N'awlins Crab House charms taste buds with southern snacks and seafood steeped in Cajun and creole culinary traditions. Diners can investigate three menus as they search for edible pearls in oysters on the half shell ($15.95/dozen). Crawfish creole sates veggie cravings with tomatoes, celery, and colorful peppers ($15.95), and marinated sirloin medallions ($15.99) reward carnivores by supplementing USDA Choice beef with a half-dozen prepared-to-order shrimp. Guests may customize the Captain's platter ($23.95) by pairing snow-crab legs and a broiled lobster tail with poached, sautéed, or charbroiled prawns. Growing po boy sandwiches devour catfish, blackened mahi-mahi, and other seafood staples ($8.95–$13.95), emerging from the kitchen with crunchy batter exoskeletons and the power to lure mermaids into timeshare seminars.
Restaurante Tenochtitlan takes its name from the capital of the ancient Aztec Empire, embracing more than eight centuries of history and tradition. Thick wooden timbers and earthy hues lend the dining room a rustic feel, and in the back of the house, chefs sizzle juicy slabs of carne asada and expertly seasoned spicy shrimp a la diabla. Diners bite into grilled-fish tacos, handmade tamales, or mega tortas stacked higher than the Leaning Tower of Tacos with baked pork, chorizo, and ham. Lighter alternatives include a chicken-and-pecan salad accented with avocado, or fresh garden vegetables tucked into a honey-wheat tortilla. In warmer months, diners can sip an icy margarita beneath strings of colorful lights on the restaurant's patio.
Family owned for over 35 years! The tradition began when Angelo opened the doors in 1976, his sons Larry & Peter took over a few years later. From there they have expanded to 9 family owned locations and 9 franchises. All of the franchise owners continue the tradition of family owned and operated restaurants.
The brainchild of Lawanda—the restaurant’s president and manager—and CEO and head chef Shafeeq, Eclectic Soul Food makes it its mission to seamlessly fuse southern American, Caribbean, and Middle Eastern cuisines on a diverse menu. Delicate light fixtures illuminate deep mauve walls and tiled floors in the dining room, where customers enjoy barbecued meats, jerk chicken, and housemade desserts such as sweet-potato pie. Chefs use only halal meat and prepare meals with an eye toward health.