Take a moment to feel the tortillas when they arrive on your table at Mercado Juarez Cafe—the soft, handmade wraps are still warm from the griddle. So it's no surprise that these freshly made flour tortillas serve as a base for the menu's selection of mesquite-grilled meats, crisp vegetables, and fiery salsas. These foods are prepared fresh in the kitchen, where skilled chefs extend their culinary expertise to a variety of traditional Mexican dishes, from plump beef burritos to crispy chicken flautas. To craft their signature steak divorciado, they charbroil a 16-ounce steak before drenching the meat in smoky chipotle and flavorful poblano sauce. Meanwhile, behind the bar, servers blend frozen margaritas and uncap cold bottles of imported Mexican beers. After meals, customers can purchase entire cases of the restaurant's signature salsa to share with their friends or serve with the world's largest chip.
Dickey's Barbecue Pit may have expanded into hundreds of franchises throughout the country since first opening in Dallas in 1941, but each restaurant's dedication to creating the best Texas-style smoked meats remains the same as the original's. Every new franchise goes through a training process called Barbecue U, where owners learn the ins and outs of food preparation and customer service as founder Travis Dickey practiced more than 70 years ago. And considering two of Travis's primary tenets were authenticity and barbecue sauce, it's not surprising that both of those things rank high on Barbecue U's curriculum.
Yet despite all these other points of focus, pit-smoked meats—from beef brisket to fall-off-the-bone pork ribs—are still the core of what makes Dickey's great. Because these tried-and-true staples never fail to keep customers coming back for more, Dickey's changes very little about its menu. In fact, the first major change in 50 years happened just recently: a spicy cheddar sausage intended to be a limited-time offering was so popular that it was inducted onto the menu permanently. Aside from that, Roland Dickey, Jr. (Travis's grandson) stays true to his family's original vision, aiming for a friendly, down-home ambiance where guests can help themselves to free extras such as buttered rolls, soft-serve ice cream, and breathable oxygen.
The Eatery's chefs whip up a dinner menu filled with hearty platters of classic comfort fare. Twosomes can feast on a Cowboy steak dinner, which boasts a fresh cut of beef that varies from week to week lassoed with a baked potato and hog-tied with tossed salad. Today’s second option calls appetites to action with starters such as tempura-battered mac 'n' cheese ($8) or chili bread ($9), which anoints a loaf of french bread with The Eatery's homemade chili and gooey mozzarella cheese. Rich and Delicious potato soup ($6 for a bowl) blends robust house-recipe chicken stock and heavy cream with its namesake ingredient for a placid bowl of hearty sips. Breaded-and-fried catfish dinners ($8) arrive with an entourage of french fries and green beans, and meat loaf remains inseparable from mashed potatoes ($8) like graffiti mustaches on Election Day campaign posters.
You've got your pick of four great views at Coyote Drive-In. There are three screens, each of which show a double feature every night—but there's also a panoramic look at downtown Fort Worth, nestled along the Trinity River. The drive-in's peaceful location illustrates the mission of its founders, who envisioned their theater as a retro-style escape from the modern world.
Just because it's old-fashioned, however, doesn't mean Coyote Drive-In lacks conveniences. A covered canteen area provides guests with concessions from to classic popcorn to thin-crust pizza and Louisiana meat pies. There's even a bar stocked with big-screen televisions, craft beers, and bottles of red, white, and sparkling wine.
We offer the high quality spices & herbs with the highlight of our store being our hand made custom blends we make right in our store. We offer loose leaf teas, sea salts, flavored sugars and lots of fun and unique accessories. Come in and smell the spices!
Ferre's menu puts a modern spin on hearty Tuscan flavors with clever reconstructions of Old World classics. Each edible can be ordered a la carte, or an appetizer can be allied with an entree and dessert for a $30 food triumvirate. Dive into the Mediterranean with an appetizer such as the lump crab cakes ($12) before calling on Ferre's house-made pastas ($16–$19) and brick-oven-baked pizzas ($14–$15) to sate boot-shaped stomachs. Chef specialties showcase meatier fare, such as romano-crusted chicken with fettuccini ($18), veal picatta scaloppini (thinly sliced veal in a lemon, parsley, and white-wine sauce, $22), and wild East Coast scallops with creamy spinach-parmesan risotto ($24).