The Burger Bar stockpiles fine meats, cheeses, and toppings so that diners can create their own sandwich masterpieces. The menu promises hunger-fighters the ability to load a bun with such patties as ground beef ($6–$9), buffalo meat ($8–$13) and portobello ($5–$7). Like a sloppy nacho-loving James Bond, burgers dress in a neat tuxedo of cheese (one slice included, $.75/extra slice), including smoked cheddar, texas goat, and pepper jack. Toppings such as jalapeños, bacon, and avocado (one topping included, $1.50/extra topping) crown majestic meat towers, only to be rained upon by torrents of garlic or bacon aioli, violet-mustard cream, or smoked-chipotle ketchup. Diners can pair a sirloin sandwich with grilled vegetables ($3.50) for a dose of daily nutrients so they don’t have to get their vitamins by devouring old tapes of The Flintstones.
When the slow-roasted prime rib is cooked to tender perfection, a chef comes over, carves into it with a knife, and sends freshly loaded plates out into the dining room. That’s the way things have worked at Peppers Restaurant since it opened in 1995. The establishment's homemade take on hearty eats is evident in not only the hand-carved prime rib, but also the house-concocted sauces and seasonings, such as the chicken florentine’s white-wine-mushroom cream and the blackened redfish’s Cajun spices. The steakhouse revolves around USDA Choice cut steaks and deep-fried seafood, although the menu also features a worldly mix of pastas, enchiladas, burgers, and salads harvested from the rainforest.
Madres Restaurant's new location matches the charm of the original Friendswood eatery, dishing out the same elegant takes on lime-marinated ceviche, sizzling fajitas, and sauce-slathered enchiladas. After finishing off the last bacon-wrapped shrimp brochette, patrons can request that a chef wrap bacon around other Madres offerings, such as buffalo wings or glasses of red wine.