An unassuming brick façade welcomes guests to Las Islitas, a Mexican eatery with an affinity for seafood. The chefs serve shrimp ceviche, oysters, fish tostadas, and their seafood cocktail, which is a medley of shrimp, baby clams, abalone, octopus, and some of Poseidon’s memoirs. For land-based eats, they also grill up beef fajitas and carne asada.
A mural of a fire truck covers an entire wall at Firehouse Crawfish, a nod to the kitchen’s spice-measuring system, which classifies heat by “degrees” from zero to third and beyond. These spices and other seasonings flavor Firehouse’s signature seafood, from fried catfish to butterflied shrimp. The restaurant also serves shellfish such as shrimp, mussels, and its eponymous red and blue crawfish by the pound. Flat-screen televisions anchor the dining-room walls above retro-styled booths upholstered with plush red and white stripes.
Suki Sushi’s creative chefs pack the extensive menu with traditional cooked entrees and raw-fish specialty rolls. Spicy tuna and scorching jalapeño peppers explode out of the Volcano roll’s molten core, coating taste buds in flavorful lava floes ($10.50). Alternately, place a bet on a tuna-stuffed Black Jack roll ($8.95) or chomp down on a bento box served with gyoza, salad, miso soup, rice, and a plethora of chicken, grilled fish, and sushi options ($12.95 to $14.95). Afterward, lounge in your high-backed chair, sipping a glass of crystal-clear house sake ($3.50–$6.50) and wielding sharpened chopsticks to defend your dishes from salmon-coveting grizzly bears.
Super Taco Mexican Restaurants serves a variety of south-of-the-border flavors, which is more than its name may imply. Within their menu, diners can find a variety of tortilla-shelled eats such as beef tostadas and chicken flautas, or seafood selections such as camarones rancheros. Dinner plates featuring rice, beans, and salad paired with fajitas, enchiladas, or chile verde bestow diners with a wealth of Mexican items in one sitting.
Perry and Sophia Potiris opened the Original Perry's in 1968 at the local Arco station. The eatery, then known as Trukadero, was the first of Arco's coast-to-coast chain of truck-stop diners. When lines began to form for their fluffy omelets, fried chicken, and gravy-smothered meatloaf, Perry and Sophia opened Mr. Perry's in 1973. They placed it just across the way, preferring to compete with themselves than a brood of pancake-flipping octopuses. While both eateries have similar menus, Mr. Perry's has a more upscale edge. When Perry and Sophia decided to retire from the restaurant world, they turned over the reins to a longtime employee who began his own career with them as a busboy at age 16.
At Pepe's Mexican food, the appetizing aroma of succulent pork carnitas and melted queso perfectly complements the satisfying crunch of tortilla chips and zesty tang of fresh salsa. Diners wrap their hands around tortas stuffed with adobada, chicken, or ham, or dig in to shrimp quesadillas and cocktails. Weekends find chefs whipping up hearty bowls of menudo soup.
The comfortable, no-frills dining space is filled with booths and tables decked out in a festive color scheme of white, red, and green⎯the colors of the Mexican flag.