Wade Greenough honed his culinary chops at Viva, where he learned the art of preparing Mexican cuisine. In his own restaurant, Bumpy's Texmex Grill & Cantina, he uses fresh, local ingredients to forge a menu that combines Mexican and American favorites made from scratch. Fresh shrimp and marinated steak make star turns in tacos, enchiladas, and chimichangas, and house-made sauces gussy up stateside classics such as baby-back ribs and pizza.
The dining room's Texas-style decor showcases rustic wood accents and walls adorned with metal stars, flat-screen TVs, and signed headshots of the Alamo. From behind the full bar, bartenders blend six signature margaritas in addition to pouring specialty cocktails, wine, and beer.
