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.
Rodriguez's fresh-baked "pan dulce" includes Mexican sweets such as cinnamon cookies, fruit-filled turnovers, gingerbread cookies, and vanilla-flavored azucarado pastries. Earning acclaim for its dinner fare as well, the restaurant's house-made tortillas are so popular they're sold in sold in dozens of grocery stores across Oregon and Idaho?perfect for shoppers looking to make their own tacos or replace an old mousepad.
Orbs of freshly made dough chug along the lustrous metallic conveyor belts of Marquez Bakery and Tortilla Factory's enormous tortilla-making mechanism, polka-dotting the chainlink pathways as they're flattened, baked, and morphed into the eatery's trademark fare. The chefs at the family bakery load the disks with traditional Mexican meats, such as chorizo and chicharrón, by hand, whisper "goodbye" to each morsel, and send them off to catered events or the onsite restaurant. They also sate sweet teeth with meticulously constructed custom cakes, harking back to founder Jose Marquez's legacy of selling donuts, pies, and sweet bread from his own home.
Dick's draws in diners with a menu heavily concentrated in authentic, Texas-style barbecue. As with the healing of wounds and the forgetting of birthdays, time is the key ingredient of Dick's marvelous meats, which are hickory-smoked on location for as long as 12 hours to help each bite reach its palate-rocking potential. Use your jaw-mounted mouth knives to slice into barbecued chicken leg quarters ($8.99 for a four-piece plate), the rib sampler ($13.99), or a pulled pork and chopped chicken plate ($12.79)—all served with the sauce on the side, to let the flavor of the meat take center stage. Alternatively, take a flavor-fueled tour of protein paradise with Dick's Traditional Texas Feast ($17.99), which partners three ribs, half a pound of sliced brisket, and smoked sausage. A selection of sandwiches, including options such as pulled pork ($4.59), Texas hot links ($4.59), and sliced turkey ($4.99), pairs the same great meat with the latest in bread-based food grippers.
There’s a big difference between the muffins you pluck from the grocery shelf and those you choose from the counter at Social Bakehouse Cafe. That’s because the in-house bakers wake up early every morning in order to have fluffy cupcakes, flaky scones, and gooey cinnamon rolls freshly made just as customers begin flocking to the shop’s counters.
The pastry chefs liberally wield frosting guns over sweets, applying sugary flowers to the borders of custom cakes and creating seasonal designs on cookies and pumpkins trying to expand their resumés. Once the bakery rush subsides, chefs turn their attention to lunch dishes, such as mandarin chicken wraps and spinach salads drizzled with house-made dressing.
Chefs toss mounds of dough in the air to form even disks and sprinkle on ingredients such as meatballs and jalapeños before sliding the fledgling pizza into a stone oven. When not building their signature pies, the chefs at Birraporetti's Arlington ladle pesto sauce onto jumbo cheese ravioli and bury grilled jumbo shrimp in tangles of fettuccini noodles. Hearty house specialties include grilled pork chops, served with a pillow of mashed potatoes for a postmeal nap in the dining room or underneath the brick arches on the outdoor patio. As a live jazz musician plays guitar during Sunday brunches, the chefs cover long tables with made-to-order omelets and waffles, breakfast tacos, and pork chops.