People today crave fresh tastes, quick service and a welcoming friendly atmosphere where they can relax over a leisurely lunch or eat and run. That's what Ann Marie's delivers, with a special touch that's uniquely our own. You'll see it in our menu, in our service and in our faces. You'll also see it in our food.
At most restaurants, behind-the-bar activities include popping off the tops of beer bottles, shaking cocktails, and cutting lemons into wedges. At Jimmy G’s Cajun Seafood Restaurant, the staff boils crawfish and shucks fresh oysters behind the bar, granting customers the opportunity to see seafood preparation and check oysters for leftover pearls. Guests then dig into these southern specialties and others, including shrimp creole, crawfish étouffée, broiled catfish, grilled choice-cut ribeye, broiled redfish, chicken-and-sausage gumbo.
Operated by a Maine transplant and decorated with photographs of coastal Maine, Maine-ly Sandwiches offers a taste of the East Coast and specializes in a sandwich native to the Pine Tree State: the lobster roll. The eatery's chefs steam fresh lobsters, pull the succulent meat from claws and tails, and mix in a bit of mayonnaise before piling the creamy seafood onto toasted, buttered rolls. The result, according to CultureMap, is "simple, savory, and satisfies an unfilled niche in Houston."
Although Maine-ly Sandwiches does fill a niche, visitors can find sandwiches for every taste. The menu also includes crab rolls and veggie sandwiches, as well as gourmet soups including clam chowder, salads, and housemade whoopie pies that energize diners for a long day of dropping old chandeliers out a fourth-story window.
The staff at Bonfire Wings pays homage to the restaurant’s River Parish roots with its menu’s Creole-style gumbo, Cajun boudain balls, and Louisiana pecan pie. The eatery’s signature wings come dressed in one of 12 flavors and adorn catering trays for football games and family gatherings.
The sammie stackers at Georgio's Subs revamp on-the-go eating with a menu of fresh subs made from a customer-chosen mélange of house-made breads, hand-cut meats, cheeses, veggies, and dressing. Tuck into the popular belltown philly steak, loaded with pepper jack cheese draped over strips of beef that, like the city of San Francisco, sit atop a sturdy foundation of sourdough. Diners can warm winter-weary palates with a host of toasted subs, including the chicken parmesan doused in marinara and oregano or the pizza sub layered with pepperoni, salami, parmesan, and marinara. The vegetarian sub tosses a garden's worth of grub in between a choice of bread that includes honey wheat and multigrain and cheeses such as cheddar and pepper jack for a healthy handheld meal that’s only slightly less portable than a segway made out of rice cakes.
In the dining room at Vincenzo's Italian Grill, plates of fragrant chicken cacciatore drift by on waiters' arms as patrons dig into nontraditional dishes such as chipotle-pesto pasta. Patrons can lean back in dark wood chairs and listen to the voices of live performers on the weekend or lean forward to consume forkfuls of penne arrabiata, which stays true to its roots by combining marinara-covered penne, black olives, and italian sausage grown in the sausage groves of Italy.