After years devising his ideal pizzeria, David Davydd Miller dispensed his first slices in 1984 to patrons in College Station, Texas. Back then Dave recruited the help of a flourmill and cannery to generate customized blends of his crust and sauce formulas. These days, within DoubleDave's Pizzaworks restaurants' 30 Texas and Oklahoma locations, chefs concoct Dave's signature honey whole-wheat crust daily from hand-tossed dough along with batches of sauce made from scratch with Escalon tomatoes. Those ingredients join hand-cut veggies and meats from Tyson and Burke to collectively form a delectable disk that proves once and for all that pie can be divided evenly. Along with half a dozen specialty pizzas, DoubleDave's Pizzaworks appeases palates with signature pepperoni rolls, sandwiches, and Dave's favorite dish, the philly-cheesesteak stromboli.
New York–style, thin-crust pizzas topped with meatballs, anchovies, and green olives roll out whole or by the slice at New York Pizza & Deli. Though its name is a nod both to New York City’s finest and the legal right of the city's prisoners to one phone call and a slice of pizza, NYPD goes beyond pies. Its slate of classic subs comes stuffed with havarti cheese, thinly sliced beef, and spicy capicola from Boar’s Head. Big Apple memorabilia dots the walls of the casual eatery, where a Lady Liberty mural watches over patrons as they down salami-stuffed calzones or creamy new york cheesecake.
Bayou Twist’s chefs celebrate the spicy melody of Cajun food while remixing it a dash, like culinary DJs, by integrating it with Laotian cuisine. Several of their dishes are firmly planted in Cajun tradition, such as shrimp boils and baskets of fried catfish, while others, such as larb beef, use fish sauce, lime juice, and fresh herbs to evoke traditions born halfway around the world in Laos. In plates of barbecue shrimp, homemade lao sausages over sticky rice, and in the sauce that covers crawfish tacos, the two cuisines meld harmoniously, unlike peanut butter and a carburetor.
Cousin’s Bar-B-Q’s sauce-soaked menu teems with classic dishes made with chopped and smoked meats, plus a medley of hearty sides. Carnivorous concoctions including pulled pork ($7.99) and chopped beef brisket ($8.99) join sides such as sweet ranch beans and carrot-raisin salad, giving jaws a workout while toning tongues’ six-pack abs. Sandwiches stack one protein ($4.89) or two ($5.99), and a cavalcade of smoked meats including boneless chicken breast ($10.99/lb.) offers unadorned taste that far surpasses an all-dough pizza or an ice sandwich. Cousin’s Alliance Town Center location, known as Cousin’s Urban BBQ, boasts additional sandwiches and eclectic entrees, such as the Texican tacos plate, a border-blurring pile of chipotle-mango salsa, coleslaw, and cilantro atop brisket, pulled pork, or chicken ($7.99 for 2, $8.99 for 3).
Los Jimadores is the Mexican term for the skilled farmers who cultivate the hearts (or piñas) of blue agave plants, so crucial to the production of tequila. These piñas can weigh anywhere from 40 to 200 pounds and require its harvester to answer a devilish riddle. It's not a job for the weak of arm, but the heavenly results of that labor can be tasted in Los Jimadores' signature margaritas, including the Herradura French margarita and coconut margarita. These drinks will find no shortage of dance partners on the expansive menu, which aims to cover all bases on both sides of the border: traditional tacos and enchiladas with homemade corn and flour tortillas, Tex-Mex chimichangas, guacamole made tableside, chorizo-laced breakfast omelets. The equally ambitious desserts offset fried ice cream with the pastel imposible, a gravity-flouting blend of flan and chocolate cake. Los Jimadores can also host parties of up to 80 people in a private room.
When flights from Honolulu touch down at the airport, they occasionally offload more than just passengers—namely, MK’s regular shipments of Pacific fish. Behind the sushi bar, chefs roll traditional maki with this mother lode and gussy up their specialty sushi rolls with atypical ingredients, including mango sauce, mushrooms, and jalapeños, imbuing each bite with the melding of complex, harmonic flavors.
Extending their culinary gaze to create a menu of truly pan-Asian meals, the cooks also stir-fry Chinese-inspired entrees and grill orders of korean short ribs until they are as tender as a Shakespearean sonnet read in the original French. To punch up the authentic flavors of each meal, the kitchen team stirs and whisks together more than 40 of their own marinades, sauces, and spice blends, mixing tradition with innovation to create unique tastes that make each meal at MK's memorable.