The chefs at Maya Quetzal have plated authentic Guatemalan eats for more than two decades. “Tasty, well-prepared food has been a defining characteristic of this little Guatemalan restaurant since it opened,” says the Tucson Citizen, which goes on to praise the cheesy house rice and the pollo en pepian—shredded chicken simmered in a sauce of chili peppers, peanuts, tomato, green tomatillo, pumpkin seeds, and sesame seeds. Customers are especially fond of Maya Quetzal’s many vegetarian options, which include the spinach-and-cheese-stuffed chili relleno and the vegetarian plate—a corn tortilla stuffed with spinach, walnuts, tomato, and onion, then folded into an origami swan and deep-fried. The cozy dining room features a simple decorating scheme of rustic, wooden tables, woven blankets, and a prominent mural depicting a rural Guatemalan village.
Hazy, pastel-colored murals line the walls at New Delhi Palace, each depicting an Indian skyline with temples or rolling hills in the distance. The scents of cumin and coriander waft out of the kitchen, transporting diners over the ocean in a fraction of the time that a traditional turtle ride would take. Since the 1980s, the kitchen has crafted North Indian–style cuisine, such as the chicken, shrimp, and lamb, arriving fresh from the clay tandoor after marinating in yogurt and ground spices. The wok-like karahi sears meats before dousing them in tomato-based gravies, whose spiciness is calibrated to suit customers' tastes. The all-wood bar houses wines and beers from around the world, including India, Japan, and Great Britain.
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.
Remaining true to its name, Eclectic Cafe introduces taste buds to an array of fresh offerings from both contemporary American and Mexican cuisines. Chefs sizzle up double havarti cheeseburgers and albacore melts alongside international dishes such as sonoran black-bean torta and the carne asada tostada. They offer gluten-free options, as well as catering services to accommodate those hosting special events or congressional summits in their home or office.
Robert’s Barber Lounge combines the traditional touches of a classic barbershop with contemporary elements and salon services. Men relax or read the news on provided iPads as barbers employ brushes and hot towels in the Old School straight-razor shave. The Lounge caters to female clients as well, offering manicures, pedicures, waxing, and blow-outs, and offer all clients the chance to order a bag lunch to take with them as they dash out the door.
Specializing in good, simple comfort food, the folks at Jerry Bob's Family Restaurant offer breakfast all day and a host of lunch specials. Customize your omelet with pretty much any combination of meat, veggies, and sides you'd like. Or, go for a "square meal"—a big plate of ham, hash browns, toast, and square eggs. Afternoons, stop in for a chicken salad sandwich or one of Jerry Bob's specials, such as better-than-mom's meatloaf.