Restaurants in Four Corners

The chef at White Oak Kitchen + Drinks—which opened in the Galleria Mall in April 2011—plucks fresh rosemary, oregano, mint, and basil from an herb garden he's cultivated on the roof, mixing them into a spread of contemporary dishes with international influences. He lightly breads calamari in panko breadcrumbs, adding a spicy sriracha aioli for some kick, and pan-sears mahi-mahi with grilled shrimp and a sweet red-bell-pepper coulis. Classic, southern-style crispy chicken gets extra flavor from Hungarian paprika and a creamy side of macaroni and cheese. For dessert, the s'mores bread pudding inspires stories of hard-won paranormal-investigation merit badges with toasted marshmallows and a graham-cracker crust drizzled with chocolate sauce. Staffers also serve up freshly baked pastries or farm-fresh eggs for breakfast.

The private dining area hosts up to 30 party guests in front of a 50-inch flat-screen HD television, and business-meeting presenters can place their laptops in a docking station to project a slideshow or a deadlocked game of solitaire. The restaurant's wood walls add texture and warmth to the ambience, as do the framed cross-sections of tree-trunk rings.

Those who say things aren't the way they were back in the good old days certainly haven't had a burger and fries from The Burger Shack. The welcoming spot echoes the low-key, homey feel of those iconic burger joints past. The walkup counter and pennant-strewn dining room act as a backdrop for a deliciously nostalgic menu of juicy Angus burgers and Blue Bell shakes. The cooks lovingly shape each third-pound grilled-to-order burger using beef that’s never seen a freezer or even received Valentines from a snowflake. Toppings for the juicy sizzlers can include Wisconsin cheddar, Hass avocados, or crispy bacon. The shack's staff members also hand make addictive sides such as curly fries and hand-dipped shakes.

An outline of the state of Texas brands each page of Cattleguard Restaurant & Bar’s menu, paying homage to the eatery’s more than 20 years of business in the hospitable state. Chefs fire the hand-cut steaks that are Cattleguard’s specialty, but can adeptly handle a game bag's worth of meats, including buffalo, ostrich, quail, chicken, and seafood. The friendly wait staff escorts plates from the kitchen to a dining room that's decorated to resemble a saloon—although, to keep with the restaurant’s welcoming environment, the swinging doors will never hit you on the way out.

Tucked away under a flight of stairs lies a family-owned eatery where meaty sandwiches and wraps reign supreme. Yorktown Deli's chefs layer grilled chicken, fresh avocado, lettuce, tomato, and pesto in the italian chicken sandwich, which arrives fresh from the kitchen in the shape of Italy. Other sandwiches include tuna melts and the Avocado Heaven, a colorful portrait of avocado, lettuce, tomato, red pepper, and cheese. To create each of the deli's eight wraps, chefs roll meats such as grilled chicken, turkey, and salami with veggies, condiments, and cheese, and diners can wash down meals with iced coffee, lattes, and espresso.