Chef Denise Madeja, lifelong food preparer, transformed her body and health with the introduction of a raw-food diet, losing 46 pounds in the process. The switch also cured her of digestive issues, chronic insomnia, and lowered her blood sugar and blood pressure to within normal ranges. She opened Raw Intentions Kitchen to “educate people in the community about making healthy choices,” according to her recent interview in the Tulsa World.
To do this, she offers not only restaurant-style eats available for lunch Wednesday–Saturday and dinner on Fridays, but also classes and recipes. The classes educate students on techniques to imbue such dishes with flavor. Once armed with her techniques, students can follow her recipes to create such dishes as spicy Asian noodles, taco wraps, and sushi.
A passion for roasted chicken and a mastery of Mediterranean meals is what sets Sinbad Rotisserie Chicken apart. The food experts sate family-sized appetites with whole rotisserie chickens as well as platters of falafel, hummus, and grilled veggies. For those dining in, they leave equally large impressions with single-person portions of shish kebab, beef shawarma, and chicken tarna, all marinated and seasoned to deliver mammoth flavor.
Carrying on a 28-year tradition of simultaneous rubber burning and community serving, Chuy's Hot to Trot 5K strives to contribute $25,000 to Special Olympics Texas's training camps and competitions. All race participants will receive a free T-shirt, scores of high-fives, a raffle ticket for myriad certificate prizes, and the fuzzy warmth of providing needed assistance. The top three finishers in each age and calf-muscle-definition group will receive a trophy version of Chuy's ubiquitous fish, and first-place finishers earn themselves gift certificates for Chuy's, Dick's Sporting Goods, or RunTex. Parental pavement-punchers can drop off tots too small for the Kid K at the complimentary daycare from 7:30 a.m. to 10 a.m.
The folks at Western Country Diner abide by one simple rule: make customers happy. The chefs do their part with home-style cooking ranging from cheeseburgers to chicken fried steaks. Or you can nosh on breakfast fare such as short stacks and omelets, available all day long.
Cuisine Type: American food
Reservations: Not necessary
Handicap Accessible: Yes
Number of Tables: 25–50
Parking: Parking lot
Most popular offering: Chicken fried steak.
Delivery / Take-out: Yes
Outdoor Seating: No
Years ago, Angelo Aloisio emigrated to New York City from Abruzzi, Italy, and soon became an executive chef. Inspired by his father, Lou Aloisio opened the original Mondo’s Ristorante Italiano in 1969.
Much has changed since opening day, including the addition of Lou's sons Mike and Rob to his staff. But the Aloisio family recipes, the very ones that made the eatery such a local hit, remain a guiding force behind the menu. It delights taste buds with such dishes as housemade meatballs atop spaghetti and the Abruzzi by the Sea (shrimp, scallops, and mussels over linguini), which offers a taste of the Aloisio family's origins.
Each day, the mouthwatering scent of freshly baked bread fills Moe's Deli. That’s because the deli’s cooks insist on fresh bread rather than prepackaged slices for their savory sandwiches. They slice the loaves to encase cuts of pastrami, corned beef, salami, and other meats, serving the sandwiches cold or hot depending on each diner’s preference. Children can order from a kids’ menu with junior burgers, chicken nuggets, and other pintsize meals.