Purses surround customers at The Purse Rack, with bags from designers such as Dooney & Bourke and Coach adding splashes of color to the crisp white walls. Ranging in size from fashionable wristlets to suitcases big enough to stash a compulsive purse collection, the bags also pair well with a pair of the shop’s designer sunglasses or a piece of their custom-made jewelry.
As part of the tight-knit family of Lou & Harry's outposts, the Okemos eatery offers a quick-serve alternative to their other sports bar and grill locations. Here, patrons will find the classic Greek recipes Lou & Harry's has become known for, including shishkabobs and open-face gyro plates. The grill sizzles with plenty of other entrees as well, including shaved ribeye with onions and an olive double burger topped with a house-made dressing that's also sold in to-go bottles. On nice days, customers can take their freshly grilled feasts and fountain sodas out to the sunny patio, which is hemmed in by wrought-iron fencing and hungry cars that keep inching closer and closer to your table.
Mexicali Restaurant's Colombian-born owner Evencio Sanchez primes appetites for exotic flavors with a menu of authentic cuisine crafted from generations of family recipes. Begin a food fiesta by bashing a piñata filled with fresh starters and pocketing the tasty prizes, such as the botana nachos, where homemade tortilla triangles sport refried beans, Mexican sausage, melted cheese, and a cornucopia of veggies ($8.95). Then an entourage of entrees saunters in, including the carne con chili, which fills bellies with chunks of pork loin singed by fiery jalapeño sauce and infused with a blend of spices ($12.45), and the grilled quesadilla supreme ($9.45), which quells cheese cravings with a dairy-decked flour tortilla slathered in sour cream, tomatoes, and guacamole. Those wishing to suppress meaty hungers or practice shark-like hunting techniques can press their faces into a plate of tres combination fajitas ($13.95), with four pieces each of grilled steak, chicken, and shrimp roll-ups.
Tres Lobos Restaurant politely shushes unruly stomachs with a vast, eclectic menu of fresh, spicy Mexican eats, then douses potential tongue-fires with cerveza and margaritas from the full bar. Kick off a vicarious road trip to Tijuana with the nachos fajitas ($9.95) or ranch-flanked buffalo wings ($9.95) before delving into dinner combos such as El Presidente ($10.25), which strains plates with a taco, beef tamal, and a chili relleno. Tres Lobos' famous wet steak and shrimp burrito ($10.50) bundles together a cornucopia of meats, cheese, veggies, beans, ranchero sauce, and rice so that it can be easily fired down open mouths with a T-shirt cannon. Enchiladas vegetarians ($9.25) sates more herbivorous leanings while saving them the long wait-time of growing tomatoes tableside.
Warm, red and white tortilla chips spill forth from a basket. Slow-cooked black beans are simmered with poblano peppers and blended with spice. Aged colby cheese melts together with tender shredded pork inside a hand-rolled enchilada. Traditional ingredients, house-made with care, fill the inventive dishes at El Barrio Mexican Grill. House-made salsas, sauces, and cheese blends accompany most of the grill’s hearty fare, with deep-fried Tijuana corn dogs diving into dishes of creamy melted queso blanco and avocado-ranch dressing winding around wedges of grilled avocado inside soft flour tortillas. The specialty shredded-pork carnitas fly to tables in salt-rimmed skillets that hearken back to the full bar’s margaritas, adding to the festive, cantina-like atmosphere and spurring discussions about which ocean tastes the saltiest.
At Little Mexico Cafe, corn and flour tortillas enfold steak, chicken, and vegetables to create traditional Mexican fajitas, enchiladas, and chimichangas. Homemade sauces slather cheese-laden creations spiced up with jalapeños and racy limericks, and chefs also charter a course toward sautéed, grilled, or stuffed jumbo shrimp. The two-story restaurant showcases bright Aztec-themed murals by artist Roli Mancera, and banners of papel picado flutter overhead in the sunny, yellow upstairs dining room. After a devastating fire in 2008 that burned the original Little Mexico Cafe to the ground, resilient restaurateurs Enrique and Consuelo Ayala rebuilt the eatery for a 2010 reopening, where the community revelry was covered by The Grand Rapids Press.