Restaurants in Bellaire

Texadelphia's menu of cheesy, steaky, 100%-Angus-beefy goodness kicks off any meal with a bang. Order some chips and guac ($5.49–$5.99) and chicken tenders ($6.49–$6.99) before tearing into the Founder's Favorite, the cheesesteak that started it all (Angus beef or thin-sliced chicken breast, cheese, mushrooms, and jalapeños, $6.89–$6.99). Branch out along southern lines with the Texican, a beef or chicken cheesesteak with all the trimmings and a side of chili con queso for topping or spooning ($6.89–$6.99), or the Hickory, laden with house-recipe hickory barbecue sauce and manned by a crew of mouth-pleasing cherry peppers ($6.89–$6.99). Items of non-Philly origin also dot the menu, such as the grilled-chicken sandwich on a toasted wheat bun ($6.29–$6.59) and the smoked turkey and guacamole salad ($6.79). Prices and menu offerings vary slightly between the two locations.

The Westheimer Road eatery serves up authentic Belgian bistro fare sure to satisfy even the most discerning of your Antwerpian shuffleboard teammates. Start with a cup of French onion soup ($3.50) before moving on to an egg-filled entree. Omelettes such as the ham and swiss ($8) are served with a mixed salad for a nutritionally balanced beginning to an afternoon of reenacting scenes from Lord Jim, while Belgian specialty entrees, served with your choice of vegetable or fries, offer hearty portions of Flemish favorites. Opt for the carbonade flamande ($16), a Flemish beef stew made with Chimay beer, or the lapin aux pruneaux ($19), rabbit served in a prune, raisin, onion, and carrot sauce. Served with a helping of decadent Belgian fries, Jeannine's specialty mussels can be prepared seven ways ($11 for a small order), so mollusk lovers can indulge in the bivalved treat in its basic form (steamed in white wine and butter) or in more creative incarnations, like smothered with blue cheese sauce or floating amid a placid sea of mild curry cream.

Aiming to up the availability of hand-plucked, juicy goodness, The Fruit Palette incorporates fresh, never-frozen fruit in all its selections. Fresh fruit crepes can be crafted in accordance with your dreams with create-your-own-crepe options ($3.99), while The Fruit Palette's hot chocolate, made from all-natural cocoa, provides a tummy-warming alternative to swallowing lava ($2.99 for 16 ounces). On the original menu you'll find 16-ounce fruit-spiked waters, including exotic aqua with strawberry, coconut, or pineapple ($2.99 to $3.49) or try a 24-ounce premium pour with watermelon, lime, and melon ($3.29 to $3.69). For heartier fixes, opt for a green salad ($6.50)—go for the avocado passion with goat cheese, grapefruit, red onion, orange, and mixed romaine tossed with lime vinaigrette; or try the signature salad with strawberry, feta cheese, candied walnuts, and jicama (a sweet edible root). You'll also find fruit salads ($5.99), more than 20 flavors of frozen fruit bars ($3.29 to $3.69), and fruit teas.

Steak and seafood are at the heart of many favorite dishes, and Joyce's Seafood and Steaks is the diary entry that houses that heart's most savory spewings. In addition to fried underwater favorites such as the calamari appetizer ($7.95) and the fried jumbo-shrimp platter ($14.95), Joyce's serves up a full menu of creative seafood dishes that will make your belly slosh with joy. Blackened-catfish enchiladas topped with six-pack sauce are a house specialty ($11.95), as are the New Orleans–style barbecue shrimp sautéed with Shiner Bock beer ($18.95). The filet mignon dishes up 5 ounces of aromatic protein, prepared with certified Premium Choice tenderloin and happily grilled in a port demi-glaze ($23.95). The menu also offers numerous options for recovering seafood and steak addicts, including the delicious Chicken Divia, lightly floured and sautéed with citrus butter and capers ($14.95). If you seem to have a bovine quantity of stomachs, fill up your third belly with Frangelico-soaked pecan crème brûlée or white-chocolate bread pudding.

Decades before opening the doors on his own sub shop, Len Moore was cutting his teeth on the lower rungs of the restaurant ladder. But, while he was running between busy tables as a busboy and fighting for a promotion to dishwasher, Len kept his eyes and ears open, slowly piecing together bits of kitchen wisdom that would eventually find their way into the sandwiches he makes today.

At Lenny’s, freshness comes first; sub rolls rise in the oven each morning, and the sandwich crew carves deli meats and cheeses for each order. The menu lists gargantuan favorites—large subs weigh in with a full pound of meat—including philly cheesesteaks, half-pound hot dogs, deluxe club sandwiches, and classic ham and capicola. Each sandwich is also willing to join up with combo standbys including drinks, chips, and cookies baked by each franchise owner's grandmother.