ORDER UP: RANDY

Randy Hobson is our founder and a local restaurateur who proudly hangs his hat on 4 authentic global kitchens across Southwestern Indiana. His flagship and first concept, Pangea Kitchen, brought something Evansville hadn’t yet seen - a world class dining experience in an approachable, fast-casual space.

Since 2014, our community has embraced the conversation he started around food, ingredients, and the craft of creating something (whether a dish or dining space) worth talking about. The energy and excitement has allowed Randy to expand his global cuisine offerings to represent over 20 countries with 4 restaurants, a team of diverse chefs, and a truly invested customer base.

When you grab a table at Pangea Kitchen, 2nd Language, Pangea Pizzeria, or Sazón y Fuego, you know that you are sitting down for a dining experience, not just a meal. If you haven’t been lucky enough to sit with Randy yourself, here is what he wants you to order.

Pangea Kitchen

• Kao Soi: Northern Thailand curry noodles in broth served with roast pork or tofu with layers of multiple flavors and spices. His go-to comfort dish in winter and comes in an excellent vegan version. Pro-tip: Add fried chili paste for a little kick!
• Shrimp Wrap: Marinated grilled shrimp with tangy Asian dressing creating a light, tangy flavor. Perfect as a refreshing appetizer or lunch.
• Nutty Pig Neapolitan Pizza: Pistachio paste, prosciutto, pickled shallots, and Calabrian honey offers a unique flavor and texture to our all-time best seller, the Pistachio.
• Butcher Detroit Style Pizza: This airy, crunchy deep-dish style pizza is next-level indulgent! The pizza comes loaded with flavor and meats, Randy prefers to add fresh burrata and extra basil!
• Walnut Crème Gelato: House vanilla cream gelato with walnuts. Truly a favorite, but all gelatos are made fresh daily so availability changes!
• Crème Brûlée: Flavors change frequently, often trending toward unique combinations. It’s a small but powerful indulgence and a soulful dessert experience.

2nd Language

• Cold Smoked Pork Belly Bao Bun: Steamed, pillowy bao bun envelopes seared pork belly, house pickles, yuzu aioli, and cilantro. This dish is very shareable, featuring great flavor and texture—a showcase of Asian soul food.
• Lumpia Shanghai: Filipino egg rolls with ground pork, garlic, carrots, onion, cilantro, served with Thai chili sauce. It is rare to find a Filipino option in the area; the lighter skins and flavorful filling make it a standout!
• Kaarage Chicken: Marinated chicken thighs, potato starch batter (GF), with Japanese BBQ sauce and spicy aioli. Offering a hearty portion of traditional Japanese fried chicken for those who love dark meat and bold flavors.
• Curry Katsu with Yukari Pickles: Pork cutlets over rice with Japanese curry and yukari pickles. Simple, traditional, and super flavorful!
• Tiger Kimchi: Chicken paitan broth, spicy tare, chashu chicken, kimchi, shiitake, soft egg, sprouts, fried shallots, chili oil. It has a creamy yet light broth, multiple spice elements, and the perfect spicy balance.
• Honey Toast: House-made Japanese milk bread, miso butterscotch, Pangea Kitchen gelato, berry compote. A great shareable dessert. The bread’s texture is the star, making it a memorable treat.

Pangea Pizzeria

• Cupperoni “Neo” Neopolitan Pizza: Thick-cut pepperoni that “cups” when baked, fresh mozz, provolone, finished with house Calabrian chili honey. Multiple flavorful layers provide a new, but comforting take on a classic pie.
• Wednesday Slice Menu: Offers our 4 most popular pies: Cupperoni, Margherita, Pistachio, Garden Oasis and Knuckleball by the slice. Plus, there is a bonus 2-for-1 deal on weekdays from 2 to 4PM.
• Focaccia: Made fresh daily varaties, including garden, bacon jalapeno cheddar, or plain. Great with a side salad or as a take-home sandwich base!
• Fried Calzone: Neapolitan-style calzone filled with ham, sausage, meatball, mozz, served with red sauce, house ranch, or Calabrian honey. The deep-frying is a unique take on a traditional calzone, offering a light and airy crust! Baked option available, too.
• Wings: Fried wings with sauce options (6 per order). Thai chili sauce wings are a favorite—offering the perfect sweet-heat balance. House-made buttermilk ranch accompanies.

Sazón y Fuego

• Cachapa: Venezuelan-inspired sweet corn masa with Queso de Mano and crispy pork belly, masa made in-house with local organic corn. Unique sweet-and-savory combination.
• Ceviche Peruano: Peruvian ceviche with mahi, leche de tigre, red onion, poached sweet potato, corn varieties, and cilantro. Complex flavors and textures. The creamy “leche de tigre” brine sets it apart!
• Pan De Leche (Brunch Only, Sat 10-2): House-made Japanese milk bread French toast, tres leches, berry lemon compote. Our infamous 2nd Language’s Honey Toast has a new, fun identity!
• Braised Beef Empanadas: Yuca flour empanadas with creamy avocado sauce. The light, flaky dough lets the filling and sauce shine.
• Prime Ribeye Steak: Argentinian-style open-flame, charcoal-grilled steak with chimichurri and rocoto chili sauces. We serve the USDA top 3% meat grade, great marbling, and deep charcoal flavor—sliced tableside for easy sharing.
• Arroz Con Mariscos: Peruvian-style paella with jasmine rice, shrimp stock, calamari, and shrimp. Creamier than classic paella—ideal for shellfish lovers.
• Whole Branzino Fish (Fri & Sat evenings): Whole fried Branzino served with yuca fries, pico de gallo, and mariscos sauce. For adventurous eaters who appreciate traditional, whole-fish presentations.
• Passion Fruit Mousse: Creamy mousse with passion fruit curd, vanilla sponge, almond tuile cookie. A perfectly sized, uniquely textured, and vibrantly flavored dessert.

Most people would say that Randy’s success in the restaurant industry aligns with his successful, 25-year corporate career, but to know Randy is to know that his success comes from the heart.

His passion for food, education, and culture is something that many guests have come to know and love. Come in and try some recommendations for yourself - order up!