The chefs at Poblanos Mexican Cuisine set their Mexican dishes apart through their use of fresh ingredients. For ceviche, they combine shrimp and tilapia with avocado and lemon juice, preparing the seafood without heating it to give it vibrant flavor. For tamales, the chefs keep the preparation traditional by wrapping the corn masa and seasoned steak or chicken in real cornhusks, then slow-cooking them until they are tender. Poblano-chili slices add kick to the entrees, and mango pico de gallo helps tongues cool down. Diners can end meals with a seasonal dessert or by quaffing beers chosen from the line of bottles on the bar or the pyramid of bottles balanced on the bartender's forehead. On Wednesday and Friday evenings, live jazz bands can also entertain guests with toe-tapping melodies.
In the kitchen at Amigo Mexican Restaurant, it all goes back to the tortilla. After wrapping itself tightly around marinated and sautéed beef, chicken, or shrimp, the humble breadstuff reconfigures itself into myriad dishes from a menu of both traditional and inventive Mexican cuisine. Large tortillas bursting with beans and veggies welcome dollops of sour cream and cheese, whereas their smaller counterparts submerge themselves in enchilada sauce or embrace the buddy system as part of more than 30 combo platters. House specialties do occasionally veer away from the famous flatbread; the Guakimaki burger combines Angus steak with a healthy spoonful of the kitchen’s signature made-from-scratch guacamole. That same guac also enhances the flavor of traditional platters of golden chimichangas and flame-kissed fajitas. In addition to listing out prospective feasts, the menu also denotes low-carb options, which helps diners keep track of their nutritional intake while still eating like royalty.
Starting with a slate of Traditional Tex-Mex cuisine, the chefs at El Chile Restaurant introduce a twist: flavors that hail from El Salvador and Colombia. The menu places classics such as burritos packed with meats, bell peppers, and onions alongside creative tacos filled with brisket, shredded pork, and breaded chicken, topped with onions, pico de gallo, or Mexican coleslaw and chipotle mayo. Signature dishes such as the “volcanico,” flank oven-cooked with a zesty salsa and melted cheese, pairs easily with drinks such as margaritas, cocktails, and sangria.
The sound of skate blades scraping to a stop constantly fills the air at The Marietta Ice Center, known as the MIC. Aspiring skaters gain confidence on the ice during learn-to-skate classes that teach basic skills, such as how to glide and how to stop without going into a belly flop. Hockey hopefuls learn similar basics during learn-to-play sessions that prepare them for joining one of the rinks leagues or pickup games during sticktime. Patrons regain their ice legs during public-skate sessions, with rental skates available for those who need them.