El Paso Mexican Grill's menu of more than 100 dishes is formidable?luckily you don't have to settle on just one. There are plenty of opportunities to sample several of the restaurant's specialties. Take the Plato El Paso, for example, which includes a chile relleno, a beef tostada, a beef enchilada, a beef taco, a burrito, and a flauta. There are plentiful combo platters as well for customers who find it tough to choose between items like tamales, chalupas, and quesadillas, though those ready to commit to a single dish won't go wrong either. Entrees include such delectable items as barbecue-chicken quesadillas and a whole-fried fish marinated in house spices.
When Mike Kantrow founded his original sandwich shop in 1979, he thought the name Byron's looked too boring. So, as he explains on his restaurant's website, he scratched the s and added a z to the end, giving birth to both a local legend with the Big Byronz sandwich and a local controversy over how to pronounce "Byronz." "If you want clarification on how to say it," Mike explains, "don't ask me."
While regulars may fight over phonetics, few argue over the flavors infused in Bistro Byronz's southern-styled bistro cuisine. Hearty entrees anchor both the lunch and dinner menus, inviting diners to dig into the roasted potatoes that flank a French-cut pork chop marinated in Abita root beer. Comfort dishes soothe the soul, such as tender pot roast that wades in creole gravy and the signature Byronz sandwich with three types of meat, cheeses, dressing, and black olives.
Though Wow Cafe & Wingery has now found a foothold in more than 60 locations throughout the U.S., the chain still offers the same tasty soul food and wings as it did when it was founded by a trio of Louisianan brothers in 2001. The friendly sports pub still broadcasts the day’s games on various televisions, allowing guests to follow multiple sports or Jenga tournaments as they lick one of 17 delectable sauces from their fingers. In addition to these finger-food staples, guests can devour fajitas, burgers resting between slices of texas toast, and classic New Orleans dishes such as gumbo, catfish, and red beans. Spice-covered tongues cool off with signature drinks such as an italian mango bellini or Louisiana's Abita beer.
Eyelash specialist Kimberly can create wedding-ready and celebrity-inspired lashes, but most of her clients spring for the natural look. So, she applies NovaLash extensions one by one, adding length and curl to their lashes for subtly glamorous results. Once clients begin to shed their lashes, they can return for a 30-, 60-, or 90-minute fill.
Long hailed for a mastery of ham far beyond the skills of mere mortal meat cookers, the meat mavens at HoneyBaked Ham have discovered the secret to cooking succulent, flavorful breasts of turkey (2.5 lbs. each). This juicy bird-based breakthrough is 90% fat-free and serves six to eight ravenous guests, making it a scrumptious centerpiece for family gatherings and game day parties. HoneyBaked Ham's suggested recipes increase turkey cooker IQs, helping stymied chefs explore new dishes such as smoked-turkey pizza and turkey tetrazzini, and saying sayonara to default entrees such as squashing the turkey meat into the shape of a racecar.
Tsubaki Hibachi Grill & Sushi's kitchen team sears, fries, and rolls traditional Japanese cuisine on hibachi griddles flanked by seated diners and cataloged on the menu. Sprung from hibachi grills into properly prepared mouths, shrimp ($22) and steak ($22) are scored on skill and landing by a judges' table of soup, house salad, and fried vegetables. Six slices of red snapper ($7)—one for each year it takes to crush a grape with a heavy thought—slink into ponzu sauce, and tofu, seaweed, and green onion soak in miso soup's ($3) soy-bean broth. Diners can also indulge palates' seafood predilections by imbibing the spicy tuna, crab, shrimp, cucumber, asparagus, and masago that unite as roommates in the Ricky roll ($10), an enfolded sheet of soy paper.