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.
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.
The story of Mama's Pizza stretches through five decades, from its humble beginnings in 1968 to its current status as a Fort Worth landmark that whisks painstakingly crafted East Coast?style pizzas to grateful taste buds. Dough made fresh each day surrenders itself to layers of 100%-real cheese and handpicked meats and veggies before basking in a brick oven's heat and brushing its browned crust with garlic butter. Pizzas bubble with breakfast bacon, grilled chicken, pineapple, mushrooms, and a spate of other lip-smacking ingredients. In addition to tasty pies, Mama's Pizza whips up fresh salads as well as sandwiches in the form of Mama's sub, a blend of ham, pepperoni, mozzarella, american cheese, veggies, and motherly advice.
After years devising his ideal pizzeria, David Davydd Miller dispensed his first slices in 1984 to patrons in College Station, Texas. Back then Dave recruited the help of a flourmill and cannery to generate customized blends of his crust and sauce formulas. These days, within DoubleDave's Pizzaworks restaurants' 30 Texas and Oklahoma locations, chefs concoct Dave's signature honey whole-wheat crust daily from hand-tossed dough along with batches of sauce made from scratch with Escalon tomatoes. Those ingredients join hand-cut veggies and meats from Tyson and Burke to collectively form a delectable disk that proves once and for all that pie can be divided evenly. Along with half a dozen specialty pizzas, DoubleDave's Pizzaworks appeases palates with signature pepperoni rolls, sandwiches, and Dave's favorite dish, the philly-cheesesteak stromboli.
Cooks at Xena Pizza top housemade dough with fresh ingredients such as bacon, red peppers, and mushrooms to craft their Seattle–style pies. Customers may build their own pizzas, choosing from 16 different toppings, or opt for a signature pie such as the bacon-cheeseburger deluxe with hamburger and cheddar cheese.