Stay C's Kitchen immerses diners in the flavors, fragrances, and colors of Jamaica. Hailing from Jamaica herself, chef Stacy knows a thing or two about Caribbean cuisine. And if the menu is any indication, she's not afraid to show off. She marinates her jerk chicken for 24 hours before grilling it over wood?its "hickory was really prominent," says Forth Worth Weekly. Then, Stacy serves it with rice, on a salad, in a wrap, or tied to the string of a kite headed toward the customer's home. Curry goat, redfish escovitch , and tender oxtails grace palates with traditional island flavors, while American influences coax jerk burgers and fried chicken onto plates. Carrot juice and mint iced tea, meanwhile, prove as bright and refreshing as the dining room's green, black, and yellow decor.
Cuisine Type: Traditional American
Handicap Accessible: Yes
Number of Tables: 5?10
Parking: Parking lot
Most popular offering: Burgers, brisket, catfish
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: Calling ahead speeds delivery.
What is one of your most popular offerings? How is it prepared?
Our half-pound burgers, which are made-to-order and placed on toasted buns.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
Our special offerings are the signature recipes of the co-owners.
In your own words, how would you describe your menu?
Fresh, made-to-order, and competitively priced
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.
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.
Hamburger steak, pigs' feet, and other southern classics have sizzled on stovetops inside Hobert's Soul Food and Canteen for more than 26 years. Skilled chefs also pluck hearty homestyle dishes such as baked chicken and meatloaf from ovens and plate entrees alongside a cornucopia of veggie sides.
In 1961, J.B. Wilson founded his own barbecue eatery and populated the menu with recipes of his own design. These recipes remained unchanged throughout the years, as did his signature welcome—greeting customers in a top hat and cane. When he fell ill in 2004, he passed the business’s reins to his close friend Amos Adetula. Afraid that J.B’s recipes would otherwise be lost forever, Amos graciously agreed to lead the restaurant into the future. His legacy now secure, Mr. Wilson passed away three days later.
Today, Amos still makes all the original sauces for the restaurant's ribs, brisket, and pork himself, including the sweet sauce that adorns the restaurant’s signature baked beans. Savory dishes complement sweet-potato or buttermilk pies, which the staff makes by hand from scratch each day. A number of longneck brews stands at the ready to cool diners’ tongues in the wake of smoked meats, hot baked potatoes, and periodic fire-breathing competitions. Inside the original location on Apache, large plasma televisions adorn the exposed log cabin–style walls, hanging above booths bedecked in the original black and red checkered style. Outside the eatery's confines, breezy outdoor seating around an original built-in concrete fire pit encourages frequent fresh-air feasts. When lovers of Wilson's require the food to come to them, culinary crews transport the eatery’s fare with full offsite catering services for events such as tailgate parties, where staffers set up and break down after the meal.