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.
In the kitchens at Mijo's Mexican, cooks wrap large flour tortillas around seasoned ground beef in burritos and sprinkle grilled steak with spices in enchiladas. Outside the kitchen, plumes of steam rise from sizzling shrimp fajitas as waiters cart the dishes to patio tables. Additionally, sampler platters let you combine Mexican staples such as enchiladas, tacos, and flautas in one meal without stealing them from the tables of diners distracted by an argument about non-Newtonian fluids.
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.
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.
At Chop House Steak & Seafood, head chef Kenny Mills relies on the skills he's learned throughout his eclectic career, which included a stint operating the healthy, organic Natura Cafe in Uptown Dallas, as well as stops at steakhouses in Denver, Fort Worth, and DC. The menu reflects the chef's extensive experience with simple, yet elegant dishes, such as slow-smoked prime rib, Cajun rib eyes, mesquite-grilled salmon over lemon couscous, and tuna tartare tostadas.