Dining at Home

To-Go Fine Dining From Mario’s Place

The “to-go” menu features appetizers, salads, pasta and risotto, as well as main dishes like Grilled Revier Ranch Angus Beef Tenderloin with caramelized red onions, 15-year-old balsamico, herbed extra virgin olive oil and roasted potatoes with garlic and rosemary. Mario’s Place is helmed by chef Leone Palagi, son of one of the original owners, and his brothers, Andrea and Arrigo. The restaurant, which has earned Wine Spectator Magazine’s “Best of Award of Excellence” every year since 2004 for its wine list, also offers 50 percent off wines under $200. Order a bottle to go with your meal. The restaurant has also been offering mid-week specials, so check their website or sign up for their newsletter so you don’t miss out. Mario’s Place 3646 Mission Inn Ave., Riverside, (951) 684-7755, mariosplace.com

To-Go Italian Cuisine from Spaggi’s

Spaggi’s “to-go” menu includes everything you would expect from this fine dining spot that’s been a fixture in Upland for more than 20 years. Start with antipasto like crab cakes and asiago potatoes. If you’re craving pasta, the Linguini Pesto Pomodoro will hit the spot. Thin pasta is dressed in a fresh pesto sauce of puréed basil, imported Parmesan and Pecorino cheese, toasted pine nuts, extra-virgin olive oil and a touch of cream, topped with fresh tomato basil sauce. Spaggi’s also offers signature dishes like Osso Buco and prime dry-aged rib eye, along with heart-healthy options, as well as chicken and fish. You can even include a dessert. 1651 W. Foothill Blvd., Upland, 909-579-0497, www.spaggis.com

To-Go European Dishes at The Haus Bistro

Popular items include the Mediterranean Chops and an array of sandwiches, like the Haus Burger: a seasoned patty (or portabella mushroom), smoked mozzarella, applewood bacon, mixed greens, fresh sliced tomato and garlic aioli served on a buttery roll. Those who prefer meatless dishes might opt for the “From the Garden” sandwich made with sautéed zucchini, yellow squash, mushrooms, red onion, bell peppers, spring mix greens, sun-dried tomato hummus, melted provolone, and garlic aioli served on grilled sourdough bread. Pair your meal with a cocktail, glass of wine or one of several beers. And no meal is complete without dessert. Try the Apelstrudel or a pastry made using traditional French cooking methods. 534 Myrtlewood Drive, Calimesa, (909) 446-0557, thehausbistro.com

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