The team at Davido’s Pizza & More crafts basic and specialty pizzas with toppings such as feta cheese and sundried tomatoes; hot and cold sandwiches with meatballs, sausage, and capicola; and traditional pasta dishes such as spaghetti with meatballs and fettuccine alfredo. See the full menu on the website.
Brewing buzz-worthy beans for more than 15 years, the Bernillo branch of Bad Ass Coffee satisfies sagacious taste buds with cups of joe sourced from Oahu, Kauai, Maui and Kona. Sample the caffeine-packed signature blend, made from 10% Hawaiian coffee and other worldly beans, or add spring to a sagging saunter with a creamy espresso. Deeply dormant patrons can pair their potables with some solid energy from a sizable menu of breakfast burritos ($4.25–$4.75), Hawaiian salads ($4.95), bagels and brownies ($1.50/$2.45), and more. The Big Kahuna double-meat chicken sandwich is served Christmas style ($6.75), covered in cheese and condiments and cupped between lumps of coal. Like banks and dentists, Bad Ass Coffee offers drive-thru service, helping the hurried and motor-bound rev up on the go. Those with a moment to sit can surf the Internet via the café's free WiFi. With the purchase of your Groupon, you will also receive a punch card from Bad Ass Coffee to help you make the best use of your caffeine-fix funds.
Timbuctu’s chefs riff on contemporary American dishes and Southwestern flavors, infusing beurre blanc with agave, marinating sirloin in citrus and tequila, and flanking eggs with spicy housemade chorizo. Wines from around the world and beers from Turtle Mountain Brewing Company out of Rio Rancho complement dinners of pork belly with green chile and marmalade or chuck roast with hominy and calabacitas. Saturdays and Sundays kicks off with brunch, where guests can enjoy frittatas, french toast, and salmon BLTs while dreaming of a world where Mondays have been outlawed. Local art covers the walls in the dining room. Each displayed piece is for sale, with all the proceeds going to the artist.
Though Banana Leaf is owned and operated by a Vietnamese family, its menu also flaunts culinary influences from China and Thailand to ensure complex and well-rounded flavor profiles. Below hanging lights that glow like radioactive wizard hats, tables heave under the weight of pan-fried noodles and jasmine-rice entrees strewn with bamboo shoots, pineapple, and crunchy cashews. Morsels of beef, tofu, or shrimp simmer in thai curries infused with basil, coconut milk, and veggies, and Chinese classics such as sweet-and-sour pork and general tso's chicken glisten beneath tangy sauces. In the kitchen, one lone chef prepares all of these mouthwatering masterworks, ensuring that the dishes are consistently delicious and share the same jawline.
The housemade dressings and spreads that slather Relish’s handcrafted sandwiches helped the spot nab top honors in Albuquerque The Magazine’s 2011 Best of the City awards. Wasabi mayo and apricot mustard top sourdough slices and French baguettes inside globally-inspired ham and turkey sandwiches, and roasted red peppers, Boar’s Head meats, and organic greens contribute color, crunch, and flavor to other items on the menu. Relish’s chefs, however, don’t limit their creativity by staying inside the crust—they construct fruit trays for catering orders and build slaws and salads as cool and crisp as a snowman after an elocution lesson.
At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.:m]]At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.
Helmed by the former general manager of Gruet Steakhouse, The Black Olive Wine Bar & Grill offers a menu full of elegant, Italian-inspired fare for lunch and dinner daily. Start with an order of house-marinated olives ($5), savoring the succulent lemon- and herb-soaked spheres before plunging into the New Mexico green-chile stew ($8), loaded with spuds and ground sirloin. Entree selections feature hearty, hand-held sandwiches and burgers (starting at $7) and authentic Italian pastas (starting at $12) alongside a mouthwatering collection of meats and succulent seafare. When a vitamin-D deficiency gets you down, opt for a 10-ounce filet mignon ($24) topped with bleu-cheese butter or green-peppercorn sauce (each $1 extra), or indulge an aquatic craving with an order of the Australian lobster tail (market price). The Black Olive's savory sides, such as mascarpone polenta ($7) or creamed spinach ($7), offer accompaniments for any stomach-bound supper, while ricotta and chocolate-chip-filled cannoli ($7) promise enough meal-concluding sweetness to soften even the most sour-faced.