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.
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.
As the name suggests, Fajita Depot specializes in the classic Tex-Mex feast of grilled meat, veggies, and warm tortillas. The Depot strives to deliver restaurant quality plates of tender steak or chicken, griddled with peppers and onions and garnished with a side of charro or refried beans. Customers can also choose from a selection of chicken flautas, tacos, and quesadillas, or can stick to their strict diet of bacon-wrapped cream-cheese-stuffed jalape?os. A separate kids' menu delights younger patrons with quesadillas or chicken tenders in a combo with juice boxes, coloring pages with crayons, and the latest issue of The Economist.
Modeled on England's famed watering holes, Baker St. Pub & Grill greets visitors with a softly lit atmosphere, age-darkened wood, and ceilings adorned with anglophilic knickknacks. Classic Britannic drinks such as Guinness and Strongbow Cider flow from the bar's taps, joined by New Belgium, Fat Tire, and other American craft brews. Guests can pair their brew with something from the pub menu, featuring Welsh rarebit sandwiches, bangers and mash, and shepherd's pie. Fish and chips come in classic form, or potato crusted. Those looking to sink their teeth into homegrown specialties can order a juicy sirloin burger or spicy chicken wings.