Cheese enchiladas are usually dinnertime treats. By crowning them with two eggs, however, cooks at Papa's Taco House & Cantina have created a delectable dish for weekend breakfasts. The rest of the eatery’s menu sticks to Mexican classics, from huevos rancheros doused with green chile to housemade tacos filled with al pastor and guacamole.
Bartenders complement each zesty feast with draft and bottled beers, house wines, and tequila shots. Taking a page from the cooks’ enchilada book, they also showcase their creativity with occasional specialty margaritas. Past concoctions have included the autumn-inspired “Manzarita”—a cinnamon, tequila, and apple juice blend served by a headless horseman.
The aromas of Provençal cooking permeate Bistrot Massilia’s red-walled dining room, where vintage posters and photographs summon up the nostalgic atmosphere of a French country bistro. In the kitchen, chefs sizzle traditional delicacies such as escargot and frog legs in butter, or brown meaty entrees such as oven-roasted pork tenderloin, braised lamb shank, and sautéed salmon. Lighter fare such as crêpes and omelets round out offerings for breakfast and lunch. In addition, a guest sommelier pours out imported vintages during themed wine dinners the last Wednesday of every month.