Though Maya Cove is far from the beach, stepping foot inside the brightly-colored restaurant might convince visitors?just for a little while?that they're just a pebbles-throw from the frothy ocean. Wall to wall, the interior of the coral-colored is decorated with beach-party ephemera, from an upside-down surfboard hanging over the bar to a papier-m?ch? parrot clutching a beer bottle for all of eternity. The drinks and food mimic the vibe, with items such as Havana chicken sandwiches with a tequila-lime sauce, and classic drinks that include mai tais, margaritas, and ice-cold beers from the taps.
Pubs earned their reputation as after-work watering holes filled with comforting drinks and food, but at Pappy's Corner Pub, this welcoming atmosphere isn’t limited to the hours after the whistle blows. Beginning at 7 a.m. every day, its chefs start cooking up breakfast items such as the Lucky 13, an epic feast of potatoes, three pancakes, three sausage patties, three strips of bacon, and three eggs any style.
At 1 p.m. the pub switches over to its regular menu, which includes a chili cheeseburger served open-faced and 1 pound of tater tots served on an equally delicious doctor's scale. As diners eat their fill, they can also take in entertainments such as trivia and live music, depending on the evening. No matter the day, daily drink specials and a generous assortment of bottled and draft beers fill pints until 2 a.m. each night.
The Dickey?s Barbecue Pit sign may be ubiquitous today as a spot for good ole? Texas barbecue, but when Travis Dickey first opened his Dallas shop in 1941, the sign had to share space with advertisements to help pay rent. In the 70 years since then, the Dickeys have done well for themselves, with their initial store spawning a slew of franchises throughout the country. Though the barbecue at each outpost is no longer under the hand of one of Dickey?s descendants, each shop still smokes their own meats in-house to create the signature Texan flavor that infuses their briskets, pulled pork, and fall-off-the-bone ribs.
Meals can come in any size, from the a la carte sandwiches to platters that incorporate a chosen number of meats with a buttery roll, a pickle, ice cream, and two homestyle sides. Whether serving up their dishes in the dining room or packing them up for take-away or catering, the staff ensures that each client gets a taste of Texas home cooking without the hassle rubbing every dish on a campfire crock-pot.
Pizza enthusiasts have long been divided by a contentious debate: thick or thin crust? Rather than miss out on either kind of crust by picking sides, the cooks at WhichWay Pizza knead a crust that falls somewhere in between. These pizza bases are pleasantly chewy, but still thin enough to be picked up and eaten without a fork and knife, unlike famous styles such as the Chicago deep-dish crust or the Atlantis fish-crust. On top of a WhichWay Pizza crust might rest one of 10 specialty pie combinations, including the jalapeño and buffalo chicken Firecracker and the playfully named Kids, topped only with the pizzeria’s seven-cheese blend. Crusts can also be customized with combinations diners select from the pizzeria’s six sauces and 18 ingredients such as Ranchapeno sauce and pepperoncini. For dessert, the versatile crusts might transform into apple-streusel- or cherry-flavored treats, which, like regular pizzas, emerge from the oven piping hot in fewer than four minutes, roughly the same time it takes tomatoes and sausages to melt into a meat sauce.
A popular Texas-based restaurant, Fuzzy's Taco Shop makes its Colorado debut, providing new Tex-Mex tastes with a bountiful menu straight from the South. Baja-style tacos top the menu as the restaurant's specialty and brim with cilantro, cheese, garlic sauce, feta, and a choice of fish, chicken, or pork ($1.99 each). A jumbo burrito plump with grilled- or tempura-shrimp stuffing bursts with garlic sauce and guacamole ($5.99), and breakfast favorites such as the huevos rancheros sate late-risers with savory, eggy flavors ($5.99). Diners dive into their eats perched in bright-red booths surrounded by primary-color-splashed walls, forming an environment as bright and fun as a bonfire of old toys.
At Señor Camaron, chefs season fresh fish fillets and tender steaks with poblano peppers, tamarind, and cilantro. The menu's Mexican seafood tastes mirror the eatery's beachy decor—patrons sit in palm and leather seats under wall-mounted sharks, colorful flags, and lifeguards who enthusiastically blow their whistle every time someone cleans their plate.