The path to Yucatán’s cuisine ends at Molcas Mexican Restaurant, where a newly renovated dining room gives rest to travelers on a quest for food. Kitchen workers stuff tamales full of stewed pork and cheese the same way you stuff a teddy bear. Pots full of mole bubble on the stove, ready to be ladled onto chicken and enchiladas. Dishes such as cochinita pibil—tender pork baked in achiote on banana leaves—envelop patrons with scents from the Yucatán Peninsula, a region known for elegant flavors and heated rivalries with nearby isthmuses.
A marigold façade with window cutouts that mirror the Taj Mahal's distinguished silhouette welcomes guests to Indian Palace, whose interior is equally lavish and vibrant. Golden elephant statuettes, paintings of traditional Indian scenes, and deep red tapestries enliven the decor, and aromas of sweet curries and meats roasting in the clay oven add excitement to the air. Inside the kitchen, chefs channel the culture of northern India into traditional meals, then deliver the cuisine à la carte to tables or arrange it at the self-serve buffet. The sweeping buffet enables diners to hop from dish to dish like garden gnomes playing hopscotch on lily pads. A cornucopia of naan breads cushions plates against flying forks and provides a pillowy field for the spicy notes of such dishes as lamb biryani and chicken tikka masala to caper across. The spread always contains an extensive selection of vegetarian options, such as saag aloo, which dispatches a duo of cheese and potato to thwart dastardly hunger pangs.
At Alborz Persian Cuisine, diners choose Persian and Middle Eastern morsels off an extensive menu or construct an extravagant sampler plate at the buffet. Servers diligently stock the buffet for lunch and on Friday¬–Sunday for dinner, filling up hot trays of food with items from the regular menu, including lamb, beef, and chicken entrees in addition to a pair of vegetarian plates. For diners picking straight off the menu, the restaurant's eponymous Alborz family plate satisfies groups with skewers of cornish hen, boneless chicken, filet mignon, lamb, and ground beef finished off with a handful of sides. On Friday and Saturday nights, guests find the dining room animated by a crew of belly dancers shimming for nearly two hours swathed in costumes brightly colored enough to rival a parrot's favorite lipstick.
Even those who haven?t been to SATAY Restaurant in the more than 25 years it?s been in business might recognize the name of owner Foo Swasdee. That?s because the celebrated restaurateur?s flavorful sauces and spices have become so popular that she now sells them to retailers nationwide. Guests at her Austin eatery can taste these signature creations fresh from the kitchen, where they?re used in Thai and South Asian dishes such as Thai Duck Curry, Tiger Cry, and grilled flank steak with hot peppers and a fish sauce with lime vinaigrette. Swasdee further enhances cuisine with organic herbs from her own garden.
Nestled inside a Blimpie sub shop, the chefs at Pizza Fresh Italian Eatery cover circular dough canvases with cheese and toppings to eat in-house or bake at home. Toppings range from simple pepperoni and mushroom pies to elaborate supreme or Hawaiian-themed medleys. The eatery also offers lighter pizzas that boast 35% fewer calories, 30% less fat, and 25% less gravity.
Since 1969, Gatti's has mastered the elements that make people crave pizza: real cheese, yeast-risen dough made fresh every day, our signature tangy pizza sauce and toppings that can't be topped.
Gatti-town, "eat up the fun," has state of the art game rooms, buffet-style dining and carryout/delivery service.