Avocados, jalapeños, and tomatillos. These staples of traditional Mexican cuisine take center stage at Tacos Mexico, where the dishes’ rustic simplicity lets their flavors shine through. Chefs nestle tender morsels of steak, carnitas, or chorizo into corn tortillas to create their signature tacos, and they also turn out more complex entrees, such as cubes of pork loin blanketed in a rich mole sauce or vegetarian options that spotlight portabella mushrooms and cacti.
As guest conclude their meals with sweet nibbles of tres leches cake or coconut flan, they can listen to the ebb and flow of a soccer match broadcast on the flat-screen television hanging over the bar. Nearby, a belt of cornflower blue wraps around the dining room’s bright, yellow walls, which bear paintings of traditional Mexican pueblos rather than Mexico’s newest moon colonies.
Every sandwich, soup, or salad from Jimmy's Mediterranean Deli packs a colorful wallop of imported ingredients. Fresh soups ($3.50–$6.50), breakfast platters, and piping hot daily specials furnish visitors with an island of variability within the meatball-flooded ocean of life. The deli’s specialty Greek- and Italian-style cuisine parades proudly in their sandwich menu. Encased meat-seekers can escape to the boot-shaped birthplace of Pinocchio with the italian classic decked with genoa salami, rosemary, ham, provolone, tomato, and onion ($6.25), or sink into a gyro or chicken souvlaki served on a bed of pita and blanketed with sheets of tomato, onion, and a comforter of cucumber sauce ($5.50). Meanwhile, the sandwich-averse can grab pizza by the slice ($1.75+) or pie ($5.25+).
The Beach Burger’s chef, Marc Anthony Bynum, a champion on the Food Network’s Chopped, unites all-natural, grass-fed, Angus-beef patties with an array of inventive ingredients, including fresh seafood, homemade sauces, and local produce. The eatery’s beefy options run the gamut from the burger-purist-pleasing Classic burger, adorned with lettuce, tomato, red onion, and pickle ($5), to the spiciness of the Taco burger, topped with guacamole, pico de gallo, sour cream, and lettuce ($6.50). The Surf and Turf bridges the gap between land and sea, binding together Angus beef and fried oysters, then topping the combination with arugula, lemon-chive aioli, and optional hot sauce ($9). Meat-less options include the Falafel, a veggie burger served atop an open-faced pita with hummus, cucumber, tomato, and Greek yogurt ($7), which, like any burger, can be accompanied into your mouth by a side of homespun fries (additional $1.50 for making a meal a combo) or a hand-scooped milkshake such as the Sandy Beach—coffee ice cream, Oreos, and chocolate syrup ($5).
OceanView Bistro’s BYOB policy doesn’t apply to its chefs, who use wine as an ingredient in several dishes, including a chicken stew marinated in red wine and mussels sautéed in white wine. The bistro's dinner menu boasts an all-French lineup of escargot hors d’oeuvres, stews, seafood, and dessert crepes drizzled in lemon or orange sauce and served with scoops of ice cream. During breakfast and lunch hours, the chefs shift gears from French to American and serve up deli sandwiches, burgers, and pancakes.
Flavors from around the world mingle at Atlas Restaurant and Bar, where dishes inspired by the Middle East, Italy, America, and other countries share the spotlight on the menu. Chefs simmer sunny-side-up eggs in shakshuka’s spicy tomato sauce, and douse steamed Prince Edward Island mussels in house-made champagne sauce. They accompany the 12-ounce Atlas Steak with garlic mashed potatoes, and complement bronzini stuffed with zucchini and red peppers with artichoke tapenade. Like Houses of Parliament at the end of the day, Atlas’ back room transforms into a dance floor on Friday and Saturday nights, piping tunes from the 1970s and ‘80s through a powerful sound system.
Whether beneath the thatched roof of the tiki hut or at an intimate table surrounded by bamboo shoots, Papaya Thai and Asian BBQ’s tropical themes pervade the eatery’s confines. The barbecue bar grants diners a front-row seat to watch chefs expertly grill marinated meats and veggies on wooden skewers, wielding the power of fire like Prometheus to cook beef to its tender best state. A variety of Thai tasting plates and main dishes include classics such as pad thai, sizzling chicken in a thai barbecue sauce, and skewered chicken satay. From the tiki bar, bartenders pour tropical drinks such as papaya thai-ritas made with sweet mango and nutty monkeys, an almond-rum-banana concoction the staff delivers to tables by way of swinging through the rafters.