Pho Nga 2's spread of rich pho noodle soups, stir fry and vermicelli dishes, and hearty banh mi sandwiches introduces diners to the diverse, delicious flavors of Vietnamese cuisine. Thin rice noodles mingle with charbroiled shrimp and pork, while morsels of tender chicken and ladles of curry sauce rest on beds of steamed rice. Like a sculpture made of melted hard candies, each bowl of piping hot pho is a blend of intense tastes and textures and bright colors, with rare steak, chewy noodles, and savory broth mingling with fresh vegetables and sprigs of cilantro.
The chefs at Anothai Cuisine and Nara Thai Dining grind their own fresh herbs and spices to awaken patrons' tongues with each bite of their Thai dishes. Pungent curry coats seafood, chicken, and noodles, and on the other end of savory-to-sweet spectrum, mango imbues shrimp with flavor that evokes the tropical drinks of which ice fishermen's dreams are made. Artfully arranged garnishes complement colorful dishes to excite the eyes, which can scan the bright red and white accents between bites.
Behind the curtain at V Bistro Noodle & Grill, the Vo and Huynh families join forces to bring the time-honored tastes of Vietnam to the Lone Star state. A big part of the collaboration revolves around creating the perfect pho—a staple of Vietnamese cuisine for more than a century, and a dish the families have been tweaking for three generations. Traditional recipes, seasonings, and cooking methods have been passed from one generation to the next, like a family crest or a great, great grandparent’s lucky powdered wig.
V Bistro’s diners reap the benefits of that relay when they dive into one of the restaurant’s pho dishes, which range from strictly veggies to a meat lover’s medley of steak, brisket, tripe, and tendon. Diners can also excavate rice plates loaded with pork, chicken, beef, or shrimp, and wash it all down with homemade lemonade or Thai iced tea.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Our dining atmosphere is fine-casual. You will be as comfortable in a tie or dress as you are in blue jeans. From our hand painted Tuscan wall murals to the linen wrapped silverware our environment evokes a high expectation and we intend to please you. We want you to be so favorably impressed that you come again, and again.
Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.