Matt’s Organics eliminates shopping-cart rage by delivering boxes of freshly harvested organic produce directly to customers' doors. Receive the $36 produce box of farmed bounty designed to fulfill nutrition needs for a single person, a small family, or a coterie of prairie dogs. The box bestows equal attention on fruits, vegetables, and salad fixings, giving each the deed to one-third of its square footage. Though undiscriminating grazers will relish the surprise of discovering previously unknown provisions, particular eaters can use the preference form to indicate five foods denied admission to the mouth and five foods on the preferred guest list.
When guests peruse a menu at Dizzy G’s Downtown, they can't help but be distracted by the scent of freshly baked biscuits, sizzling burgers, and other classic diner dishes wafting through the dining room. The chefs begin cooking breakfast at 6 a.m. to keep the morning stocked with homestyle staples such as grits, waffles, and breakfast biscuits. These biscuits—which measure up to 6 inches across and resemble an egg-laden pizza—are Dizzy G’s specialty. Diners can dig into the steamy discs topped with the diner's original recipe of sausage gravy and jack cheese atop an over-medium egg or spice their biscuit up with specialty flavors such as cilantro and chorizo.
As the hours march on, the chefs turn their attention to their signature third-pound burgers and chicken sandwiches, which they crown with options such as avocado and bacon or spicy green chili and cheese. The restaurant closes up shop at 3 p.m., but weekends bring a nightly reopening from 10 p.m. to 3 a.m. that grants an after-hours feast without the need to crash vampire Thanksgiving.
Cuisine Type: Fresh, contemporary comfort food
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Most popular offering: Hand-cut steaks, half-pound burgers
Alcohol: Full bar
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
What is one of your most popular offerings? How is it prepared?
Our Jacked-Up Ribeye is a favorite. It's a hand-cut ribeye steak, grilled to perfection, and topped with a Jack Daniels mushroom butter.
In your own words, how would you describe your menu?
Fresh made-to-order pastas, steaks, burgers, entr?e salads, and seafood dishes that are familiar and comforting to most people. Also, our menu items often have a contemporary twist.
Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America. Each day, the shop's scoopers mix up fresh batches of ice cream, yogurt, and sorbet, which are served by the scoop, piled high in sundaes, and blended into shakes. After customers choose their desired flavor, the staffers toss the chilly sustenance upon a slab of frozen granite and fold in a smorgasbord of candy and nuts to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a signature masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all. To accommodate sweets cravings at celebrations, staff members also dish out ready-made treats, such as ice-cream cakes, cupcakes, and cookies.
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.
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.