Rich, yellow threads of saffron melt into the stews and kebab marinades simmering in the kitchen of Shandeez Grill Restaurant. Family plates cover tables with a variety of Persian-style kebabs to share or play pickup sticks with, and Greek recipes entertain diners with flavorful gyro wraps and cool tzatziki sauce. On select nights, live music mixes with the scent of seared meat on the grill and sweet hookah smoke snaking through the dining room.
If the Aue family didn’t put Texas on the map, they at least made it tastier. Max Aue founded the town of Leon Springs, Texas in the 1800s. Years later, his son Rudolph founded Rudy’s, a country store and barbecue joint that eventually spawned more than 30 outposts throughout Texas and the American Southwest. Each one of them possesses a 100% oak-fired BBQ pit that slow cooks tender slabs of meat, adding a smoky flavor and tender texture to every bite. St. Louis pork ribs, lean and moist brisket, and jalapeño sausages are a few examples of the succulent morsels that emerge from the wood-fired pits straight to the plate. Classic sides such as potato salad and corn on the cop prove delicious accomplices, while banana pudding and peach cobbler grant every meal with a sweet and satisfying coda.
The chefs at Kerbey Lane Cafe have spent decades combining locally sourced ingredients to craft a menu brimming with eclectic breakfast fare, Mexican-tinged entrees, and rotating seasonal dishes served all day long. Batter craftsmen flip stacks of Kerbey Lane's signature homemade pancakes ($2.99–$5.39), dressed up in a full wardrobe of adventurous flavors including gingerbread, apple whole wheat, vegan, and crushed velvet. The SoLa enchiladas pack tortillas with portobello mushrooms, spinach, and cheddar-jack cheese under a downpour of your choice of sauce ($7.99). Groups can scoop through an appetizer of the Kerbey queso ($8.09)—guacamole blanketed with queso and pico de gallo and served with tortilla chips for dipping and flinging at open-mouthed dinner dates.
The Whole Bite's health-conscious cooks draw upon fitness training to fill plates with nutritious, ready-made meals prepared with natural ingredients. The menu eschews artificial sweeteners, high-fructose corn syrup, and peer-pressuring sugar-plum fairies to present satisfying dishes such as lime- and cilantro-laced chicken on a bed of garlic brown rice ($6.75–$8). Seasoned and seared lean pork tenderloin ($7.50–$8) rides on the shoulders of a crowd of organic sweet potatoes, and spicy buffalo-beef chili with quinoa ($7.75–$9.25) delivers slow-cooked flavors to busy diners preoccupied with long work days, errands, and modern-art projects occupying all of their kitchen's pots and pans.
In 1996, the first Phil's Philly Grill introduced its signature hot sandwiches to Dallas from a single, modestly sized kitchen nestled into a bustling Metroplex. Because its founders brought decades of experience to the business, their sandwiches' of sauteed veggies and meats pleased anyone who got their hands on them. Soon, the concept steadily grew to occupy more than a half-dozen locations around Texas.
Today, sandwichsmiths at seven locations serve up everything from lena, certified rib-eye steaks?onions, peppers, cheese, and mushrooms included?to the Texas bacon barbecue burger, which understandably includes bacon, barbecue sauce, and a strange resemblance to the state of Texas. Phil's certified grill experts bring 40 hours of training to prepare chicken breasts marinated with 17-ingredients and hand chop fresh vegetables and cheeses. An array of Philly sandwiches, grilled salads, gyros plates, and wraps round out the menu. The ownership's commitment to hard work, passion, and fine meats have also spawned franchising opportunities for those looking to launch their own little bit of Phil's.
An Englishman walks into a Texas BBQ. That sounds like the setup of a corny joke. But when twang-free British meat lover Jason Dennis took the reins of the former Chisholm Trail Icehouse & BBQ, added new recipes to its established menu, and reincarnated it as the new BBQ 512, there was no punchline. Just lines of barbecue fanatics drawn in by the the wavering aromas emanating from Jason's meat smoker. To boast the ?best ?que in the 512" is a mighty big boast in any Texas area code, but Jason and his gregarious staff put their money where your mouth is when it comes to their generously-portioned meats and sides. Plates and sandwiches come packed with your choice of brisket, pork loin, turkey, pork ribs, and sausage, and savory sides such as squash, potato salad, and mac and cheese make up for the fact that pork doesn't grow in gardens. Much more than a meat shack, BBQ 512 also sports a homey sports bar with brew specials for big-game watching, and caters to events such as weddings, tailgates, and gatherings of relapsed former competitive eaters.