Springing from the mindparts of CEO and founder John Kunkel, Lime Fresh Mexican Grill combines the tasty flavor of Mexican fare with a dedication to healthy eating and responsible food sourcing. After cutting its teeth in the mean streets of Miami's South Beach, Lime Fresh spread its delicious message across the country, stuffing organic beans, colorful veggies, homemade salsas, and humanely raised meats into tortillas made from non-genetically-modified corn and flour. Chefs grill quesadillas, roll burritos, and sizzle fajitas before customers' eyes, and they can easily convert each item on the menu into a vegetarian-friendly feast or a makeshift futon. As guests content themselves with mouthfuls of flavorful tacos, fresh salads, and cheesy scoops of nachos, Lime Fresh Mexican Grill's dedicated staff works hard behind the scenes to build strong community relationships through contributions to local charities and nonprofits.
Sauca Grill gathers the authentic cuisines and hand-crafted flavors of street-side food vendors from India, South America, and Europe all into one worldly menu. Duos or quartets can play pre-meal games of patty-cake amid festive music before choosing from eight vibrant combo dishes, each tangoing with one small side and a beverage. The Mexicali fish-taco platter (an $11 value) houses the bold border-city flavors of grilled fish somersaulting in a sea of mango pico de gallo, cilantro, and chili sauce, and the Medi veggie plate (a $10 value) teems with playful hummus, kalamata olive tapenade, saffron rice, and tomatoes drizzled with yogurt sauce. Oink in unison for pork Bahn Mi (an $11 value), a sapid congregation of Vietnamese-style pork and pickled veggies in a peanut and Thai coconut sauce. For culinary accompaniment, guests can pick their side from a hunger-fighting team of zesty dishes such as charred-curry potato salad or sea-salt yucca fries. All combo cuisines are served on a choice of heated griddled flatbread or a bed of saffron rice.
When two neighbors decided they’d put their Mexican cooking skills to use and start a food truck, they didn't know what they were getting into. Their signature Yucatan style of Mexican cuisine took off faster than they could manage, with customers lining up around the block to get a taste of their tacos filled with carnitas, barbacoa, and the breakfast-friendly egg, potato, and cheese. Before too long, the pair opened an additional two brick-and-mortar locations where guests could grab their favorite burritos, tacos, and quesadillas without tracking down the ever-moving food truck. Whichever location they choose, customers can still customize any of the Yucatan favorites with one of six meats and nearly a dozen toppings. Guests can alter their dish’s spiciness factor with the four salsas at the salsa bar, ranging from the mild tomatillo to the habanero, a sauce so hot it's only served if you specifically request it or present a birth certificate stating you are one quarter chili pepper.
Chefs use grass-fed beef, cage-free chicken, and steroid-free pulled pork that hail from sustainable sources to craft a bounty of tortilla-wrapped treats that take their names from the likes of Caddyshack, Fletch, and Seinfeld. It's this dual mindset of serious food and irreverent attitude that tinges every one of the eatery's southwestern morsels, from the Art Vandalay burrito to the John Coctostan quesadilla. As the kitchen staff crafts their daily batch of guacamole to join the lineup of six zesty salsas, diners choose from a list of more than 20 ingredients to fill out the entree that will soon be conjured before their eyes. Because dishes are made to order, each finds easy customization for vegetarian, gluten free, and low-calorie diets, and the absence of microwaves, trans-fats, and MSG keep eats wholesome. Meanwhile, a complimentary accompaniment of chips and salsa turns portions into full meals faster than an industry-grade blow-up ray.