At Watch Ya Fingas, owner and cooking expert Sheila Turrentine cures feverish hungers with a mountainous menu of from-scratch barbecue meats, flaky catfish, and bountiful sides. Inside the family-friendly, casual diner illuminated by broad windows, Sheila and her grill masters barbecue whole chickens, sausage and beef by the pound, and ribs, searing savory flavors into each entree before it's joined by cornbread or wedged between thick slices of regular bread. The diner’s signature fried catfish joins collard greens and a slice of peach cobbler for a meal more southern than Antarctican cuisine.
Owner Henderson Poleon handcrafts more than 24 flavors of frozen-custard ice cream at K's Frozen Island, garnishing them with toppings and mix-ins such as pineapple, Butterfinger, and caramel fudge. Italian ice, shaved ice, and a smattering of shakes and floats round out the creamery's dairy dishes. Gourmet grilled hoagies come straight off the kitchen's iron waffle-cone maker to remedy clinical cases of brain freeze. Build-your-own sandwiches sandwich the shop's selection of breads, proteins, cheeses, and veggies.
The flavors found in El Chico’s enchiladas and fajitas are a tasty testament to what the Mexican eatery does best: cultivating a menu that bustles with authentic Mexican and Tex-Mex dishes. Fajitas provide a savory meal for two, with flour tortillas embracing veggies and chicken, beef, or a combination of the two with the gusto of a bear giving a bear hug. Or opt to reward tongues with enchiladas, which accentuate a variety of proteins with slick coats of cheese and sauce. The spicy beef of Mama’s Favorite enchiladas plays nicely with the fiery nature of chili con carne, and the Top Shelf fajita enchiladas capture rare glimpses of grilled fajita steak and ranchera sauce frolicking on the plate. Avocado enchiladas are also on hand for sets of vegetarian cravings.
Sweet potatoes, pure chocolate, pecans, whole eggs, and real butter are blended into the made-from-scratch baked goods at Uncle Willie’s Pies, lending them the authentic taste of home cooking. In the wholesale business since 1996, Uncle Willie’s Pies now serves walk-in customers at its Red Oak location, where colossal red velvet cakes topped with cream-cheese icing and glistening peach cobblers await rumbling stomachs. Deep-dish trays hoist rich servings of buttermilk, sweet-potato, and lemon chess pies as well as fruit-filled pies, including no-sugar-added options. Uncle Willie’s also fills custom orders and hosts full service catering, allowing guests to pick and choose their favorite combination of ingredients to eat or throw at any poorly behaved clowns.
Dick Woodward found his family in the restaurant industry—literally. In the 1970s, he began managing restaurants throughout Texas and Georgia and eventually landed at The Hoffbrau, where he met his wife, Teril. By 1985, they were operating their own small chain of cafés in downtown Dallas, but their desire to return to Dick’s hometown of Cedar Hill led to a new plan. Soon they relocated there and opened Dick’s Uptown Cafe in 2009, filling plates with their return-trip-beckoning pancakes, philly cheesesteaks, and the whole mess, a breakfast hodgepodge of hash browns, onions, and a choice of breakfast meat capped with two cheesy eggs.
Dick and Teril recently expanded their menu to include dinner, lining up entrees as varied as pork tenderloin steeped in olive oil and build-your-own burgers. Patrons and owls curious about what mornings are all about are still always welcome to order from the all-day breakfast menu.
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.