At Two Guys Pasta and Pizza, tomato sauce simmers on the stove for hours, while housemade pizza dough bakes in the oven until bubbly and crisp. The eatery’s from-scratch sauces and breads have earned nods from the Daily Bulletin, which hails the fresh-baked bread as “outstanding—almost a meal in itself.” Diners can also make a meal out of Two Guys’ specialty pastas and sandwiches, pairing these eats with draft beers and bottles of wine freshly tapped from the grape bush.
The aroma of sizzling steaks wafts from the kitchen, curling around plush red booths to greet visitors within The Pines’ posh, modern dining room. After nestling next to a crackling fire or bellying up to the glowing yellow bar beneath a sculptural chandelier, guests peruse the menu's six steak options, decadent seafood dishes, and rich racks of lamb. Further entertaining the senses, The Pines hosts a packed dance floor lorded over by DJs who spin thumping latin beats and tunes from the hottest barbershop quartets.
In 1975, Rosina Gallardo, a native of Zacatecas, Mexico, opened her first Amapola Rico Taco. Initially a drive-in, the eatery has since transformed into five restaurants with indoor seating and drive-thru windows. Rosina's dedication to popular and lesser-known Mexican flavors, however, remains unchanged. She fills burritos and soft-shell tacos with not only classic meats such as steak and pork, but also with goat, beef head, and beef tongue. Other Mexican staples such as cheese enchiladas and breakfast platters of huevos rancheros round out the menu.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.
Super Burrito has slaked spicy appetites with an expansive menu of tasty tortilla treats for more than four decades. The Bomb burrito, made with a fiery combination of pork, beef, steak, beans, rice, and sour cream ($6.95), temporarily rearranges glands so that eaters salivate salsa and sweat happiness. An array of taco options and combination plates, featuring chile rellenos, enchiladas, and tostadas ($1.95–$5), slathers tongues in piñata-pounding flavors, and smaller stomachs delight in a junior burrito combo meal ($4.75). Those scared of salsa can dive into above-the-border options such as double cheeseburgers ($3), corndogs ($1.25), or encyclopedias of presidential nicknames.