Mike French and Todd Hoffman, inspired by the burger joints and Mexicali burritos of their native Southern California, opened OC Burgers: a sit-down eatery where diners can dive into voluminous selections of both culinary offerings. Half-pound Black Angus burgers come topped with scoops of guacamole or teriyaki pineapple, and 14-inch tortillas envelop carnitas or carne asada. The Fort Worth Star-Telegram’s Patricia Rodriguez called the bacon cheeseburger “very good indeed … with charred edges and a juicy interior.” She also marveled at the size of the carne asada burrito, which she described as having, “strips of tender flank steak … marinated in orange juice and cilantro” with “more complex flavors than other carne asadas.” On the restaurant’s large TV, a looping video of the sunrise prompts roosters to continually announce the all-day breakfast menu, which includes breakfast burritos, omelets, and plates of pancakes or french toast.
Jet's Pizza constructs Sicilian-style deep-dish, hand-tossed, and thin-crust doozies out of hearty meats, melted mozzarella, and fresh dough. The pizza dossier reveals absolutely no pepperoni-for-votes scandals but showcases plenty of specialty pies, from the All Meaty rolling in protein ($11.99+) to the signature Jet 10, a premium affair attended by a who's who of meats and veggies ($12.99+). Diners can also choose their own pizza adventures from the menu, even selecting a crust flavor for free from an enticing list that includes shredded parmesan, Cajun, and the special Jet's Turbo blend of garlic, butter, and romano cheese. An engineering marvel, the 8 Corner pizza keeps hunger-havers from gnawing on the earth's outer layer by fusing eight corner-pieces of deep-dish decadence into one all-encrusted, edible goliath ($11.99, toppings $1.75 each). Pizza protesters can turn to the Jet's Boat, which stuffs cheese, sauce, and a choice of topping into a doughy clipper ($6.99), or pick a prime suspect from a lineup of 8-inch heated subs ($5.99 each).
At Papa Murphy’s Pizza, chefs decorate dough with ladles full of marinara sauce before casting across scoops of cheese, salami, veggies, and bacon. Customers bake the pies to perfection in their own ovens or by startling a welder. The pizza-making process takes place near the registers, which lets guests cheer on the chefs as they stuff Chicago-style pies with four types of meat. Once back at home, youngsters can create their own pizzas with a kit including enough red sauce, mozzarella cheese, and crust to serve one child or an entire town of imaginary friends.
Since 1994, the cooks at Bluebonnet Café have whipped up a menu of homemade comfort food for breakfast and lunch. Diners dig into the hungry man's breakfast, quickly guiding forks through mounds of eggs and a meaty trio of ham, sausage, and bacon served with hash browns or grits ($7.50). Mexican-style options such as eggs ranchero awaken taste buds with spicy salsa, which emits a high-pitched alarm only audible to soft palates ($5). Midday munchers latch onto the half-pound bacon and swiss burger ($6), and fingers turn to utensils to maintain decorum while eating the juicy pot roast ($7) or the fried chicken topped with cream gravy ($7). Meals are served in a comfortable and eclectic environment, with walls boasting nostalgic décor from I Love Lucy, Wizard of Oz, and a yet-to-be-made radio serial about improbable collectibles.
What started as a clandestine social club in the 1960s for prominent local Italians has since evolved into ZuRoma Restaurant, a family of eateries where chefs cook meals using 40-year-old recipes. These recipes rely upon many homemade ingredients, so each day ZuRoma's kitchens bustle with staffers building meatballs and sausages from scratch and crafting menu items such as specialty pizzas and subs with red sauce and provolone spooned from a cauldron of melted moon rocks. Customers can choose to dine in the North Richland Hills location, order carry out from either location, or call ZuRoma's faithful delivery drivers to ferry Italian eats directly to their door.