Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.
Wild Rice Pan-Asian Restaurant's menu items hail from Japan, Thailand, China, and Korea. Inside the modern, red-walled eatery, sushi masters stuff their hand-rolled sushi with fresh fish and hearty sauces. Kitchen staffers and indentured dragons, meanwhile, prepare traditional korean braised ribs with kim chi, chinese stir-fries, and thai curries.
Chef John Talbot delivers mouthwatering fare from the land and the sea to rest on Creed's elegant white tablecloths. Yellowfin tuna drizzled with ponzu sauce ($29) and chimichurri-topped New Zealand king salmon ($28) headline a list of fresh charcoal-grilled fish. Manager and sommelier Josef Plattner is often on hand to offer suggestions for which wine to pair with a New York strip steak ($38) or to mingle with a mustard-herb-crusted rack of lamb ($36). Though the menu favors meat, there are also a number of tasty vegetarian options, including the house-made vegetarian ravioli, stuffed with crimini mushrooms and ricotta cheese, served with fried spinach and a gazpacho coulis ($18). With its soft cream-hued walls and tasteful décor, Creed's is an ideal location for romantic get-togethers or business meetings with bands of ravenous highwaymen.
Ranked the number one submarine sandwich franchise in the 2011 Franchise 500 issue of Entrepreneur magazine, Subway has graced the globe with nutritious stacks of meat, crisp veggies, flavorful cheeses, and freshly baked breads since 1965. Sandwiches, including the classic big philly cheesesteak ($5.50 for a 6"), can be left out in the cold or invited into a toaster, and the $5 foot-long subs are useful for measuring a child's height in cold-cut combos or the distance between the earth and the sun in meatball marinara. There are also kids' meals to introduce children to the concept of eating. This eatery also opens for bountiful breakfast sandwiches served alongside cups of Seattle’s Best Coffee ($1.47–$1.59 for a 16-oz.).
Ruby's Diner has dedicated more than 25 years to dishing up mouthwatering menus of all-American grilled goodies, served in an old-fashioned atmosphere replete with a highly trained staff and lightning-fast service. Fix fangs into a third of a pound of all-natural USDA Choice beef from grass-fed, hormone-free cows with the hickory burger, bursting with thick-cut hickory-smoked bacon, steak-cut onion rings, melted cheddar, and tangy barbecue sauce ($9.99). A refillable bounty of Ruby's famous fries accompanies all burgers and sandwiches and boasts zero trans-fats, and those willing to dish out an extra dollar and an exaggerated pronunciation of the word "spicy" can opt to spicy up frisky frites with garlic, Cajun, and parmesan-blue spices.
Beginning with the time-honored flavors of traditional South Asian cuisine, Bawarchi Indian Cuisine Restaurant's chefs create accessible dishes that represent the culinary traditions of India. Their selection of crepe-like dosas draws inspiration from the southern portions of the country, as evidenced by the mysore masla dosa, lined with spicy chutney and stuffed with vegetables cooked in southern Indian spices. As a demonstration of their commitment to northern cooking techniques, the chefs roast everything from lamb and chicken to shrimp and salmon inside a clay tandoor oven. The chefs even look to the Indo-Chinese border when creating dishes such as the cauliflower fritters cooked in spicy manchurian sauce.