New Mexican, was featured on the Food Net work, The travel Channel also on HDHET. I make the food like it was made with liove when your grandmother would cook. It's made fresh everyday. Open 7 days a week from 7:00 t0 2:00 pm everyday. Come on by gives a try. You won't go wrong. You will also get treated like part of the f
Every day, the chefs at Lucia create a special vegetarian entree using local, regional ingredients. It’s their way of offering a healthful alternative to the heavier steak and seafood dishes on the main menu. It’s also an example of how the restaurant emphasizes environmentally friendly practices; in addition to using local and regional grown foods whenever possible, they serve purified water to reduce the use of plastic bottles and the mess of bringing your own handfuls of water from home. They also donate all unused food to the Roadrunner Food Bank or compost it into fertilizer for local gardening projects.
Lucia’s menus are updated each season with internationally-inspired dishes such as hazelnut dusted chilean bass with truffle mashed potatoes, pistachio crusted tofu steak, and grilled Atlantic salmon. The restaurant, which was crowned Best Downtown Restaurant 2012 by Weekly Alibi, also has a full bar, where you can order hand-mixed cocktails and 14 wines by the glass. Feel free to enjoy your meals and libations in the plush dining room or take them out to the pet-friendly outdoor patio.
Forque Kitchen and Bar's resident chefs infuse a menu of upscale cuisine with the flavors of the Southwest. Oil rusty jaw hinges with starters of provolone fondue or caldo con pollo, which sets fresh lime and avocado adrift in a sea of rich chicken broth. The Southwest fettuccine's noodles weave in between roasted corn, green chili, and blue corn tortillas, and flat iron steak, bolstered by a zesty smoked paprika rub, muscles its way into mouths to silence pesky hunger pangs. Seafood dishes, including basted cobia and pan-seared salmon, afford diners the privilege of sampling seafaring flavors without the hassle of stealing Captain Ahab's lunchbox.
Matteo DiRosa grew up in Sarleno, Italy. In 1999, he moved to Indianapolis, where his two brothers had already started restaurants of their own. To get his foot in the door of the restaurant industry, Matteo worked as a waiter under his brother, Arturo. During that time, he met Emily Herner, who also worked at Arturo's restaurant. Romance between the two bloomed like a freshly planted spaghetti tree, but so did a business partnership—in 2003, Matteo and Emily decided they wanted to forge their own legacy, and Matteo's Ristorante Italiano was born.
With its high ceilings, pumpkin-colored walls, and thick, forest-green columns, Matteo's Ristorante Italiano exudes elegance and charm. Matching music, such as the smooth voice and beatboxing savvy of Dean Martin, trickles from the speakers, and artwork and awards dangle from the walls. Amid the restaurant's inviting ambiance, diners gather around tables piled with authentic Italian dishes, such as pollo amore and linguine puttanesca.
Cheese & Coffee Café’s menu silences midday hunger gurgles with sandwiches made from fresh ingredients. Hearty reubens showcase layers of dusky pumpernickel, and the C&C club refreshes palates with a triad of meats, dill havarti, and sprouts. Taste buds wash upon the meaty shores of the Sicilian, french bread that’s bursting, like dynamite wrapped in neapolitan pizza, with capicolla, pepperoni, and gooey mozzarella cheese. Pairs taking a crack at sandwich artistry can build their own hand-held—dipping into palettes of cured ham, salami, seven breads, and an array of condiments—before snarfing their creations atop glossy wooden tables. Soft drinks, which bubble eternally with free refills, and iced teas quench thirst, and Monin-syrup-laced italian sodas and cream sodas inject novel flavors into standard refreshments. Charming framed paintings from local artists adorn the walls, depicting peaceful farmhouses and river vistas as breathtaking as experimental lung-removal surgery.
In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location customers can sample thin pitas that encircle lean, grilled meats and fresh veggies. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for its bread and meats, and by offering a selection of healthy sandwiches.