Lorenzo’s Italian Restaurant's culinary whizzes craft a menu of family-style Italian fare from traditional and progressive, fusion-inspired recipes. Old World Italy and New Mexico seductively tango like mismatched police partners throughout the grilled chicken fettuccini Alfanso, festooned with sausage and green chili ($14.25 for full order). A dozen dynamite pasta preparations grace the dinner menu, as well as grilled rib-eye steak, served with mushrooms sautéed in merlot and a side of fettuccine alfredo ($23.25). Lunchtime yields a crew of 18 pizzas (starting at $11) to satiate stomachs, and half-portion lobster ravioli ($11.50) with lemon and butter sauce tickles tinier appetites. Lips sip on one of seven Italian sodas ($2.50), supplemented with whipped cream to mimic the experience of drinking a carbonated cloud.
Each pizza on DoubleDave's menu is crafted using dough that's hand-tossed twice daily before being smothered in tomato sauce and fresh cheese. Start by choosing one of four carefully crafted crusts: hand-tossed original, crispy thin crust, deep dish, or honey whole wheat. Then, pile on any number of DoubleDave's 19 toppings, such as pepperoni, smoked ham, mushrooms, and garlic spinach ($.99–$1.89 for each topping, depending on pizza size). Doubtful diners who prefer to have their decisions made for them can order one of DoubleDave's seven specialty pizzas, such as Dave's Fave (olive oil, garlic-and-oregano sauce, and mozzarella, topped with your choice of meatballs and sausage or tomatoes and garlic spinach), or The Works (smoked ham, pepperoni, italian sausage, onions, mushrooms, green peppers, and smoked provolone cheese). All pizzas come in four sizes, from 10-inch to 18-inch to fulfill any pie-sized craving or for use in an unorthodox solar system mobile ($5.99–$13.59).
Siblings Adam Lampinstein and Becky Atkins opened Ripe Eatery with the goal of providing a cozy venue where other clans and comrades could bond over tasty bellywarmers. The diverse lunch, dinner, and weekend brunch menus combine a multitude of global influences. Add a stamp to your palate's passport by sending it off to a plate of Asian-inspired soy ginger calamari, which is stir-fried with jalapeños, eggplant, and toasted sesame seeds ($8). Then, migrate your mouth back home for a loaded west Texas cobb salad ($10.50) or a green chili burger, a layered feast of American Kobe beef, goat cheese, grilled ham, green chili, and caramelized onions ($12). Come dinnertime, try the herbivore-safe Moroccan vegetable tangine, a mélange of lentils, fresh veggies, and cilantro-pesto rice with a feta yogurt drizzle, toasted almonds, and pita ($13), or make work of a plate of Italian-style meatloaf ($14), taking breaks to rest your tongue on a pillow of whipped gouda mashers or to talk about The Weather Channel. An expertly curated Paleo menu pays respects to patrons who can't consume dairy, legumes, flour, or papier-mâché pulp.
Mar Y Sol serves authentic Mexican cuisine culled from recipes perfected over generations on sun-drenched shores. Patrons investigate a menu full of finger-tempting appetizers such as the chipotle guacamole made with hand-mashed avocados, chipotle chilies, and goat cheese ($8), as well as time-honored tacos without their time-honored lettuce ponchos ($8–$9). Captivating seafood dishes count the filete al mojo de ajo, a cutlet of fish resting over a bed of white rice and chipotle mashed potatoes swathed in garlic gravy ($11). The tostadas de atún arrange thinly sliced tuna coalescing in a pineapple marinade for a flavor as harmonious as a peace pipe hollowed out of angel-food cake ($10). For midday munching, Mar Y Sol features a lunch special from 11 a.m. to 3 p.m., in which customers navigate a $10.45 prix fixe menu with their choice of a soft drink, cup of soup, appetizer, and entree.
The menu at Amore Ristorante Pizzeria raises the quintessential dilemma of Italian cuisine: pizza or pasta? Those opting for pies can slice up crusts laden with gourmet toppings such as prosciutto and brie or pesto and feta. Alternatively, plates of pasta entice diners to spear forkfuls of tortellini and ham or fettuccine alfredo bulked up with chicken or salmon. After dinner, tiramisu and spumoni sweeten meals better than a lazy susan carved out of chocolate.