The windows of the tiny, tucked-away Lucy’s Tamale Factory remain perpetually fogged. Inside, Lucy and her staff of cooks dart from stovetop to stovetop, steaming massive pots of traditional Mexican tamales—fluffy, authentic cornmeal street fare filled with chicken, pork, or jalapeño. The cooks mix masa and shred meats to craft the treats, winners of numerous awards across the U.S., which emulate the tamales Lucy’s family has made for generations in Durango, Mexico. Their hard work has paid off; their classic handheld delights with no preservatives have earned accolades from festivals and fares across the US. Patrons bustle in and out of their shop to order the tamales individually or by the dozen for special events such as large parties or events where people are required to construct their own hats out of cornhusks.
Tony Soprano's prepares each dish to order, using fresh ingredients and original recipes to fashion a massive array of casual Italian-American and grill fare. Start out with a tray of fries topped with garlic or cheddar-cheese sauce ($3.50) and mild, hot, or barbecue chicken wings ($7.95 for a dozen). Specialty pizzas include the chicken pesto veggie pizza ($18.95 for a 14" medium) and the mighty combination pizza, crowned with a panoply of savory meats as well as onions, bell peppers, mushrooms, and olives ($19.95 for a 16" large). Small cheese pizzas can be delicately folded or crammed into gaping mouthholes ($10.95), while a large calzone with two toppings provides potently portable fare for freestyle walkers and acrobats ($12.95). Tony's also offers salads, pastas, and hamburgers, as well as barbecue on Thursdays and Fridays. Soak up beverages via your mouth hose with an Arizona ice tea ($0.99) or a can ($1) or two-liter ($3.50) of soda. Tony Soprano's is closed Sundays.
Since 1979, Little Manuel's cooks have whipped up housemade soups following family recipes, created from-scratch tamales just like Grandma used to make, and poured various liqueurs together to form tropical cocktails. In addition to the Mexican dishes, their menu incorporates a few Italian and American favorites in order to satisfy any palate or ACLU committee making diversity inspections. These dishes include pasta dishes and fried and wet burritos.
The executive chef at Back Forty Texas BBQ Roadhouse and Saloon scripts a menu of authentic Texas recipes that pile plates high with tender meats and down-home sides. As diners stroll into the bright red roadhouse, noses sniff out smoky tendrils emerging from custom Southern Pride cookers where pork ribs, beef brisket, and barbecue chicken turn slowly for 14 hours, much like exceptionally sleepy astronauts.
Vegetarian House uses organic, locally grown, genetically unmodified ingredients to create a menu of sustainable sustenance that will prolong, if not completely circumvent the evolution of human flippers. Preface your dinner with an order of quinoa sushi (red quinoa with avocado, mushroom, onion, pickle, carrot, and a creamy sauce wrapped in sushi nori, $9.95), a bowl of Thai curry soup (potato, carrot, soy protein, tofu, and coconut milk, $8.95/small), or a plate of raw fettuccine (celery-root noodles, collard greens, carrot, tomato, beet, cucumber, red pepper, pistachios, and almonds in a creamy almond sauce, $12.95). Sweep your taste buds off their soft-tissue toes with Spicy Cha Cha (yam-flour crescents crumbled and seasoned with spices, red bell peppers, basil, and chili, $12.95), Gurus Curry (exotic blend of curries and spices, soy protein, potato, tomato, and onion, $11.95), or a lunchtime avocado BLT (tempeh seasoned with smoked paprika and mixed spices, topped with avocado, lettuce, and tomato, $10.95). Desserts include a gluten-free organic Meyer lemon curd ($5.95), vegan cheesecake ($4.50), and Italian sorbet ($5.95). Accompany the delish eats with a glass of fresh, organic carrot juice ($4.50), non-alcoholic beer ($3.50), or a refreshing root-beer float (Virgil's root beer and soy ice cream, $4.50).