Restaurants in Carrollton

Flames shoot skyward, then disappear into the ether. Soon they reappear, several feet from where they first emerged. They're not caused by invisible volcanoes or a dragon puffing out his birthday candles. Instead, they stem from saganaki, a cheese that's set ablaze tableside. This brandy-fueled display is just one of the rousing events at Stratos Greek Taverna. Here, cooks rub racks of lamb with fragrant oregano and slice gyro meat from a large rotisserie. Layers of spinach, feta, and phyllo dough form dramatic towers of spanakopita, one of the restaurant's many homemade dishes.

The food isn't the only source of excitement. Three nights a week, belly dancers teach guests to gyrate atop the eatery's tables and wooden dance floor. DJs fill the dining room with melodies on a regular basis, and the Dallas String Quartet harmonizes here on some nights. Guests can also explore a double-decker patio swathed in starlight and the sweet scent of honey-cinnamon baklava.

Spanning more than 8,000 square feet, The Cellar Restaurant & Bar has ample space to fit several dining experiences under one roof. Submerged in the glow of purple backlights and flat-screen TVs, the 40-foot fully stocked bar stretches across one wall and invites patrons to kick back with a beer or specialty drink while socializing with the lively crowd. In the dining room, a more low-key evening rides in on the heels of lunch and dinner menus full of half-pound burgers, flat iron steaks, and cuban sandwiches. Just outside, the canal-facing patio offers shots of fresh air, music, and ample seating amid trees and strings of light bulbs after dark. Many evenings also offer a number of special events, such as Beat the Teach pub trivia. The Cellar also delivers its classic American food to local homes and businesses.

Though decidedly its own cuisine, Peruvian food nods to the many conquistadores, Asian immigrants, and native people that influenced it in its formative years. Inca's Cafe’s chef opened the eatery in honor of her mother, and she follows in her footsteps with a menu of classic dishes. She makes chupe de camarones, a creamy shrimp soup, and lomito saltado, beef mixed with sautéed onions, tomatoes, and french fries. The selection also includes Inca Kola directly from Peru, as well as fresh juices and desserts. The traditional mazamorra morada is a pudding made from purple corn, a version of the vegetable whose parent fell in love with an eggplant.

The restaurant also channels authentic spirit with live music. The cheerful sounds of an Andean flute or guitar fill the restaurant every Friday night during dinner, creating a traditional, lively atmosphere and encouraging patrons to show off their best seated dance moves.

All empanadas go for $2.50 each. For now, Empa Mundo tosses out seven delicious combinations, including vegetarian options for those opposed to eating meat, such as the spinach with ricotta and parmesan or the humita, with corn, onions, cheese, and creamy white sauce. Those morally opposed to eating vegetables will have to think more carefully, pondering whether the criolla with beef, olives, eggs, and raisins is worth eating due to the attendant onions. A simple ham-and-cheese chilipanzinga, however, solves the hunger both material and moral. Dessert empanadas such as guava and cheese or sweet potato make a delightful chaser. Give empanadas a friend to accompany them on the journey to your stomach with a plainspoken soda or juice (up to $1.35). Make a meal for $6.50 that combines two empanadas, dessert, and a drink.

The staff at Gyroasis camouflages healthy fare behind the alluring flavors of Greek-style sandwiches, salads, and soups. They coat fresh flatbreads warm from the oven or tanning bed with toppings including feta cheese, savory zaatar, or jalapeño-laced hot sauce. The tangy bites buttress entrees such as the turkey pita pocket or falayros platter, complete with beef and lamb gyro and two pieces of falafel. Main courses make way for kenafe, a dessert of sweet cheese, crushed phyllo, rose water, and pistachios offset by bittersweet Turkish coffee or end-of-date goodbyes.

The culinary craftsmen at Ole’s Tex-Mex Restaurant forge flavorful south-of-the-border fare from traditional family recipes. For brunch, the eatery slings egg quesadillas and huevos rancheros, a hearty amalgam of eggs and corn tortillas anointed with ranchero sauce. Chefs conjure specialty dinner dishes such as chilies rellenos, carne guisada, and shrimp burritos. The casual restaurant hosts happy hour daily from 11 a.m. to 6 p.m., creating loyal customers infused with more joviality than a smiley-face convention.