Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
If the “Tortoise and the Hare” taught us anything, it’s that slow and steady wins the race. And at Tony's Barbecue & Steak House, slow and steady cooking has ordinary dinners beat with pork ribs and brisket that spend a good 12 hours sizzling over South Texas hickory. The barbecue meals are joined by hearty steaks, smoked ham and turkey plates, and quail dinners. Many of the menu items are cooked with one of founder Antonio Ruiz's secret recipes for dirty rice, barbecue sauce, and pork and brisket rubs. Before opening the first Tony’s Barbecue in Baytown, Ruiz spent 15 years developing his craft at a local barbecue restaurant in Houston.
Tuscany Italian Restaurant only has four appetizers on its menu, including garlic cheese bread and fried calamari. Having such few antipasti, though, means the kitchen can focus on crafting a wide array of hearty entrees, from pizzas and meatball subs to ribeye steaks drenched in cream sauce. Lovers of chicken or seafood can find plenty to salivate over?for instance, the linguine frutti de maro is a veritable ocean block party, fitting salmon, scallops, mussels, clams, and shrimp into the same forkful.
When the slow-roasted prime rib is cooked to tender perfection, a chef comes over, carves into it with a knife, and sends freshly loaded plates out into the dining room. That’s the way things have worked at Peppers Restaurant since it opened in 1995. The establishment's homemade take on hearty eats is evident in not only the hand-carved prime rib, but also the house-concocted sauces and seasonings, such as the chicken florentine’s white-wine-mushroom cream and the blackened redfish’s Cajun spices. The steakhouse revolves around USDA Choice cut steaks and deep-fried seafood, although the menu also features a worldly mix of pastas, enchiladas, burgers, and salads harvested from the rainforest.
Sugar Bunch Creations is the brainchild of two life-long friends who share a love of handmade sweets and a passion for making birthdays, weddings, and parties more fun. Their custom dessert stations can provide all sorts of sweet endings to special occasions, whether guests prefer making their own caramel-covered apples, roasting s'mores, or knitting socks out of cotton candy. Each station, whether it be donuts, funnel cakes, or cupcakes, also comes with an on-site attendant to help make set-up and execution a breeze. And for those who like to help themselves, Sugar Bunch Creations can also put together an eye-catching candy or mini-dessert buffet, complete with take-home bags and colorful party decorations.