Just as Ixtapa Mexican Restaurant's name honors the owners' oceanfront hometown in Jalisco, Mexico, the menu honors Mexico's iconic cuisine. These pages brim with favorites such as enchiladas, hefty burritos, and sputtering fajitas with marinated portions of beef, chicken, pork, or shrimp. The choices seem familiar, but there's no denying that their roots cross the International Date Line that separates California from Mexico. Mexican Coca-Cola fills glasses alongside a handful of imported beers, and the tangy crema sauces and vaguely sweet moles are all based on family recipes.
Cuisine Type: Pizza, pasta, and appetizers
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Pizza. Try our chicken alfredo pizza
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: Try our new pizza offerings and have a frozen drink from the bar while you wait.
What is one of your most popular offerings? How is it prepared?
One of our most popular offerings is our chicken fettucini alfredo. We make our own alfredo sauce and we cook our chicken fresh right in our kitchen.
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Our decor reflects our casual dining experience. We have large heavy wooden chairs and tables. The front of our restaurant has floor-to-ceiling windows.
In your own words, how would you describe your menu?
Our menu is family-friendly [and] offers half sizes for kids. We offer a wide range of pastas and, of course, our pizza. We prepare our sauces every day, and we cook everything to order.
Is there anything else you want to add that we didn't cover?
We cater to large groups, ball teams, and parties. We offer a buffet line on request to groups.
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
Pho Good relies on family recipes as they introduce Shawnee taste buds to traditional, MSG-free Vietnamese fare. Specialties include banh mi—piquant, French-inspired sandwiches that, like the Eiffel Tower, are made with whole loaves of french bread—and steaming bowls of noodle soup known as pho. Customers sprinkle the noodle- and Angus-beef-filled onion broth with handfuls of cilantro and sprouts, while bubble tea and Vietnamese coffee complement appetizers such as crispy pork spring rolls. The dishes, many spicy on their own or crowned with sriracha, can make patrons break a sweat just as effectively as a good workout or a constant fear of the sun exploding.
Cooking up Italian staples and baking pizza has been a Walker family tradition since 1969, first at a pizza franchise and now at their own Old Shawnee Pizza and Italian Kitchen. They use the skills they've perfected over the last 40 years to make everything from their Alfredo-topped ravioli stuffed with three types of seafood to their Midwest-style pizzas on homemade dough.
They first top their inventive pizzas with sauces such as the classic red, salsa, spicy peanut, or garlic olive oil. From there, they use their multitude of unique toppings to create most any pie their customers can dream up, barring ones that bear an uncanny resemblance to Burt Reynolds. They also cook up specialty pizzas such as the Caribbean Jerk, made with jerk sauce, chicken, onions, pineapple, and roasted red peppers.
Planet Sub sidesteps the flavorless land mines of days-old bread, opting for filling-packed subs and sandwiched meaty delights. The menu may differ slightly between the two locations, but omnipresent signature subs cross state lines to sate hungering masses, such as the bacon-bolstered mega roast beef ($4.69/$7.29 ) and the Planet BBQ, a saucy concoction stacked with ham, turkey, and roast beef ($3.99/$6.99 ). Vegetarian options abound, so meat abstainers can try the spicy cheese sub ($4.49/$6.99 ) or the pesto bello ($4.99/$7.19), which is loaded with portobello mushrooms, red peppers, and a tomato-garlic pesto as smooth and suave as an Italian R&B crooner.