Nitrates and phosphates have no place at Grilla Bites. As a former organic farmer, Fred Marken founded Grilla Bites to serve and support his community with natural foods from local farmers. Free of hormones, growth stimulants, and other additives, his cornerstone all-natural sandwiches include chicken breast smothered in chipotle aioli and turkey layered atop avocado and soy bacon. The soy bacon strips also top burgers, which come with four patty options: veggie, organic tempeh, natural beef, and local, grass-fed bison. Vegetarian- and vegan-friendly options abound, including curried tofu sandwiches, a salad bar rife with locally grown fixings, and cheese quesadillas. To wash down organic feasts, the staff serves up organic juices, smoothies, and coffees.
At 5 years old, Agave owner Lenny Garcia was already working alongside his father in the family’s Mexican restaurant. Gathering produce from the walk-in fridge and learning cherished family recipes by heart, he developed a deep-seated love of authentic Mexican cooking traditions. But it wasn’t until he studied alongside a chef in Guadalajara that he realized he could make those same family recipes without all of the saturated fats and oils.
When he took over the family business, Garcia updated the menu to bring together the best of both worlds. The restaurant promotes healthy eating while preserving the delicious tastes of Mexican cuisine, with MSG-free chipotle burritos, enchiladas a la crema, tostadas, and tacos made with cholesterol-free vegetable oils and organic ingredients. Guests feast on hearty steak fajitas, smoky chicken mole poblano, and slow-cooked pork carnitas, or sample seafood plates, such as spicy camarones a la diabla, or vegetarian mushroom chimichangas.
The outside of Itto Sushi exists in Utah, but the interior is something straight out of Japan. A few well-placed decorative items?including Japanese paintings?add to the atmosphere, but the true journey across the Pacific comes through the food. The chefs prepare traditional Japanese cuisine, from sushi to bento boxes with the likes of salmon, chicken, and veggie tempura. More than a dozen specialty sushi rolls anchor the menu, including salmon crunch with panko shrimp, cucumber, and jalapeno pepper. To complement the food, waiters pour imported beer and sake, served both hot and anti-hot, also known as cold.
Zest Kitchen & Bar was built on a farm-to-fork philosophy, meaning the restaurant relies almost exclusively on organic, local, and sustainable ingredients. The result is a menu packed with globally inspired and seasonal dishes, such as stuffed avocado with spicy seasoned walnuts, pico, and cashew sour cream. Following the kitchen's lead, Zest's bar features cocktails handcrafted with fresh ingredients, as well as organic wines, beers, and other spirits. Such variety enables the restaurant to transform into a colorful late-night lounge complete with live music from a resident DJ on the weekend.
They might specialize in Thai food, but Bangkok Classic certainly pulls culinary influences from throughout Asia. It's apparent from the first glance at the appetizer list, where guests will see egg rolls filled with glass noodles, wontons with sweet chili sauce, and curry puff pastries. Curry reappears later in the menu, in seven varieties such as an eggplant-salmon blend with coconut milk and bell peppers. The specialty entrees are steadfastly Thai, including pad palam, a choice of stir-fried meat mixed with peanut sauce and a blend of carrots, zucchini, and steamed cabbage.
Inspired by India's popular street food scene, India Masala Express recreates northern- and southern-style recipes—particularly south Indian Chettinad food—on its ever-changing daily menu. Recent dishes from the food cart have included vegetarian mushroom curry and chicken keema curry, and idli, or lentil-rice dumplings. India Masala Express boxes up its entrees into tidy lunchboxes, which patrons can take away to eat where they please, or have delivered on days the food cart doesn't set up shop.