Considered a "pork-filled glory" by the Houston Press, Hoggs & Chicks’ Pig's Delight sandwich layers fried pork loin, shaved ham, and bacon between slices of fresh roll. The Pig's Delight moniker could apply to plenty of other items that Chef Frédéric Perrier dreams up, piling pulled pork, pork loin, pork belly, and bacon onto his OhMyGosh! sandwich and smothering fries and pizzas in heaps of pulled pork.
On the chicks end of the menu, the chef douses wings in buffalo or barbecue sauce, fries chicken in buttermilk, and stacks avocado, chipotle mayo, and provolone cheese atop slices of grilled chicken breast. To accompany these southern-style, made-from-scratch dishes, Chef Frédéric crafts classic sides such as collard greens, mac ‘n’ cheese, and sweet corn, a nicer alternative to corn that insults you when you bite it.
Each day, the chefs at Pepperoni's Pizza's eight locations crush premium tomatoes into sauces, roll out homemade dough, then cover the freshly baked pies with natural mozzarella. Diners can build their own creations from more than 30 toppings, including bacon bits and pineapples, or opt for more than 10 specialty pizzas such as the New Yorker, smothered with heaping amounts of sauce, cheese, and pepperoni. Their menu also sates hearty appetites with more than 20 oven-baked subs, as well as local favorites such as calzones and smokey BBQ Buffalo wings.
Known for its award-winning margaritas, Don Julio’s also wins guests over at several Texas locations with a variety of Mexican specialties, including guacamole made tableside. The chefs take pride in using fresh chicken, housemade chipotle sauce, seafood bought fresh at local Kemah markets, and a hearty amount of beans and avocado to flavor dishes. Entrees take their names from various Mexican cities, such as the Puerto Vallarta—a combination of enchiladas, tacos, tamales, and puffed chili con queso.