The Dusty Boot Steakhouse & Saloon welcomes hungry guests to dig into burgers, steaks, and Mexican-inspired specialties. In the dining room, more than a dozen TVs tune in to games as diners sip tequila, margaritas, and other drinks. Meanwhile, the chefs wrap filet mignon in bacon, slow-cook slabs of pork ribs in tangy barbecue sauce, and garnish fish tacos with fresh cilantro. Diners not in the mood to build their own burgers can pick one of the specialty burgers, which include a breakfast burger with bacon, cheddar, and a fried egg, and the Fatty melt—a burger, sautéed mushrooms, and onions between two grilled-cheese sandwiches.
On the weekends, the Dusty Boots' staff wakes up early to the sound of their rooster's idiotic radio show and cooks up breakfasts of three-egg omelets and latke reubens, which include two potato pancakes smothered in corned beef, sauerkraut, thousand-island dressing, and melted swiss.
At African Grill and Bar, owners Osei and Adowa Ford-Wuo strive to make everyone’s African dining experience fun and unintimidating, personally attending to guests and making suggestions from the menu of beef and goat stews, fried snapper and grouper, and fragrantly spiced spinach and vegetable plates. Unlike traditional American starches such as boring white bread and canisters of uncooked biscuit dough, even the carbs of West African cuisine lend distinct flavors to plates. Fried plantains, ground cassava, and tender spheroids of pounded yam accompany dishes, which range from groundnut soups to chicken curries. Fried-rice pilafs pop with the vibrant colors of spinach, tomato, and spices, complementing the décor of dark red tables, wicker chairs, leafy plants, and walls bedecked with African woodworking and weaving.
Julia Blackbird's New Mexican Caf? is the culmination of two of chef and owner Julie Siegfried?s deepest passions: cooking and New Mexico. To this day, her mother recalls Julie standing on a step stool, trying to peer into a soup pot and giving her grandmother directions about what to put in. And on her first trip to New Mexico, she used up 10 rolls of film snapping pictures. She fell in love with the region's unique vibe?the people, the artwork, and, of course, the food.
Today, she shares both of her loves with diners at Julia Blackbird's New Mexican Caf?. Her kitchen is stocked with New Mexican ingredients such as blue cornmeal, goat cheese from the San Luis valley, and pi?ones. For her signature dish, the Tres Hermanas, she stuffs a trio of blue-corn enchiladas: one with chicken and green chile, one with beef and red chile, and one with cheese and chile caribe. To make sangria, the staff soaks seasonal fruit in rum, then splashes the mixture with wine and sparkling water. The menu also features beers, mojitos, and top-shelf margaritas, which encourage diners to linger in the warmly lit space, admiring brightly colored artwork or arguing about whether red should be added to the list of primary colors.
Sometimes you're too busy to make an entire meal from scratch. Enter Supper Solutions, a meal-assembly kitchen who helps prepare homemade meals that busy customers can cook up in their own kitchens. First, customers select a minimum of eight meals from the menu, which changes monthly and includes a variety of meal options. They then arrange to either pick up the fully prepared meals, or head to the location to assemble the meals themselves. The process helps customers cut back on grocery trips and planning, freeing up time to create elaborate food sculptures from any left-overs.
Like procuring a pet elephant, Cava's bowls are priced according to weight ($0.70 per ounce, $24,692 per metric ton), with a sizable hunk of greens, four to five fillers, cheese, and a vinaigrette averaging around $5. The process begins by selecting greens, which include arugula, Boston bibb, and spring mix, among others. Next, peruse and infuse an assortment of unprocessed fillers, including pumpkin seeds, quinoa, grape tomatoes, dried cranberries, and sweet potatoes. Top off the dish with one of Cava's vinaigrettes made from 100% extra virgin olive oil, aged vinegars, and concentrated dreams. Upgrade a bed of greens and things to the next level with the addition of seared salmon ($4.50), seared tofu with basil parmesan vinaigrette ($3.75), or sage-rubbed steak ($4.25). Aside from custom field blends, Cava also serves handmade soups and a variety of sparkling beverages, sport teas, and water.