........5 International House of Pancakes .....................26 Italian Cottage............12, 24 Izakaya Ichiban…………….5 Jack’s Family Restaurant ...24 Jamba Juice.....................26 Japanese Blossoms .............6 Java Detour .....................26 Jimmy Jack’s Rib Shack.....26 Johnnie’s Restaurant ........23 Jon & Bon’s Yogurt Shoppe .................28 Kalico Kitchen .................24 Kinder’s Custom Meats & Deli ....................20 Kiwi Blast........................28 Kona’s Sandwiches............20

Kwando Restaurant ............6 La Cocina Economica.........25 La Comida .......................25 La Familia Restaurant .......25 La Hacienda.....................25 Left Coast Pizza Co. ..........28 Leon Bistro......................23 Leonardo’s .......................22 Little Caesar’s Pizza ..........26 Logan’s Roadhouse ...........26 Mad Dash Pizza ................28 Madison Bear Garden ........20 Main Street Pizza .............28 Marcelli’s Sandwiches & More ............................20 Marie Callender’s ..............26 Mekkala Thai Cuisine..........6 Mom’s ...............................6 Mondo’s Café....................22 Monks Wine Lounge & Bistro ...............24 Monstros Pizza & Subs ......28 Morning Thunder Café ........6 Mountain Mike’s Pizza.......28 Naked Lounge Tea and Coffeehouse… ...........22 Nash’s 7th Avenue Omelette House .................6 Nash’s Restaurant .............24 Nobby’s ...........................20 Noodle House ....................6 Oasis Bar & Grill ...............28 Ojiya Japanese Steakhouse & Sushi Bar .......................6 Olive Garden ....................27 Outback Steakhouse .........27 Panama Bar & Café ...........28 Panda Express ..................27 Panighetti’s Eatery ...........24 Papa Murphy’s Take ‘n’ Bake Pizza ...........27 Paradise’s Place.……………6 Park Avenue Bar & Grill.....28 Peeking Chinese Restaurant ........................6 Peet’s Coffee & Tea............22 Pelican’s Roost Chowder House.................22 Peter Chu’s Mandarin Cuisine ...............6 Pete’s Restaurant and Brewhouse ...................…24 Petra Mediterranean Cuisine............................22 Pho C & C ..........................6 The Pita Pit .....................27 Pizza Guys .......................27 Pluto’s.............................22 The Pour House……………22 Powell’s Sweet Shoppe ......28 Priya Indian Cuisine..........22 Quiznos Sub Shop.............27 Rawbar Restaurant & Sushi Bar…....................6 Red Lobster .....................27 Red Tavern ......................24

Red Tiger ..........................6 Ricardo’s Mexican Restaurant.......................26 Rice Bowl ..........................6 Rice Wok...........................6 Riley’s .............................28 The Roost Café .................20 Round Table Pizza ............27 Russell’s Family Restaurant.......................24 S&S Barbeque & Deli .........20 Sbarro .............................27 Scotty’s Landing...............20 Scrambles..........................6 Serrano’s Mexican Grill ......26 Shubert’s Ice Cream & Candy ..........................28 Sicilian Café.....................24 Sierra Nevada Taproom & Restaurant....................24 Sin of Cortez....................20 Sipho’s Restaurant & Café .............................22 Smokin’ Mo’s BBQ .............20 Sol Mexican Grill…………..26 Sophia’s Authentic Thai Cuisine ......................6 Speedy Burrito Mexican Grill....................26 Spice Creek Café ...............24 Spiteri’s Delicatessen ........20 Star of India ....................22 Starbucks ........................27 Sub Station .....................20 Subway ...........................27 Sultan’s Bistro..................23 T. Tea Bar & Fusion Cafe ....23 Tackle Box Bar & Grill .......28 Tacos Cortés.....................26 Tacos de Acapulco ............26 Tacos Tijuana ...................26 Tacos Tonaya....................26 Tacos Villa Acapulco..........26 Taqueria Los Amigos .........26 Teddy Malibu’s .................26 Teriyaki House ...................6 Thai Basil ..........................6 Tin Roof Bakery & Café .....22 Togo’s..............................27 Tong Fong Low...................6 Top Spot Yogurt and Crepes ..28 Top This Frozen Yogurt .....28 Tortilla Flats ....................26 Tres Hombres Long Bar & Grill ...............26 Turandot North China Gourmet Cuisine ................6 Upper Crust Bakery & Eatery..........................22 Windy’s Chinese Restaurant ........................6 Wok In..............................6 Wok ‘n’ Roll Asian Food and Hawaiian BBQ..............6 Woodstock’s Pizza.............28 Zot’s Hot Dogs……………..20

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891-6328 345 W. 5th Street • Chico Open Daily for Dinner Major Credit Cards Accepted

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Our beer is legendary but one cannot live on beer alone Our Taproom and Restaurant features mouthwatering menus that rotate with the seasons.

Specializing in local, seasonal, and sustainable meats and produce—including homegrown vegetables raised in our on-site organic estate garden— and our own Sierra Nevada beef. Taste the flavors of our home here in Chico.

No visit to the brewery would be complete without taking one of our in-depth guided tours.

Visitors will learn about the history of the brewery and get to experience a hands-on, behind-thescenes look at how craft beer is made. Tour participants will taste a variety of Sierra Nevada beers across a myriad of styles, and each tour includes a visit to our Gift Shop for unique items and brewery only beers!

restaurant: Sunday-Thursday: 11:00am-9:00pm Friday & Saturday: 11:00am-10:00pm (530) 345–2739

Gift shop: Sunday-Thursday: 10:00am-6:00pm Friday & Saturday: 10:00am-7:00pm (530) 896–2198