The classic italian sub ships capicola, genoa salami, and mozzarella to mouths; honey-mustard chicken salad houses smoky bacon and cheddar

Grilled or fried seafood platters with shrimp, catfish, and tilapia

Plates of pulled pork, brisket, and jalapeño sausage precede desserts of cobbler; catered meals include meats and sides

Family-owned restaurant supplies patrons with traditional Mexican cuisine as well as burgers and chicken-fried steak

New owners serve pizzas with bacon, buffalo chicken & taco sauce alongside pastas, white alfredo sauce, cheesy-garlic bread & cinnamon rolls

Authentic Mexican dishes pile guacamole, beans & cheese onto combination plates with enchiladas, tacos & tostadas

Empanadas, meatballs & other authentic tapas; Bistro pizzas & salads; Bohemian décor & live music;

New lunch menu every month; September menu includes salmon & herb-roasted chicken; View of campus & treetops;