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.
An electric neon sign draws passersby inside this festive Mexican diner, where rustic décor surrounds savory dishes arrayed on tables. Flat-screen televisions offer the only hint the modern world still exists, as exposed brick walls, rough stone borders, and dark-brown tile distract diners from passing cars, smartphone screens, and androids comparing memory banks. On the restaurant's outdoor patio, patrons dine on traditionally prepared steaks, fluffy tortilla shells, and rich sauces while basking in the sunlight.
Chefs at Scratch Fresh construct classic comfort fare from scratch, dishing up a menu of hearty entrees and desserts at breakfast, lunch, and dinner. Like a rooster sounding his ceremonial bugle, stone-ground cheese grits ($2.20) salute the dawn of a new day. Fresh eggs populate numerous breakfast dishes, joining hearty sustenance such as fried chicken and sausage gravy ($5.99). Diners can paint blank burger canvases ($3.59–$5.59) with condiments or craft avant-garde sculptures by fusing toppings such as roasted garlic mayo, grilled mushrooms, and artichokes. The grilled honey ham 'n’ cheese ($5.39) pilots a convoy of sandwiches, and pie—made with peanut butter crafted from boneless peanuts—caps off the meal ($4.59 for a quarter pie, $7.99 for a half pie).
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.
Toasted sandwich breads plunge into 8-inch oceans filled with premium meats and cheeses at Good Grub Subs, where 20,000 leagues of spreads, sauces, and spices offer fathomless combinations. After choosing a delectable bread or wrap from the menu, patrons tastefully furnish their selection with a meaty centerpiece and a soft carpet of cheese. More than 10 kinds of Boar’s Head meats sliced daily range from succulent turkey pastrami to blazing buffalo chicken and roasted pork loin. Good Grub’s sandwich virtuosos streamline the selection process with a signature variety of subs, from the coleslaw-laced southern turkey to the classic corned-beef Rueben, topped with swiss cheese, sauerkraut, and a dressing to commemorate each of the thousand islands visited on its extensive maiden voyage.
Ray’s New York Pizza offers a menu filled with delicious New York–style pizzas, pastas, salads, sandwiches, and more, all made from fresh ingredients. Start out by throwing on your best bomb-squad costume and carefully approaching an explosive plate of chicken bursts ($6.75) served with ranch, garlic, or hot sauce, and top it off with a warm bowl of chili ($2.99). Alternately, use bits of candy corn you saved from last Halloween to lure a chicken, gyro, or veggie-filled pita wrap ($7.50) into your mouth trap. Pizzas can be procured in classically foldable slices ($2.75–$4.25) or in 14-inch ($14.15–$18.70), 16-inch ($16.50–$21.25), or 18-inch ($17.75–$22.75) sizes. Meat lovers will appreciate Ray’s meat pizza, which features pepperoni, sausage, ham, and meatballs, while the gourmet veggie pizza will delight herbivores and herbivoyeurs with a conglomeration of eggplant, zucchini, yellow squash, and other legumes.
Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn, $20.95) or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro, $8.95). Vegans can delight in a small Berkeley, a soy-cheese veggie pizza (with pesto, soy cheese, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper, $9.95), while traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, roasted eggplant, feta cheese, caramelized onion, and pine nut, $8.95). Zpizza lets you wash it all down with a variety of organic wine and beer.