Excellent food, great atmosphere and an amazing staff. LOVE coming here to relax.

Chicken Caesar Salad

The beers were cold and that was great because the Voodoo burger I had can bring some heat but I would for sure order both again.

Voodoo Burger

The nachos were delicious! Huge portion! Enough for 2 people to share and take home. We enjoyed the chicken tinga.

Fox's Signature Nachos

Wash romaine leaves thoroughly, spin or pat dry, then chop or tear into roughly 1–2 inch pieces. Place in a large salad bowl and refrigerate while you prepare the rest to keep crisp.

Prepare lettuce

If using raw chicken: season 2 boneless skinless chicken breasts lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips. If using leftover or rotisserie chicken, shred or slice to equal about 2 cups.

Prepare chicken

Add the sliced/shredded chicken to the chilled romaine in the large bowl. Toss in 1.5 cups croutons and 1 cup freshly grated Parmesan (reserve a tablespoon for garnish).

Assemble salad

Pour the desired amount of dressing over the salad (start with about 3/4 cup for 4 servings) and toss gently until evenly coated. Adjust seasoning with salt and pepper to taste. Plate the salad, sprinkle additional Parmesan and optional capers or extra anchovy fillet on top, and serve with lemon wedges.

Finish and serve

In a medium bowl, mash the minced anchovy fillets and minced garlic together with the back of a spoon or the side of a knife to form a paste. This mellows the anchovy and disperses flavor evenly.

Add 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt to the anchovy-garlic paste. Whisk until smooth.

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, and 2 tablespoons grated Parmesan until emulsified. Taste and season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting lemon, salt, or pepper as desired.

If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice until it reaches a creamy, pourable consistency. Refrigerate the dressing for 10–15 minutes to let flavors meld if time allows; whisk again before using.

Preheat oven to 375°F (190°C). Cut 4 cups of day-old bread into 1/2-inch cubes. Toss bread cubes with 2 tablespoons olive oil, 1/4 teaspoon salt, and a pinch of black pepper until coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring once, until golden and crisp. Cool before adding to salad.

Romaine lettuce

Cooked chicken breast (sliced or shredded)

Parmesan cheese (freshly grated)

Croutons (store-bought or homemade)

Fresh lemon wedges (for serving)

Mayonnaise

Plain Greek yogurt

Anchovy fillets (packed in oil), minced

Garlic cloves, minced

Dijon mustard

Worcestershire sauce

Fresh lemon juice

Extra-virgin olive oil

Grated Parmesan (for dressing)

Salt

Black pepper

Capers

Extra anchovy fillet (for serving)

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty roughly 3/4 inch thick and 4 inches wide, pressing a shallow dimple in the center of each patty with your thumb. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.

Form and season

Let the formed patties rest at room temperature for 15 minutes while you prepare other components; this helps them cook evenly.

Rest before cooking

In a small bowl combine 1/2 cup mayonnaise, 2 tbs smoky hot sauce, 1 tbs sriracha, 1 tsp apple cider vinegar, 1 tsp honey, 1/4 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/4 tsp salt, and 1/2 tsp fresh lime juice. Whisk until smooth. Taste and adjust heat or sweetness. Cover and refrigerate until assembly (can be made up to 24 hours ahead).

Make the sauce

Combine 1/2 cup distilled white vinegar, 1/4 cup water, 1 tsp sugar, and 1/4 tsp kosher salt in a small saucepan and bring to a simmer to dissolve the sugar and salt. Place the thinly sliced jalapeños in a heatproof jar or bowl and pour the hot brine over them. Let sit at least 10 minutes (longer for more mellow heat). Drain before using or reserve some brine.

Quick-pickle jalapeños

In a medium bowl toss together 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot, and 2 tbs chopped cilantro. Whisk 1 tbs lime juice with 1 tbs mayonnaise, 1/4 tsp salt, and 1/8 tsp black pepper; pour over the cabbage mixture and toss to coat. Refrigerate the slaw until assembly.

Make the slaw

In a skillet over medium heat, cook 4 slices thick-cut bacon until crisp, 6–10 minutes, turning as needed. Transfer to a paper towel–lined plate to drain.

Cook the bacon

Thinly slice 1/4 cup red onion, slice tomato into two 1/4-inch rounds, and have 4 dill pickle slices ready.

Prepare remaining toppings

Heat a large skillet or griddle over medium heat and add 1 tsp vegetable oil. Butter the cut sides of 2 brioche buns (1 tbs butter total) and place buttered sides down on the skillet. Toast until golden, about 1–2 minutes. Remove and set aside.

Toast buns

Increase heat to medium-high. Add a light swipe of oil to the pan if needed. Place the patties dimple-side up and cook undisturbed 3–4 minutes until a brown crust forms. Flip and immediately place a slice of pepper jack cheese on each patty. Cook another 3–4 minutes for medium (adjust time for desired doneness). If cheese needs help melting, cover the pan with a lid for 30–60 seconds. Remove patties and let rest 2 minutes.

Cook the patties

Spread about 1 tbs of the Voodoo hot sauce on the bottom half of each toasted bun. Place the cheesy burger patty on the sauce. Top each patty with 2 slices of crisp bacon. Add a generous spoonful (about 2–3 tbs) of the cilantro slaw on top of the bacon. Arrange 3–4 pickled jalapeño slices over the slaw (use more or fewer to taste). Add sliced red onion, tomato slices, and dill pickles. Finish with another drizzle (about 1 tbs) of the Voodoo sauce on the top bun and place it on the burger.

Assemble the Voodoo Burger

Serve immediately with fries or beer. Provide napkins — this burger is saucy and spicy.

Serve

ground beef (80/20)

kosher salt

black pepper, freshly ground

garlic powder

smoked paprika

mayonnaise

hot sauce (preferably smoky cayenne-based, e.g., Louisiana or chipotle hot sauce)

sriracha

apple cider vinegar

honey

cayenne pepper

salt

fresh lime juice

fresh jalapeños, thinly sliced (seeds kept for heat)

distilled white vinegar

water

granulated sugar

green cabbage, shredded

red cabbage, shredded

carrot, grated

cilantro, chopped

lime juice

mayonnaise (for slaw)

black pepper

pepper jack cheese slices

bacon, thick-cut

red onion, thinly sliced

ripe tomato, 1/4-inch slices

pickles, dill

brioche burger buns

unsalted butter, softened (for toasting buns)

vegetable oil (for grilling)

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear chicken thighs 3–4 minutes per side until lightly browned (they will finish cooking in the sauce). Remove chicken and set aside.

Prepare and cook chicken

In the same skillet, add the sliced onion and cook 4–5 minutes until softened and slightly caramelized. Add the minced garlic and cook 30 seconds until fragrant. Stir in the chopped chipotle peppers, canned diced tomatoes (with juices), 1/2 cup chicken broth, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Bring to a simmer and cook 5 minutes to meld flavors.

Make the tinga sauce

Return the seared chicken to the skillet, submerge in the sauce, reduce heat to low, cover, and simmer 12–15 minutes until chicken reaches 165°F (74°C) and is very tender.

Simmer chicken in sauce

Transfer the cooked chicken to a cutting board, shred with two forks, then return the shredded chicken to the skillet. Stir to combine with the sauce and simmer uncovered 2–3 minutes so the sauce clings to the chicken. Taste and adjust salt and pepper as needed.

Shred chicken

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or ovenproof platter, spread 6 cups of thick-cut tortilla chips in an even layer, leaving small gaps for even melting.

Preheat oven and layer chips

Evenly distribute about two-thirds of the warm shredded chicken tinga over the chips. Sprinkle 1.5 cups shredded cheddar and 1 cup Monterey Jack evenly over the top, then add the remaining chicken in smaller clusters so every bite has chicken and cheese.

Add chicken and cheese

Place the tray in the preheated oven and bake 6–8 minutes until cheeses are fully melted and bubbling. If you want golden brown spots, broil 1–2 minutes while watching closely so chips don't burn.

Bake to melt

Remove nachos from oven. Immediately scatter pickled jalapeños, 2 tablespoons chopped cilantro, and optional 2 tablespoons crumbled cotija over the hot nachos. Add dollops of guacamole and sour cream (or serve these on the side) and spoon the remaining warm pico de gallo on top or to the side. Serve with lime wedges.

Finish and garnish

Prepare fresh pico de gallo by combining diced tomato, finely diced onion, chopped cilantro, minced jalapeño to taste, a squeeze of lime, and a pinch of salt. For guacamole, mash ripe avocado with lime, salt, and a little chopped onion and cilantro. Spoon these onto the finished nachos or serve in small bowls for topping at the table.