The cooks at Fish Place fill their menu with Cajun and Creole-inspired seafood dishes, such as rich seafood gumbo and shrimp po-boy sandwiches with jalapeño mayonnaise. They also fry up oysters, redfish, and popcorn shrimp, and assemble 25-to-75-piece “Family Seafood Packs” with combinations of catfish, tilapia, chicken, hushpuppies, and fries.
Words such as “shrimp” and “gumbo” decorate the wallpaper in a handwritten pattern, just as they did in the oval office during the Jimmy Carter presidency. Furthermore, the cooks’ daily specials appear as vivid chalkboard portraits.
"Gogi" means "meat" in Korean, but the Oh My Gogi! food truck doesn't cater to carnivores only—when ordering a kimchi quesadilla, you can fill the tortilla with short ribs, chicken, Spanish pork, or veggies. Indeed, the truck is more concerned with playing with your food than limiting your options. Its menu combines Mexican street food with Korean barbecue, complete with homemade marinades and secret sauces. Add-ons such as a fried egg to fries and caramelized kimchi make meals out of barbecue tacos, which come with meat, double meat, or doubledouble meat. To find the truck at any given hour, fans can check Twitter and Facebook or commit to sleeping on top of it.
Poblano peppers, queso blanco, house-made flour tortillas, and other Mexican influences join Southern staples such as pecans and spinach dip on Tejas Grill and Sports Bar's expansive menu of burgers, salads, and fajitas. A longhorn skull peers over tap pulls as they loosen drafts of Shiner Bock, Fat Tire, and Lone Star and affable barkeeps pour more than 23 tequilas into cocktails and shots. Between stacked stone columns and Texas ephemera such as metal stars, vast plasma TVs dapple the walls of the airy dining room, flickering with sporting events and perpetual loops of The Lawrence Welk Show.
A pair of plastic lemon trees heavy with bright yellow fruit greets customers as they enter The Lemon Tree Restaurant. Inside, chefs pay tribute to Peru?s lengthy coastline with a menu of seafood specialties including ceviche and seafood paella. Other popular dishes include The Tacu Tacu Lemon Tree?saut?ed strips of beef, rice, and beans topped with two fried eggs.
Carlos Mencia, the owner of Maggie Rita’s Mexican Kitchen, has his face emblazoned across menus tinged with Mexican, Spanish, South American, and Texan culinary traditions. In ceviche, a traditional Peruvian dish, citric acid from lemons or limes cooks cubes of white fish infused with the flavors of spices and peppers. Empanadas burst open, spilling steam and revealing spicy mango and pork. The Tex-Mex influences shine in enchiladas, burritos or tacos, corn tortillas that cradle roasted pork or beef fajitas. Traditional Tex-Mex ingredients, from poblano peppers to cream sauces infused with cilantro and jalapeño, fill the plates of diners and the briefcases of lawyers who don’t mind not being prepared for a trial.