As a boy, Bob Quintana’s first bite of pizza came fresh from the kitchen of his Italian neighbors, the Marones. Inspired by the authentic taste, he and his family began baking their own pies with herbs and tomatoes from their garden. Bob’s early encounters with Italian food burgeoned into a career at various local pizzerias, which eventually led him to open Li’l Nick’s Pizza with his wife in 1978.
Named for his then two-year-old son, the eatery was truly a family affair, with Bob's mom Ruby in the kitchen whipping up italian sausage. Today, Bob and now-adult Nick continue to rule the restaurant, where staff members create sauce, dough, and meatballs from scratch. Though their menu still flaunts staple pizzas, pasta, and sandwiches, it has expanded to also encompass Mexican tacos and burritos. The eats fuel conversation in two dining rooms, as well as at a recently installed bar with a 60-inch flatscreen TV filled with 60-inch-tall actors.
Ed and Kyle Becerra, Young's Market and Garden Center’s owners, took over the business from Ed’s father, who founded it more than 50 years ago. Locally grown perennials, annuals, trees, shrubs, and Chia Pets squint at the outdoor sun, and rows of flowers line the dirt aisles of tidy greenhouses. In addition to plants, Young's inventory includes soil, fertilizers, weed-control products, and pond supplies. In season, customers can find fresh produce at Young’s bustling farmers' market.
Cuisine Type: Diner Food / bar food
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Parking lot
Most popular offering: 5.75 steak and eggs
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Outdoor Seating: No
Pro Tip: On 26th and Kipling behind Davies Chuck Wagon
Are there any dishes on the menu you consider to be a hidden gem—not necessarily the most popular, but surprisingly delicious?
We serve awesome chicken fried chicken.
In your own words, how would you describe your menu?
Fast, inexpensive, good comfort and diner food.
A drive-thru and walk-up destination for a quick, satisfying cup of joe, Rocky Mountain Mocha's small stature can be deceiving, as there's much more than freshly brewed coffee on the extensive menu. Using fresh beans imported from Guatemala, Ethiopia, Honduras, and El Salvador, baristas craft drinks such as flavored lattes, Black Forest mochas, and foamy cappuccinos. The menu also includes non-caffeinated Italian sodas in a variety of flavors, such as strawberry, sugar cane, lemon, and watermelon.
Smashburger isn't just the name—it's the way chefs grill every burger. First, they form never-frozen, 100% Angus beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. The chefs then sandwich each slab in an artisan bun and turn it into one of an array of standard burgers or locally inspired specialties unique to each market. This handcrafting approach typifies everything else the chefs do, from blending handspun Häagen-Dazs shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded to 160 restaurants in five years, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Aromatic herbs weasel their way into almost every dish at Real Thai, where chefs add a liberal sprinkling of chilies, basil, lemongrass, galangal, and lime leaf to create their signature dishes. These can take the form of entrees such as green curry that's infused with coconut milk or drunken noodles that are free of inhibition. However, not every dish is built upon a foundation of noodles or rice. They also whip up specialties such as eggplant stuffed with ground chicken and shrimp and drizzled in eel sauce.