History is everywhere at The Landmark Restaurant, where many rooms are covered in vintage photographs, antique clocks, ornate chandeliers, and built-in china cabinets. In 1908, the gabled-roof building was a Mormon church that hosted Sunday-school classes, dances, and Boy Scout meetings. The building was also the original site of Mesa Community College before its transformation into a restaurant in 1981. Today, chefs stuff apple corn bread inside pork chops and slow-cook pot roasts slathered in housemade gravy. Try the chicken-fried chicken topped with housemade country gravy or the 14-ounce new york strip basted in blue cheese. Guest can finish with a raspberry cheesecake or pecan pie.
De La Cruz Bistro’s owner and executive chef, Brian Banasek, crafts contemporary American entrees with French and Italian influences punctuated by an international wine list and original martini list. A sandwich menu anchors lunch at the bistro, and a variety of pastas work in tandem with lamb and steak dishes to tether dinner so it doesn't float into breakfast. In a dining room supported by weathered pillars, exposed brick peaks through white and blue walls accented by ornate metal décor and white curtains that cascade from the ceiling.
Named for their founder, a renegade radio host and showman, Bill Johnson's Big Apple Restaurants please palates with a menu of hearty American fare. Warm up your appetite with Grand Canyon nachos, which––just like the real Grand Canyon––are covered with beef, black beans, avocado, jalapeños, and more ($9). Mama's breaded pork chops ($13.50) and southern fried 1/2 chicken ($14) counterbalance a beefy selection of steaks. A six-ounce sirloin paired with endless popcorn shrimp ($15) tests the limits of appetites and pants, and a bacon-wrapped eight-ounce sirloin filet ($15) brings barnyard frenemies together at last. Guests can also make their own meaty matches with the Make Your Own Smoked Combo option ($17), which allows diners to make three selections from a smoked smorgasbord of pork ribs, beef ribs, pulled pork, smoked brisket, hot links, and barbecue-smoked chicken.
Hidden behind an unassuming A-frame exterior, The Original Blue Adobe Grille surprises guests with colorful decor and a variety of innovative twists on New Mexican cuisine. From appetizers such as green chile lobster dip to entrees such as the Blue Adobe burger cooked over a pecan-wood grill, the restaurant's surprising eats earned them a mention in Jane and Michael Stern's survey of American cuisine, 500 Things to Eat Before It's Too Late. Other menu favorites include shrimp enchiladas stuffed into blue corn tortillas and rims of salt served with margaritas to wash it down. Composed of a blue peaked roof and white stucco siding, The Original Blue Adobe Grille's outside belies its more exciting interior, where stained glass windows and colorful chandeliers illuminate a room filled with reds, oranges, and pinks—a spectrum reflected in the handwritten chalkboard menu announcing the daily specials.