G3 Great Greek Grill's three owners, who came together over their love of Greek food, opened the first of their five Houston–area eateries to bring traditional Greek dishes to fast, casual diners. Unlike most Greek restaurants, where the eats come out of the kitchen in a set way, G3 offers patrons a choice between building their own gyros, gliders, or pita sandwiches and devouring classic Mediterranean morsels. G3's chefs also make each generously portioned dish quickly to get patrons in and out the door and on with their lives. In addition to slinging custom falafel to dining-in customers, the grill delivers vittles to houses and caters parties and Greek gods' rap battles.
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.
A family affair. A labor of love. Both of these phrases could describe Harlon's Bar-B-Que. In 1977, high school sweethearts Harlon and Alfreddie Brooks opened their barbecue first outpost. Today, they oversee more 24 locations strewn across Texas and Las Vegas. The whole family's friendliness and charm permeate the menu of traditional barbecue favorites. It was that charm that earned their daughter Candace a spot on Anderson Live, where she showed the eager host how good brisket and turkey taste atop a baked potato, rather than an old boot.
Beams of wood nailed together at odd angles comprise the towering, abstract wall that's the visual centerpiece of Les Givral's Kahve. But interesting decor isn't the only reason to visit: in 2010, Houston Press declared the Vietnamese eatery the city's best place to get a cheap sandwich. They were referring to bahn mi, which chefs fill with proteins such as shredded chicken, roast pork, or tofu. They also simmer rich broth for pho laden with round-eye steak, slices of jalapeño, and cilantro sprigs and fill spring rolls with succulent shrimp. On weeknights, the kitchen stays open until midnight, at which point it turns back into a pumpkin.
Inside Original Napoli Italian Restaurant by Papa Zack's bustling kitchen, a team of talented chefs craft house-made pasta before dousing noodles in meat, marinara, alfredo, and clam sauces. This kitchen architects the eatery's "what," but the staff's "how" involves constant, family-friendly friendliness. The culinary experts give chicken the royal treatment, dressing it up in a variety of dishes, including marsala, piccata, parmigiana, and rollatini. Sandwiches and pizza in two crusts round out the Italian-centric menu. The catering leg of the business feeds multicourse meals for at least 10 people or 5 people saving half their meal for their fallout shelter.
Southern Italian dishes adorn white linen tablecloths inside both locations of Little Napoli Italian Cuisine. Chefs plate casual classics such as baked ziti and calzones as well as more elaborate entrees such as linguine pescatore, loaded with shrimp, calamari, clams, and mussels. The downtown location heats up its griddles for breakfast on weekday mornings, and the Westheimer location dishes out brunch fare such as omelets, waffles, and Napoli pasta on Saturdays and Sundays. Also on Westheimer Road, Friday nights entertain patrons with karaoke, and both locations host a VIP private-dining section that can seat up to 40 people or one very hungry velociraptor.