The crew at Cobblestone Cafe has manned crackling griddles and grills for more than three decades to forge a menu of time-tested diner fare. Around the forest-green eatery, patrons at outdoor tables feast on egg skillets, pancakes, and breakfast wraps or enjoy fresh air not purchased from corrupt park rangers. As the sun rises higher in the sky, plates clatter with loads of meatloaf, burgers, and french-dip sandwiches.
New Casa Lupita's menu boasts a bounty of authentic south-of-the-border dishes prepared using recipes from the owners' hometown of Guadalajara. Inside the deli-style restaurant, slurp up homemade tortilla soup ($3.50) or plunge into 12 ounces of guacamole dip ($5.49). Patio diners let the breeze sweep through their tresses as they gobble down mammoth tortillas bursting at the flour seams with tender carne asada steak, rice, beans, salsa, cheese, lettuce, tomatoes, sour cream, and onions ($6.19).
Inspired by a vacation to Tuscany, executive chef Justin Grecco conducts a symphony of locally sourced ingredients to create authentic Italian fare. After acclimating to the eatery's red walls and checkered tablecloths, diners can begin culinary sojourns with arugula salad ($11) or crispy calamari ($9), the crunchiest thing to emerge from the sea since Poseidon's jam band last toured. Roman Anthony's dinner menu features shapely noodle formations such as the pappardelle pasta, which is tossed with braised beef, wild mushrooms, and basil-infused San Marzano tomato sauce ($25), and the cream-sauce-coated stuffed lobster ravioli ($25). Grilled pork bistecca comes bathed in balsamic reduction and strawberry demi glace, nestled next to a jumble of farm fresh veggies ($22). Roman Anthony's also dispenses an array of fine wines and spirits from behind a granite bar that seats 35 people upright, or 25 if they insist on leaning like their favorite Italian tower.
Brothers Brent and Brian Pilrain pay homage to the prevalence of the Roman Empire in Europe during its heyday by combining Italian fare with cuisines from France and Germany, using ingredients and premium meats including certified Sterling Silver beef hand-selected by chef Brian himself. Inside the kitchen he gets to work by firing pizzas in the wood-burning brick oven and baking tender beef wellington. Mirroring the chef, the dining area's mural depicts a stone carving of cooks flipping disks of pizza dough in front of fiery ovens, and the nearby bartenders pour glasses of red and white wine, and pass out cold bottles of craft and imported beers. Adjacent to the dining area stands a dark timber archway, which opens to a European deli's glass display cases stocked with Boar's Head–brand gourmet meats and cheeses, lobster cannelloni, and hand-tossed calzones.