In the category of bowling alley eats, mole and quesadillas aren't likely the first things that spring to mind, but Chef Alex Soto's skillful, flavor-packed cooking is bound to change your outlook. As a nod to the venue's long history and charmingly retro diner aesthetic, guests will still find the typical array of burgers and hot dogs (available all week). But save your appetite for the top-notch Mexican fare (available from Wednesday to Sunday). One can confidently order anything on the menu, from huaraches to flautas, with nary a risk of a gutterball. It's bold flavors and excellent ingredients across the board. Specials like pozole or enchiladas are soul satisfying; while tacos, featuring screamingly fresh handmade tortillas, might just steal the show.
- MICHELIN guide inspectors
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