Rustic charm meets opulent décor inside The Old Warsaw, where white tablecloths and burgundy drapes mingle with chandeliers and grand paintings, setting the scene for decadent plates of French continental cuisine honed over six decades. Dishes range from classic French fare such as escargot and chateaubriand to braised pheasant and roasted duck, all of which can be paired with any of 460 wines procured from regions such as Europe, North America, and South America. As diners sample rich seafood crepes and lobster bisque, live musicians tickle eardrums with soft melodies, special songs for birthdays and proposals, and occasional legal advice.
Mazzio's Italian Eatery's staff rolls out a buffet for lunch and dinner populated with tasty Italian cuisine that they also serve à la carte. The restaurant's staff has been perfecting its culinary modus operandi for more than 50 years, long enough to evolve the pizza selection to include three levels of thickness. Chefs bake standard, deep-dish, and thin crusts—available in gluten-free form—and load each with toppings such as caramelized onions and giant pepperoni. The kitchen makes pasta plates to order, some baked in the oven, such as lasagna, and some tossed in sauce, such as the mainstay spaghetti and meatballs. The signature calzone radiates the ambrosial scent of pizza dough stuffed with meat and cheese, and it's meant to be shared, unlike a pogo stick.
When viewing the eatery's exterior, Éclair Bistro appears to be a small, conservative dwelling. But inside, the quaint dining room bustles with bright French-inspired cuisine crafted by chefs Aaron and Lynn—a mother and son team who curate the dynamic menu of old New Orleans dishes made in house from fresh, seasonal ingredients. Among them, classics such as imported escargot simmer in a rich herbed butter, and pan-roasted duck breast mingles with poached pears and roasted potatoes in a tart raspberry gastrique.
Described by the Texas Monthly as a "cross between an American chophouse and a French bistro," Nosh Euro Bistro invites visitors to cross cultural boundaries with a menu of Southern barbecue, duck confit, and escargot. Chef Avner Samuel and chef-partner Jon Stevens have cultivated a blend of homey wholesomeness and cosmopolitan elegance, much like a grandmother's treasured martini recipe. Diners also feast on dishes such as Dr. Pepper–braised beef short ribs and pork porterhouse alongside plates of yellow-beet salad, ahi tuna tartare, and Berkshire pork belly with octopus. The fusion of Mediterranean and North African mezes and European and American comfort food captivates palates with complementary flavors and the use of high-end ingredients, such as wagyu beef, used for burgers and meatballs, and truffle oil. After enjoying sumptuous lunches and dinners at the two upscale, yet comfortable bistros, guests return for wine dinners led by industry experts. Nosh also offers cooking classes that might teach how to prepare Mediterranean mezes or light a grill using only a paperclip and magnifying glass.
Royal Baby Knits specializes in unique and original hand knit European clothing designs for infants, toddlers and adults. The skill of the Europeon hand, with over 30 years of experience in the industry, gives you a product that is made by hand.
The green-thumbed staff at Salata rustles up a garden-fresh menu that features a nearly limitless selection of veggies and proteins. Robust rivers of Salata’s signature dressings, including a rich buttermilk ranch or a tangy balsamic vinaigrette, flow over the heaping salads, which feature a variety of lettuces and unlimited vegetable, cheese, nut, and fruit add-ins ($8). For a protein infusion, patrons can spruce up their greens with a helping of chicken ($2 extra), or seafood ($3 extra), available in a wide selection of specialty flavors such as asian barbecue chicken or spicy shrimp. Customers can test the tensile strength of tortillas and eschew silverware by loading their salad ingredients into a healthy wrap ($7; $8 with chicken; $9 with seafood). A selection of spoon-ready soups round out the menu, served by the cup ($3; $2 with salad or wrap) or bowl ($4; $3 with salad or wrap).