This former food trailer is now a full-fledged brick-and-mortar, but they’re still consistently delivering some of the best smoked meats in the city. The sides are real good, too.
The "cathedral of seafood" is a jaw-dropper. The menu is half seafood and half grilled, meat-centric Norteño. Try the tostada de pulpo, a pile of tender, griddled octopus with scallions and pepper.
Diners slide their trays down the cafeteria-style line to order quiches, salads, soups, and sandwiches on dense homemade bread and croissants.
Diners slide their trays down the cafeteria-style line to order quiches, salads, soups, and sandwiches on croissants or dense homemade bread.
The queso here is made with poblanos, and the shrimp and crab chile rellenos comes with a pleasant surprise on top. For brunch, try Pork Carnitas Hash, a toothsome tangle of moist pork under a salsa verde.
Once the historic landmark anchoring Liberty Lunch’s footprint, Lamberts was established in 2006 by Larry McGuire, Tom Moorman Jr., and Will Bridges in the revamped J.P. Schneider Store, built in 1873. Now it's a legit barbecue joint downstairs, and a swanky bar upstairs, complete with a stage for enjoying nightly live music, local beers, and slow smoked barbecue.
This restaurant, opened for business for over 30 years, is still serving up delicious Interior Mexican in a lovely setting. The empanadas, frijoles a la charra, beef tenderloin, and anything with the mole sauce is not to be missed. Also check out the extensive gluten-free menu.
Craft cocktails by the glass or the bowl are served in a beautiful vacation-themed bar complete with a covered patio. Snacks include burger bowls, nachos, fried rice, and a unique brunch menu on weekends.
Reimagining an old washateria into a neighborhood bistro, chefs Rene Ortiz and Laura Sawicki consistently wow with their seasonal, vegetable-forward menu.
This old-school teppanyaki restaurant is can be found in an impressive, vibrant setting near campus. Try beef tataki and tempura don; thanks to the reasonable pricing, you'll be back for the rest.
The small menu is packed with inventive cuisine, a combination of street-food staples and popular cantina dishes, with a quality that shows from the first bite of chips and salsa.
One of our favorite things to do is enjoy a chile relleno or a plate of carne guisada and listen to the mariachi bands that play here weekly.
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