Texas Rib Factory’s sugarless barbecue sauce gilds the edges of beef brisket, juicy ribs, and sausage. Inside the deep fryer, catfish and chicken take on a crispy, golden-brown hue, ready to be paired with southern sides such as fried okra and housemade potato salad.
Topped with salmon, two kinds of tuna, eel, and red snapper, the Harry Roll is an elaborate creation named for Sasu Sushi's owner. Drizzled in each one of the house sauces and sprinkled with chili pepper, this roll lets the chefs demonstrate their sushi-rolling prowess in a way a simple california roll can't. But that’s not to say that the basic rolls here aren’t crafted with as much care as they are packed with fresh ingredients. In fact, diners can watch the chefs in action from a seat at the cozy restaurant's sushi bar. Guests can also tuck into other Japanese staples, including tempura, noodle, and fried rice dishes before chasing the whole thing with sake bombs.
Nikoz Fusion Grill's cooks fill their kitchen with aromas from sizzling mediterranean kabobs, Indian spices from the baking samosas, and the subtle peanut scent from the drizzle of sauce over the asian salads. Blending flavors and dishes from the Mediterranean, Greece, and Asia, the chefs craft savory gyro sandwiches alongside beef short ribs with special spices and fresh hummus. In addition to dine-in meals, they also fill trays with fusion cuisine for catered events such as birthday parties, retirement lunches, and retiring from the birthday-party circuit.
Roberto Rosa first discovered his love of cooking at age 13, when he began learning recipes from his grandmother Antonia. Two decades later, the owner of Antonia’s Cucina Italiana shares his love of all Italian fare, transforming chicken, seafood, veal, and house-made pasta into colorful dishes during lunch and dinner. Across the three locations, décor and amenities vary, from outdoor seating to exposed brick walls and checkered floors where diners can settle arguments over who pays the bill with games of human chess.
A lifetime in the kitchen informs the menus of Mia Bella Trattoria Sugar Land's owner and head chef Youssef Nafaa, a native of Morocco who has been honing his craft in stateside restaurants since 1988. After toiling his way up from busboy in Chicago to culinary consultant in Houston, Youssef opened the first branch of Mia Bella on Main Street in 1998, promising "Italian food with a twist." Today, the bistro has budded into a quartet of fine-dining establishments. In 2011, the Houston Press awarded the restaurant Best Brunch Restaurant for its Mediterranean-fusion take on the popular hybridized meal and its "'bottomless' mimosas and bellinis; exceptional service that puts you in a good mood even mid-hangover; tall windows that stream sunlight into the dining room; and, of course, delicious food."
Though Diego Cantina's over-the-top decor welcomes diners inside, its authentic Mexican cuisine crafted from fresh ingredients urges them to stay. Alejandrina Garza and her three children opened Diego's Cantina in an attempt to bring their Mexican heritage to Sugar Land. Described in Living magazine as a "little piece of Tampico, Mexico [the Garza family] left behind," the restaurant impresses visitors with its oversized replicas of Mayan hieroglyphics and paintings. Bathed in soft lighting emanating from chandeliers and tabletop candles, diners eat traditional dishes fueled by family recipes while sipping on beverages served from a blue, glowing tequila bar.