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Fast-food and chain restaurants are omnipresent, but homegrown bistros and fine restaurants take advantage of the local produce and meats. Superb Mexican food abounds, and Chinese, Italian, Armenian, and Basque cuisines are amply represented.
It seems as if everybody in Lodi loves bright and chipper Guantonio's, and, after tasting the family-style restaurant's wood-fired pizzas, it's easy to see why. Placing the area's pristine seasonal produce atop naturally leavened dough from "organic non-GMO flour," the chefs turn out cacio e pepe (cheese and pepper), pesto and sausage, and a dozen more tour de force pies.
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