Woody's smokes and grills the finest cuts of pork and beef before slathering proteins with tangy secret recipe barbecue sauces. Fulfill contract clauses to consume fried cuisine by noshing appetizers such as the fried okra ($4.99) and mozzarella sticks ($5.99). Woody's menu sates meat savants with a colossal offering of barbecued meats including texas beef brisket ($9.99) and loaded mesquite-grilled chicken breasts ($11.99). The signature baby back ribs ($14.99 for a full rack) come slow roasted in a secret marinade before being basted and grilled to seal in flavor and text revealing the marinade's ingredients. Chefs also stuff sandwiches such as the Sloppy Woody with tangy secret sauce and barbecue pork, which lovingly shares plate real estate with coleslaw ($6.99). Alternately, midday diners can dive into smaller servings of many dinner dishes including the smokin' spare ribs ($7.99) or tender, marinated Carolina pulled pork ($7.49). To make toasts to newlywed pets, diners can use their spoons to clink glasses of soft drinks or iced tea ($1.99).
The story of Mama's Pizza stretches through five decades, from its humble beginnings in 1968 to its current status as a Fort Worth landmark that whisks painstakingly crafted East Coast?style pizzas to grateful taste buds. Dough made fresh each day surrenders itself to layers of 100%-real cheese and handpicked meats and veggies before basking in a brick oven's heat and brushing its browned crust with garlic butter. Pizzas bubble with breakfast bacon, grilled chicken, pineapple, mushrooms, and a spate of other lip-smacking ingredients. In addition to tasty pies, Mama's Pizza whips up fresh salads as well as sandwiches in the form of Mama's sub, a blend of ham, pepperoni, mozzarella, american cheese, veggies, and motherly advice.
The aroma of catfish filets frying in the kitchen wafts through Catfish Sam's and unites with the scents of hand-breaded-shrimp appetizers and charbroiled rib-eye steaks. Each table comes dressed with complimentary sides, including no-fat pinto beans, coleslaw, housemade yeast rolls, hush puppies, and green-tomato relish.
James McGuffey, owner of Alamo Door & Awning, built his business on a simple guarantee: he promises customer satisfaction with his newly installed or repaired garage doors, garage-door openers, and extendable awnings, or he doesn't charge for the service. To deliver on such a pledge, he maintains a team of top-notch technicians and a stock of most of the hardware needed for any job. He even sells the hardware piecemeal to those who want to attempt repairs on their own, providing helpful advice and tips for such do-it-yourself projects on his website.
Saljo's Pizza’s kitchen crew mixes fresh batches of dough each day before hand-tossing and flattening their finished products into New York–style and deep-dish Sicilian pizza crusts. Though the pizzas enjoy a privileged mention in the restaurant’s name, they share space on the menu with a host of traditional Italian dishes. Chef’s recommendations include veal cannelloni rolled with spinach ricotta and mozzarella cheeses and fettuccini noodles tossed in a creamy sauce of herbs and parmesan cheese. Like the pizza dough, each hearty dish is made from scratch daily and hand-tossed to ensure that its various ingredients are all equally susceptible to gravity.
For the past 23 years, Francis Kobty has introduced clientele to the flavors of Lebanese cuisine, which is traditionally rich with grilled meats and veggies, zesty cucumber sauces, and colorful salads. Like a winter broadcast of It's a Wonderful Life dubbed into Esperanto, the bill of fare is both familiar and exotic, with fresh Turkish coffee serving as a bold complement to lamb kabobs, crispy falafel, and shish tawook, or marinated chicken breast that's grilled and served over rice. The accessible, yet authentic spread of Levantine cuisine at this BYOB restaurant has drawn the appreciation of countless customers, as well as celebrity chefs such as Guy Fieri, who featured Prince Lebanese Grill on his Diners, Drive-Ins, and Dives.