In a big, bright stucco building just off the highway, chefs at Victor’s Chile Mercado Mexican Grill are hard at work recreating Mexican flavors as well as American-influenced Tex-Mex dishes. They blend fresh salsa several times a day and hand-roll pork tamales according to the traditional Mexican method of using fresh masa and wearing giant foam hands. The guacamole is fresh, too—servers mash each order tableside from Haas avocados. House specialties include crispy carnitas with fried onions and peppers and bacon-wrapped steak chile rellenos, but the menu also abounds with staples including burritos, enchiladas, and tacos.
The chefs at Thai Rice & Noodle are intensely focused on serving just a few items and making them extremely delicious. That's why the six-item menu is only available on weekdays during lunch hours. The dishes give guests a chance to explore the regional culture of Thailand's northernmost province, Chiang Rai, through its cuisine rather than its commemorative postage stamps. Offerings include creamy coconut curry, pad gra prao basil chicken, spicy larb gai, spicy thai salad, and kao soy?a savory yellow-curry chicken dish served with potatoes.
GRUB treats guests to lunches and dinners of comforting, classic flavors in meals of roasted chicken and sandwiches. The menu promises a feast of hearty comfort foods made from organic and Oklahoma-produced ingredients whenever possible, from barbecue chicken and potato salad to mac and cheese.