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.
Dick's draws in diners with a menu heavily concentrated in authentic, Texas-style barbecue. As with the healing of wounds and the forgetting of birthdays, time is the key ingredient of Dick's marvelous meats, which are hickory-smoked on location for as long as 12 hours to help each bite reach its palate-rocking potential. Use your jaw-mounted mouth knives to slice into barbecued chicken leg quarters ($8.99 for a four-piece plate), the rib sampler ($13.99), or a pulled pork and chopped chicken plate ($12.79)—all served with the sauce on the side, to let the flavor of the meat take center stage. Alternatively, take a flavor-fueled tour of protein paradise with Dick's Traditional Texas Feast ($17.99), which partners three ribs, half a pound of sliced brisket, and smoked sausage. A selection of sandwiches, including options such as pulled pork ($4.59), Texas hot links ($4.59), and sliced turkey ($4.99), pairs the same great meat with the latest in bread-based food grippers.
Owned by New Orleans expats forced out by hurricane Katrina, Pierre's Mardi Gras Café, featured on Fox 4, rekindles the Cajun spirit from within its kitchen, kicking out authentic New Orleans fare. Friends, romantic partners, or auditioning potato-sack teammates become temporarily obstructed from each other's view by the 12-inch Half & Half po' boy, a classic french-bread sandwich with somersaulting bites of fish, shrimp, and oysters accented by lettuce, tomato, and mayo. Philly steak po' boys sizzle and crunch in their edible envelopes, and surf 'n' turf po' boys squash appetites with steak- and shrimp-inspired stomps of the foot. Pairs take a break from open-jawed po' boy bites and ladle a spoonful of authentic jambalaya into their mouths, an alchemical elixir composed of two different sausages and shrimp in tomato sauce, or trade off spoonfuls of crawfish étouffée as they argue about whose taste buds would be more likely to guest star on reality TV. Cups of shrimp creole and crawfish étouffée boast flavors that slow-dance atop tongues in simmering revelry. Pierre's Mardi Gras Café will be open on Sunday, September 4, as well as on Labor Day.