LightCatcher Winery & Bistro, owners Caris and Terry offer relaxed fine dining every Thursday through Saturday. They curate Tasting Menus and Prix Fix specials, which highlight the restaurant's finest wine and food pairings.
They welcome fledgling sippers to sample wines in the tasting room and happily answer wine-related questions, such as how to choose the perfect glass or how to properly perform a spit take when confronted with the indecency of a gentleman caller without a top hat.
Caris and Terry take wines seriously. They scour Texas vineyards in search of the most flavorful grapes and have won numerous awards for their winemaking efforts. As a winemaker and chef, Caris tailors LightCatcher Winery & Bistro’s menu to complement the libations with savory flourishes such as goat cheese creamed corn, gouda-truffle orzo, house made duck prosciutto, and smoked rabbit with fresh oysters.
The best reason to peel your eyes away from the live entertainment and big-screen sports broadcasts at Eagle's Nest Sports Grill is to survey the feast in front of you. Hot off the grill come eats such as philly cheesesteaks and brisket sandwiches, both of which come with natural-cut fries or crispy onion strings. Wash down an order of cajun chicken wings or a loaded baked potato with one of the grill's dozen on-tap beers, including Rahr black lager and ZiegenBock.
Scott Marks remembers the aromas of his childhood in Bucktown, Louisiana: gumbo, crawfish pie, and jambalaya. Along with business partner Richard Sloan, he opened Boo Ray’s to spread the fragrant food he loved so much, trying to mimic his family’s cooking down to the spicy corn-flour-blend coating a plate of shrimp and the andouille sausage flecking the gravy pooled atop a chicken-fried steak. In addition to classic jambalaya and red beans and rice, the cooks also tackle staples of fine dining such as filet mignon, which they stuff with shrimp and crab and top with homemade crawfish hollandaise. Seafood takes a starring role in dishes ranging from cedar-plank salmon to shrimp en brochette, which are stuffed with jalapeños and cheese before being wrapped in bacon. Guests can kick back in a dining room large and relaxed enough for groups of all sizes and age ranges or share baskets of marinated, deep-fried alligator while shouting love poems at the athletes on one of the bar’s 10 flat-screen TVs.
The crew of chefs at Lorida's Deli slices roast beef, pastrami, and turkey and bustles amid loaves of bread and fresh veggies. Chatter drifts through the dining room, and drivers rush past with party platters to bolster festivities or prove to stuffy magistrates that the three stooges can behave at dinner.
Circle S Catfish Grill is a labor of love for the Shipp family, with elder son Adam managing the day-to-day affairs, wife Kelli and parents Randy and Patti taking time from their retirement or teaching careers to pitch in, and younger brother Nick employing his training under Wolfgang Puck to design many of the recipes on the menu. Like a fancy state dinner with coloring-book placemats, the restaurant fuses a family-friendly ambience with elegant dishes, such as Angus beef sirloin, grilled salmon, or Nick's specialty bread pudding topped with crème aunglace. Collected artifacts of Americana, buzzing neon, and a huge flat-screen TV adorn the walls, surrounding vinyl and chrome furnishings that evoke the image of a mid-20th-century Route 66 diner. Freshly cut fries sidle up to plates of fried catfish or grilled chicken, and housemade salsas, tartar sauces, and cocktail sauces pair up with tilapia, chips, and succulent fried shrimp.
Alba's slakes fiery appetites with a refined selection of hearty wheat pastas, savory meats, and wholesome vegetables. Bring lunching stomachs tableside for the noontime special, featuring baked lasagna ($5.95) and a panoply of noodley delights ($5.95), or swan dive into a pool of meats, backstroke through veggies, and snorkel under a layer of cheese with a large Neapolitan pizza ($9.50). Evening eaters can begin exploring the authentic abyss of the dinner menu with an order of tasty fried shrimp lounging on a bed of lettuce ($9.95). Then anchor incisors in the seafaring treasure of linguini with clams, served with a choice of red or white sauce ($11.95), or keep landlubbing tongues onshore with the chicken Diana, sautéed with mushrooms, artichoke heads, garlic, and sherry, and then drizzled with a light pink sauce over spaghetti ($10.95).