Mexi Cali Grilled Flatbread ($15.99)
House-made salsa verde, chorizo, cheddar jack, queso fresco, diced red onion, diced tomatoes, tortilla strips, topped with lime crema and cilantro on oven fired flat bread
For this year’s Restaurant Week feature, Mark Lambert — former director of operations and now part-owner — is bringing a crowd favorite: grilled flatbread.
“We do them every so often, and when we do, they go crazy. People really love them,” Lambert says. He thinks the secret is simple: It’s all about the dough. “It doesn’t matter what you put on top of it.”
This Mexi-Cali combo of spice, diced veggies, herbs, and cheese is fresh, summery, and full of flavor. And we have to agree — the perfectly charred, well-seasoned pizza dough definitely steals the show.
So what should you pair with it? “I’d definitely say a beer — because we brew our own,” Lambert says. His top picks: the Atherton Street Lager or Bullseye IPA, both of which balance beautifully with the dish’s kick of spice.
Lambert also wants customers to know about their Bow and Arrow Members Club, where you get $10 back for every $100 you spend. Members enjoy Mug Club pricing, plus a free 10 oz. pour every week during Tap It Tuesday, featuring a rotating beer on tap.
This restaurant is doing the Pepsi Zero Sugar challenge! Ask about their special drink creations when you visit.
