Restaurants in Celina

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Enchilada, nacho, burrito, taco, chimichanga, and quesadilla options are abundant on el Azteca’s lunch and dinner menus. Evening diners line stomach pantries with fresh guacamole ($5.79) or chicken mole ($8.39) before stocking shelves with soft flour tacos ($5.79 for two with mesquite chicken) and tamales ($6.79 for two with beef and pork). El Azteca’s signature Benji burritos, gigantic creations stuffed with meat, lettuce, diced tomato, and a dab of sour cream then baked slathered in cheese and a homemade sauce, can be created with veggies or 10 types of meat during dinner ($7.99–$12.59). Chip lovers crunch barbecued nachos with smoked pulled pork ($11.49, large) or a plate of nachos locos with jalapeños and spicy chile con queso ($7.99, large). Evict spices from your esophagus with a soft drink ($1.89) or cocktail made with one of el Azteca’s more than 100 tequilas.

During spring and summer, roller-skating servers slip past cars parked outside of Arnold's Drive-In, steeped in nostalgia. And year round, Chefs prepare each order individually, decking plates with classic steak burgers and other favorites from a time when Eisenhower was more than just a curse word adults used when they stubbed their toes. Owner Lori Collier also presides over treats such as breaded pork tenderloin, chili cheddar fries, and a battered and deep-fried version of Elvis’ favorite peanut butter and banana sandwich. The sizzling oil also seals creaminess into deep-fried cherry cheesecake, served a la mode. Blenders purr through 40 flavors of shakes, and couples hunch over turtle sundaes with caramel, fudge, and pecans, basking in the glow of neon lights. The colorful glow dances across a hot rod painted with flames and walls covered in souvenirs and black and white photos.

Unique sourdough crust with a sauce recipe that will knock your socks off! Every pizza boasts a thick layer of mozzarella cheese, so if you have to ask for extra, it will be a small miracle! The company started in 1973...the location at 9011 Lima Road in Fort Wayne is the first Dine In restaurant to date. :) It's awesome.

For those looking for a pizza that takes a few unexpected turns, take a peak at Pint and Slice Angola's pies menu. The Red, White & Bleu comes swirled with alfredo and topped with roasted red pepper, chicken, bacon, and bleu cheese crumbles. The White Album lives up to its moniker with ricotta and parmesan mixed with garlic. There are traditional slices here as well, like the classic margherita, but the especially adventurous can craft their own creation, choosing from six types of sauces, seven meats, seven cheeses, and 13 veggies.

Guests can pair pies with a pint, including Warsaw’s Mad Anthony Brewing Co’s Auburn Lager on tap. Shiner Bock, Magic Hat, and other craft brews come in bottles. Pint and Slice Angola's no-nonsense room has black-and-white checked tabletops and a few cushy leather seats. If you’re not in the mood for pizza or beer, pick up a grinder, calzone, or breadsticks and cheesy bread.

Starting a diner at the age of 14 and a pizzeria at 17 seemed natural to Athanasios Chris Karamesines, who hails from a long line of restaurateurs. Since opening the pizzeria in 1969, Chris has built his business on fresh ingredients, hand-tossed dough, and signature pizzas baked in wood- or gas-fired ovens.