Pacific Paradise merges the flavors of the Far East and the Pacific Islands into an extensive and far-reaching lunch and dinner menu. Placate palates with the spicy Thai eggplant ($6.95 for lunch, $8.50 for dinner), tenderly sliced Mongolian beef ($8.50 for lunch, $11.95 for dinner), vegetable tempura ($7.95 for lunch, $9.95 for dinner), or Pacific Paradise's signature seafood-rice pizza ($15.50), a smattering of the sea stir-fried with jasmine rice, egg, and pineapple, all baked and served with soup and a salad. The Malaysian sautéed scallops ($8.95 for lunch, $13.95 for dinner), finished off with mushrooms and coated in a curry coconut sauce, will have taste buds rising up and high-fiving each other in victory, while the Hawaiian golden crisp chicken ($8.50 for lunch, $10.95 for dinner) evokes nostalgic memories of the decade you spent whittling wooden teddy bears on a desert island. Spicy options also abound at Pacific Paradise, with heat-bringing dishes such as the marinated Tibetan lamb kabob ($12.95), the Mongolian beef roll with asparagus ($12.95), and the kung pao tofu ($10.50), which consists of crispy, deep-fried tofu in a spice-laden kung pao sauce. A full sushi menu is available, as is a monsoon’s worth of wine and beer options.
Dublin's Street Pub puts a New Mexican twist on the sociable atmosphere and hearty fare of Irish pubs. This juxtaposition of culinary traditions characterizes its menu, where corned beef and cabbage and shepherd's pie share the spotlight with green-chili cheeseburgers and New Mexican–style pizza. Barkeeps also draw from both cultures, sliding pints of local, imported, and specialty beers toward patrons as they cheer for games emblazoned across satellite-fed TVs. Almost every night of the week the pub hosts a raucous event, including open-mic night on Sunday, karaoke on Wednesday, and live DJs and dancing on Saturday. Revelry unfolds amid rough-hewn wooden booths, which are sheltered beneath a skeletal overhang of wooden slats like an ineffectual carpenter stranded on a desert island.
Tiny hanging tea lights cast orange orbs onto the lavender-hued walls. Thatched wicker chairs gather around tables, round and tapered like the heels of giant boots. Though these decorative embellishments may seem bold, the Martinez family wants them to be fixtures of a much greater statement—a culinary statement, one that won Los Equipales the title of 2011's Best Mexican restaurant according to Weekly Alibi.
The Martinez family changes the menu every three weeks to focus on the specialties of a different state of their native Mexico. Homemade sauces such as sweet mole and spiced tequila cream marinate fresh fillets of red snapper, salmon, and spice-infused chicken. While waiting on sizzling plates of fajitas to cool, patrons can also ask servers about their private rooms, which accommodate up to 110 guests or 500 tapped telephones.
In the historic landscape of El Camino Real, the Black Mesa's vines produce the purple foodstuffs formed and fermented into award-winning wines. Partakers can sit indoors or out on Black Mesa's gazeboed patio while wetting their whistles on a wealth of varietals, including chardonnay, riesling, cabernet sauvignon, merlot, syrah, and zinfandel. Tickle tongues' taste receptors with six of Black Mesa's wines and six New Mexican cheeses, earthier alternatives to showy moon gouda. Guests are gifted with two souvenir wine glasses and $20 towards a bottle of their choice, including Black Mesa's award-winning blends, such as Coyote, Antelope, and Black Beauty (prices range from $12.45-$34.50), ensuring at-home sips are enjoyed in more appropriate receptacles than plastic cups or "World's Best Cousin" mugs.
Set in an 80-year-old adobe home in Taos’s historic district, Eske’s Brew Pub soothes parched patrons with a lineup of handcrafted beers, and a menu laden with traditional pub fare favorites. Sate carnal cravings with a lean ground-beef burger topped with cheddar, mayo, lettuce, tomato, and pickles on a whole-wheat bun ($6.75). Or add New Mexico green chilis to the meaty meal ($7.25), igniting flavorful mouth arson solely for the purpose of quenching it with a fruity and refreshing Apricot Ale. The 10,000 Foot Stout blends tall tastes of caramel, chocolate, and roasted barley, evening out the girth of the Fatty burrito ($8.75)––a heap of beans, homemade mashed potatoes, feta, and cheddar ensconced in a wheat tortilla, and lavished with house-made green-chili turkey stew. Patrons looking to shave seconds off of their meal time can also opt to combine fare and fermentation into one super supper by sampling the grilled bratwurst-and-sauerkraut sandwich ($6.25), sinking teeth into a brewksi-soaked sausage served with braised sauerkraut, stone-ground mustard, mashed potatoes, and a french roll that's been given a stern talking to.
Featured on Diners, Drive-Ins, and Dives, Back Road Pizza bakes and slices a menu of cheesy pizzas prepared with homemade dough and locally sourced ingredients. While each pie starts in the New-York tradition, Back Road adds a special cornmeal-coated crust filled with more flavor than plain pizza bases and a crunchy end to every slice. Savor mouthfuls of a specialty creation ($13–$25) such as the New Mexican, a fiery blend of green chile, red onion, and pepperoni, or the meaty Texan, conveniently hewn into handy wedge shapes or outlines of the Batmobile. Crafty consumers can assemble their own pizzas ($8.50+) using a list of more than 20 toppings and a highly focused imagination. Limited appetites can swap in a gluten-free crust ($10.50) for any pizza. Satisfy three-dimensional cravings with a folded calzone packed with up to three toppings ($8) or an oven-roasted chicken sandwich covered in green-chile aioli and baked open-face so chefs can see its smile and tell when it’s ready to serve ($9.50).