At WhichWay Pizza, guests stand face-to-face with a humble, unadorned round of dough. No matter what happens in the next six minutes?two to pile on unlimited toppings, and four to cook the pie?every pizza costs the same.
Ordering kicks off with the sauce. You could choose the roma tomato or you go for the gusto with pesto, barbeque, ranch, or a blend of all three. Next comes as many of the seven cheeses, including cheddar and asiago, as your conscience will allow, laying the groundwork for veggies such as artichokes, spinach, and jalapenos. Last but not least come the meats, including grilled, barbecue, and buffalo chicken, as well as Italian sausage, and Canadian and traditional bacon.
Roberto Rosa first discovered his love of cooking at age 13, when he began learning recipes from his grandmother Antonia. Two decades later, the owner of Antonia’s Cucina Italiana shares his love of all Italian fare, transforming chicken, seafood, veal, and house-made pasta into colorful dishes during lunch and dinner. Across the three locations, décor and amenities vary, from outdoor seating to exposed brick walls and checkered floors where diners can settle arguments over who pays the bill with games of human chess.
Tacos y Tortas Adrian tempts appetites with an array of hearty tacos, authentic Mexican tortas, and savory entrees teeming with fresh ingredients. Order up a refreshing canned or bottled soft drink to whet thirsts while you and your fellow diner pore over an epicurean smorgasbord of more than 47 entrees, featuring tacos overflowing with carne asada and tortas—a Latin sandwich served on a soft, hot roll—stuffed with mouth-watering milanesa or eye-watering jalapeños. Zesty flavors emanate from the menu of platos, from which patrons can order tasty fish fillet flanked by rice and garnished with lettuce, or a symphonic quartet of flautas, which swaddles seasoned meat into flutes of crispy tortillas.
There's nothing pretentious about the traditional Venezuelan food at Budare Arepa Express. Diners eat off red plastic trays or out of yellow plastic baskets. The idea is to put the emphasis squarely on their signature arepas, a close cousin of sandwich. Instead of bread, they employ South American corn cakes, stuffing them with meats, cheeses, and fresh-cut avocado slices as green as a jealous forest. The kitchen also serves up Latin American favorites, including empanadas, tostones, and fresh juices.
Leaping flames illuminate hibachi chefs' faces as they sear steak, chicken, and seafood in the kitchen of Nikko Sushi & Steak, a Houston eatery whose menu centers on the triad of sushi, steak, and sake. Signature house rolls, such as the spicy baked crawfish roll topped with crabstick, complement sashimi and udon noodles in clear broth. Meats such as tender rib eye and new york strip steak give the menu an American twist without printing it on the Liberty Bell. While they await their dinners, diners cozy up in plush red booths curtained for privacy, sit at traditional tables, or pull up stools to the bar illuminated by hanging lights evocative of traditional paper lanterns.
Inside the kitchen at Katy Cajun, bouquets of spices patiently wait their turns, ready to unleash waves of fragrant bayou flavors throughout traditional Cajun eats from seafood gumbo and dirty rice to étouffée replete with crawfish. In addition to serving as a secret ingredient in the dishes themselves, the spices also add complexity to all of the restaurant’s house-made dressings and sauces, including the Louis sauce that appears on po’ boys with oysters or shrimp. From the laid-back comfort of a dining room accented with exposed brick and quaint arched windows, diners discover the flavors for themselves, tearing into Louisiana mainstays including plates of fried catfish and blackened soft shell crab arranged in the shape of Huey Long’s silhouette.