o make a venue truly gourmet, one must entice the upper crust of the fast food diners that will only eat a 90-second turbo blasted quesadilla if it tastes delicious and employs nascent ingredients that diverge from tradition with clever names like “The Beijiing” (obviously Asian inspired) or “the Parisian” (made with brie cheese of course) to signify the type of said cheesy Mexican-style pizzas.

The indoor/outdoor resto prices their delicious quesa’s right, but the side salads and and alternative apps are below the flavor quality that one would expect. Give it a shot, if you aren’t threatened by a convection cooking method that undoubtedly NASA was involved in perfecting.
-E.J.