Restaurants in Marysville

Fratelli’s Is Your Neighborhood Independent Pizzeria; Our Commitment To Quality, Fresh Ingredients And Authentic Taste Can’t Be Matched!

We make our dough daily from scratch, we use quality flour and 100% natural Italian Extra Virgin Olive Oil that has no chemicals or additives, and hand stretch every pizza to order.

As its name implies, Yucatan Southwest Grill specializes in fusing American and Mexican favorites through its own distinct style of Tex-Mex. Here, cheesesteak fixings fill burritos, fajita chicken crowns flatbreads, and chorizo and fried eggs top double-decker burgers. Though most mains—such as citrusy grilled chicken with a tequila-infused lime sauce—contain meats, the eatery doles out a handful of vegetarian options, too. To complement hearty feasts, bartenders decant imported and domestic brews and create eight varieties of margarita, including the Cadillac: a version made with Patrón and served in the cupholder of a luxury car.

Made with natural milk, minimal cream, and a whole lot less air than ice cream, the Italian-born gelato also boasts fewer calories and no artificial flavoring to get in the way of its smooth, rich flavor fireworks. Pino Gelato's 20 gelato genres include minty chocolate, coconut, Reese's & cream, rhum & caffe, tiramisu, stracciatella, Monica Bellucci, and more. Gelato grabbers can transport their treat by cup ($2.50 for 2 ounces, $5.95 for 8 ounces) or cone ($2.75 for kid size, $5.50 for waffle). And while filling your pockets with scoops of gelato is a fun way to ruin pants, the friendly staff will gladly provide storage for to-go gelato ($10.95 a pint, $16.95 a quart).

Mary Kathleen Kelley-Hammond never thought she’d run her own restaurant. Not that it wasn’t in her blood. In 1945, her grandparents assumed ownership of an old pub and renamed it Kelley’s Tavern, both to stake their claim and, presumably, to remember their own name in case another plague of amnesia swept through the United States of Something. Though the tavern stayed in the family for some time, it eventually closed its doors, becoming—ironically enough—an office for Alcoholics Anonymous.

Meanwhile, Mary Kathleen’s years passed by untouched by beer taps or commercial kitchens, at least until she married Dick Hammond, a chef and restaurateur trained at the famous Le Cordon Bleu in France. After successfully running an eatery under Hammond’s name, the couple founded Mary Kelley’s Restaurant & Pub—named for Mary Kathleen’s entrepreneurial grandma—in 1998, finally acquiescing to fate. The rest of the family soon gave in too. Today, Mary Kelley’s son greets restaurant guests, and her own granddaughters work on the wait staff, prepping hand-pattied turkey burgers and freshly broiled seafood from recipes that are, after all, encoded in their DNA.

Tahini, garlic, lemon, mint, and other Mediterranean flavors fill Cafe Ephesus' Turkish recipes. The staff uses those ingredients to build hot appetizers, such as sigara boregi, whose fried phyllo scrolls are stuffed with feta cheese and dill. They also make kebabs and entrees such as moussaka, which layers eggplant, beef and lamb, cheese, and tomato and béchamel sauces. Turkish coffee and desserts, such as baklava and rice pudding, can perk up tired guests more effectively than tired guests can perk up Turkish coffee and desserts.

Chef Ho, the culinary director behind Ty Ginger Asian Bistro, draws on a deep knowledge of Chinese and Thai cooking techniques to craft creamy curries, sizzling stir-fries, and other Asian classics. But he also offers diners fusion specialties of his own invention. Among these are dishes such as slow-roasted duck breasts and legs that are glazed in honey and grilled in burgundy sauce. Ho makes nearly everything from scratch and uses local ingredients whenever possible, and wholly vegetarian dishes are available upon request. Pair your meal with a tapioca bubble smoothie or a drink from the restaurant's well-stocked bar.