Three-sided tables house massive hot griddles at Koby Japanese Steakhouse, where chefs deftly dance with blades and flames to transform food preparation into a show. During dinner, they dice meats, juggle knives, and drum rhythms against the tabletops. They sculpt fried rice into massive hearts before slicing portions off and delivering them to guests’ waiting plates. For the finale, they prepare different proteins—from chicken to lobster—in signature sauces before they disappear in puffs of steam from their freshly cleaned griddles.
Ray’s Gourmet Country’s culinary team is so dedicated to building a seasonal menu from the produce and meats raised near the Fulshear restaurant that Inside Rose-Rich Magazine noted, “There are no can openers at Ray’s, with everything being delivered fresh from the local markets.” If the hunt for dinner leads you here, you'll be rewarded with crispy buttermilk calamari, seared foie gras, and main courses such as chicken-fried ostrich, rosemary grilled pork chop, and crispy juniper duck confit. Desserts include pumpkin cheesecake with house blackberry marmalade and light cinnamon beignets with baked apples and Calvados ice cream. Ray's rolls out a brunch buffet every Sunday from 10:30 a.m. to 3 p.m., and schedules live jazz and complimentary wine tastings on Thursday nights.
Bistro 829's chefs create modern variations of familiar, homestyle staples by incorporating an assortment of regional and international flavors. Corn grits lend a distinctive Southern twist to the sesame-crusted yellowfin tuna entree, and the signature chicken-fried prime rib comes coated with cream gravy with a uniquely Southwestern-style blend of bacon and poblano peppers. Bartenders spend their evenings mixing specialty cocktails and uncorking bottles of wine to complement entrees and make sure they're prepared in case their crush wants to play spin the bottle.
Beyond the eclectically inspired menu, the dining room embraces a more casual elegance with its décor. Crisp cloths cover the tables, animal-print fabrics adorn the seats, and the walls remain blank to accentuate abstract paintings of jazz ensembles that circle the room.
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.
Over the course of 31 years, the smiling staffers at Express Oil Change & Service Centers have learned that customers just want their oil changed fast. Instead of selling extra parts out of an oversize trench coat, staffers work quickly and efficiently to give cars what they crave; quarts of thick, black oil in the blink of an eye without an appointment. Each procedure lasts approximately 10 minutes, during which mechanics will replace the vehicle's oil and inspect its innards for problems. The process is so quick that customers can even wait inside their own vehicles while it occurs, much like a drive-thru car wash or drive-thru dentist appointment.
Carefully merging a trio of culinary traditions, Merche! showcases its fresh fusion cuisine with Spanish-, Italian-, and Mediterranean–inspired dishes. In the dining room, guests can stare deeply into the large mosaic circle baring the eatery’s name while waiting for entrees such as buttered snapper and chicken piccata to emerge. Small plates of bruschetta, stuffed cherry-pepper poppers, and beef empanadas are suited for sharing on the patio, where light from a fireplace dances across pale stone walls, or luring raccoons into a rival’s canoe. Local musicians also supply diners with mellifluous soundtracks every Friday and Saturday evening.