The view outside El Viroleño
Hog Wallow’s quesadilla makes it interesting by including steaming smoked brisket and black-bean-and-corn salsa in the cheese. Photo: Talyn Sherer
Illustration: Ricky Vigil
The Pork Belly Bao puts the “ooh” in umami with its savory pork belly and adds another unique element to the happy hour menu. Photo: Talyn Sherer
The Barbacoa Tacos (top) come in a skillet embedded in Oaxaca cheese and topped with Pico de Gallo, while the Elotes de la Calle (bottom) are grilled in a lime aoli and topped with cotija cheese. Photo: Talyn Sherer
The courses for the Supper Club Series change weekly. This week featured raw vegetables, a smoked-chicken forestiere, mashed potatoes and white-wine-and-mushroom sauce served next to an elk meatloaf. Photo: Talyn Sherer
A latte made with Publik roasted espresso beans (left) is a delicious classic on the drink menu. The Gawd Awful (right) is a cheesy, gooey and scrumptious breakfast option. Photos: LmSorensen.net
The Rabbit Gnocchi provides a nontraditional item to the Fireside menu. Photo: Talyn Sherer
The Hamanchi Ceviche pairs well with the Mizuwari Toki whisky cocktail. Photo: Talyn Sherer
Bartenders on staff at the P.C. Saloon get together a few times a year to craft new cocktails and work on creations that visitors will fall in love with. (L–R) David Perkins and Jane Perkins. Photo: LmSorenson.net