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Stepping into this cozy neighborhood ristorante — with its wooden bar, linoleum floors, and menu of pizza, pasta, and assorted parmigianas, cacciatores, and marsalas — is like traveling back in time to the days when Italian restaurateurs baked their own breads, made their own pastas, and served it all in charming, intimate spaces. Almost everything on the “full-meal deal” menu is delish. But when it comes to fried calamari and baked lasagna, Bruno’s scores among the very best.
Michoacan state eateries celebrate the simple pleasures of mole poblano, Swiss enchiladas with chicken and green sauce, and pork ribs with tomatillo sauce. The west side location is a classic taqueria (read: diner) serving a crowd that grew up eating the stuff.
Small, bright, and filled with colorful wall murals depicting exotic landscapes, this Arabic restaurant offers a big menu of Lebanese standards, including excellent versions of such mezes as hummus, baba ghannouj and tabbouleh. Plenty of vegetarian options, too.
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