Tiki columns and decorative fins enhance the tropical atmosphere inside Soulfish Grill, where the catch of the day is always flavorful fish entrees. Salmon, mahi mahi, and ahi tuna plates compete with shrimp and fish baskets with hush puppies for the title of most filling meal. For a taste of spice, try a Louisiana gumbo with crawfish and sausage or nibble on a serving of grilled or tempura-battered fish or shrimp, which fill baja tacos and tostadas. Finish off the meal with a Southern-style slice of key lime or pecan pie.
After ten hours of slow-cooking, the barbecue ribs at Joe’s American Bar & Grill land on tables tender and ready to fall of the bone. Served with fresh-made coleslaw, these ribs are the centerpiece of a menu overflowing with upscale comfort food. Chefs cut potatoes by hand to accompany bacon cheeseburgers topped with aged cheddar and bread-and-butter pickles made in-house rather than flown in by a talking stork. Grilled pizzas are made fresh to order and never frozen, and hefty sandwiches and hand-cut steaks stack plates with sustenance. On the weekends, brunch dishes come out of hibernation to sate guests with made-to-order omelets and specialties such as eggs benedict and prime-rib hash. Diners enjoy the fresh air on the outdoor patio or cluster around the bar to keep track of sports scores or find out who really got married on Days of Our Lives.
In 1997, Tacos Y Mas was just a man, a portable grill, and a makeshift tent in front of a grocery store. But the allure of fresh, daily made salsa, meats, and marinades drew lots of customers, and before long the taco stand was a full-blown restaurant. To this day, however, Tacos Y Mas still serves its classic street tacos, made with a flour or corn tortilla topped with a choice of meat and a sprinkling of onions and cilantro. Chefs supplement these with their more unique signature tacos, which they pile high with chicken in a chipotle sauce or pieces of fried or grilled shrimp. The most popular dish on the menu is the breakfast taco, which is served all day long due to contractual issues with a rooster.
In the kitchen at Rio Bravo Tex Mex Cuisine, fresh tomatoes and peppers get sliced into house-made salsas. Gulf Coast shrimp bask in spices before hitting plates alongside the likes of beans and avocados. And, slivers of cheese melt into beef clasped by crisp taco shells.
Though Luna de Noche's menu doesn't stray far from its Mexican roots, the restaurant’s chefs introduce nuanced flavors in all their dressed-up versions of Tex-Mex classics. As staff members make guacamole tableside for patrons, they may add unique ingredients such as pecans, creating a dish that is as distinctive as it is traditional. Even the margaritas—served frozen, on the rocks, or from a hose—build on the classic recipe by incorporating ingredients such as Kahlúa, fresh jalapeño juice, or housemade sangria.
Since 1998, the ASE-certified mechanics at The Star Auto Service have issued drivers a simple promise: “If you drive it on Earth, we’ll probably service it.” From within the tool-packed service bays of this certified NAPA Auto Center, the techs live up to that promise every day, tackling jobs ranging from oil changes and preventive maintenance to engine replacements, transmission work, and electronics overhauls. High-tech diagnostic equipment burrows to the source of potential problems, and a 21st Century tune-up unearths an even more in-depth analysis. In addition to its initial promise, the team also abides by a strict code of ethics, which dictates its commitments to the customer and how to conduct a drag race between minivans.