3 Margaritas decorates tables with zesty plates of traditional Mexican fare paired with upscale Patron margaritas. The dinner for two presents pairs with sizzling plates stacked with slivers of marinated beef, chicken, or shrimp intertwined with fresh green peppers, onions, and spices. Each entree buddies up with taste bud-tantalizing sides of rice and beans, cheese, pico de gallo, guacamole, and sour cream, all of which create flavors more rousing than a static-charged balloon to the tongue. Alternatively, gaping maws can opt for a meat-free meal by requesting the vegetarian fajitas. After sharing a crispy sopapilla dessert drizzled with honey and cinnamon and sipping on top-shelf Patron margaritas, dining duos take to the streets inspired to get haircuts shaped like agave plants.
Pupusas Sabor Hispano blends the cuisines of Mexico and El Salvador, resulting in a bill of fare with plump burritos swimming in chile verde and a vast array of pupusas—the delicious stuffed cornmeal patties celebrated throughout Central America. Like a Kabuki version of Hansel and Gretel, the menu presents both the familiar and exotic, with tamales and tortas of carne asada or shredded chicken, as well as pupusas filled with fiddlehead ferns or roasted Anaheim chiles. The dining room evokes the feel of a cantina with vibrant yellow and green walls and a faux home entryway complete with windowsills and a shingled awning. An outdoor patio unveils its tables in the warmer seasons, where guests dine alfresco or bribe clouds to hold off raining in exchange for half a burrito.
The chefs at Ruffrano’s Hell’s Kitchen Pizza are sticklers for the flavor and texture of their pies, designing and honing a handful of meticulously crafted specialty recipes. The Hellfire sets taste buds aflame with the spicy flavors of locally made italian sausage and cherry peppers, and the Four Cheese White soothes palates with a blend of ricotta, mozzarella, provolone, and parmesan. Of course, diners can get in on the culinary arts and crafts, putting together their own creations. Alongside traditional toppings such as pepperoni and olives, the restaurant offer three styles of peppers and sausage available in hot, sweet, and garlicky varieties. Customers can further customize their dinners with a gluten-free crust or by opting for a deep-dish pizza, which slow-rises for over an hour, baking into a soft yet crispy blend of cheese, sauce, and crust.
To augment their pizza menu, chefs wrap up a slate of fixings in flaky calzones or toss salads with a choice of dressings. They also put their hand to traditional italian desserts such as cannoli, cheesecake, or cinnamon knots. Staff can artfully display their pies and plates on the restaurant’s tables or package them up for pickup or free delivery.