Sizzling fajitas, arctic codfish & chips & piled-high reuben sandwiches served up in a casual restaurant setting.

Bar eats include barbecue chicken hoecakes, pan-seared jumbo scallops & cowboy rib-eye steak

Dough made fresh daily rises during 48 hours to serve as crusty canvases for pies piled with Grande cheeses & Stanislaus tomatoes

More than 60 types of nigiri, sashimi & hand-rolled sushi share menu with lobster crab crisps & sea bass in sleek red & black dining room

Creative pizzas emerge out of house-made white, wheat, or gluten-free dough slathered in sauces & farm-fresh ingredients

Crushed nuts coat chicken, potato & eggplant casserole; eatery’s namesake spinach is baked with chickpeas & onions at self-serve buffet

Hickory-smoked brisket, pork & turkey simmer under spices & sauces, flanked by homemade barbecue beans, seasoned fried okra & fruit cobbler

Restaurateur Wendy Krispin's seasonal & old-fashioned seated tea served inside upscale dining room with chandelier, piano & artwork

Snow-crab rolls with spicy mayo & baked eel with avocado mingle with swordfish teriyaki & other hibachi entrees prepared tableside

Classic & gourmet Tex-Mex dishes, including combo plates & seafood, served beneath vaulted ceiling of upscale dining room