A Broad Spectrum of Flavors Abroad

by RaeAnne Marsh

The Valley is blessed with a plethora of great restaurants, including an international smorgasbord of choices. Here are a few of the standouts around the Valley that offer a change of pace, place and palate. Caribbean Queen Not strictly Caribbean, the menu also draws on European and American influences, with a significant portion being jerk dishes and vegan dishes. Opens at … [More]

Ghost Ranch: Spirited Southwest Fare

by RaeAnne Marsh

A Southwest menu may conjure up images of tacos and enchiladas, and, in that regard, Ghost Ranch doesn’t disappoint. But there are unique surprises as well. The grilled trout is a standout, the spice notes of its preparation more than honoring its Southwest setting. Served liberally covered with a salad of fresh greens and root veggies (with colorful varieties that add to the … [More]

Mad for March

by RaeAnne Marsh

Offices that expect March Madness to be disruptive may as well bite the bullet and do lunch where the games can be watched. Here are some favorites with a nice sports-bar menu and a great assortment of TV screens. All open at 11 a.m. during the week.  Arcadia Tavern Arcadia Tavern takes viewing seriously. It’s not just that there are 34 TVs; eight are jumbo screens. Although … [More]

LemonShark Poké: Bowled and Bold

by RaeAnne Marsh

Colors. Flavors. Textures. Poké offers an amazing variety in all these aspects. And LemonShark Poké offers that amazing variety in its fresh, build-to-suit selection. Ahi tuna, spicy salmon, shrimp, tofu, ginger, edamame, red cabbage, corn, mango: These are just a few of the array of ingredients patrons can mix in their poké bowl atop a base that does not need to be the … [More]

That’s Some Crust

by RaeAnne Marsh

Sauce. Cheeses. Toppings. Pizzerias can put their stamp on their pie in many different ways. In Business Magazine wanted to shine a spotlight on the foundational element: the crust. California Pizza Kitchen One of the pioneers that took pizza beyond cheese-and-pepperoni-and-sometimes-anchovies to a whole new world of flavors, CPK added a whole wheat option for crust a few … [More]