If they listen closely, visitors to Jimmy's Catfish might hear a sizzling sound shortly after placing an order. That’s the sweet-sounding symphony that catfish create as they crackle in oil until they’re golden-brown. Cooks also grill tilapia to order, stuff fried oysters and shrimp into poboys, and simmer pots of rich clam chowder and spicy Creole gumbo. Sides such as fried green tomatoes and mozzarella sticks add variety to meals, and wedges of pie or cheesecake sweeten palates.
Featuring an extensive menu of creative American food—including The Reuben 1976, born on the restaurant and brewery's opening day—Humperdink's has served the mertroplex area for 36 years. Humperdink's boasts menu items such as barbecue ribs, sustainable seafood, steaks, gourmet burgers, and original buffalo hot wings, along with a number of award-winning microbrews crafted on the premises and served on tap.
Not content to simply dress burgers in cheese, sauces, and fresh veggies, the grillmasters at Mixed Up Burgers take toppings where no garnish has gone before: inside the patty itself. Their fully customizable burgers with toppings mixed in anchor a menu of burger-joint mainstays, including chili-topped nachos and half-pound hot dogs. Meats get their sizzling flavor from an authentic 1940s grill before arriving in a dining room decked with corrugated tin, rustic wooden tables, and vintage animatronic soda jerks.
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.