After years devising his ideal pizzeria, David Davydd Miller dispensed his first slices in 1984 to patrons in College Station, Texas. Back then Dave recruited the help of a flourmill and cannery to generate customized blends of his crust and sauce formulas. These days, within DoubleDave's Pizzaworks restaurants' 30 Texas and Oklahoma locations, chefs concoct Dave's signature honey whole-wheat crust daily from hand-tossed dough along with batches of sauce made from scratch with Escalon tomatoes. Those ingredients join hand-cut veggies and meats from Tyson and Burke to collectively form a delectable disk that proves once and for all that pie can be divided evenly. Along with half a dozen specialty pizzas, DoubleDave's Pizzaworks appeases palates with signature pepperoni rolls, sandwiches, and Dave's favorite dish, the philly-cheesesteak stromboli.
For more than 15 years, the cooks at Beto's Mexican Restaurant have been using family recipes to craft traditional Mexican dishes remixed with Texan inspiration. Patrons may kick-start their meals with a batch of guacamole, which a server will prepare right at the table, before moving onto bigger eats such as a hand-rolled and fried poblano pepper packed with beef, monterey jack cheese, and caramelized onions. A seven-member list of margaritas, each named after a Mexican city, helps to cool tongues set aflame from overzealous salsa-sampling. Fueling more than just bellies, Beto's Mexican Restaurant also pumps goodness into the community by hosting fundraisers and offering scholarships to college-bound high-school seniors.
Cuisine Type: Authentic Thai cuisine
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Pad thai, duck mango, drunken noodles
Alcohol: Beer and wine only
Delivery / Takeout Available: Takeout only
Outdoor Seating: No
Pro Tip: Please ask our experienced staff for any help, diet preferences, or suggestions regarding our menu.
What?s the best reaction you?ve ever gotten from a customer?
Oftentimes someone will say our food tastes like what they experienced when visiting Thailand. The best may be when someone says their particular dish was the best of its type they have ever had.
Is there anything else you want to add that we didn't cover?
As co-owner with my wife, I bring over 35 years of fine-dining restaurant experience to our kitchen and dining room. We are passionate foodies, completely addicted to the Food Network and we put a lot of love into our food and service.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
Our head chef is from Chiang Mai in northern Thailand and our sous chef from Bangkok in the south. My wife is from Thailand as well, so we combine old family, traditional as well as recipes currently popular in the country. We are always on the lookout for new and interesting ideas.
In your own words, how would you describe your menu?
An extensive collection of authentic Thai dishes from all over Thailand, many not offered in other restaurants, as well as popular favorites. All foods are house-made and prepared to order. We travel yearly to Thailand and bring back taste profiles of current cuisine around the country and re-create those tastes here in Texas.
For nearly two decades, Arlington diners have been savoring Mexican cuisine prepared by the Zavala family. At La Isla, the Zavalas serve up traditional favorites such as richly flavorful seafood soup, Mexican-style steak, and shrimp cocktail. They also specialize in Tex-Mex dishes such as the Tejas burger and nacho fries topped with pico de gallo and chile con queso. Their drink list includes Mexican sodas, Micheladas, and American and Mexican beers, and their dessert menu features house-made flan sweet enough to make the best revenge taste bitter.
Texas barbecue is renowned for its smoky mesquite flavor. Oh My BBQ perfects that flavor in its menu of beef brisket and barbecue chicken dinners, as well as thick-cut barbecue bologna and hot links. The restaurant pairs these meaty options with Southern-themed sides including baked beans, smoked corn, and okra, and desserts like banana pudding. Feel free to use the drive-thru or walk up to the window, and once armed with your meal, you can eat it at the outdoor seating in front of the restaurant or take it to go.
Not content to simply dress burgers in cheese, sauces, and fresh veggies, the grillmasters at Mixed Up Burgers take toppings where no garnish has gone before: inside the patty itself. Their fully customizable burgers with toppings mixed in anchor a menu of burger-joint mainstays, including chili-topped nachos and half-pound hot dogs. Meats get their sizzling flavor from an authentic 1940s grill before arriving in a dining room decked with corrugated tin, rustic wooden tables, and vintage animatronic soda jerks.