Tortilla Maria whips up fresh batches of tortillas every day, whose organic corn flours envelop steak, chicken, and bean tacos tapped with salsas and cilantro in the entirely gluten free menu. In addition to enchiladas, quesadillas, and vegan soups, Tortilla Maria also blends super smoothies and offers options for raw foodists.The Energize Me smoothie, for instance, unites fruits, flax, turmeric, walnuts, and other ingredients shaken together by a Saturn V rocket and its 7 million pounds of thrust—_just_ enough to meld it all together. The staff mixes smoothies with seasonal, organic, and locally grown produce, when available, as well as with non-dairy milk and organic cold-milled golden flaxseed.
At Don Julio Mexican Bar & Grill, authentic Mexican dishes, Colombian fare, and classic American burgers rub shoulders on the eclectic menu. Lunch and dinner times star enchiladas, burritos, and other south-of-the-border staples alongside house specialties such as Fajitas Don Julio, a steaming four-meat platter of chicken, shrimp, steak and tilapia served with grilled vegetables. Libations flow freely until 2 a.m. from the full bar, which fuels the dance floor on Fridays and Saturdays. Don Julio also hosts a weekly schedule of karaoke nights and salsa lessons, which teach students to dance seductively even in salsa-filled shoes.
A restaurant with two faces, Corporate Deli and Yia Yia's "at night" aim to sate cravings for Greek flavors at lunch, dinner, and catered events. Deli pros construct 11 specialty sandwiches to anchor lunchtime meals and whip up beef tenderloin hoagies, quesadillas, and melts. Catering brings the in-house recipes to work, weddings, proms, and special occasions, where skilled staff members set up mobile meals. At night, the staff wraps the building in a cocoon of pita to transform it into Yia Yia's, a Greek restaurant that battles hunger with the assistance of succulent kebabs and traditional family recipes made from scratch.
The Deli at Pelham Falls enlivens mealtimes with mouthwatering breakfasts, hearty sandwiches, and fresh, wholesome salads. Like the nearby wormhole to Manhattan, the deli's menu of tangy Reubens, pastrami on rye, and roast-beef clubs brings an authentic piece of New York City to the local area. Morning feasts of french toast or three-egg omelets greet the day with melty cheese and creamy pats of butter. Along with grilling juicy burgers and amply stuffed sandwiches, the Deli at Pelham Falls equips corporate lunches and gatherings with catered Boar's Head lunches, savory breakfasts, or meaty deli buffet platters.
The eclectic new menu at Friar's Tavern eschews culinary borders, boasting dishes from around the globe. Chefs cook up Yuengling-battered British fish and chips with the same skill as their prime rib or smoke-infused salmon piccata. Starters such as fried pickles and steak-packed Philly egg rolls segue into entrees like the bacon-wrapped filet mignon or parmesan-crusted grouper—baked and drizzled with orange-ginger glaze to boot. After meals, guests can belly up at the full bar to sample 10 draught beers or hide billiard balls from very hungry friends in the pockets of five regulation-size pool tables.
In Scott Burford's words, his father Del "was a 'foodie' before it was cool." Raised on Southern home cooking in a family that was passionate about food, Burford's path to chef and restaurateur seems to be a clear one. At Del's Twisted Kitchen—named, of course, after his dad—Burford has crafted a menu as unique and colorful as the restaurant's unusual exterior, from the Baja shrimp tacos to bread pudding french toast drizzled with rum-caramel sauce.