Offering the yin and yang of casual comestibles, yoTaco's menu fires up taste buds with tacos, burritos, and other piquant Mexican bites and cools them down with creamy frozen yogurt. Seven unique tacos ($5.50–$7.50) tantalize fingers with pockets of marinated beef brisket barbacoa style or achiote-spiced mahi-mahi with cabbage and pico de gallo. Large flour tortillas swallow up fillings such as chicken with green salsa, seasonal vegetables, or smoked pork to create that most portable, and thus most easily misplaced, of sandwiches, the burrito ($7.50), and a mantle of bacon and guacamole confer the status of Sonoran hot dog ($6 each/$10 for two) on humble sausages. Lips and teeth reach a happy accord with the soup-and-sandwich combination ($5), happily slurping traditional hominy stew and sinking into gooey cheese quesadillas. To finish off the meal in sweet style, storms of berries, candy-bar bits, or stampedes of gummy goats pelt peaks of fat-free chocolate or vanilla frozen yogurt ($3.99 for a regular cup with one topping) and, for an additional $0.25, threaten to release other sweet tempests to rain down onto confections in a dairy-dimpling hail.
Most popular offering: Cupcakes and custom cakes
Parking: Parking lot
Handicap Accessible: Yes
In your own words, how would you describe your menu?
Sweet and delicious. We offer different items throughout the year to keep things interesting.
What made you want to work with food? When did you first develop that passion?
As soon as I learned how to decorate cakes, I couldn't believe that I could make money having fun.
What is one of your most popular offerings? How is it prepared?
The cupcakes are our most popular offering. We try to put different spins on the flavor like cotton candy, Swedish fish, scorpion bowl, just to name a few.
Is there anything else you want to add that we didn't cover?
We're a small mom and pop shop, so we only bake what we think will sell for the day.
A tucked-away, self-professed "hole in the wall," Bondo's Dining & Takeout is the brainchild of Bondo Benjamin and his partner Sheila Hart, who source ingredients from local farms and the garden behind the restaurant. These ultra-fresh components are integrated into a menu of upscale American dishes such as a 10 oz. sirloin with wild mushroom sangiovese reduction, or pappardelle pasta tossed with sweet roasted pepper puree, fontina, cream, lobster, and romano cheese. A well-curated wine list includes many reds and whites by the glass or bottle.
The dedicated chefs at Cafe Eleganza churn out classic Italian cuisine using high-quality, seasonal ingredients whenever possible. An extensive dinner menu fills bellowing bellies with hearty delicacies such as handmade lobster ravioli, crammed with meaty morsels of native lobster and drizzled with a velvety lobster cream sauce ($15.99). Or, indulge in the timeless taste of the other, other white meat by ordering the Frangelico-cream-kissed medley of penne, chicken, toasted walnuts, sun-dried tomatoes, and snow peas known only as Amanda ($13.99–$16.99). Customers can crunch into one of four crispy bruschetta options ($8.99–$9.99), which amalgamate colorful toppings including eggplant, roasted peppers, and gorgonzola into one dish easily held by the hands or feet, or skip straight to sliceable sustenance with a wood-fired-brick-oven pizza ($8.99+) available with a plain or whole-wheat crust and a compilation of classically compatible flavors such as apple, gorgonzola, and bacon ($11.99–$15.99) or tomatoes, fresh mozzarella, and basil ($10.99–$14.99).
Vincent and Annette Agostino had one goal when founding AVA Cucina: re-create the spirit of a casual family kitchen in the Old World. Now, they have a place where housemade meatballs and marinara sauce top Sunday spaghetti dinners, which are followed by rich bites of housemade tiramisu dotted with a sweet raspberry sauce. It's also a place that's been like a second home to their five grown children, who have all chipped in at AVA Cucina at one point or another.
The taupe-hued walls feature homespun touches, too, including a hanging collection of cast-iron skillets and three impressionistic paintings of the Italian countryside. Guests can dine among them at tables draped in black tablecloths or in AVA Cucina's glass-enclosed section, which provides the benefits of an outdoor-seating view without any of the downsides caused by inclement weather or lonely skywriters.
Zapp Brasserie’s executive chef, Rachid Kourda, sears and sautés French-inspired menu items upon order in an eclectic atmosphere dotted by antique décor and a wide-screen TV. Lobster-and-crab ravioli provide pillows for the grilled salmon as it lazes with potato croquette and cream of asparagus ($17), and a mountain of duck-confit fettuccini rolls under a dusting of shaved parmigiano reggiano ($17), inspiring tines to form cheese angels. Knives can carve into citrus chicken, allowing knife operators to take in its zest as it playfully flirts with an herb-roasted potato ($15), and slices of the steak frite sizzle in a bourbon-shallot reduction with pommes frites ($17) piled nearby. Diners can enjoy meals indoors around a fireplace or outdoors near the water of a swimming-pool bar, leaving only the last three of the five basic elements—earth, wind, and an up-to-date chemistry textbook—to be discovered during Zapp experiences.