The experienced baristas at Ike’s Coffee & Tea, one of Tucson’s oldest coffee shops, brew a daily selection of four varieties of coffee while also offering a selection of espresso drinks and tasty comestibles. In addition to its flavorful, three-bean, custom-brewed house blend, the shop's quartet of java offerings includes Mexican organic and Italian varietals as well as a decaf variant ($1.95 for medium). Skillful baristas craft espresso drinks, such as lattes ($2.65 for small) and mochas ($3.15 for small), using old-fashioned, manually operated machines to create beverages reflecting the sort of care and precision missing in the work of today's shiftless robots. Customers can also sip teas, such as chai ($3.55 for medium) or gulp milkshakes in one of six single or blended flavors ($3.50–$4.60). Meanwhile, pastries ($2.15), bagels ($1.25 or $2.10 with cream cheese), and grilled cheese sandwiches ($5) stand by to sate solid-food cravings.
Since 1978, the gregarious chefs at Robert's Restaurant have dished out a fully stocked menu of home-cooked comfort eats, including breakfast specials, burgers, and made-from-scratch baked goods. Morning munchers can dive tooth-first into the airy swirls of freshly baked homemade cinnamon rolls ($2.59), or snag Boyd's Ultimate breakfast sandwiches ($7.99), stacked high with eggs, grilled ham and bacon. Mashed potatoes and buttered veggies sidle next to various afternoon spreads, such as chicken-fried chicken steak ($7.89) and an open-faced hot beef sandwich ($6.99). Homemade buns house six succulent burgers ($5.79+), and a grilled patty melt ($6.79) volunteers to sate pangs with swiss cheese or offer moral support during arguments with silverware.
Fresco Pizzeria & Pastaria serves up a menu of authentic Italian dishes made daily from original recipes and fresh ingredients. Guests can sink starving beaks into a pond-size portion of pasta primavera paired with half a loaf of garlic bread ($8.25), or feed the entire flock with a substantial 16-inch totally topped hand-tossed pizza, piled with pepperoni, sausage, extra cheese, and veggies ($27.30). A supersize spinach and cheese calzone ($8.70+) or chicken parmesan sub sandwich ($8.95) silences midday stomach growlers. For hearty helpings brought right to home, work, or the orthodontist’s office, call Fresco for delivery (free with a minimum order of $10) of anything on the menu, from a jerked jamaican caesar salad ($6.95) to an extralarge personalized pie ($15.80) built with any number of nearly 50 toppings of your choice ($2.30 each).
Opening its doors at 5:30 a.m. every day of the week, Bobo’s Restaurant caters to the breakfast and lunch crowd with an extensive menu of traditional diner fare. Ease ante meridiem appetites with eggs any style served with home fries and toast, accompanied by either bacon or sausage ($4.25), or slice into fluffy stacks of chocolate-chip or banana pancakes for a sweet morning treat ($3.50 for one, $4.95 for two). Diners can sink spurs into a western omelet, stocked with a herd of bell peppers, onions, bacon, and ham ($5.95), or chow on turkey clubs served with fries ($5.95). The classically flavorful bacon cheeseburger rolls to tables with a rotating posse of french fries, home fries, or potato salad ($5.25), and the insecure chicken-fried steak ($5.95) looks to the self-assured chicken-fried chicken ($5.95) for help navigating its conflicting dual identities.
Head chef Aaron May, a Culinary Hall of Fame inductee, presides over the kitchen of May’s Counter as the diner-style eatery turns out made-from-scratch southern cuisine. With bluegrass music thrumming in the background, diners delve into the kitchen’s trademark fried-chicken-topped waffles, or nosh on corn dogs surrounded in waffle batter. Red stools line the counter at the full-service bar, manned by bartenders equally willing to mix sophisticated cocktails or slide a cold PBR into a brown bag. As they feast, diners nestled in cozy booths can watch sports competitions unfold on flat-screen TVs, rather than watching their water glasses compete for the title of most transparent.
Luke's Sandwiches may have independent locations scattered around the country, but no matter where you live, you're transplanted to Chicago the minute you step through the shop's door. Luke's signature Italian beef sandwich recipe is as authentically Chicago as it gets?the balance of tender meat, Italian spices, giardiniera, and sweet peppers was created in the Windy City back in the 1940s by Luke's mother and her friend. Each beef sandwich at Luke's features meat that was cooked and carved fresh each morning, then dipped in savory aus jus before being stuffed into a hard hunk of french bread?the only type of bread that could possibly contain all that juicy goodness. In addition to beef sandwiches, Luke's chefs also churn out a variety of classic Chicago eats, including Chicago-style hot dogs, Italian sausages, and meatballs signed by Ryne Sandberg.