All you can eat

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• Three seasoned chefs share the stories behind the food

• Complete dining directory

YOUR LOCAL DINING GUIDE

SPRING/SUMMER2012

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WHO DOESN’T LOVE GOOD FOOD? We sure do. That’s why we keep a close eye on the local diningscene. Before ordering delivery or heading to your tried-and-trueplace, check out all of your options in All You Can Eat.

Every spring and fall, the Chico News & Review offers this com-prehensive dining guide with listings of Chico restaurants to helpyou find whatever you’re craving. For those who are familiar withthis twice-yearly publication, I want to point out that this editionis a little different. While we still strive to list every restaurant intown (save for the fast-food varieties), separated based on whatflavors you’re in the mood for, detailed descriptions are now adver-tiser-based. So, not every listing will be accompanied by a descrip-tion.

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

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

Frequent CN&R contributor Catherine Beeghly set out armedwith 15 questions, ranging from “What’s the ingredient you can’tlive without?” to “What’s your death-row meal?” The goal was toget to know some of the personalities behind Chico’s favoriterestaurants. Leon Bistro’s Ann Leon gets fresh about local ingredi-ents; Mohammed Shabbar, the mastermind behind Petra, sharessome spicy Mediterranean secrets; and Sicilian Café’s James Taylordiscusses vino and veal. Read on to find out more.

Bon appetit!—Meredith J. Graham

ALL YOU CAN

EATA CHICO NEWS & REVIEW DINING GUIDE • SPRING/SUMMER 2012

TABLE OF CONTENTS

Asian.........................................5

Breakfast Nooks ............................6

Get to know your chefs...............8Three 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

Coffee Shops, Cafés & Bistros ...........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 .......................................30Dining Guide Editor: Meredith J. GrahamCN&R Editor: Robert SpeerDesign: Tina Flynn, Sandy PetersPhotography: Matt SiracusaCover: 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 3

–––––– DG.S.12 p.3

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AsianAnnie’s Asian Grill 243 W. Ninth St., 891-9044. $ CC ATM

Big Tuna Sushi Bistro 1722 Mangrove Ave., 345-4571. Cozy restaurant featuring traditionalJapanese sushi, plus a variety ofAmerican rolls prepared by expertsushi chefs. Appetizers, too. $ CC ATM

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

Cocodine Thai Cuisine 2485 Notre Dame Blvd., 891-1800.Specializing in flavorful, authenticcentral, as well as northeastern(Issan) Thai cuisine. Come discoverfresh, healthy, delicious Thai food!Lunch and dinner. Closed Tuesday. $$ CC ATM [FB]

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

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

House of Bamboo 163 E. Second St., 893-8811. Locally sourced ingredients, tastefulhomegrown recipes and a modern set-ting. Come enjoy the vibrant flavorsof Southeast Asia. www.chicohb.com$ CC ATM

Hula’s Chinese Bar-B-Q 2540 Esplanade, 342-8564; and 1937E. 20th St., 342-6304. All-you-can-eat Mongolian barbecuewith fresh vegetables, noodles, meatsand sauces. Beer and wine available.Open daily. HulasBBQ.com $ CC ATM

Izakaya Ichiban 2000 Notre Dame Blvd., 342-8500. Japanese tapas and traditionalJapanese cuisine. Sister restaurant toBig Tuna Sushi Bistro. Open Mon.-Sat., 11 a.m.-9 p.m. $$ CC

DINING LIST continued on page 6


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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 Thairestaurant offering an elevated butcasual dining experience. Lunch spe-cials and take-out available.mekkalathai.com Lunch and dinnerMonday-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 2424 Cohasset Road, 894-8276. $ CC ATM

Pho C&C 3211 Cohasset Road, 892-1415. $ CC ATM

Rawbar Restaurant & Sushi Bar 346 Broadway, 897-0626. Downtown’s premium sushi bar andAsian grill. Full bar, take-out, happyhour, affordable lunches, reserva-tions. Family-owned for 11 years.RawbarChico.com $$$ CC ATM

Red Tiger 2190 Esplanade, 892-0568. $ CC ATM

Rice Bowl 2804 Esplanade, 899-9098. $ CC ATM

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

Sophia’s Authentic Thai Cuisine 305 Nord Ave., 342-8842. $ CC ATM

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

Thai Basil 121 Broadway, 343-6843. All dishes made with fresh veg-etables. Choice of vegetarianor choice of meat. Chooseyour own spice level. LunchMonday-Friday. DinnerThursday-Saturday. ClosedSunday. $ CC ATM

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

Turandot North China Gourmet Cuisine 1851 Esplanade, 893-1156. $ CC ATM

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

Wok ‘n’ Roll Asian Food and Hawaiian BBQ 1008 W. Sacramento Ave., 892-1868. $ CC ATM

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

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

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

Brooklyn Bridge Bagel Works 117 W. Second St., 345-3443. $ CC ATM

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

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

Italian Cottage2234 Esplanade, 343-8828. Serving up delicious breakfasts since1970! Omelets (scrambled onrequest), Eggs Benedict, cottagepotatoes, fresh cooked spinach,french toast, homemade biscuits andgravy, Belgian waffles, blueberry pancakes and hash browns.www.theitaliancottage.com 6am-11am Mon.-Sat. Sunday brunch 6am-1pm. $$ CC ATM

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

Morning Thunder Cafe 352 Vallombrosa Ave., 342-9717.Chico’s popular breakfast (and lunch)café at the foot of Bidwell Park serv-ing hearty to heart-healthy foods. $$ CC ATM

Nash’s 7th Avenue Omelette House 1717 Esplanade, 896-1147. $ CC ATM

Paradise’s Place 701 Main St., 891-1940. $ CC ATM

Scrambles 880 East Ave., 892-8963. Serving up its famous three-egg

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What is your culinary specialty?I’m classically French trained,

and Mediterranean is my area ofexpertise. It’s a fusion, withVietnamese, Thai and Indian.That was my youth, growing upin the Bay Area. I learned toreach out and get those ethnicflavors, so there aren’t a lot of

fats in what you’re eating. WithFrench, you have butter ineverything. But my thing here,the point of my plate, is eachcorner of the plate has a differ-ent entity, but it all comestogether in balance. Each bitefrom a plate will have differentflavors. The flavors have a sepa-

rate identity, and all cometogether.

Where do you look for inspiration fornew recipes?

I always have to keep creat-ing to keep my passion, my fire,going. I try to keep some of thefood here real old-school, forpeople who like that, and letthe ingredients speak for them-selves. My influences come frommy farmers. What comes in on adelivery at 4 in the afternoon

will be on your plate thatnight. If we’ve already pro-duced our menu and somegolden raspberries, or

something fabulous comes in,we’ll change it. What dish would you like to include onyour menu, but worry that it might be tooexotic for Chico?

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

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

Ω CKL Ω MJG Ω––––––– C M Y K


DG.S.12 p.08

Chef Ann Leon’s dream of having her own restaurantcame true on Mother’s Day, 2008, with the openingof Leon Bistro. She studied at the California Culinary

Academy in San Francisco, and was deeply influencedworking with revolutionary chef Alice Waters at thefamed Chez Panisse in Berkeley. Leon has worked as achef in many hotels and restaurants, including RollingHills Casino. Leon, 45, was voted Best Chef in the ChicoNews & Review’s 2011 Best of Chico reader’s poll, and isworking to become a contestant on TV’s Iron Chef.

by Catherine Beeghly

Q&A’s

About the Q&A’sFor this issue of AllYou Can Eat, we setout with a set of 15questions to revealthe personalitybehind some ofChico’s favoriterestaurants.


or their smart phone and readthat it’s bad because of the wayit’s produced, but it’s come along way. It’s sustainable now.People don’t understand it’sdone in a humane way. Alsosweetbreads, and I’m pushing alot behind the scenes so peoplewill try them. Then the nextthing you know, they come backseeking it. I love sweetbreads.

We already have boar andbison, and I bring in fish thatpeople don’t see a lot of. So Ichallenge people.

What won’t you eat?Nothing. I won’t even tell

you some of the things I’veeaten. I’ve had Rocky MountainOysters [bull testicles] andthey’re very tasty. I like to throwsome head cheese out there andget people to try it.

What is the ingredient you can’t livewithout?

Fresh herbs and sweet Thaichili sauce. And, I’m addicted tococonut milk. That’s a principalingredient here, since it’s non-dairy. So I would say all condi-ments.

At home, what three things are always inyour fridge?

I don’t keep a lot there.There’s always something citrus,and I use it for everything. Ihave a variety of different vine-gars at all times. Some we makeourselves. Probably a demi-glace. Again, condiments!

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

One thing I’ve noticed in theyounger set is putting olive oilin the pan, and not letting itget hot enough before they start

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

Also, confidence. See, I thinka recipe is just a series of some-one else’s mistakes. You have tobe willing to do some trial anderror, then you turn it aroundand make something of it. Youlearn from it. So really, just gofor it, and we’ll work on it fromthere. I like to help cooks gainconfidence.

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

Vegetables, from the agricul-tural community here. Peopleare intimidated by things theydon’t know, like different greensand beets. It’s probably becausethey had bad childhood experi-ences. I love to do sauces thatenhance the different flavors ofvegetables.

LEON continued on page 10

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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 totry, like the stomach linings that are used insausage casing. In my sausage classes, a few peo-ple get a little freaked out.

Where do you like to eat out of town?I seek out food from ethnic hole-in-the-wall

places, especially when I’m in Berkeley. Bahn miare Vietnamese sandwiches, and that’s a funthing to have. I look for places that might bedive-y to others, but if you know the insidescoop, you can find out which are the best.

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

I had a bat fly at me at a restaurant where Iworked. It came into the dining room and kitchenarea. It dived down on me and barely grazed myhead. Trying to avoid it, I smacked my head on abarstool. 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 skil-let. The sauce was a light marsala reduction withcaramelized onion, served over basmati rice.When I was 9 or 10 years old my mom asked whatI wanted served at my birthday party, and Ipicked that. She didn’t think it would go overthat well … But it just melts in your mouth. It’sincredible.

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

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

LEON continued from page 9


You should be getting it once a week.

On stands every Thursday


got to have awok. I like anexhibitionkitchen,because I’m

always on theline, and Iwant to stay

there as long asI can. I have contact with eachand every plate that comes out.I like to come out and talk withthe guests, to feel them out andsee what they like, find outwhat they want.

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

Who was the biggest cooking influencein your life?

Definitely Alice Waters, andmy mom and grandmother. Andeach and every chef I’ve workedunder has given me a lot. Youtake something from every chefwho teaches you. It creates yourpersonality.

Growing up, we never hadcanned vegetables in our house.We were all about community,and getting people together andinvolved. At 4:30 in the morn-ing, my mom and I would go tothe farmers’ market to get thefreshest foods, then sell them atwholesale from our front porchto our neighbors. That wasAlice’s philosophy, too, to getpeople involved from the soil tothe plate, so people can under-stand it. That’s why I’m reallypassionate about my job.


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my studoth… I

What is your culinary specialty?I have a lot of things I like

to cook. The main thing isMediterranean food. I loverice dishes, learning moreabout spices, working with avariety of meats like lamband goat. If I taste some-thing in a Mexican restaurantthat I like, I will try it in aMediterranean dish. I love togo to Asian places, like Thairestaurants, and have theirdishes with coconut milkand ginger. And I did tryputting those in a sautéwith my Mediterraneaningredients, and it worked.It was delicious.

Mediterraneanflavor

byCatherine Beeghly

A Q&A withMohammed Shabbar, Petra’s outspoken chef and owner


Mohammed Shabbar, 32, was born inJordan and moved to the UnitedStates in 1997. After running a

Wienerschnitzel franchise in Redding, hemoved to Chico. He began working at The

Golden Waffle Restaurant, bought it, andran it a few years before selling it. Healso cooked for a time at Mamacita’s Mexican Restaurant, formerly in Chico.In December 2008, he opened PetraMediterranean Cuisine in the busy

heart of downtown. Shabbar is launchinganother original eatery in Chico, scheduledto open soon. Corner Café will be a “coffeeand crêpe house” at Second and Walnutstreets.

Where do you look for inspirationfor new recipes?

I like to look in small,hole-in-the-wall typerestaurants. I meet thepeople and I ask themabout the food. I love togo try new food differentplaces. If I eat something,I can tell you what’s in it.Especially if I leave it toset until the next day,then I can taste it evenbetter.

What dish would you like toinclude on your menu, but worrythat it might be too exotic forChico?

Lamb chops. Peoplethink they’re gamey, andthey’re not. It’s how youcook them. You’ve got tolearn to cook them right.And if you’re cookinglamb, American lamb isthe best to use. It’s justthe best tasting.

What won’t you eat?Pork. First, it’s against

my religion, and when youstudy the cleanliness and someother things about the industry… I wouldn’t even think about it.


Spices, especially Allspice. Iuse it to cook everything. Ihave a seven-spice blend I usein my dishes here, and it’s 50percent Allspice, from a plant.It just has good flavor. That’show we do food here. I use it formeat dishes, sauces, and inchicken. I “shock” my chick-en—I boil it, then put it on ice.Allspice takes that bad chickensmell out.


Pita bread. I grew up eatingeverything with pita bread. Itwas a main thing for us. Next issome goat cheese, so I can havesomething to snack on. Andolive oil I also use with every-thing. I can put all threetogether and have somethingdelicious.


The first thing is that theywant to work too fast. Second isthey don’t watch what they’recooking. No cell phones. Youhave to be alone with it [thefood]. Third is saying, “That’show we did it in the old place.”

No. You have to learn newrecipes. You have to learn howwe do it here.


I have a few. Cloves for sea-soning, cardamom, olive oil,ginger for your stomach, andhoney is really healthy for yourbody.

When it comes to local ingredients, whatare your faves?

Olive oil is good in Chico.There are so many good vegeta-bles, and things like parsley,tomato and cilantro. I love touse those in our falafels. Andeggs from Chris the Egg Man.They have the best flavor, sofresh. I love fresh mint andbasil. I’m very addicted to basil.Kevin [Coy] at Monks [WineLounge and Bistro] makes thebest chicken pesto with it.

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

Cardamom is strange to most


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PETRA continued on page 14


people. They’re not used to it,so it’s not popular, but peopleshould get used to the taste. It’sgreat in hot tea, with milk andginger. The cardamom makes itlike a Chai tea, which is basical-ly cinnamon, cardamom, clovesand sugar.

Where do you like to eat out of town?Any place, especially if it’s

small, and like a hole-in-the-wall place. I go to San Francis-co, to places that specialize inMediterranean/Indian/Pak-istani/Afghani cuisine. It allcomes out of the same kitchen.You can order any of thosemeals. Once a week I go to thecity to get some supplies formy restaurant here.

What’s the mostoutrageous thing that’shappened in a kitchenwhere you’ve worked?

This is more funny than outrageous. When I was a cookat Mamacita’s, I got an order fora Chicken Taco Salad. So I tookone of the big tostada shells,filled it with the lettuce andtomato and all, and then Igrabbed a chicken taco and putit on the side. That’s what Ithought the order was. I thinkof that now, and it’s funny to me.

What’s your death-row meal?The Linguini

Shrimp atPete’s Restau-rant andBrewhouse (formerly

Original Pete’s). I love that dish.People think of them for pizza,but don’t know they have greatpasta. My cousin Mike Shabbarowns it, and he makes it sowell. I don’t like a lot of butteror heavy cream. They make itwith a lot of shrimp. Some fran-chises try to save money by put-ting less meat in the dishes. Ilike good portions. Come on, I’ma big guy!

Describe the restaurant you wouldcreate if cost and demographic were notan issue (your fantasy restaurant).

An old-style Turkish restau-rant, where the atmosphere isvery simple. If you go to Milan,and the major cities in Europe,you see them. They’re veryhumble, and it’s all about tradi-tion and culture. They’re expen-sive. The food is Jordanian/Syrian/Turkish, and they’re

always very busy.

Who was the biggest cooking influence in your life?

When I was growing up, itwas my mom who taught mehow to cook properly. In a busi-ness way, it’s my cousin andfriend, Mike Shabbar. If I’m try-ing something new, he’s thefirst one I’ll bring a sample to.

He’s the one I’m going toas I’m trying to figureout everything with thecrêpes. He’s just reallygood. He knows whathe’s doing, and he

knows what peoplelike. There’s justsomething

different whenhe’s cooking.


PETRA continued from page 13

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180 Cohasset road • (near the esplanade) 893-2574 or 893-5068

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2002-2010

What is your culinary specialty?It’s Italian infused with

Northern California. Fresh iswhat I do. I’m proud of the waywe prepare our scampi. In fact,I’ve been told our calamari isthe best in the world. I’ve beentold that about our Chicken Pic-catta, that it’s second to none.But, I’ll take second place toanything your mom cooks. Iwon’t try to compete with yourmom.


There’s so much out there at

this point in time, with theInternet and all the other tech-nologies. I love to watch whattrends are happening now. Ienjoy the cooking shows on TV,and reading great books frommy favorite chefs.

What dish would you like to include onyour menu, but worry that it might be tooexotic for Chico?

We’ve done a few of thosehere. Osso bucco is a specialtydish. It’s a veal shank slow-cooked. We can’t serve it everynight, because we don’t want towaste product. It’s a recipe from

my family, and that’s what wedo. It’s delicious. People areafraid to eat veal, though.

What won’t you eat?I won’t do eyeballs. My mom

and her family are from Tunisiain North Africa, and they eatthe eyeballs from the lamb. Iwon’t go where my mother hasgone in that respect. It’s alsotraditional Italian to serve halfa lamb’s head, with the eye-balls in it. It’s a delicacy, butI’m not doing it. I can’t eatsomething that’s looking atme!

James Taylor is in his 34th year cooking in Chico restaurants. Born in Watsonville,

Taylor moved to Chico in the early ‘80s, andwas head chef at The Oaks restaurant (whereMom’s is now) for 18 years. Taylor, 49, con-tinues to love his work as CEO, executivechef and sommelier at Sicilian Café. “I’m theluckiest man in the world,” he says, inappreciation of his family, job, customersand co-workers.



Garlic. Garlic and olive oil aremy two staples. It’s the main-stay of what we do here. We useextra-virgin olive oil. Those arewhat life is about here.


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

every morning. And lettuce.We’re big salad people. Salad iswhat I love, and I love gettingour biggest favorite, the springmix salad, from the farmers’market.


Lack of reading skills. Theycan’t read or comprehend what’swritten on the ticket. That’s thebiggest thing for new people.Also portion control, keepingthe serving sizes consistent


byCatherine Beeghly


C M Y KDG.S.12 p.16

“Garlic and oliveoil are my twostaples.”

SICILIAN CAFE continued on page 18

A Q&A with Sicilian Caféhead chef James Taylor

What is your culinary specialty?It’s Italian infused with

Northern California. Fresh iswhat I do. I’m proud of the waywe prepare our scampi. In fact,I’ve been told our calamari isthe best in the world. I’ve beentold that about our Chicken Pic-catta, that it’s second to none.But, I’ll take second place toanything your mom cooks. Iwon’t try to compete with yourmom.


There’s so much out there at

this point in time, with theInternet and all the other tech-nologies. I love to watch whattrends are happening now. Ienjoy the cooking shows on TV,and reading great books frommy favorite chefs.

What dish would you like to include onyour menu, but worry that it might be tooexotic for Chico?

We’ve done a few of thosehere. Osso bucco is a specialtydish. It’s a veal shank slow-cooked. We can’t serve it everynight, because we don’t want towaste product. It’s a recipe from

my family, and that’s what wedo. It’s delicious. People areafraid to eat veal, though.

What won’t you eat?I won’t do eyeballs. My mom

and her family are from Tunisiain North Africa, and they eatthe eyeballs from the lamb. Iwon’t go where my mother hasgone in that respect. It’s alsotraditional Italian to serve halfa lamb’s head, with the eye-balls in it. It’s a delicacy, butI’m not doing it. I can’t eatsomething that’s looking atme!

James Taylor is in his 34th year cooking in Chico restaurants. Born in Watsonville,

Taylor moved to Chico in the early ‘80s, andwas head chef at The Oaks restaurant (whereMom’s is now) for 18 years. Taylor, 49, con-tinues to love his work as CEO, executivechef and sommelier at Sicilian Café. “I’m theluckiest man in the world,” he says, inappreciation of his family, job, customersand co-workers.



Garlic. Garlic and olive oil aremy two staples. It’s the main-stay of what we do here. We useextra-virgin olive oil. Those arewhat life is about here.


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

every morning. And lettuce.We’re big salad people. Salad iswhat I love, and I love gettingour biggest favorite, the springmix salad, from the farmers’market.


Lack of reading skills. Theycan’t read or comprehend what’swritten on the ticket. That’s thebiggest thing for new people.Also portion control, keepingthe serving sizes consistent


byCatherine Beeghly


C M Y KDG.S.12 p.16

“Garlic and oliveoil are my twostaples.”

SICILIAN CAFE continued on page 18

A Q&A with Sicilian Caféhead chef James Taylor



PronaleChefillefingdes

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with each serving. But I’m inthere the whole time.


For me it’s octopus. I alwaysthink it’s phenomenal. Samewith arugula—people don’tknow what it is. I can serve itfresh on salads, or fry it. It hasso much flavor, wild and fresh-tasting.

Octopus I like to poach andmarinate with a little vinai-grette. When it’s cooked right,it’s the best in the world. Mygrandparents made it when I wasa child. I always order it at Mexi-can restaurants, like in an Octo-pus Cocktail at El Patio. Try it!

When it comes to local ingredients, whatare your faves?

In this area, it’s olives, basil,tomatoes, olive oil—plus, everyherb is perfect, and I look for-ward to serving them here. Also,our local wine. Those are what Ienjoy every second of every day,serving those foods. When youcome here, I want it to be anevent. I want everyone wholeaves here to come out happy.

Where do you like to eat out of town?I usually like to go to the

Napa area, to a small bistro

that’s subtle, simple, and that’s it.

What’s the most outrageous thing that’shappened in a kitchen where you’veworked?

Downstairs from The Oaksone time, the fire system wasbeing tested, and during thefire check, this foam was emit-ted that gave off a residualsmoke. The fire-suppression sys-tem was tripped accidentally bythe people doing the testing. Itfreaked everyone out, and wehad to close everything down.We had to evacuate the wholerestaurant, and it stayed closedfor three days. That was thefreakiest thing. Thank God Ihad nothing to do with it.

What’s your death-row meal?At this restaurant, a glass of

“My grandfather ...he gave our familythe experience of his cookingknowledge. He was Sicilian, andvery appreciative of food.”

SICILIAN CAFE continued from page 17

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Prosecco, with Calamari Origi-nale. Then I’d like a Walnut BleuCheese Citrus Salad, a 6-ouncefillet, prawns scampi, roastedfingerling potatoes and, fordessert, warm chocolate cake.

Describe the restaurant you wouldcreate if cost and demographic were notan issue (your fantasy restaurant).

It would be close to thedowntown area, with plenty ofparking, open with skylights,with a patio area overlookingthe creek. It would have a fan-tastic nighttime ambiance all litup, with an open kitchen, and asmall venue for live music.

We might have somethinglike that here, yes. But I wantto see more of the sun andmoon. People would know if it’sa full moon or raining outside.Lots of open glass.

Who was the biggest cooking influencein your life?

My grandfather. Not that Iworked with him that much,but he gave our family theexperience of his cookingknowledge. He was Sicilian,and very appreciative of food. Iremember he had this layeredcalamari eggplant dish. Hisinfluence was his execution ofdishes, and how to put flavorstogether from the simple tothe exotic. And it was justthere. It was just perfect. Hewas an extraordinary man. Nofanfare; no “I’m the best.” I’llnever forget him, and I try toemulate him here, and giveback to people what he gave toour family.

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scrambles, plus Eggs Benedict andhomemade quiche. Champagne serveddaily and a full-service espresso bar.Open daily for breakfast and lunch,7am-2pm. Open daily for breakfastand lunch. $ CC ATM

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

The Roost Cafe 1144 Park Ave., 892-1281. This cozy, old-school diner serves realfood, real butter and real good homecooking. A variety of Eggs Benedictsto choose from! Breakfast and lunchdaily. Sunday brunch. $ CC ATM

Burgers,Delis & DogsBeach Hut Deli 146 W. Second St., 893-0633. $ CC ATM

Big Al’s Drive In 1844 Esplanade, 342-2722. $ CC ATM

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

Burger Hut3211 Cohasset Road, 342-4555; 933 Nord Ave., 891-1418; 2451 ForestAve., 891-1430. $ CC ATM

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

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

The Cheesesteak Shop 995 Nord Ave., 345-2565. $ CC ATM

Chico Locker & Sausage Co. 196 E. 14th St., 343-7370. $ CC ATM

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

EJ’s Dogs & Subs 672 Mangrove Ave., 342-3456. $ CC ATM

Fast Eddie’s 788 East Ave., 342-8555. Featuring tri-tip and pulled-porksandwiches, in addition to a largemenu of specialty sandwiches, allmade on local bread. Mon.-Fri.,10am-8pm; Sat. and Sun., 11am-6pm.$ CC ATM

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

Kinder’s Custom Meats & Deli 221 1/2 Normal Ave., 342-3354. $ CC ATM

Kona’s Sandwiches 138 Main St., 893-4344 and 965 NordAve., 894-1635. $ CC ATM

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

Marcelli’s Sandwiches & More215 W. First St., 892-1329.Marcelli’s has the quality, premiumdeli sandwiches you desire. Choosefrom more than 24 sandwiches likethe Reuben or meatball. Fresh saladsand more. Catering available. Locatedacross 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

Spiteri’s Delicatessen 971 East Ave., 891-4797. $ CC ATM

Sub Station 160 Convair Court, 898-1020 and2404 Park Ave., 343-9178. $ ATM

Zot’s Hot Dogs 225 Main St. (Inside Garden WalkMall), 345-2820. $ CC ATM

Coffee Shops,Cafes &BistrosAugie’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; 1601Esplanade, 894-3534; 2485 NotreDame Blvd., 893-2662; and 1835Mangrove 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



Fast Eddie’s


119 W. 2nd Street

Chico, CA

530-895-TACO (8226)

OPENm-th 11am-10pmfri-sat 11am-2:30amsun 11am-8pm

FREEENTREE

690 Rio Lindo Ave | Chico345-1149

Buy 1 entree & 2 drinks, get the 2nd entree of equal

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News & Review

says Ken Smith “Hallelujah!”

3166 Olive Hwy. • Oroville • 532-0692Everyday 11am-8pm

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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 andcoffeehouse! Mouth-watering mochasand cappuccinos, and premium loose-leaf teas in a unique and relaxingenvironment. Featuring monthly localart shows. Now nonsmoking.www.facebook.com/nlchico Open6:30am-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 fromscratch; lunch entrees; homemadesoups; espresso and teas. Vegetarianand vegan offerings. Urban patioseating. www.uppercrustchico.comOpen daily. $ CC ATM

Eclectic EatsBacio Catering & Carry Out 1903 Park Ave., 345-7787. Places an emphasis on seasonal andlocal offerings in their delicious foodfare. Take home or eat on the premises.

Open weekdays from 11:30 a.m. to7:30 p.m. www.baciocatering.comOpen 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 2574 Esplanade, 899-1055. $ CC ATM

Sipho’s Restaurant & Cafe 1228 Dayton Road, 895-1866. $

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



The Pour House

www.

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

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

Fine Dining5th Street Steakhouse 345 W. Fifth St., 891-6328. Full-service steakhouse featuringUSDA prime beef, fresh seafood,house-made desserts. Extensive winelist. Reservations accepted Sunday-Thursday. www.5thstreetsteakhouse.com $$$ CC ATM

Basque Norte 3355 Esplanade, 891-5204. Steak, lamb, chicken, quail, barbe-cued ribs and seafood, served family-style, in a rustic Basque atmosphere.Full bar and tapas as well. Family-owned since 1975. Wed.-Sun., opensat 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 AlverdaDrive, Oroville, 533-3885. Steaks,pasta, burgers, salads, sandwichesand hand-tossed pizza. Oroville’s onlyfresh sushi. Seven craft beers on tap,plus seasonals. www.featherfallscasino.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

Leon Bistro 817 Main St., 899-1105. Organic, local, sustainable. Freshlycaught fish, grass-fed beef, locallamb and bison. Call ahead or tellyour server about your dietary needsand the’ll try to accommodate. Largewine/beer selection. Open 5-9pm



o

2540 Esplanade at East Ave.,Chico • 342-85641937 E. 20th St., Target Shopping Center • 342-6304

MAJOR CREDIT CARDSWWW.HULASBBQ.COMMAJOR CREDIT CARDS

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Mon–Fri 6:30am–2pmSat–Sun 7am–2pm

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Weds.-Thurs., 5-10pm Fri.-Sat. and10am-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 isyour “anytime” favorite restaurant,offering breakfast, lunch and dinner.Fresh, creative, California cuisinewith casual and fine-dining options,all beautifully presented by ourchefs. NashsRestaurantChico.com $$ CC ATM

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

Sicilian Cafe 1020 Main St., 345-2233. A Chico favorite since 1983, featuringthe freshest local ingredients. Ourmenu includes a variety of antipasti,seafood, pastas, chicken, veal andbeef, decadent desserts and an exten-sive 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

HomestyleCJ’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 dinnerevery day. Cozy favorites: crepes,Cobb salad, prime rib burger, broastedchicken, steak, espresso, bear andwine. Outside patio and meetingroom available. Free wi-fi. www.cozydinerchico.com $ CC ATM

Dreamcatcher Buffet At Feather Falls Casino, 3 AlverdaDrive, Oroville, 533-3885.Breakfast, lunch and dinner daily.All-you-can-eat dinner now $9.95every day, 4pm-close. Champagnebrunch Saturday and Sunday. Featur-ing nightly New York steaks andpasta bar. Open daily. www.feather-fallscasino.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 andbreakfast burritos in the morning,club sandwiches and crispy chickensalad for lunch and chicken-friedsteak and homemade meatloaf fordinner. Homemade pies and soups.Free wi-fi.www.kalicokitchenchico.com $ CC ATM

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

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

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

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

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

Crush Italian Cuisine & Lounge is arestaurant beyond any local experi-ence specializing in a combination oftraditional and contemporary flavorsmixed with fresh, local and seasonalingredients. Happy hour Mon.-Thurs.4:30-6:30pm, Fri. 2-6:30pm. Late-night happy hour 10pm-2am Fri-Sat.chicocrush.com $$$ CC ATM

Franky’s 506 Ivy St., 898-9947. Locally owned for 19 years. Deliverythrough Entree Express. Happy hour4-6pm Monday-Friday. Open Mon.-Sat. 11:30am-9pm, Sun. 4-9pm.frankyschico.com $$ CC ATM

Italian Cottage 2234 Esplanade, 343-7000; and 2525Dominic Drive, 342-7771. Family-owned and -operated since 1965,serving local favorites: sandwiches,pizza, pasta, salads and breakfast.Voted Best Italian Restaurant since2005. 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

MexicanAca Taco450 Broadway, 343-1039; and 1000-DW. Sacramento Ave.,343-0909 .Authentic Acapulco-style food,including tacos, burritos and house-made enchiladas. $ ATM

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



Sol Mexican Grill


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 2490Fair 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 (ElPatron 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 otherauthentic Mexican food fare servedup quickly. The shrimp items are thestuff of legends. Open Mon.-Fri. 6am-9pm, Sat. 9am-8pm. $ CC ATM

La Cocina Economica 905 Wall St., 809-0370. Affordable and authentic Mexicanbreakfast, lunch and dinner, conve-niently located in downtown Chico.This is where the locals eat and widelyrecommend. 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. $

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Olive202$$ C

Outb199$$ C

Pand244$ CC

Papa130Notr14 WGottwww$ CC

The 240 $ CC

Pizz247$$ C

Quiz247$ CC

Red 201$$ C

Roun964 PillsFore

Sbar195$ CC

Star246 EsplAve.894and $ CC

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Togo241 200$ CC


Sol Mexican Grill 3269 Esplanade, 342-4616. Tacos, burritos, tostada salads, chilirellenos, tortas, enchiladas, chimi-changas and churros. News expandedseating area. Bear, wine and margari-tas. Free wi-fi. Call ahead for to-goorders. 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

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

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

Tacos Tonaya 409 Nord Ave., 519-2118 and 244Walnut 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

Tortilla Flats 2601 Esplanade, 345-6053. $ CC ATM

Tres Hombres Long Bar & Grill 100 Broadway, 342-0425. $$ CC ATM

Names youknowApplebee’s Grill and Bar 2030 Business Ln., 343-6888. $$ CC ATM

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

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 675 Manzanita Court, 345-1146. $ CC ATM

Domino’s Pizza 324 Walnut St., 891-5888. $ CC ATM

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

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

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

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

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

Java Detour 1055 Mangrove Ave., 893-2828 and2519 Esplanade, 566-9556. $ CC ATM

Jimmy Jack’s Rib Shack305 Main St., 893-1903. $$ CC ATM

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

Logan’s Roadhouse 1900 E. 20th St., 891-1098. $ CC ATM

Marie Callender’s 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

Papa Murphy’s Take ‘n’ Bake Pizza 1305 Mangrove Ave., 345-6403; 2485Notre 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 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; 2201Pillsbury Road, 891-1200; and 2027Forest Ave., 342-7265. $$ CC ATM

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

Starbucks 246 Broadway, 343-8182; 1910Esplanade, 892-8569; 2009 ForestAve., 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; 1398East Ave., 894-8757; 240 W. EastAve., 894-6779; and 722 MangroveAve., 891-1400. $ CC ATM

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


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

HALF–OFFENTREE

Voted Best New Restaurant 2010

Buy one entree & two drinks, get the second of equal or lesser value half o .Limit two coupons per table. No other discounts. Expires 7/26/12. Not valid Fri or Sat a er 5pm.

FULLBARSat/Sun

Champagne Brunch

9am-2pm

1009

Celebrating 100 years in business this fall!


PizzaCelestino’s New York Pizza 101 Salem St., 896-1234. Award-winning New York-style pizza.Whole pizza and by-the-slice avail-able. Fresh salads, hot sandwiches,lasagna, calzones and more! Locatedon the corner of Salem and FirstStreet in downtown Chico. celestinospizzachico.com $ CC ATM

Celestino’s Pasta & Pizza 1354 East Ave., 345-7700. $ CC ATM

Farm Star Pizza 2359 Esplanade, 343-2056. $$ CC ATM

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

Grana198 E. Second St., 809-2304.$$ CC ATM

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. $

Mountain Mike’s Pizza 1722 Mangrove Ave., 893-1923 and1105 W. Fifth St., 899-9115. $$ CC ATM

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

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

Bella’s Sports Pub 134 Broadway, 893-5253. $ CC ATM

The Down Lo 319 Main St., 892-2445. $ CC ATM

The End Zone 250 Cohasset Road, 345-7330. $ CC ATM

Oasis Bar & Grill 1007 W. First St., 343-4305. $ ATM

Panama Bar & Cafe 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 thighThursdays, all-you-can-eat two-for-one burgers on Mondays. Locallyowned for 25 years. $ CC ATM

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

SpecialtyDrinks &DessertsBrain Freeze Yogurt 2760 Esplanade, 636-4525. $ CC ATM

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

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

Donut Rising 1008 W. Sacramento Ave., 894-7847.Local and family-owned. Specialtydonut shop offering delicious cre-ations using homemade custards,icings and jams. Excellent tea andcoffee. Tues.-Fri. 6:30am-3:30pm, Friday night 5-11:30pm, Sat.-Sun.7am-2pm. $

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

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

Helen’s Donut Nook 807 Main St., 343-4031. $

Jon & Bon’s Yogurt Shoppe 300 Broadway, 899-9580 and 1722Mangrove Ave., 899-0484. $ CC ATM

Kiwi Blast645 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 icecream and confections for more than70 years. Enjoy banana splits or rootbeer floats on the benches and tablesout front! www.shuberts.com Opendaily. $ 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

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


The End Zone

Ω CKL Ω MJG Ω–––––––C M Y KDG.S.12 p.29


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

We love good food. We also love good food at super good prices.These restaurants—some of our most favorite—are participat-

ing in the CN&R’s Sweetdeals program whereby one can save tons ofmoney (up to 75 percent off) by simply going to http://cnrsweetdeals.newsreview.com and purchasing a Sweetdeals certificate. Inaddition to getting some great food at a fraction of the cost, you canfeel good about your purchase also knowing that proceeds go towardthe community’s alternative weekly newspaper—the CN&R—and independent journalism.

Annie's Asian GrillBlondie's Diner (Oroville)The Boss Burger (Oroville)The End ZoneFive & EyeGordo BurritoJon & Bon's YogurtLake View Restaurant (Oroville)

Morning ThunderOasis Bar & GrillScramblesSpeedy BurritoStar of India/The Inn Place/On the RocksTortilla FlatsUpper CrustWok '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

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

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

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

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


Ω CKL Ω MJG Ω––––––– C M Y KDG.S.12 p.30

Index

U.S.D.A.

PRIME Steaks

U.S.D.A.

PRIME Steaks

Elegant Banquet RoomNow available

Open Fridays for Lunch

Elegant Banquet RoomNow available

Open Fridays for Lunch

891-6328345 W. 5th Street • Chico

Open Daily for DinnerMajor Credit Cards Accepted

www.5thstreetsteakhouse.com

891-6328345 W. 5th Street • Chico

Open Daily for DinnerMajor Credit Cards Accepted

www.5thstreetsteakhouse.com

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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-the-

scenes 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-6:00pmFriday & Saturday: 10:00am-7:00pm

(530) 896–2198

Date post:	27-Mar-2016
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