La Isla's dedicated tortilla tamers smother plates with heaping, traditional Mexican dishes and house specialties made to order and served hot and fresh. After diners take their seats in the dining room, complimentary chips and salsa invade tabletops like piquant drill sergeants, ordering malingering appetites to fulfill their digestive duties and drowsy eyes to start ogling the menu. Pause dinner-date gene-splicing disputes and devote jaw flapping to a classic chicken or beef quesadilla fajita ($7.99), or to the delicious assemblage of chicken, scallops, shrimp, and crab united within the Hawaiian-style fajitas ($13.49).
Housed inside the Old B&O Train Station, Rust Belt brews nine craft beers, with a handful more scheduled for release early next year. Each Saturday from noon to 5 p.m., fans of yeast and hops can gather 'round head brewer Lee Gidley as he guides them on a tour of the brewery, showing them equipment, explaining the brewing process, and doling out samples of the luscious liquid gold. When the half-hour tour concludes, everyone receives a commemorative Rust Belt Brewery T-shirt, a souvenir pint glass, and a jolly memory to overtake the brain space currently inhabited by knowledge of the Gigli plot. If the tour inspires a powerful thirst for more, Rust Belt sells growlers of their guzzleables to take home, and the neighboring Boxcar Lounge has Rust Belt on tap.
Belleria has been slinging pies and appeasing cheesy appetites in the greater Youngstown area for more than 50 years. Although known for slathering fresh dough with a signature family-recipe sauce, the tomato tyrants at Belleria whip up a full menu of Italian favorites. Conquer a classic, custom-made pizza crowned in your choice of toppings (12" pies start at $7.75, toppings $.75–$3.25 each), or belly up to The Bella, where pepperoni and sausage shake hands with a bushel of veggies before ducking under an awning of cheese (12", $12.95). Belleria also offers a smorgasbord of sandwiches, wraps, pastas, and microprocessors for tongues and robots of all persuasions. Diners can self-satiate via dine-in or take-out modes of culinary distribution.
The service is somewhere between leisurely sit down and blazingly fast, a perfect compliment to the restaurant’s middle-ground nature, though the menu definitely takes the high road. It’s full of the eats that little Italian schoolchildren dream about at the moderate prices papas and mammas sing about in the shower.
Walrus Subs uses fresh breads baked daily, hand-sliced meats and cheese, and nutrient-packed veggies to create a scrumptious menu of classic deli sandwiches, salads, burgers, hot dogs, gyros, and soups. Original italian or whole-wheat breads use their grain-stuffed arms to carry cold subs to the mouths of famished foodies or to the oven for toasting. Like a carnivorous yin-yang, the chef’s family recipe chicken salad sub blends light and dark meats (7", $4.75; 12", $6.25), while a turkey sub can be customized with ham or roast beef and one of five types of cheese, including provolone, swiss, or cheddar sauce (7", $5.25; 12", $6.75). Philly-style cheesesteaks lead the oven-baked pack through the culinary kiln, mixing thin slices of rib eye with sweet onions and provolone cheese ($7.25), occasionally stopping at the detailing shop to pick up bacon, cheese-whiz, or pepperoni ($7.75).