Since Frank Tonkin Sr. opened his first Taco Time in 1962, each location has hand-chopped its own vegetables and concocted pots of fresh-cooked pinto beans every morning. Try the classic beef crisp burrito ($2.79) or its meat-free cousin, the veggie soft taco ($4.69), with a side of spherical, seasoned Mexi-fries ($1.69 for a regular). Watch your figure through southwest chop-salad-colored glasses, with black bean and corn salsa, pico de gallo, and mixed veggies ($5.59). Or opt for a cup of white chicken chili, another of many healthy options at just 139 calories ($1.99).
We are here to serve you, who deserve the highest standard in food quality, outstanding customer service and most importantly, our most delicious handcrafted burgers. Our goal is for you to leave completely satisfied after enjoying yourself in our fun and friendly atmosphere. Madness is simply whaat we're all about.
Exercise detective skills and untested telepathic abilities at the two-hour murder-mystery dinner, an evening of mock murder and faux fatalities unfolding over a three-course meal from O'Mamamia. In between an introductory salad and a tiramisu-cake epilogue, guests can nosh on their choice of meat lasagna, penne alfredo chicken, penne chicken with vodka sauce, or cheese ravioli with pink or marinara sauce. As mouths occupy themselves, the comic mystery begins with a murder, with a detective arriving on the scene to locate the perpetrator in the audience. Work with tablemates to clear your good name, slyly sleuthing and sorting out clues while sketching out blueprints for a deer-stalker hat with integrated deer radar.
Jet City Pizzas start from the crust-up. Cooks press dough made from micro beer batter into the bottom of pans, or hand-toss buttermilk discs into shape. A gluten-free formula accommodates dietary needs, and a Seattle-style thin crust gains its trademark flatness by resting under an entire edition of the Encyclopedia Britannica. Next come the toppings, ranging from the Jumbo Jet's traditional mixture of meats, onions, and peppers, to such creative entries as the Gyro, a melange of tzatziki sauce, gyro meat, red onions, and Roma tomatoes. And if pizzas aren't enough on their own, there are plenty of sides, available, including cheesy garlic bread, saucy wings, and meatball grinders.
Though nonculinary pursuits first brought Le Petit Terroir’s owners, Dave and Karin Shoup, to Europe, the pair was quickly taken by regional Parisian and Italian food. Inspired by the continent’s open-air markets filled with fresh meats, cheeses, and produce, Dave and Karin sought to build their own Mediterranean-style bistro that incorporated the tastes of the Pacific Northwest. They hired chef de cuisine Jason Custer to develop a menu that would reflect these interests, dotting dishes with housemade sausage, fresh-baked breads, and herbs and flowers from the onsite garden. Meats, which help to build plates of house-crafted charcuterie, all come from the Northwest, forming the base of freshly prepared meals available for dining in, catering, or eating while running from several bulls.