Small sombreros dot the menu at Las Piramides, differentiating the kitchen’s special creations from more traditional Mexican plates. For a slightly updated chimichanga, chefs pack succulent lobster into a tortilla before frying the bundle and smothering it with a housemade cream sauce. They also stuff un-fried burritos with interesting ingredients that go beyond chicken and beans, such as juicy philly cheesesteak fillings. Tacos, enchiladas, sizzling fajitas, and vegetarian combos cater to more classical tastes.
Las Piramides’ environment is just as colorful as its menu, with richly pigmented murals painted over dandelion-yellow walls. Cushy red booths cradle diners as they eat, as well as keep it a secret whenever there’s an accidental salsa spill.
Hot sauce isn't normally served with belgian waffles, but it is when the waffles are served with chicken. That's the case at Cafe 125, The Coffee House & Waffles, where the specialty is chicken and waffles. If the combination of sweet-and-spicy flavors forms a wedge among your taste buds, Cafe 125 also serves cappuccinos, lattes, and other coffee drinks to accompany its housemade soups and desserts.
Creating Puerto Rican flavors is second nature for the chefs at Antojitos Criollos. For the last 10 years, they have blended the cuisine's staple ingredients, including rice and beans, plantains, shrimp, and spicy meats, to craft authentic Puerto Rican dishes. From mollejas to empanadas to churrasco, the chefs cook up meals that give guests a taste of Puerto Rico, saving them the hassle of requesting rock samples from the land's geologists.
The pit master at World Bar-B-Que works hard slow-cooking Carolina-style pulled pork, Texas brisket, and St. Louis–style pork ribs, imbuing each meat with distinctive barbecue bark and deep, smoky flavors. After the cuts have smoked for 6–15 hours, diners take over with finishing touches, adorning their choice of meats with sauces such as sweet-and-spicy blackberry habanero and classic sides such as potato salad and baked beans. They can also forge everything from smoked and beer-soaked burgers to authentic Cuban sandwiches.
On certain nights, patrons can finish off meaty cuts and showcase their singing chops with open-mic and karaoke sessions. The generous eatery also sets aside one day a week for a "World Invasion"—a chance for local groups, charitable organizations, or extraterrestrial barbecue-reconnaissance parties to take over the restaurant and receive a portion of the evening's sales.
Frequent diners at Qdoba come for the eatery’s signature flavors, but they may not know how far the staff travels to obtain them. Qdoba’s staff visits various parts of Mexico on a regular basis in search of flavor combinations that later enhance the shop’s burritos, quesadillas, and taco salads. Among these blends are ancho-chili barbecue, gumbo accented with cilantro rice, and the three-cheese queso, a creation that took 47 tries to perfect. Along with sought-after flavors, Qdoba’s staff members pride themselves on their painstaking preparation of fresh ingredients, from fire-roasted tomatoes to mouth-watering poblano peppers.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.