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.
Anothai Cuisine's chefs 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.
Hofbrau Steaks hogties hearty appetites in a classic steakhouse milieu. The brawny menu muscles up high-quality meats including the Hill Country rib eye ($19.99–$23.99), which is cooked in lemon butter and seasoned with the restaurant's secret seasonings, dubbed "Magic Dust". The hand-breaded chicken fried steak ($9.99 lunch, $10.99–$14.99 dinner) comes topped with country gravy and the emotional baggage of growing up as two meats. In pig in a tater, pulled pork hides from hungry eaters in a potato cave ($7.99), and bacon-wrapped Texas shrimp wraps itself up into a jalapeno-and-smoked-bacon cocoon ($12.99–¬¬$18.99, dinner only). Midday eats—such as the Hofbrau Hamburger steak, topped with brown gravy and grilled onions ($9.99, lunch only)—sate workday cravings.
Hula Mamas swathes guests in complimentary shell lei and outfit empty hands with non-alcoholic tropical fruit drinks in preparation for the Hawaiian dinner and show, which enlightens audiences about the South Pacific with rousing island entertainment and a brimming buffet. Polynesian delectables from mahi-mahi and pulled pork to sweet pineapple nut cake line the copious spread (the restaurant is BYOB pending a liquor license). Later, lights in Hula Mamas’ tiki hut will dim to highlight the flames of fire knife twirlers during the hour-long Polynesian Revue, which also features burly male warriors and shimmying hula girls. Audience participation is encouraged, so wear your loudest Hawaiian shirt and most recently mown grass skirt to join in.
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.
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.