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Dining at the Safari Park

Dining category.

The Watering Hole at Kijamii Overlook

• Location: Kijamii Overlook
• Make Reservations

Enjoy an incredible view of the African Plains, and watch rhinos and giraffes as you dine on tasty sandwiches and fresh salads—or relax with a refreshing beverage from the full-service bar.

An 18% gratuity charge to be added to checks for parties of 7 or more.

The Sheared Sheep

• Location: Walkabout Australia

Come hang out with a nearby tree kangaroo and a cassowary, and enjoy a salad, a wrap, or one of our Australian-inspired snacks—along with specialty cocktails or a refreshing draft/craft beer.

Barking Deer Pizza and Beer

• Location: Safari Base Camp

Stop in for delicious Neapolitan-style gourmet pizza, cooked to perfection in our brick oven, or enjoy a fresh salad, and wash down your meal with a refreshing draft/craft beer or soft drink.  

Thorntree Terrace

Enjoy a delicious meal beside our beautiful thorn tree. You’ll find breakfast items like bagels and cinnamon rolls, along with sandwiches, burgers with fries, salads, fish and chips, Kid’s Meals, and refreshing beverages—including a variety of soft drinks and draft/craft beer. Vegetarian and gluten-free options are available.

Mombasa Cooker

• Location: Nairobi Village

Dine outdoors on the water in an African-themed village, surrounded by waterfowl and other wildlife. Enjoy hand-battered chicken tenders plates, burgers with fries, salads, Kid’s Meals, and a variety of beverage options, including draft/craft beer and soft drinks. Vegetarian and gluten-free options are available.

Oasis on the Rocks

Located in the heart of Nairobi Village, Oasis on the Rocks features specialty cocktails, and draft/craft beer, and soft drinks.

Okavango Outpost

• Location: African Outpost

After exploring the savanna on Africa Tram, visit Okavango Outpost for a delicious meal. We offer comforting pasta, satisfying sandwiches, and vibrant salads. Complete the experience with our delectable churro sundae for dessert.

Mawazo Kitchen

• Location: African Woods

Dine with a view as you enjoy delicious South of the Border-themed entrees, burgers, chicken tenders, fries, salads, Kid’s Meals, and refreshing beverages, including soft drinks and draft/craft beer. This outdoor dining facility is conveniently located between Benbough Amphitheater and Mawazo Playground. Vegetarian and gluten-free options are available.

Kibo Cones & Snacks

Looking for something sweet in the heart of Nairobi Village? Enjoy our soft-serve ice cream, ICEEs, and floats! We offer a variety of snacks, including pretzels, churros, and hot dogs.

Safari Coffee Outpost

Start your day off with a selection of specialty coffee drinks, warm mini doughnuts, snacks, and cold drinks, as you browse among the unique items at our adjacent Plant Trader gift shop.  

Macan Market

• Location: Tiger Trail

Relax at our beautiful Sambutan Longhouse, and select from a light luncheon menu that includes snacks, draft/craft beer, and soft drinks, while you watch tigers watching you!

Lion Camp Slush & Snacks

• Location: Lion Camp

Watch the Safari Park’s hot-air balloon rise above the savanna, as you cool off with a build-your-own slush, paired perfectly with your favorite snacks—from churros to hot dogs—or enjoy a refreshing soft drink or draft/craft beer.

Rift Sand Bar

• Location: The Grove

Relax and enjoy the beautiful view of the African Plains from the top of the elevator deck, along with a refreshing snack, some popcorn, a pretzel, a soft drink, or draft/craft beer.

Tucker Truck

Located in Walkabout Australia between the platypus habitat and the Bonsai Pavilion, Tucker Truck serves up tasty french fry cones, snacks, and cold drinks.

Raptor's Nest

Hang out and enjoy the beautiful view of our Flightline Safari landing area and our Roar & Snore camp area. At Raptor’s Nest, you’ll find snacks, soft drinks, draft/craft beer, wine, and specialty cocktails.

Kalahari Cupboard

Before you stop by the Petting Kraal, visit Kalahari Cupboard for an Arctic Blast with blended soft-serve ice cream, or an ICEE and snacks, and enjoy a view of the waterfall near the wooden bridge.

Congo Kitchen

Conveniently located near a triangle of gift shops, just steps from Nairobi Village, Congo Kitchen offers nachos, popcorn, snacks, cold drinks, and draft/craft beer.

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Roman's Pizza Safari Gardens

Visitors don't highly appreciate pizza at this restaurant. Roman's Pizza Safari Gardens is famous for its great service and friendly staff, that is always ready to help you. It's usually good to try something new, enjoying the cool atmosphere. 4.1 is what this place received from the Google rating system.

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Safari Menu

Welcome! We’re so glad to have you here!

LION TAMER APPETIZERS

TIGER BITES (CHISLIC) 8 oz. of house cut 100% USDA Choice Sirloin grilled or fried to perfection. Served with toast 13.49 Add grilled onions & peppers 2.00 Add grilled onions & mushrooms 2.00

NEW! HAWG WINGS Oven roasted or deep-fried pork shanks with your choice of dry seasoning or wing sauce(recommend spicy honey) $9.99

SANTA FE EGG ROLLS Crispy eggroll with chicken and Southwest spices served with seasoned sour cream 10.49

NEW! BROCCOLI CHEDDAR BITES Flavorful combo of cheddar cheese, mini broccoli florets, real bacon & sweet onions served with ranch $9.99

LOADED POTATO SKINS Freshly baked crispy potato skins loaded with bacon, cheddar cheese and seasoned sour cream 10.99

BACON BURNT ENDS Roasted Renner Corner cured pork belly glazed with house-made BBQ bourbon sauce 13.49

NEW! CATFISH BITES Caution: fish products may contain bones.  Crispy catfish served with tartar sauce & lemon wedge (Cajun available upon request) $13.99

NEW! CRAB RANGOON FLATBREAD Creamy cream cheese, crab, crisp green onions, mozzarella cheese drizzled with sweet chili sauce 12.99

NACHOS SUPREME Tortilla Chips smothered in seasoned USDA Choice ground beef or chicken, nacho cheese, lettuce, tomato, black olives and jalapenos served with salsa & sour cream. 13.99 Half Order 8.99 Add guacamole 2.00

QUESADILLA Served with fresh house made Pico de Gallo, salsa & sour cream Cheese 9.99 Chicken 11.99 Steak 12.99 Chicken Bacon Ranch 12.99 Add guacamole 2.00

CHICKEN WINGS Served with your choice of sauce or dry seasoning Bone-In 11.99 Boneless 11.49 Sauce: Buffalo • Stinging Honey Garlic • Bourbon • BBQ • Gold • Sweet Chili • Garlic Parmesan • Spicy Honey • Thai Dry Seasoning: House • Fire Roasted • Safari Heat • Spicy Ranch

ONION RINGS Golden beer battered onion rings served with ranch 10.99

DILL PICKLE CHIPS Breaded gourmet pickles served with ranch 7.99

SAMPLER PLATTER Gourmet potato skins, wings and golden beer battered onion rings served with ranch dressing & seasoned sour cream. 15.49 Substitute Stensland cheese curds or dill pickle chips 2.00

STENSLAND FAMILY FARMS CHEESE CURDS White cheddar or Habanero golden fried cheese curds served with ranch 10.49

MARGHERITA FLATBREAD Diced tomatoes, fresh basil and mozzarella with a balsamic reduction 12.99 Add Chicken 1.00

BUFFALO FLATBREAD Crispy or grilled chicken on a bed of bleu cheese dressing topped with mozzarella, tomato and celery with a balsamic reduction 12.99

BBQ PORK FLATBREAD Pulled pork, thick cut hickory-smoked bacon, pineapple, caramelized onions, roasted peppers with cheddar and pepper jack cheese with a balsamic reduction 12.99

THAI FLATBREAD Warning: contains peanuts. Spicy sweet chili sauce with grilled chicken, mandarin oranges, peanuts, mozzarella cheese and topped with fresh cilantro 12.99

SOUP, SALADS & WRAPS

Add Breadstick 1.00 or 3 for 2.50 Add Bacon Burnt Ends $5.00

HOUSE SALAD Mixed greens, tomato, cheese and red onion with choice of dressing. Served with a breadstick 4.99

CHEF SALAD Fresh mixed greens with turkey, ham, cheddar cheese, tomato, onion, sliced hardboiled egg and breadstick, served with choice of dressing 12.99

TACO SALAD Shredded lettuce in a crispy tortilla bowl topped with seasoned USDA Choice ground beef, cheddar cheese, tomato, onion, black olives, sour cream and salsa 11.99 Add guacamole 2.00 /  Add Roasted Corn & Black Bean Salsa 2.00 / Substitute Chicken 2.00

CHICKEN OR STEAK SALAD Grilled chicken, crispy chicken, or steak with cheddar cheese, tomato and bacon bits on a bed of mixed greens, served with choice of salad dressing Chicken 12.99 Steak 15.99 Add guacamole 2.00

SANTA FE CHICKEN SALAD Cajun grilled chicken breast, mixed salad greens, shredded cheese, red onion, tortilla chips, roasted corn & black bean salsa, sour cream and salsa 11.99 Add guacamole 2.00

SOUP OF THE DAY (seasonal) Cup 3.49 Bowl 5.49

CRISPY OR GRILLED CHICKEN WRAP Choice of crispy or grilled chicken with lettuce, tomato, shredded cheese and ranch dressing wrapped in a flour tortilla 11.49 Add thick cut hickory-smoked bacon 3.00 Make it a Buffalo Chicken Wrap, Add .50 Make it a Santa Fe Chicken Wrap, Add 2.00 Make it a Thai Chicken Wrap, Add 2.00

CLUBHOUSE WRAP Thin sliced turkey, Virginia ham & thick cut hickory-smoked bacon served with lettuce, shredded cheese, tomato & mayo wrapped in a flour tortilla 11.49

SAFARI BURGERS

All burgers served on a grilled Brioche bun with your choice of side. Lettuce, tomato, pickle & onion available upon request. Substitute onion rings or salad 2.00 Add cheese .75 Add bacon 3.00 Add egg 1.00

NEW! GOOBER BURGER Fresh USDA Choice ground chuck with American cheese, peanut butter and thick cut hickory-smoked Renner Corner Bacon 13.99

SAFARI BURGER Fresh USDA Choice ground chuck 10.99

BACON DOUBLE CHEESE BURGER Two Fresh USDA Choice ground chuck patties with cheese and thick cut hickory-smoked bacon 15.49

BOURBON BURGER Fresh USDA Choice ground chuck topped with provolone cheese and our savory bourbon sauce 12.99

YAK BURGER Locally sourced rich, lean and tender Yak 15.49

FIESTA BURGER Fresh USDA Choice ground chuck topped with pepper jack cheese, pico de gallo, house-made chipotle chips and southwest ranch sauce 12.99

MUSHROOM & SWISS BURGER Fresh USDA Choice ground chuck with sautéed mushrooms in butter sauce and Swiss cheese 12.99

PATTY MELT Fresh USDA Choice ground chuck topped with American & Swiss cheese & grilled onions on grilled Marble Rye 12.99

SOUTHWEST BURGER Fresh USDA Choice Cajun seasoned ground chuck served with jalapenos, onions, pepper jack cheese and southwestern sauce 12.99

WESTERN BURGER Fresh USDA Choice ground chuck topped w/cheddar cheese, thick cut hickory-smoked bacon, onion tanglers & BBQ sauce 13.99

BLACK & BLEU BURGER Fresh USDA Choice Cajun seasoned ground chuck served with bleu cheese & cheddar cheese 12.99

BUFFALO BURGER South Dakota lean and tasty buffalo 15.49

BACON CHEESE CURD SMASHBURGER Fresh USDA Choice ground chuck topped with cheese, thick cut hickory bacon, Stensland Cheese Curds and ranch dressing 15.49

*All our hamburgers are cooked to the required minimum temperatures. Upon request, we will cook to your specifications. However, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

SAFARI SANDWICHES

All sandwiches are served with your choice of side. Substitute onion rings or salad 2.00

NEW! NASHVILLE CHICKEN SANDWICH Crispy or Grilled chicken seasoned with Nashville seasoning topped with hot honey and lettuce on a grilled brioche bun 12.49

FRENCH DIP Delicious thin sliced USDA Choice Beef and melted provolone on a grilled sourdough bun served with Au Jus 12.99

THE BIG PIG Pulled pork, Virginia ham and thick cut hickory-smoked bacon topped with cheddar cheese, crispy onions & signature sauce on a grilled Brioche bun 12.49

BLT Thick cut hickory-smoked bacon with lettuce, tomato and mayo on white or wheat toast 11.99

REUBEN SANDWICH Corned beef with sauerkraut & Thousand Island dressing on grilled Marble Rye 12.99

THE HOG HEAVEN Juicy, tenderized boneless pork chop (grilled or crispy) on a grilled Brioche bun 10.99 Add cheese .75 (pepper jack recommended) Add thick cut hickory-smoked bacon 3.00

PHILLY CHEESE STEAK SANDWICH Thin sliced, USDA Choice beef smothered with cheese, peppers and onions on a grilled sourdough bun 12.99

RIBEYE STEAK SANDWICH USDA Choice thin cut ribeye on a grilled sourdough bun 17.49 Add cheese .75 (pepper jack recommended) Add grilled onions & peppers 2.00 Add grilled onions & mushrooms 2.00

CLUBHOUSE SANDWICH A Triple-Decker with thin-sliced turkey, Virginia ham & thick cut hickory-smoked bacon served with Swiss & cheddar cheese, lettuce, tomato & mayo on toasted white or wheat bread 13.99

ULTIMATE GRILLED CHEESE SANDWICH Grilled Texas toast with Ham or Bacon, tomatoes and American, Swiss and provolone cheese. 10.99

CHICKEN SANDWICH Grilled or crispy chicken with lettuce on a grilled Brioche bun 12.49 Add cheese .75 Add thick cut hickory-smoked bacon 3.00 Add buffalo sauce .50

SPECIALTY PIZZA

12″ Thin Crust or 14″ Original Crust or 10″ Cauliflower Crust

NEW! REUBEN PIZZA Corned Beef with sauerkraut and thousand island dressing. 12”  14.99 14” 17.99 10” Cauliflower 18.99

THE SAFARI Pepperoni 12”  11.99 14” 14.99 10” Cauliflower 15.99

MEAT LOVERS Pepperoni, Canadian bacon, Italian sausage, & ground beef 12″ 14.99 14″ 18.49 10″ Cauliflower 19.49

TACO Seasoned ground beef and onions topped with tortilla chips, lettuce, tomato and cheddar cheese 12″ 14.99 14″ 18.49 10″ Cauliflower 19.49

HUNTERS SUPREME Pepperoni, Italian sausage, ground beef, mushrooms, green peppers, onions and black olives 12″ 15.49 14″ 18.99 10″ Cauliflower 19.99

BUILD YOUR OWN PIZZA!

Meat Toppings Ground Beef Chicken Pepperoni Sausage Bacon Canadian Bacon

Veggie Toppings Jalapenos Pineapple Green Olives Onions Black Olives Mushrooms Green Peppers Tomatoes

PASTA & PLATTERS

All platters served with your choice of side. Substitute onion rings or salad 2.00

NEW! WALLEYE PLATTER Grilled walleye on a bed of wild rice & steamed veggies 18.99

HAMBURGER STEAK 10 oz. Fresh USDA Choice ground chuck steak topped with grilled onions and mushrooms 13.49

CHICKEN BASIL PESTO FETTUCCINE Creamy basil alfredo garnished with tomato and parmesan cheese served with breadstick and salad. Does not offer choice of side. 18.99

SIRLOIN STEAK 6 oz. USDA Choice seasoned sirloin steak grilled to perfection and served with garlic toast 13.99 Add 3 Jumbo Shrimp 4.00

SAFARI RIBEYE STEAK 14 oz. fresh USDA Choice ribeye steak served with house salad and garlic toast 29.99

FISH & CHIPS Golden battered breaded walleye, served with tartar sauce 18.99

JUMBO FANTAIL SHRIMP Lightly breaded, fried shrimp served with garlic toast and sweet & spicy sauce 13.99 Add 3 more Jumbo Shrimp 4.00

CHICKEN STRIP PLATTER Tender breaded white meat served with your choice of BBQ sauce or ranch and garlic toast 11.99

TIGER BITES (CHISLIC) PLATTER 8 oz. of house cut 100% USDA Choice sirloin chislic served with garlic toast and your choice of BBQ sauce or ranch. 15.99 Add grilled onions & peppers 2.00 Add grilled onions & mushrooms 2.00

FETTUCCINE ALFREDO Served with breadstick and salad. Does not offer choice of side. Cajun upon request. 13.99 Add chicken 4.00 Add shrimp 5.00

SAFARI SIDES

FRENCH FRIES 3.00 HASH BROWNS 3.50 BABY BAKED POTATOES 3.50 STEAMED VEGGIES 3.50 TATER TOTS 3.50 BUFFALO CHIPS 3.50 SWEET POTATO FRIES 4.00 COTTAGE CHEESE 3.50

DESERTS All desserts from Chef April 8.99

KID’S MENU All items 5.99

Safari Bar & Grill

25795 475th Ave Renner SD 57055 605-231-4835

Next to Renner Corner Meats known for Dean’s Beef Jerky!

Open Daily at 11AM

https://www.facebook.com/safaribargrill/

A Popular Orange County Restaurant Is Opening Inside LA’s Gorgeous Descanso Gardens

C hef Richard Mead, who operates the restaurant Farmhouse at Roger’s Garden in Corona del Mar, is opening a second location inside Descanso Gardens in La Cañada at the end of the year or the start of 2025. An advocate for local growers and sustainability, Mead previously operated two restaurants in Newport Beach called Sage and Sage on the Coast. The Farmhouse at Descanso spans approximately 6,700 square feet with an open kitchen, a bar made from the garden’s fallen trees, and an expansive patio. It takes over a meeting room inside Van de Kamp Hall located directly off the gardens’ courtyard. Admission to Descanso Gardens is not required for dining at the restaurant.

The menu’s ethos will reflect Mead’s dedication to farm-to-table dining but will not be a replica of what’s served in Orange County. “The most satisfying starter is the daily wood-fired pizza,” wrote former Los Angeles Times restaurant critic Patricia Escárcega in her 2019 review of Mead’s restaurant. While the soppressata-topped pie met the mark, Escárcega called the restaurant’s signature seasonal vegetable bowl “a dense, sluggish welter of fibrous things⁠.”

Feeling French in the Valley

French newcomer Deux Bistro just opened in Woodland Hills at 20969 Ventura Boulevard. Co-owner Sebastian Fanucci designed the airy dining room, while his brother and co-owner Lucas Fanucci is managing operations. Find bistro favorites like escargots, onion soup, poulet roti, and steak frites on the menu, along with a domestic and French wine list.

Support Pasadena’s female founders

The female founders of three of Pasadena’s most exciting restaurants are teaming up for a collaborative dinner tonight, Wednesday, March 20 from 5 p.m. until sold out at Saucy Chick Goat Mafia in Pasadena. The three-course menu is priced at $30 and includes Agnes’s tater tot raclette with pickled red onions, Saucy Chick Goat Mafia’s jeera chicken with black chana salad, and Kinrose Creamery ’s sour cherry and fairy floss ice cream.

Vietnamese food happenings

LAist contributor Josh Heller shines a well-deserved spotlight on Vinh Loi Tofu , the Vietnamese vegan restaurant serving Reseda since 2002. The business originally opened to prepare and sell tofu and has since expanded its offerings to include a plethora of meatless dishes including pho, banh mi, and more.

Longtime Vietnamese restaurant Nong La Café is opening its third location on Saturday, March 23 in Culver City at 9552 Washington Boulevard inside the former Wise Sons space . Owners and siblings Elaine and Victor Phuong opened the original location on Sawtelle in 2012. The first 50 customers dining in-store on opening day will receive a free passion fruit iced tea sweetened with honey.

Chug some Butterbeer

Butterbeer season has arrived at Universal City. From now until April 30, folks visiting the Wizarding World of Harry Potter can enjoy Butterbeer in all-new ways including flavored fudge, pudding, popsicles, and even soft serve from Florean Fortescue’s Ice Cream counter which opens on Friday, March 29.

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• United States

Restaurants near Safari Shopping Center

Cuisine (20 of 33), 29 restaurants available nearby, 1. brigantine la mesa, 2. banbu sushi bar & grill, 3. casa gabriela, 4. black angus steakhouse - el cajon, 5. limoncello la mesa, 6. dileone's italian restaurant, 7. claim jumper - la mesa, 8. bj's restaurant & brewhouse - la mesa, 9. mario's de la mesa restaurant, 10. press box restaurant + bar.

Dining near Safari Shopping Center at a glance

Updated on 4/26/2024

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• W Whoops001 San Diego • 15 reviews 5.0 Dined 1 day ago Our server, Nathan, was outstanding. He is the best server I have had at Black Angus in years. Our orders were exactly as we wanted them and he stopped by our table frequently to check on us. More info Black Angus Steakhouse - El Cajon $$ $$ Price: Moderate • Steakhouse • El Cajon / Lakeside • 4.5
• OT OpenTable Diner San Diego • 6 reviews 5.0 Dined 1 day ago Jeremey was an excellent server, wished my gf a happy bday as soon as we set down, ended our service with a complimentary ice cream. The enchiladas were delicious, the design is beautiful. Five stars More info Casa Gabriela $$ $$ Price: Moderate • Mexican • La Mesa • 4.6
• L Luna vip San Diego • 90 reviews 5.0 Dined 4 days ago The Brig is always a great restaurant to enjoy a special occasion or a friendly get-together. The service is impeccable and the food is always delicious. More info Brigantine La Mesa $$ $$ Price: Moderate • Seafood • La Mesa • 4.7
• MN MayaN New York City • 5 reviews 5.0 Dined 5 days ago The server was friendly and knowledgeable. The food and drinks were amazing. Everyone in my party had something different and we all raved about what we had. I’ve already recommended it to other friends and co workers. I also loved the atmosphere. The round seating in the center was innovative and the the art was gorgeous. More info Limoncello La Mesa $$ $$ Price: Moderate • Italian • North Park • 4.3
• LO LindaO vip Los Angeles • 8 reviews 4.0 Dined on Apr 13, 2024 Good experience tho kitchen, sushi, slow. Service very good. Food very good. More info Banbu Sushi Bar & Grill $$$ $ Price: Expensive • Seafood • La Mesa • 4.8

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Red Lobster considers bankruptcy. Are Ohio locations affected? What we know

Red Lobster is looking to file for Chapter 11 bankruptcy to restructure its debts after attempting a promotion that sank the seafood restaurant chain's bottom line, according to Bloomberg .

On the advice of law firm King & Spalding, filing for Chapter 11 bankruptcy would allow the restaurant chain to stay open while dealing with its debt and help reevaluate long-term contracts and leases.

Red Lobster reported $11 million in operating losses last year after its failed “Unlimited Shrimp Deal.” The seafood chain made the offering a permanent menu option instead of a limited-time promotion, according to ABC News .

During the fourth quarter of 2023, the restaurant chain later reported $12.5 million in losses, per ABC.

Will Red Lobster restaurants in Ohio be affected?

Not necessarily.

Filing for Chapter 11 bankruptcy doesn’t mean these restaurants will close. It just means they will deal with their debts and other issues while continuing to operate their business. 

Where is Red Lobster located in Ohio?

Ohio contains nearly 40 Red Lobster restaurants, including multiple locations in Cincinnati and Columbus:

• 8220 Montgomery Road, Cincinnati 
• 320 Cincinnati Mills Dr., Cincinnati
• 616 Ohio Pike, Cincinnati
• 3564 Springdale Road, Cincinnati

Columbus area

• 1520 Georgesville Road, Columbus
• 2147 S. Hamilton Road, Columbus
• 1270 Polaris Parkway, Columbus
• 6091 Sawmill Road, Dublin
• 909 Hebron Road, Heath
• 1515 River Valley Circle North, Lancaster
• 3901 Medina Road, Akron
• 4600 Belden Village Street NW, Canton

You can find a Red Lobster near you on their website .

Onsite Catering

Dazzle guests before or after your tour or private event in Anderson Japanese Gardens’ spacious timber-framed Visitor Center. The dining room features floor-to-ceiling windows, providing a gorgeous backdrop for any breakfast, lunch or special occasion.   Two spacious decks overlooking the gardens are available for groups who prefer an outdoor dining option.

Fresco at the Gardens restaurant is our exclusive food provider for all tours and private events who wish to include food service in their plans.  Reservations and food service arrangements, including planning the menu, placing the order, making deposits and final payments should be made with them directly by calling 815-316-2256 or 815-229-0800.

Florida-based Tijuana Flats files for Chapter 11 bankruptcy, closing 11 restaurants

Tijuana flats was founded in 1995 by university of central florida student brian wheeler. the first restaurant was in winter park..

In a wave of bankruptcy news over the last year, another Florida-based chain is adding its name to the list.

Tijuana Flats, a Tex-Mex quick service restaurant, has announced in addition to getting new owners, the company has filed for Chapter 11 bankruptcy protection.

“Our company is excited by the new ownership group’s plan to reinvest, focus, and emphasize the things that originally brought so many people to love Tijuana Flats,” Joe Christina, Chief Executive Officer of Tijuana Flats, said in its press release. “We understand the immediate financial actions taken by them to ensure the long-term health of this great and iconic brand.”

The brand’s new owners are Flatheads, LLC. As part of its plans, the chain has closed 11 Tijuana Flats locations.

What is Chapter 11 bankruptcy?

According to the United States Courts , Chapter 11 bankruptcy is frequently referred to as a "reorganization" bankruptcy. 

"Usually, the debtor remains 'in possession,' has the powers and duties of a trustee, may continue to operate its business, and may, with court approval, borrow new money," the website states. "A plan of reorganization is proposed, creditors whose rights are affected may vote on the plan, and the plan may be confirmed by the court if it gets the required votes and satisfies certain legal requirements."

Why is Tijuana Flats filing for bankruptcy?

The press release said the decision was made following a strategic review that started in November 2023 by the company's executives.

Flatheads has said its aim is to renew the restaurant's focus on quality controls, speed of service, consistency of food, serving size, and improving the in-store experience. As part of that goal, it plans to make renovations to many of its locations to give them a refresh and make dining at its restaurants a great choice for its customers.

Who founded Tijuana Flats? Chain started in Central Florida

Tijuana Flats was founded nearly 30 years ago in 1995 by University of Central Florida student Brian Wheeler. The first restaurant was in Winter Park.

What Tijuana Flats restaurants are closing? It has over 60 restaurants in Florida

The company has not yet announced which of its 11 restaurants have closed but said the decision “was a result of a unit-by-unit analysis of financial performance, occupancy costs, and market conditions.” 

It was reported by the Florida Times-Union back in February that four locations closed suddenly, with another location on Old Baymeadows Road listed as permanantly closed as well. Tijuana Flats at 1635 S. Tamiami Trail in Sarasota also recently closed. The Gainesville Sun reported its location near the University of Florida closed.

These locations are no longer listed on its website. USA Today Florida Network has reached out to get a list of all the 11 closures.

According to its website, it has locations in four states — Florida, Alabama, Tennessee, and North Carolina. In Florida, it has 65 locations .

NEW Operating Hours:

Mon-Thurs: 12 PM until 8 PM 

Friday:  12 PM until 9 PM

Sat-Sun: Noon until 9 PM

701 W. North Avenue Villa Park, Illinois 60181

630-530-4649

Appetizers, Salads, Hamburgers and More in Our Restaurant!

ATLANTIS RESTAURANT

Whether you are stopping for a snack between rides, lunch with a group before bowling, a complete dinner after playing games or simply stopping in for a meal while in the area…you are sure to find something on our menu to satisfy that growling stomach!

Appetizers, salads, hamburgers, homemade pizza, spaghetti, chicken parmigiana and much, much more!

Download and print our latest menu!

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Ray’s Restaurants sold after 40 years and more metro Atlanta restaurant news

Credit: Steve Schaefer

After 40 years, Ray Schoenbaum, the founder of Ray’s Restaurants , is retiring and has sold his eateries.

Kennesaw-based TEI Hospitality has purchased Ray’s on the River in Sandy Springs , Ray’s at Killer Creek in Alpharetta and Ray’s in the City in downtown Atlanta.

All three locations will remain open with the same staff and retain their namesake. The new owners are “dedicated to continuing the high standards of hospitality and quality cuisine perfected by Ray’s culinary team,” according to a news release.

“Like us, TEI Hospitality is a family-owned company that has been around for decades, so they share our values and understand the importance of relationships and providing our guests a first-class experience,” Schoenbaum said in a prepared statement. “Choosing a buyer was not something I took lightly, and I am thrilled to have found someone who will continue the great tradition of Ray’s Restaurants. Nothing is going to change.”

The sale will be finalized in June, and Schoenbaum will continue to guide the transition for the first 30 days. During the transition, the restaurants will remain open with regular hours of operation.

“We are honored to continue the tradition of Ray’s Restaurants and could not be more thrilled to carry on its legacy,” Dan Groom-Traina, owner of TEI Hospitality, said in a prepared statement. “We look forward to continuing the same excellent standards of food and service that Ray’s restaurants are known for. Ray’s isn’t going anywhere and will keep serving its communities for the next 40 years.”

All three restaurants serve a menu featuring steaks, seafood, pasta and other dishes and offer an extensive wine menu.

Schoenbaum grew up in Charleston, West Virginia, where his father, Alex, founded the Shoney’s restaurant chain in the early 1950s.

After college, Schoenbaum became a Shoney’s franchisee, and then a Wendy’s franchisee.

In 1984, he opened both Ray’s on the River in Sandy Springs and Rio Bravo in Buckhead. He sold Rio Bravo to Applebee’s in 1994. Ray’s in the City is more than 30 years old and Ray’s at Killer Creek is more than 25 years old.

“I believe in taking care of the guests first, and maybe they’ll let me make a little bit of money, if I take good enough care of them,” Schoenbaum told The Atlanta Journal-Constitution in 2023.

Hugh Acheson has sold his celebrated Athens restaurant 5&10 to his business partner, Peter Dale. Dale also owns the National in Athens, which he previously co-owned with Acheson. He also owns Condor Chocolate and Maepole, which has a location in Summerhill.

Acheson owned now-shuttered Atlanta restaurant Empire State South, which closed last year after 13 years . That space is now home to Michelin-starred restaurant Lazy Betty.

The first Atlanta location of California-based chain Sambazon Açaí Bowls is now open in Hartsfield-Jackson Atlanta International Airport’ s Terminal A near Gate 9.

The third Sambazon third airport location to open recently, the Hartsfield stall comes from franchisee Verge Tersylbran JV.

The menu offers items like Berry Açaí Bowl, Protein Açaí Bowl, Chocolate PB Açaí Bowl, and Coconut Mango Açaí Bowl, as well as smoothies, oatmeal bowls and other beverages.

Sambazon’s hours are 6 a.m.-10 p.m. daily. is located at Hartsfield-Jackson Atlanta International Terminal A near Gate 9, operating daily from 6:00 a.m. to 10:00 p.m.

Credit: Courtesy of Rreal Tacos

Rapidly growing Atlanta Mexican chain Rreal Tacos is set to open its seventh location May 1 in the former Farm Burger space at 3365 Piedmont Road in Buckhead.

The Buckhead eatery will offer the same menu as other Rreal locations in Midtown, Chamblee, west Midtown, Sand Springs, Cumming and Sugar Hill. Additions will include a new bar top design, tabletop covers and tile ceiling design.

Matt Marcus has been named executive chef at the Woodall, the west Midtown restaurant from John C. Metz, the co-founder of Sterling Hospitality.

Marcus, who has more than 25 years of culinary experience, most recently served as the culinary director for Atlanta restaurants Girl Diver, Char and Bar Diver. He’s also served as the executive chef of the Farm at Brush Creek Ranch in Saratoga, Wyoming; executive chef at Rooftop LOA in west Midtown; and as the executive chef-owner of Watershed in Brookwood Hills.

The Atlanta native grew up cooking with his mother, Annette, who operated a catering company. He studied at the American Culinary Federation and became executive chef at Hennen’s in Chattanooga, Tennessee, before returning to Atlanta in 2014 to become the executive chef at Portofino in Buckhead.

Z!EATS has opened its first Atlanta location at 2250 Marietta Blvd. NW in the Upper Westside area.

The restaurant, which comes from franchisees Guran Yet and Ozben Iyigun Yet, who immigrated from Turkey to the Atlanta area in 2008.

The menu features sandwiches, salads, flatbreads, pasta and soup flights called “shooters.”

Hours are 11 a.m.-8 p.m. Mondays-Fridays and 11 a.m.-7 p.m. Saturdays-Sundays.

Muse Paintbar is set to open in Battery Atlanta at Truist Park. The paint-and-sip experience will offer drinks, bar bites and desserts. In addition, Cultivate Food + Coffee will open in May and Eataliano Kitchen has expanded with the addition of the Cellar, a private dining room that seats 65 guests.

Other food and beverage concepts at Battery Atlanta include C. Ellet’s, Garden & Gun Club, Superica and Goldberg’s Bagels.

Sakura Ramen Bar is closing this weekend in the Chattahoochee Food Works food hall. The stall was part of the original lineup when the food hall opened in 2021 . The owners of Sakura are working on a new concept, Pink Promise Champagne Bar, set to open in the Interlock development in west Midtown in the coming weeks.

Nowak’s in Atlanta’s Morningside location has changed its name and concept. The restaurant, now known as Nowak’s Cantina, serves a menu of Mexican staples. A Nowak’s location in Sandy Springs retains the original menu, which offers steak and seafood.

Korean fried chicken restaurant Okaay Chicken is now open at 315 Peachtree Industrial Blvd. in Suwanee.

Brightside Cafe coffee shop is set to open in the coming weeks at 554 W. Main St. in Buford, What Now Atlanta reports .

Vine Fine Wine wine shop has opened at 335 W. Ponce de Leon Ave., Decaturish reports .

Marietta chicken restaurant Cozy Coop is expanding with another location at 891 Holcomb Bridge Road in Roswell, Tomorrow’s News Today reports .

California-based chain Poke House is expanding to Georgia with a forthcoming location at 3280 Peachtree Road in Buckhead, What Now Atlanta reports .

More restaurant news

Ree de la Vega takes over former Sound Table space to open lounge Pisces

Casa Balam opens in downtown Decatur

Nana’s Chicken-n-Waffles to open second location in Sandy Springs

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About the Author

Yvonne Zusel has been with the AJC since 2010. She worked on the digital news and arts and entertainment teams before joining the food and dining team.

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Credit: JOHN SPINK / AJC

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Why Is It So Hard to Find Local Fish (Even by the Water)?

Seafood caught in nearby waters has long been left out of the farm-to-table movement. But these people have set out to get it into stores and restaurants.

Rick Stevens raking clams on his fishing boat. Credit... Lindsay Morris for The New York Times

Supported by

By Melissa Clark

Melissa Clark, a columnist for the Food section, has reported extensively on the environmental impact of seafood. She reported from Montauk, N.Y.

• Published April 23, 2024 Updated April 25, 2024

On a cold, windy February morning on Shinnecock Bay, on the South Fork of Long Island, N.Y., Ricky Sea Smoke fished for clams from the back of his 24-foot boat. The fisherman, whose real name is Rick Stevens, expertly sorted through haul after haul as they were dumped onto the sorting rack.

Among the usual littlenecks and cherrystones were delicacies that would make chefs swoon: sweet, plump razor clams; vermilion-fleshed blood clams; and dainty limpets (also known as slipper snails) with their inimitable saline, buttery flavor. Depending on the season, fishers like Mr. Stevens can bring in even more treasures, like scallops, squid, blue crabs, striped bass, mackerel and skate.

But almost none of them are available locally.

Recipe: Creamy Fish With Mushrooms and Bacon

Instead, at restaurants in nearby East Hampton, you’ll find pasta topped with Manila clams from the West Coast and shrimp cocktail with red shrimp from Argentina. At fish counters across Long Island, imported salmon fillets glisten in greater profusion than local mackerel and black sea bass.

Just a year ago, Mr. Stevens would have thrown those pristine blood clams and limpets into the sea. “No one wanted them,” he said.

The more popular parts of this catch (littlenecks, cherrystones, black sea bass) would be trucked to dealers at the Hunts Point wholesale market in the Bronx, then sent for processing (often overseas) and sold all over the world. Maybe — a week or more later — an even smaller portion, far less fresh, could make its way back to Long Island stores and restaurants. (Or so one hopes. What’s labeled Long Island seafood might come from any number of places. Seafood from big dealers like the ones at Hunts Point is notoriously hard to trace.)

This startlingly inefficient path seems as if it should be an aberration, but it’s standard in the United States, where seafood is routinely trucked hundreds of miles to centralized dealers, changing hands four or five times before ending up at a local fish counter or restaurant, in far worse shape for the commute.

But late last year, Mr. Stevens found a workaround by sending his clams to Dock to Dish , one of a growing number of small businesses across the country — including restaurant suppliers, shops, farmers’ markets and community-supported fisheries — that are dedicated to helping fishing communities sell their catch directly to local markets.

For chefs and home cooks, this means that finding truly fresh, local wild seafood is getting a little easier — at least for anyone willing to wade past the deluge of imported farmed salmon to find it.

Dock to Dish is committed to buying whatever seafood fishing boats bring in, limpets and all, then selling it directly to nearby customers, often within 24 to 48 hours. Chefs at New York City restaurants, including ILIS , M. Wells and Houseman , get to offer local specialties like exceptionally fresh royal red shrimp and blood clams.

“We want to wage war on branzino and Chilean sea bass,” said K.C. Boyle, who owns Dock to Dish with seven fishing families from Montauk. “We have fluke and black sea bass,” he said, “which are infinitely better and more sustainable.”

Shoppers at fish markets like Mermaid’s Garden in Brooklyn can buy sustainable, easy-to-cook fillets like hake and golden tilefish. And by cutting out the middlemen, fishers get more money — an average of about 20 percent more — for their catch, which supports their community.

“Every year, we lose more fishing families because of economics,” Mr. Boyle said. “The kids feel like they have to leave because they can’t make a living.”

Some 65 percent to 80 percent of the seafood consumed in the United States is imported, while the country exports much of its seafood (worth about $5 billion in 2023 ), said Joshua Stoll , an associate professor of marine policy at the University of Maine and a founder of the Local Catch Network . Sending seafood overseas shifts a significant portion of profits away from fishing communities that desperately need it.

All this means that the supply chains needed to support local seafood have been long neglected. But there are people working to rebuild them. And because of their work, finding local seafood is getting easier. The website Local Catch Network , which supports community-based seafood systems, allows consumers to search for local sources. And even some large retailers like Whole Foods Market have started programs in coastal areas, where they buy a portion of their seafood directly from fishing boats without going through middle men.

In New Orleans, Porgy’s Seafood Market buys all its seafood — to sell at its retail counter and serve at an adjacent restaurant — from local fishing boats. In a city surrounded by water, Porgy’s is one of the only shops devoted to buying direct from local fishers.

Porgy’s commitment to local catch is inherent in its very name. Although porgies are plentiful and sweetly flavored, they are small and hard to fillet, so most fishing boats consider them unmarketable.

“There’s a lot of great fish that are underutilized because customers aren’t familiar with them, like blackfin tuna and rainbow runners,” said Dana Honn, a founder of Porgy’s. “But the fishers know we’ll take whatever they have.”

For those who are leery about unfamiliar fish, the restaurant’s deep-fryer comes in handy, said Marcus Jacobs, a co-owner. “People will try anything on a po’ boy,” he said.

Yet while that may work for restaurants, getting home cooks to try something new is another thing entirely.

At Mermaid’s Garden , which gets its seafood from small-boat, domestic fisheries, persuading customers to choose lesser-known species, like pompano and porgies, is a daily challenge, said Bianca Piccillo, who owns the shop in Prospect Heights, Brooklyn, with her husband, Mark Usewicz.

“People are already terrified to cook fish at home, so they don’t want to deviate from the recipe,” Mr. Usewicz said.

After being in business for a decade, the couple have educated their customers, shifting them away, for example, from farmed salmon (which they don’t even carry) to locally farmed steelhead trout, a more sustainable substitute.

“It would be so much easier just to sell farmed salmon, and we’d be financially rewarded for it,” Ms. Piccillo said. “But I wouldn’t eat it, and I’m not going to sell something I wouldn’t eat.”

Finding reliable sources took Ms. Piccillo and Mr. Usewicz several years, and it can be even harder for a restaurant just starting out, even one as on-trend as Place des Fêtes in nearby Clinton Hill.

“We didn’t want to be dependent on the distributors, so spent a lot of time banging our heads against the wall, asking people where to get stuff,” said the chef and co-owner Nico Russell.

Because of its small size and flexible menu, the restaurant can hand-sell supremely fresh seafood that’s delicious but traditionally overlooked, such as mackerel and skate.

Like many high-end New York restaurants, Place des Fêtes gets much of its fish from small dealers who work outside the usual system, like Sue Buxton of Day Boat Fresh in Stonington, Maine.

Ms. Buxton has been supplying chefs like Jean-Georges Vongerichten and Thomas Keller for more than 25 years, buying peekytoe crab, scallops and lobsters directly from local fishing boats, and shipping it to restaurants overnight. For decades, Day Boat Fresh was one of only a handful of options for chefs around the country who wanted this kind of rarefied seafood. But, working largely alone, Ms. Buxton could supply only a few dozen chefs, and even they had to know someone to get on her list. Home cooks looking for the same quality had nowhere to turn.

Much has changed since then. Ms. Buxton recently expanded by starting Buxton Boats Home Edition , which sells directly to the public.

Togue Brawn, who also sells fresh Maine seafood direct to consumers through two companies, Dayboat Blue and Downeast Dayboat , likens the increasing demand to the growth of farm-to-table movement.

Thirty years ago, you had to ask a lot of questions if you wanted to know where your vegetables came from, she said. Now, menus regularly list farm partners.

Ms. Brawn is following the same playbook with her scallops, labeling catches with their points of origin so her customers can learn about their merroir (the ocean analogue to terroir).

Empowered by this information, increasingly knowledgeable seafood lovers are helping to create change in the system.

“Chefs know their farms but not their fishermen,” Ms. Brawn said. “Seafood is finally starting to catch up.”

Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .

Melissa Clark has been writing her column, A Good Appetite , for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends. She is the author of 45 cookbooks, and counting. More about Melissa Clark

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Lunch with friends at a Chinatown restaurant? Not for a young blind woman who showed up with her service dog.

Joicee Gordillo showed up for lunch at a restaurant in Chinatown on April 15 with two friends and Junie, her trusty service dog.

But Gordillo and the others were turned away from Jade Garden, despite Gordillo’s diplomatic efforts to explain that blind people like her and their service dogs have the same legal right to go to any public place where sighted people can go, including restaurants.

“Despite this, the restaurant refused to serve us and we left,” Gordillo wrote in a civil rights complaint she filed the next day with the office of the attorney general.

Gordillo, 22, is a part-time college student and a part-time patient coordinator in the emergency department at Mass. General Hospital. She’s also an occasional substitute teacher. Gordillo has been legally blind, with no sight in one eye and 20/200 sight in the other, since birth.

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Junie is a black Labrador Retriever trained as a guide dog. She wears a leather, clearly-marked service harness when she’s working (”When the harness comes off she can play like any other dog,” Gordillo told me with a smile when we met).

Gordillo and Junie have been together for almost three years. “She’s my best friend — she’s like my baby,” Gordillo said. “She even snuggles in bed next to me.”

Gordillo was raised in Burlington by parents who believed in letting her climb the jungle gym like the other kids at the playground. She took a few tumbles, but who doesn’t?

As a young adult, Gordillo greatly values her independence and it shows by the way she (and Junie) get to work, school, and social events on the MBTA on a daily basis. Gordillo credits Junie with that.

Gordillo said she regularly encounters restaurant managers who are hesitant to allow her and Junie in. It’s a bit tiresome, given that the controlling law, the Americans with Disabilities Act, is 34 years old, she said. But she takes a smiling, constructive approach when faced with pushback.

Last week was different. It was the first time she was outright denied service.

“All I wanted was to enjoy my lunch with some friends before going to work,” Gordillo said.

“This isn’t new,” she said of the ADA. “If you have a license to run a restaurant it’s pretty basic that you know what the laws are.”

When she first arrived at Jade Garden one of the staff asked to see Junie’s “license.” But that’s a misconception. There are no licenses for service dogs.

Nevertheless, Gordillo attempted to ease the restaurant’s concerns by pulling out an ID card issued by Guiding Eyes for the Blind, the New York-based nonprofit where Junie underwent intensive, years-long training.

“Guide dogs have been trained to behave in a manner that is appropriate for public access,” the ID says, next to a picture of Gordillo and Junie together.

On the flip side, the ID card cites the ADA, which was signed into law by President George H.W. Bush in 1990: “Individuals with disabilities shall be permitted to be accompanied by their service animals in all areas of public accommodation.”

It’s that simple.

Under the ADA, a service animal is a dog that is individually trained “to do work or perform tasks” for a person with a disability, for example, by guiding people who are blind or alerting people who are deaf.

“Service animals are working animals, not pets,” the ADA says, making a fundamental distinction.

“Dogs whose sole function is to provide comfort or emotional support do not qualify as service animals,” the ADA says.

The ADA applies to state and local governments, businesses, and nonprofit organizations.

Under the ADA, a service animal must be under the control of its handler by use of a harness, leash, or tether, or in some special circumstances, by voice command.

Gordillo told me she told staff at Jade Garden that Junie would lie silently at her feet and that if she got up or growled or misbehaved in any way “you can kick us out.”

The ADA prohibits asking about a person’s disability, or requiring any documentation.

In fact, staff should allow a service dog in without any questions if the animal is obviously working for a disabled person. If it isn’t obvious, staff may ask only two questions: Is the dog a service animal required because of a disability, and what work or task has the dog been trained to perform?

Gordillo and her friends, realizing the Jade Garden staff was implacable, went to another restaurant in Chinatown for lunch. They were met with some hesitancy at the second restaurant, but Gordillo once again explained the law and this time they were served.

When I showed up at Jade Garden the waitstaff said very little but promised to contact the manager on my behalf.

The manager later sent me an email taking full responsibility for its lapse and apologizing to Gordillo. He said the “manager on duty had temporarily stepped out and our new hostess” wasn’t aware of how to handle the situation.

It was “never our intention to discriminate against or cause any discomfort,” the manager wrote. “However, it is understandable that [Gordillo and her friends] were very upset by the situation.”

“ We would like to personally apologize [to Gordillo] and to invite her back for a better experience,” the manager said. (Gordillo said she is in the process of responding.)

Steve Clark, CEO of the Massachusetts Restaurant Association, said he was pleased Jade Garden took responsibility. “A mistake was made, and it was addressed,” he said in an email, adding that all restaurant owners and managers must “understand the law.”

Clark said he hears few complaints about restaurants denying service to people who have disabilities.

“We hear far more about the opposite happening; for some reason people feel the need to misrepresent their traditional household pets as service animals,” he said. “This is selfish and minimizes the legitimacy of service animals.”

Gordillo said she is pleased by Jade Garden’s response but will continue to pursue her complaint with the attorney general’s office to make sure the restaurant goes ahead with proper training.

Gordillo said it’s a chance to educate.

“I don’t want this to happen to me again or to anyone else,” she said. “All I want is to eat my lunch in peace.”

Got a problem? Send your consumer issue to [email protected] . Follow him @spmurphyboston .