Though Hamid Parivash has progressively moved farther and farther away from his native Italy, he refuses to stray from the country’s iconic culinary traditions. In 1987, he opened his first Italian restaurant in Austria with his mother and father before eventually moving the eatery to Spain for four years. He then ventured out even further, jumping the Atlantic Ocean to found a new Don Camillo in Texas. Even with this westward momentum, the menu remains firmly grounded in Old World flavors—fresh buffalo mozzarella, hand-rolled manicotti, and homemade meat and pesto sauces remain staple ingredients on the menu. Chef Parivash even still relies on an old-fashioned wood-burning oven to roast hearty entrees and bake pizzas laden with everything from grilled chicken and red onions to diced pancetta and garlic.
The restaurant’s open kitchen allows diners full-on glimpses of the cooks as they use this brick-encased oven to bake meals to order. With its neutral-toned walls, chandelier-like lighting fixtures, and assorted pieces of artwork, the dining room embraces a classical, understated aesthetic. Leafy green potted plants sit atop the room’s half walls of exposed brickwork, adding a verdant splash of color and replenishing the restaurant’s oxygen supply on a weekly basis.
High-backed leather banquettes break up the smoked-salmon red expanse of Sushi Fugu's walls, which are gently illuminated by slender hanging lamps. Artwork peppers the walls, the abstract crimson swirls serving as a pleasant distraction from a meal, unlike an airplane copilot with uptight ideas about when it is appropriate to make a hoagie. Sleek wooden tables serve as a minimalist stage, where the food shines; platters showcase colorful sushi rolls and thin slices of super-white tuna and eel. Meanwhile, hot pan-Asian dishes emerge from the kitchen, where thai spices mingle with kebabs, thick udon noodles simmer in flavorful broths, and soy sauce dapples dumplings.
Village Grill slings hearty plates of Tex-Mex, Italian, and American recipes in a large, contemporary dining space. Recipes inspired by Cozumel and Monterey envelop enchiladas, quesadillas, and chicken breasts in cornhusks, adobo sauce, and pico de gallo. Center-cut pork chops and thick-cut steaks sizzle in skillets with merlot, white wine, and Jack Daniel's sauces before waiters ferry plates to cozy caf? tables amid red, green, and yellow walls dappled with murals and black-and-white photography. Village Grill also caters celebrations with platters of layered fruit or stacks of ribs, and memorable items such as watermelons carved with snappy phrases or annotated translations of War and Peace.
Some quick Texas facts: the state bird is the mockingbird; the state motto is "friendship;" and the state cupcake is berry pecan. Lisa Britten didn't think that her baked goods had governing potential until 2010, when her signature flavor was sworn in as the official cupcake of Texas after winning a statewide contest. The famed cupcake didn't receive any bodyguards, however. On the contrary?anyone can eat it if they time their trip to Sugar Queen Cupcakes just right.
Berry pecan is one of several rotating favorites on the shop's menu. Others include snickerdoodle, coconut cream, and even pancakes and bacon. Thankfully, though, mainstays such as cream cheese lime and chocolate chocolate chip are available every day. Lisa can also stack her cupcakes in tiers for special events. Her creative themes might delight the eye with cheery sunflowers or add a rustic charm to pumpkin-spice cupcakes by arranging them atop a slice of tree trunk.
The smell of chocolate-chip cookies baking in the oven has a tendency to unleash waves of childhood memories, especially when those cookies are iconic Nestl? Toll House creations. At Nestl? Toll House Caf? by Chip, passionate bakers coax out these memories by using Nestl? products to create decadent desserts that taste just as satisfying as they did years ago.