One day, on a family vacation to California, Charlie and Zach Navar made their first stop at a frozen-yogurt shop. It was quickly followed, that same day, by their second stop, and then their third. Enamored with the self-serve frozen-yogurt business, the brothers dedicated the next two years to researching the concept by traveling to shops in other cities and even analyzing El Paso traffic patterns before choosing the ideal location for their own brand.
At Craze Yogurt, the Navars fill their self-serve dispensers with flavors such as apple pie, chocolate hazelnut, dairy-free Hawaiian pineapple, and electro lime, a cooler alternative to eating limes left in a light socket. After crowning their fro-yo with toppings, guests can feast at leather couches in Craze Yogurt's spacious, high-ceiling lounge, where coffee and tea drinks such as peppermint mochas and spiced chai lattes are also available.
Headed by chef Lourdes Flores, Malu serves up breakfast dishes, sandwiches, and nearly 20 types of coffee and espresso drinks. On any given day, guests can enjoy items such as turkey clubs; sausage, egg, and cheese sandwiches; and fresh-baked banana bread.
When snack cravings call, Ujuice Lounge satiates them with frozen yogurt. Patrons can make their own treats by choosing a seasonal frozen-yogurt flavor, such as peanut brittle, passion fruit, or marshmallow, and garnishing it with one or more of Ujuice Lounge's more than 30 toppings.
Groupon is a combination of the words group and coupon. Each day, we offer an unbeatable deal on the best of El Paso: restaurants, spas, sporting events, theater, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power."
San Miguel Restaurant charms peckish patrons with authentic Mexican fare and a convivial atmosphere. Customers get two nonalcoholic beverages (a $3.50 value) and two lunch buffets (a $19.98 value), which spicy up sluggish taste buds with the best-selling favorite, tortas ahogadas. This so-called “drowned sandwich” submerges tortas in chipotle and a sea of cream sauce, enabling them to gather intelligence about hostile hoagies. Traditional chili rellenos stuffs plump peppers and souses them in a selection of savory sauces. Like a 128-pack of crayons, the buffet offers an array of other colorful options irresistible to starving artists, such as mexican rice, beans with cheese and chili, breaded potatoes, tortilla soup, and peppery red- and green-chili stews.
Greenery Restaurant and Market's chefs imbue fresh seasonal ingredients with intercontinental flavors to round out an innovative menu of more than 150 culinary masterpieces. Seafood-loving tongues walk the cedar plank and plunge into the court of the barbecued wild Washington state king salmon and its fawning attendants of herbed potatoes, spinach, and fresh hoisin barbecue sauce ($20). A Mediterranean trio tours diners through balmy olive-tree-studded lands with a smattering of hummus, baba ghanoush, and Greek-black-olive tapenade, bolstered by house-made pita chips ($10). Sautéed rapini pizza accepts passengers of buttermilk ricotta, garlic, and pickled fresno chilies before setting sail for the dining room ($13), and carnivores can track a wily strip steak through a salsa-laced jungle of greens, avocado, peppers, and onions on the grilled fajita salad ($16).