Warm-hued walls hung with the work of local artists lend Bebe's Burritos & Cantina a cheerfully casual ambience in which to dine on zesty, belly-warming Mexican cuisine. Baja fish tacos, sweet potato burritos with jack cheese and scallions, and chicken enchiladas smothered in mole sauce are just a few specialties. Patrons can sip margaritas and draft beer as they dance to the music of local bands or take advantage of the cantina's complimentary Wi-Fi.
Owner Geoff Houghton transformed an abandoned 1830s mill into a bustling pub on Factory Island, a place dominated for centuries by the iron and sawmill industries. Today, the only things milling there are Houghton's handcrafted beers, which flow from The Run of the Mill's 14 barrels straight into the bar's taps. These lagers, ambers, and cask-conditioned ales complement classic pub meals of wings, crab cakes, and burgers. The Run of the Mill also organizes a Mug Club, which awards guests who drink 300 of its beers in one year with a handmade ceramic mug, an official hat or T-shirt, and a heartfelt, bar-top eulogy to all the fallen hops.
We wanted to bring the forgotten, ho-hum sandwich into the gourmet, great tasting, great for you arena. We use only natural chicken, no hormones, fresh mozzarella and fresh herbs just to name a few. Our soups are made in house with stocks that we make ourselves using only the freshest ingredients.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.