Web Design and Development in Greenville, SC | Merge

All right, let's get technical. Here at Merge HQ we use a top-notch framework called CakePHP to build some of our custom applications, but recently I encountered a mystifying issue whilst hacking away on a big project.

That was the motto of Ryan Carson this past week at the Future Of Web Apps conference in Miami, Florida.

For the third installment of Phunky Phriday, we bring you a cozy emporium of zesty Mexican cuisine known as Rosalinda's Fonda. And let me just say that Rosalinda has obviously had more success with her Fonda than Ted Turner had with his. The menu veers on the precipice of expensive, but you can rest assured that whatever you select will be unique in comparison to other Mexican joints. Such delicacies as sea bass and cactus adorn the tacos, daring you to take them for a spin. More conventional meats may still be prepared in unconventional ways---my dish featured a jerky-like slab of beef served alongside a "tortilla casserole," which managed to be wholly unpredictable despite the full description I received from the waitress beforehand.

Rosalinda's prefaces your order with the typical combination of salsa and chips, but both are actually quite atypical. The salsa seems to be comprised of ranch, vinegar, cilantro, and other obscure ingredients. Or it might not contain any of these. My advice is just to sit back, savor the flavor, and not ask too many questions. Because soon enough you will be gifted with a second appetizer that might aptly be called Deluxe Ramen. Certainly this was the first time I had ever been served noodle soup at a Mexican restaurant, so once again points are earned for originality.

One feature of Rosalinda's that remains a mystery is the actual size of the dining area. Upon entering, we were promptly shown to the nearest table, and I failed to scan my surroundings adequately. Plus the room was dimly lit, mostly from sunshine peeking through the front entrance. An array of wacky and/or exotic alcoholic beverages was on display behind the counter, and the toothpick holders may or may not have been politically correct. That's a question I shall leave for you, the reader, to answer if and when you decide to experience this one-of-a-kind eatery for yourself.

In this day and age, when a place of business still doesn't accept credit cards as a payment option yet is still overflowing with patrons, you have to assume that a high quality product is an integral part of their equation. So it goes with the Pita House, a Greenville staple for Middle Eastern cuisine and the ceremonial first of Merge's newly established lunchtime tradition: Phunky Phriday.

A few of us had sampled their wares before---I myself had visited one time previously, played it safe and ordered a gyro platter. For my second go-round, I chose not to stray too far from my comfort zone by getting the beef shawarma, a do-it-yourself kit featuring pita bread, lettuce and onions, a mound of beef, and various intriguing sauces. My coworkers mostly adhered to this basic meat/veggies/pita formula, but Kim fixated on the grape leaves from moment one. These were notable for reminding me far more of egg rolls than anything grape-related, and indeed they apparently earned high marks for taste.

By the end of our glorious meal, we relaxed in the satisfaction of a choice well made. As we sat there at our two hastily adjoined tables in an atmosphere that could be duly described as "no frills," we knew that Phunky Phriday had started off on the right foot. Before leaving, a few of us perused the nearby grocery section, chuckled immaturely at some of the wild and wacky offerings (just how much can you do with chickpeas anyway?) and exited stage left. The Pita House menu offers excellent value---I assembled three hefty sandwiches for the reasonable price of $7.55 and had to abort plans for baklava upon realizing how full I was. The other attendees promptly began brainstorming our future mealtime endeavors, which we can only hope offer similar contentment.