Paul Bellow Jr. knows crawfish. For the past 32 years, the seasoned chef has been perfecting crawfish-cooking styles at his own restaurants, developing his recipe's signature blend of flavor and spice. To gauge the tastes of his diners, every year during crawfish season, Paul drives his trailer across town to conduct crawfish and shrimp boils for various special events.
At Cypress Station Grill—his latest restaurant conception—Paul pours the lessons of years of cooking into a menu of Cajun and American specialties. Live shipments of the plump crustaceans arrive at the kitchen during crawfish season, which Paul and his kitchen staff simmer and serve by the pound. As pots bubble with crawfish and shrimp, the kitchen crew grills thick steaks, fries seafood dishes, and weaves toupees out of hearty pastas. Behind the bar, mixters and mixtesses dole out colorful specialty cocktails, beer, and wine.
Housed in the historic Cypress Station building, the restaurant's towering ceilings and hardwood rafters still retain the grandeur of the former bustling railway hub. Hanging lanterns beam down on rows of wooden tabletops, and a towering outdoor brick fireplace crackles amid the two expansive outdoor patios. A separate game room keeps youngsters occupied, giving parents breaks from their kids' ceaseless rants about tax reform.
When you offer more than 40 wines by the glass and 150 by the bottle, it can be challenging to find the space to hold them all. But the staff at Cork Café Wine & Coffee have gotten creative––bottles fill hefty bookcases, towering so high that a library-style ladder is required to reach the top. The ones that can’t be shelved become wall art, slotted into wall-mounted wine racks above leather furniture. If the unusual placement seems over whelming, don't fret: the wine menu is neatly organized by type, origin, and vintage, and each varietal is accompanied with an artful flavor profile that details that wine's color, distinct notes, and favorite date spot. This makes it all the easier to pair a bottle with one of the café's signature salads, artisan flatbreads, and pretzel sandwiches.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the peppercorn prime rib to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the ultimate turkey club, basil pesto chicken flatbread or Baja-chicken. A selection of Flatbread Sammies, soups, and salads round out Quiznos' varied menu.
Hailing from humble beginnings in a renovated Mississippian gas station, McAlister's Deli has revolutionized the concept of fast food with healthy fare recognized by Parents in 2009. Premium ingredients, such as Black Angus roast beef and black forest ham, pile upon stuffed potatoes or artisan bread, sating hungers and silencing stomachs before they recite bank-account numbers. As patrons wait for servers to deliver meals, they sip signature sweet tea, swirled together onsite daily from pure cane sugar and a rainforest-certified black-tea blend as dictated by a closely guarded recipe.
Roberto Rosa first discovered his love of cooking at age 13, when he began learning recipes from his grandmother Antonia. Two decades later, the owner of Antonia’s Cucina Italiana shares his love of all Italian fare, transforming chicken, seafood, veal, and house-made pasta into colorful dishes during lunch and dinner. Across the three locations, décor and amenities vary, from outdoor seating to exposed brick walls and checkered floors where diners can settle arguments over who pays the bill with games of human chess.
Carefully merging a trio of culinary traditions, Merche! showcases its fresh fusion cuisine with Spanish-, Italian-, and Mediterranean?inspired dishes. In the dining room, guests can stare deeply into the large mosaic circle baring the eatery?s name while waiting for entrees such as buttered snapper and chicken piccata to emerge. Small plates of bruschetta and beef empanadas are suited for sharing on the patio, where light from a fireplace dances across pale stone walls, or luring raccoons into a rival?s canoe.