Sizzling Central American cuisine serenades senses in Estela's family-friendly interior, where customers can surf waves of free WiFi or challenge friends to games of foosball in between their savory bites. Start with a zesty appetizer such as mexican-chicken egg rolls ($6.90) before reeling in an entree such as pan-fried sea bass ranchero ($12.75) or a loaded combination platter ($9.60–$10.20). Homemade flan, fried ice cream, or choco tacos ($4.95–$5.95) can sweeten stomachs while a kaleidoscope of tequila from the restaurant's full bar adds sugar to the sentiments of dining love birds and old pinochle partners. Drool over the entire dinner menu, which also includes children's specials and vegetarian options, on Estela's website.
A mural of a skateboarder towers over Burrito Boarder's outdoor patio, reflecting the restaurant's fusion of freshly made Mexican fare with boarding culture. Inside, skateboards hang from the ceiling as cooks kick flip into an open prep area and customize Mexican favorites using organic and hormone-free ingredients. Guests draw up a blueprint for their entrees, starting with a style, such as a Burrito Bomb or a salad bowl, before constructing an edible edifice from fillings that include carne asada and achiote-marinated mahi-mahi. In addition to the quick-order fare—which also includes dips and soups—the kitchen serves up imported sodas and specialty beers.
The restaurant's dining area harmonizes with the kitchen's eco-friendly practices, surrounding visitors with reclaimed and recycled materials, making it more environmentally responsible than most animals, which are made of all new materials. Additionally, all of Burrito Boarder's cutlery is stamped from 100% corn-based materials, making it biodegradable.
El Zarape Mexican Restaurant sates cravings for bold, spicy flavors all week long with homemade fajitas, seafood, and desserts. The kitchen refuels empty stomachs with hearty burritos, taco salads, and vegetarian quesadillas. Rice and refried beans complement meals and bartenders blend sangrias and margaritas according to Zarape’s own recipes, discovered by playing Jimmy Buffet cassettes backward.
Like tributaries merging to form a mighty river of marinara sauce, three friends and lifelong Italian restaurant owners joined forces to create Uncle Frank's Italian Restaurant, bringing along their best recipes with them. They make their pizza and pasta sauces daily, slathering them onto doughy crusts bound for fire-crackling ovens where they transform into New York-style pies. They prepare proteins such as chicken in the gamut of Italian styles, slathering the poultry with mushrooms and wine to create a marsala or coating it with breading and parmesan cheese to produce a parmigiana.