Organic & Gluten Free. Pasha’s Healthy Mediterranean menu consists of healthy meal options for various dietary needs. With menu items that are healthy, all natural, have no preservatives and our meals consist of a combination of only the healthiest ingredients. Come and experience authentic Mediterranean cooking.
Slice into the menu with a cool, cold sandwich ($3.39–$13.79) such as the veggie sub, with your choice of three cheeses and avocado, the salami-turkey-provolone, or the ham-salami-capicolla-pepperoni-provolone. Load a gastronomic cargo carrier with a medium fountain drink ($1.39) or chips ($1), or turn on the mouth heat with a stomach-warming griller, such as the 12-inch New York steak ’n’ cheese on ciabatta ($4.99–$7.99) or the 8-inch barbecue pork ($4.99–$7.99). Any sandwich can also be made into a wrap ($4.99–$6.29).
Staple foods such as chili peppers, corn, and fresh cheese might seem ordinary, but the cooks at Geelaageessa Restaurant & Cantina transform these everyday ingredients into memorable Oaxacan specialties. Drawing on the rich culinary traditions of the Mexican state, they simmer chilies, nuts, and chocolate for a rich mole sauce to be ladled over chicken breasts. Diners can also savor traditional dishes such as tlayudas—fried tortillas spread with asiento and black bean paste, queso fresco, chorizo, and other savory ingredients—or expand culinary horizons with the chapulines, a dish of fried grasshoppers. Horchata topped with cantaloupe, chopped nuts, and cactus fruit rounds out meals with sweet, fruity notes.
To craft their signature dish?The New York Sizzle? the chefs of Steak & Grape Restaurant hand carve a choice cut of Angus steak. They sizzle up the meat in a special broiler until it's juicy and tender, and then serve it on a 600-degree plate with a decadent garlic butter. Servers bear the premium cuts out into the airy, rustic dining room, along with plates of handmade specialty burgers, fine pastas, and fresh seafood. Bartenders bustle about behind the sleek wood bar, uncorking bottles of fine wines beneath the glow of flat-screen TVs.
Since 1999, when Pete A. Cisneros Sr. opened Pappy's Coffee Shop, the rustic, homestyle eatery has attracted locals with generous portions of classic American diner food. From 5 a.m. to 2 p.m. every day, chefs sizzle eggs alongside chicken-fried steak, jumbo cuts of ham, or fried bologna, and pile plates with seven-grain pancakes and waffles. Their 8-ounce burgers can arrive with Freedom fries or fried okra, and charming, 1-quart mason jars of cold soft drinks. The walls boast American and oil-rig-inspired memorabilia, creating an ambiance more down-home and eclectic than the vintage furniture-juggling contest at the state fair.
Locals linger at the counters of Cope’s Knotty Pine Cafe, chatting over steaming cups of coffee. Antiques and knickknacks speckle the wheat-hued wooden walls above booths and tables. Behind the counter, servers bustle, warmed by a griddle, and balance plates of omelets, burgers, and fried seafood. The dishes are all forged from recipes that might have been passed down through generations or discovered in extremely rough drafts of the Constitution.