Restaurants in Horizon City

The hum of live performances echoes across The Percolator, where guests meet over mugs of organic coffee and plates of gourmet sandwiches and sushi. Chefs usher in the day with eggs, meat, and vegetarian breakfast wraps before moving on to lunch and dinner to assemble chicken pesto or herbed goat–cheese sandwiches along with seven specialty sushi rolls. Lattes, mochas, and creamy coffee frappés start days or cap off meals, and a selection of beer and wine rinses off incisors. As customers sip and dine, they lounge at the cafe's numerous tabletops beneath local artwork and vibrant murals on the crimson walls. A stage hosts a rotating schedule of live music, poetry slams, and theater nearly every day, offering visitors a welcome reprieve from frustrating evenings of teaching a pet tortoise to roll over.

Tabla’s shareable tapas plates encourage lively dinners as diners grab crispy tempura green beans, bacon-wrapped dates, or herb-marinated olives to toss into the mouth of a significant other or a passing policeman. Larger dishes hold heartier meals, such as housemade gnocchi, flank steak, and mussels doused in a fennel-butter broth. To accompany savory bites, table sangria arrives laden with fresh fruit and classic manhattans quench thirst.

At New Puerto Vallarta Sea Food And Grille, chefs marinate tender shrimp, crab, and octopus in lime before placing them delicately inside cocktail glasses or dangling them from a helicopter. Inside the kitchen, they flame-broil chicken and shred beef to stuff into soft tortillas. They also forge a variety of Tex-Mex specials, including fish and beef hamburgers accompanied by fries and soup, and fashion desserts such as baked flan to complement hearty meals.

Whether slathered on bone-in or boneless wings, more than 15 sauces flavorfully complement Hot Chicks Wing House's delectable bar fare. The sauces range from cooling coats of raspberry and tango mango to piquant sheathes of spicy barbecue and exorcist habanero, which can only be eaten with a pitchfork. In addition to wings, chefs concoct heaping portions of classic bar fare such as golden-brown fried appetizers, burgers, and sandwiches. As baskets of wings flap to tables, rounds of karaoke and flat-screen TVs broadcasting sports keep guests' other four senses occupied.

First serving up traditional Mexican eats in 1952, Avila’s Mexican Food has been supervised and staffed by four generations of Avilas intent on preserving their family’s recipes for delicious enchiladas, chicken mole, and their famous chili con queso. Most dishes start off with a flour tortilla base, which can then be outfitted with a choice of meat, toppings, and spicy drizzlings of mole, guacamole, or red or green chili sauce. Each dinner plate comes with two sugarcoated sopaipillas, which take the sting out of spicy dishes, much like a lickable epi-pen. The shop’s waiters serve traditional Mexican breakfast all day long, allowing leniency for late wakers and patrons whose roosters are stuck flashing 12:00.:m]]

The scent of grilling lamb, beef, and chicken filters throughout the dining room of Nour Mediterranean Cafe, hinting at marinades, garlic, and herbs. Other Mediterranean staples shine, from the olive oil sprinkled across the pita bread to the yogurt sauce and hummus that drape gyros. The chefs also twist together stuffed grape leaves, roast eggplants for baba ghanouj, and dice herbs for tabbouleh. Baklava bakes to an even gold in the kitchen, and cups of turkish coffee keep patrons awake through slideshows from a boss’s vacation at the mattress store.