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.

Whether they're busy hand-battering pickles and freshly cut zucchini or slathering wings in one of three succulent sauces, Crazy Frogs’ kitchen staffers craft each of their appetizers and bar snacks fresh daily. An extensive stock of beers, cocktails, wines, and imported liquors helps wash down meals as customers lounge on Crazy Frogs' roomy outdoor patio or inside its spacious bar. There, abundant televisions broadcast sports matchups while a shuffleboard table, dartboards, and pool tables bring out patrons’ own competitive spirits. Pool sharks and confused shark hunters take over the tables for eight-ball tournaments every Friday and Saturday evening, which begin alongside melodious rounds of karaoke.

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.