The staff at Bonfire Wings pays homage to the restaurant’s River Parish roots with its menu’s Creole-style gumbo, Cajun boudain balls, and Louisiana pecan pie. The eatery’s signature wings come dressed in one of 12 flavors and adorn catering trays for football games and family gatherings.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, honey-bourbon chicken, and veggie-caprese subs. Quiznos' wraps and wide variety of salads offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.
You could say fate is the reason Merida Mexican Restaurant is able to purvey its authentic Mayan and Mexican dishes today. Founders Olga and Rafael Acosta started their culinary journey in the 1950s after U.S. citizen Olga personally wrote President Eisenhower to request a visa and passport for her new husband. The young couple then moved to Houston, where, after much toil in the refrigerator repair business, Rafael converted his shop into the family’s new restaurant, crossing numerous hurdles as new business owners to set up their original 12-table eatery. Soon the restaurant began to grow around the unique recipes from Rafael’s home, Mexico’s Yucatan Peninsula, drawing in customers with specials and flavors lovingly prepared by Olga. Today the restaurant continues to thrive thanks to its fresh, home-cooked dishes and the continuing spirit of the Acosta family, who stills run it.
Merida’s recipes have spanned three generations, with Rafael’s grandson Junior now behind the restaurant and its culinary specialties, such as cochinita pibil. To prepare it, chefs marinate seasoned pork in an adobo paste, top it with pickled onions, and serve it with Yucatan style black beans. These flavors join the menu’s other subtle flavors and nuanced Mayan dishes that mingle with the crispy tacos and burritos of their traditional Tex-Mex dishes. On weekends, live entertainment injects Merida with the lively sounds of contemporary Latin soul and other energetic acts, creating a destination for fans of the menu’s unique recipes and authentic spirit.
Flakey’s Pizza slings a mean calzone and presents appealing wings, but it’s all about the pizza. The staff hand tosses every pie and can tailor them with more than 20 available toppings—ranging from canadian bacon and mushrooms to creative add-ons such as sun-dried tomatoes, sweet pineapple, and chipotle peppers. They also make half-pizzas available for the half-hungry, as well as gluten-free crust and vegan cheese for those with diet restrictions or lingering resentment from losing a bet about milk to Louis Pasteur.
Hailing from humble beginnings in a renovated Mississippian gas station, McAlister's Deli has revolutionized the concept of fast food with healthy fare recognized by Parents in 2009. Premium ingredients, such as Black Angus roast beef and black forest ham, pile upon stuffed potatoes or artisan bread, sating hungers and silencing stomachs before they recite bank-account numbers. As patrons wait for servers to deliver meals, they sip signature sweet tea, swirled together onsite daily from pure cane sugar and a rainforest-certified black-tea blend as dictated by a closely guarded recipe.