Zócalo Mexican Grill & Tequilería pulls its recipes from four different regions in Mexico, each with its own distinctive flavors and flairs—from the smoked meats of the Yucatán to the rich, chocolaty mole of the Puebla to the tangy seafood of the Veracruz and the inventive salsas of the Baja. Skilled cooks place innovative spins on traditional regional dishes, layering quesadillas with goat cheese, seasoning carnitas tortas in chipotle-barbecue sauce, and folding beer-battered fish into tacos.
Out in the dining room, bartenders mix margaritas beneath shelves of dozens of glimmering tequila bottles. They pair shots of premium Agave Loco, Dos Lunas, and Espolón tequilas with lime and a serving of spicy, citrusy sangrita. Ornate copper lanterns hang from the ceiling, casting a muted, twilight-like glow on tabletops and booths. A spiraling staircase leads down to the lower dining area, bordered by ornate metal railings. Colorful towers of light illuminate the outdoor patio, ideal for people watching or pointing out constellations to your date in a loud and impressive voice so everyone else can hear.
Behind a glass partition, cooks at El Guero decorate tortillas, bowls of rice, and salads with barbacoa, carnitas, and other meats according to each customer's instructions. Scoops of black beans, shredded cheese, corn, and red chili sauce transform mild-mannered tortillas into hearty burritos right before the eyes of their future owners. Crispy corn or sweet potato chips deliver sides of fresh guacamole and pico de gallo to round out meals. Inside the dining area, bright orange and green walls complement the abstract paintings and glass artwork, warming up the industrial style exposed ductwork, cement floors, stainless steel fixtures, and conveyer belts made entirely of soft taco shells.
Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Luchita's has been serving up authentic Mexican fare for more than 25 years using fresh, high quality ingredients. Feast on starters like chips and guacamole ($2.95) and Azteca soup with rice, chicken, pico de gallo and cilantro ($4) before moving onto customizable entrees. Herbivore and meativores alike are presented with a bevy of creative choices to build tacos, burritos, and quesadillas into a consumable mountain with fillings such as chicken, steak, pork, shredded beef, and hearty vegetarian stuffings. Fill maws with the basic burrito, packed with white or Mexican red rice, pinto, re-fried, or black hole beans, salsa, cheese or Mexican cream, and a filling of choice ($5.95 to $6.35) and pair it with a margarita ($4.25), domestic ($3.35), or specialty beer ($3.90).
Nestled in the Coventry district within Cleveland Heights's historic Centrum Theater, Fracas flanks fine gastropub fare with inspired homemade sauces. Sea smitten can munch on the calamari to start, browned in lemon oil and chili olive pesto ($9), while green gurus can lead forkscapades onto plates of fried green tomatoes bathed in chive oil and vinaigrette ($9). Entrees include a beef short rib braised in Dogfish Head IPA ($26), as well as the Ohio City black-pepper gnocchi backed by wild mushrooms, english peas, leeks, and grape tomatoes, and smothered with smoked gouda alfredo ($18). The bar stocks a staunch selection of local and Midwestern brews, 16 on tap and 30 by bottle, and counts the Rate Beer–approved Great Lakes Dortmunder Gold ($4; RB: 95/100) and the Buckeye Brewing Hippie IPA ($12 for 22 oz; RB: 95/100) among their regular liquid relievers. Should carnivores crave sustenance not found on the menu, Fracas's scratch kitchen can create the meal of one's dreams should they have the ingredients, yielding such customer-conceived classics as the melancholy jam sandwich and apple pie a la go carte.
More than four decades ago, Corey D. Konicki's grandparents signed the deed for their first restaurant, Angie's Pizza. Over the years, their descendants carried on their culinary tradition of kneading and embellishing pies with only the freshest ingredients — and today, at New Era Grill & Pizzeria, the philosophy and recipes live on. The eatery's menu encompasses the full gamut of Italian eats, but according to a reviewer for the Sun News the mac 'n' cheese reigns supreme. The reviewer applauds the dense, scrumptious pasta for its flavorful trio of cheeses and creamy noodles, which chefs even stuff into the house-made crust of mac 'n' cheese pizzas and into their own mouths. Diners reap the fruits of the chefs' ingenuity in the softly lit dining room, surrounded by exposed brick, cozy booths and a TV.:m]]