Restaurants in Highland Village

Sushi Nikko’s menu spans borders with its selection of Japanese sushi, Korean-style grilled meats, and Chinese entrees. The sushi chefs line plates with molecule-thin slices of sashimi and fill specialty maki with innovative ingredients, including sautéed onions, deep-fried crawfish, and jalapeños. Hand-battered pork cutlets, fried rice, and marinated beef ribs round out the rest of the menu and serve as heartier alternatives to the sushi creations, which emphasize freshness and clean flavors.

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.

Pho is all about the broth. At PhoXpress, the chefs craft rich and complex ones—using fresh ingredients and real beef bones—without the use of powders or other additives. Rich in electrolytes and garnished with fresh herbs, the broths provide a healthful base for meats such as flank steak, brisket, and tender chicken. PhoXpress also serves spring rolls, rice dishes, and a medley of bahn mi sandwiches nestled, like napping pastry chefs, inside loaves of fluffy french bread.

In what they describe as both a "perfect business match" and an "ongoing battle," Johnny G's Restaurant owner Julie Ali and her husband, Aref, create comforting dishes that meld Italian and Cajun influences. Though they don’t always see eye to eye, the mother-and-son team often meets on the common thread that runs through both of their cooking styles: seafood. Their shrimp ravioli smothered in a spicy, creamy garlic pink sauce serves as a tasty example. All of Johnny G's dishes and sauces are made fresh in the kitchen each day with seafood that is delivered alive rather than frozen by the glares of vengeful squids.