Restaurants in Euless

Dickey’s Barbecue Pit has smoked beef brisket in-house nearly every night since 1941, painting each morsel with a tangy house-made sauce. Pulled pork, turkey breast, and polish sausage round out the menu, which fills up diners with meals that are heartier than a burrito wrapped in Paul Bunyan’s plaid shirt. Boxed lunches and catered buffets brim with homestyle sides such as coleslaw, mac 'n' cheese, and jalapeño beans. Once the last pickle has crunched and each finger has been licked, guests can enjoy one of the restaurant’s most cherished traditions: fresh ice cream, on the house.

Mexico Real is owned by Joaquin and Martha Miranda, who were both born in Mexico before moving to the Fort Worth area as children. Their binational upbringing inspired the eatery’s menu, which combines authentic dishes from Mexico’s central region with classic Tex-Mex offerings such as beef fajitas, chimichangas, and combination platters. Adults can enjoy margaritas squeezed fresh from the cactus as they dig into plates piled high with chili-covered pork tamales or chef’s enchiladas stuffed with shredded chicken, mushrooms, and spinach, and a kids' menu sates pintsized appetites with beef or chicken tacos and mac 'n' cheese.

In 1964, Wes and Ann Jespersen built a gateway to the past, where today their children helm Ben Franklin Apothecary’s pharmacy and adjoining quilt shop, general store, and old-fashioned Kitchen’s Deli, where malts and ice-cream floats recall the soda shops of yore. Amid the deli’s vintage Coca-Cola ephemera, hot sandwiches and cold cuts nestle into baskets lined with red-gingham wrappers, and jumbo baked potatoes embrace chili and cheese. Kitchen’s Deli’s signature pies rotate daily, filling buttery crusts with coconut-, peanut-butter-banana-pudding-, and strawberry-flavored charts of the free-market system. The deli also caters celebrations and hosts special events such as happy hours and appearances by Elvis impersonators.

The staff at Gyroasis camouflages healthy fare behind the alluring flavors of Greek-style sandwiches, salads, and soups. They coat fresh flatbreads warm from the oven or tanning bed with toppings including feta cheese, savory zaatar, or jalapeño-laced hot sauce. The tangy bites buttress entrees such as the turkey pita pocket or falayros platter, complete with beef and lamb gyro and two pieces of falafel. Main courses make way for kenafe, a dessert of sweet cheese, crushed phyllo, rose water, and pistachios offset by bittersweet Turkish coffee or end-of-date goodbyes.

Owners Steve and JoAnn Barker sling their spicy creations—which include 12 to 15 types of tamales and 35 varieties of house-made salsa—from their own store between Ball and Scribner, and at the Grapevine Farmer’s Market on Main Street. Served hot or frozen and prepared without gluten, Tommy’s tamales teem with fresh and creative ingredients, from pumpkin and sweet potato to spinach and cinnamon, with vegetarian options and a breakfast tamale stuffed with sausage and potato. An epic spread of mild to hot house-made salsas seize their spiciness from panoplies of different peppers, including habaneros and serranos, and part their piquant surfs for crispy tortilla chips and roving bands of piñatas.