With complex, all-natural flavors, Qdoba fuses traditional Mexican cuisine with inventive modern recipes in a speedy, conveniently delicious tortilla present. As with rainbows, nations, and Model T's, burritos contain a rag-tag team of savories that is more robust when combined, rather than apart. Qdoba embraces this savory wholesomeness with an all-you-can-choose buffet of fresh ingredients ready to be stuffed into tortillas and bowls through a superfast assembly line of professionals. Choose the protein packer of your choice from pulled pork, adobo-marinated steak or chicken, and shredded or ground beef, or opt out of the meats and head straight to the cumin-simmered black or pinto beans. Feel free to douse any creation with any of their five unique salsas and four original sauces, the signature queso sauce (a three-cheese blend with roasted poblanos, tomatoes, and jalapeños), or the smoky poblano pesto made with roasted peppers, cilantro, and nuts blended with creamy hand-smashed guacamole.
Sweet River Grill & Bar's eye-catching interior beckons a second glance with its treasure trove of framed mirrors, sepia portraits, vintage advertisements, and a large sled mounted on the wall. Inside the central dining room, burgundy banquettes shine beneath Tiffany-style stained-glass lamps and vaulted ceilings marked with divots where Paul Bunyan famously bumped his head. To pair with these old-fashioned trappings, Sweet River's chefs take a modern slant on classic diner fare with sandwiches stuffed with ahi tuna and thin-sliced turkey and half-pound burgers bearing alfalfa sprouts and fresh avocado. A separate Mexican menu vies for palate popularity with sauce-slathered enchiladas, giant stuffed burritos, and sizzling fajitas with 8 ounces of steak or chicken. After polishing off the last morsel of new york strip, diners can peek into Sweet River's banquet room, where they'll discover a collection of antiques including fire-stoking equipment, vintage neon signs, and Louis Pasteur's very first milk mustache.
Dollops of homemade pico de gallo, guacamole, and red or green salsa crown many of the dishes served at Restaurante Los Gallos, showcasing the vibrant colors that hint at the bursting, bold flavors of authentic Mexican cuisine. Homemade chicken mole is a specialty of the restaurant—it’s made with chocolate, traditional spices, and lots of dried chilies—as are tacos and burritos, served “taco truck” style.
In the natural glow of large picture windows, Chinese and Thai rice and noodle dishes clatter on Chong's Cuisine tables. Curlicues of steam rise from shrimp, vegetables, and chicken, generously slathered in ginger and zesty szechuan sauce. Guests can quickly judge spiciness by spotting a tiny printed pepper beside hot menu items and an invisible picture of Harry Houdini beside mild ones..
Like the Taj Mahal, Dean?s Pizza was created as a gesture of love. Three Decades ago, Dean And Betty Reeser opened their labor of love to make Dean's Original Take & Bake Pizza. Today, the chefs at Dean?s Pizza continue this legacy, sprinkling made-from-scratch, hand-tossed pies with savory toppings and handing them over to customers to cook at home. In 2006, Dean?s Pizza added ovens to precook and deliver signature pies, which include creations such as the avocado club with chicken, crumbled bacon, and white sauce. Patrons can choose from two styles of crust: Dean's original hand-tossed variety or Betty's golden pan-style crust with a hint of butter?before picking up pizzas and sandwiches at a drive-thru window or via basic telekinesis.
Mountain Mike’s Pizza keeps belly bearings well lubricated with its selection of topping-laden pizzas, oven-kissed sandwiches, and more. Like a fleet-footed yeti, Mountain Mike’s Pizza's menu deftly scales rocky heights with its selection of mountain-themed specialty pizzas, such as the 12-inch Everest and Snowy Alps pizzas, each stacked with a savory selection of Old World pepperoni, onion, olives, and more ($17.99). With two types of crust, four sauces, and 26 toppings, diners can craft their own perfect pies.