A colorful sign juts from Manny’s El Loco, proudly proclaiming “World Famous Burritos Since 1971.” Inside, chefs busily pack the eatery’s claim to fame with carnitas, carne asada, and chicken, or up the ante with rib-eye steak or chorizo. Forks and knives find a place at Manny’s as well, thanks to taco salads tossed with meat and avocado and enchilada platters paired with authentic rice and beans. The kitchen crew incorporates hamburgers and french fries into its primarily Mexican menu, and helps customers tackle the morning or their nemesis with eggs prepared any style, which they can take to go or enjoy on the outdoor patio.
The Gringos Tacos family of guacamole gurus has retained their taqueria's catering roots while expanding into a restaurant and slinging tortillas from its very own food truck. American influences peek through in heaps of french-fry nachos, chipotle-aioli-drizzled BLT tacos, and guacamole made with Grant Wood paintings. Using high-quality ingredients and eschewing lard helps keep the menu of creative Mexican cuisine tasting fresh.
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There’s no knotty problem in life that can’t be easily untangled by cathartically twisting strips of fluffy dough. At least, that's what Anne and Jonas Beiler discovered when they offered free counseling services for struggling couples and families using funds earned at their fledgling pretzel stand. Although they didn't initially expect customers to fall in love with their labyrinthine treats, Auntie Anne's pretzels quickly caught on, expanding to more than 1,150 locations in 22 countries.
Auntie Anne’s caters to a variety of dietary needs with a select number of pretzel products. Its baking mix doesn't contain any animal or dairy ingredients and can be ordered without butter. However, Auntie Anne's advises people with nut or gluten allergies to abstain from consuming its products or catapulting them into a neighbor’s pool.
House of Louie's extensive dinner menu is largely built around traditional Chinese dishes such as sweet-and-sour almond duck, sizzling beef, white sauce shrimp, and broccoli in oyster sauce. To complement the menu’s wide range of flavors, bartenders pour red and white wines from California, Taiwan, and Japan or serve up cool shots of soy sauce.
The restaurant can get a bit crowded around lunchtime, but visitors always make room for the three servers who cart daily creations around the dining room. Diners of age can imbibe from the establishment's full bar and reserve the available banquet room for gatherings or events.