At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.:m]]At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.
Pizza 9 is the brainchild of Hasan A. Aslami and Behrad Etemadi—aka Hass and Rod. The pair opened the first Pizza 9 in 2008, and then the combination of Rod's business know-how and Hass's more than 20 years of experience with Chicago--style pizzas helped to scatter franchise locations like pepperonis throughout New Mexico.
Chicago--style deep-dish and thin-crust pizzas emerge from each Pizza 9’s ovens with traditional and gluten-free bases, as well as with the aromas of ingredients such as pepperoni, artichokes, and green chilies. Signature calzones disguise warm centers of bacon, eggplant, and spicy giardiniera, and hearty nests of pasta hide beneath plump meatballs and ladles of shiny marinara.
Helmed by the former general manager of Gruet Steakhouse, The Black Olive Wine Bar & Grill offers a menu full of elegant, Italian-inspired fare for lunch and dinner daily. Start with an order of house-marinated olives ($5), savoring the succulent lemon- and herb-soaked spheres before plunging into the New Mexico green-chile stew ($8), loaded with spuds and ground sirloin. Entree selections feature hearty, hand-held sandwiches and burgers (starting at $7) and authentic Italian pastas (starting at $12) alongside a mouthwatering collection of meats and succulent seafare. When a vitamin-D deficiency gets you down, opt for a 10-ounce filet mignon ($24) topped with bleu-cheese butter or green-peppercorn sauce (each $1 extra), or indulge an aquatic craving with an order of the Australian lobster tail (market price). The Black Olive's savory sides, such as mascarpone polenta ($7) or creamed spinach ($7), offer accompaniments for any stomach-bound supper, while ricotta and chocolate-chip-filled cannoli ($7) promise enough meal-concluding sweetness to soften even the most sour-faced.
Unlike shady sports scalpers, this deal gives you full and legitimate access to The Sports Clubs, including group fitness classes, all workout equipment, and locker-room amenities, as well as a one-on-one personal-training session. The Sports Clubs offers 20+ fitness classes with flexible schedules, including Yoga, Pilates, Yogalates, Salsa, Core Mania, and Cardio Jam. Try the nationally renowned Turbo Kick, an effective cardiovascular class that can burn up to 1,000 calories per hour while you kick and punch imaginary coworkers to a thinner waistline. If you’re training for the annual grocery-line dance off, sculpt and tone your body with Zumba, a fusion dance class that combines fast and slow Latin dance steps. Fitness beginners can use their personal-training session to kick start their 30 days with professional muscle knowledge and injury-prevention techniques, while professional boulder throwers can use theirs to target specific areas without endangering fellow gym rats with heavy projectiles.
Toro Tequila Bar & Grill furnishes the famished with a menu of tangy grilled meats steeped in Mexican flavorings. The fuego sliders ($7) rush to the table, leaving a smoking trail of chipotle aioli in their wake. Beef short ribs, fresh from a tequila-lime bath, snuggle up in their mashed-potato beds with pico de gallo pillows and vegetable quilts ($18). Poultry gobblers relish the pepperjack chicken paired with linguini in a spicy cream sauce ($15).
A two-time winner of the James Beard award, Big Mike's executive chef pulls from 36 years of culinary experience to appease appetites with a menu of sandwiches, salads, and Mexican dishes. Mouths grapple with sub selections made on freshly baked croissants, ryes, hoagies, and gluten-free breads, such as the Thanksgiving, in which turkey, provolone, cranberry, and mayonnaise congregate for autumnal flavors ($5.95–$8.95). The tube shape of a third-pound beef Rail Runner Dog ($4.50) makes it ideal for scarfing, and a Donovan's grilled PB&J ($4.50) evokes fond memories of third-grade lunches without summoning less fond memories of third-grade doctoral-thesis reviews. Diners can graze the greens of a protein-packed Big Mike's salad, with hard-boiled eggs, ham, turkey, and roast beef ($5.95), or dabble in foreign culinary affairs with three tacos in a choice of meats ($3.99). Juvenile nibblers can nosh on plates from a menu of kid-friendly cuisines or use their youthful charm to cajole parents for their pickles.