Pizza is only one of the many tasty specialties that Canyon Pizza has to offer, but it sets a good precedent for the care and quality the chefs pour into all their dishes. Homemade meatballs adorn the Spicy Sicilian pie, along with jalapenos, vine-ripened tomatoes, basil, and a thick layer of cheese, and they also arrive stuffed inside hot toasted subs brimming with gooey, melted mozzarella. If you're more of a veggie-lover, the Veggie Delight pizza features a medley of the freshest mushrooms, green peppers, tomatoes, onions, and black olives, while salads see the same crunchy ingredients tossed together with lettuce that the chefs chop fresh each and every day. Other homemade items include the garlic spread that cooks spread onto slices of garlic bread, and the chocolate chip cookies that they bake-to-order to ensure they taste just as good as the ones customers bake at home or inside their car's toaster oven. Of course, if you'd rather play the role of chef, Canyon Pizza also invites guests to create their own pies by choosing from a list of nearly two dozen ingredients, including ground beef, pepperonchini, sun-dried tomatoes, and hot buffalo wing sauce .
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.