White walls and a red-topped bar—this minimalist decor distinguishes Boga Taqueria's interior, but the restaurant's cuisine is anything but simple. The staff serves tapas South American–style, which means they’re shared. The kitchen staff may pack these plates with grilled pizza topped in panela cheese or the signature Boga ceviche: fish that chefs cook in citrus and serve alongside crispy chips. Solo dishes are also available—slow-cooked pork and tacos are stuffed like envelopes with everything from fish and steak to marinated credit card offers. Bartenders pour wine and other beverages to complement these South American meals.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day ovens warm up cake batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, red velvet, and white-chocolate raspberry are favorite staples, and a new seasonal flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all crowned with signature cream cheese frosting.
Wafting aromas of sizzling seafood usher diners into Mambo Jambo's colorful and lively dining room. Kick off an evening of harmonized chewing with an appetizing goat-cheese salad, an emerald ensemble of baby lettuce and romaine quenched with a flavorful ambrosia of key-lime vinaigrette and balsamic dressing and topped with tumbling boulders of honey-roasted walnuts and crumbled goat cheese. After patrons have fully plundered herbaceous platters, a member of Mambo Jambo's friendly wait staff interrupts dialogues of gratuitous lip-smacking with a main course of paella de mariscos. Through the paella's copious haystack of saffron-infused rice, diners can dig for a plethora of seafaring savories, eliciting forkfuls of chewy calamari and disrupting a group of shrimp, scallops, and clams as it drafts a position on how central nervous systems are overrated. With today's second option, diners can assuage digestion with a sweet glass of sangria or a minty mojito.
With a no-nonsense approach to barbecue brilliance, the menu at One Star Ranch provides barbecue appetizers and barbecue sides next to barbecue meats covered in barbecue sauces. Kick off the Q with a half-tub of onion rings ($4.99) or a platter of 20 wings ($14.99); then, ignite the rib flight with a regular order of pork ribs ($11.99), a half slab of baby-back ribs ($13.99), or a heartily stacked regular plate of One Star Ranch's signature beef ribs ($16.99). Full of meaty hunkaliciousness, the generously portioned ribs allow hands and mouths to happily tug from the bone in pursuit of the napkin-laden finish line. All rib orders, barbecue chicken orders, and barbecue plates come with two sides. Side dishes include Brunswick stew, baked beans, coleslaw, green beans, corn on the cob, and jalapeño cornbread, all made daily from scratch and scientifically designed to complement the flavors of the ribbery’s mouthwatering sauce.
We're bringing gourmet heart healthy Sandwiches and Salads with a fast food process, with good size portions at very affordable prices for the quality you'll get. We combined great cooking and preparation techniques from different cuisines of the world with premium ingredients to create our own unique flavors.