After years devising his ideal pizzeria, David Davydd Miller dispensed his first slices in 1984 to patrons in College Station, Texas. Back then Dave recruited the help of a flourmill and cannery to generate customized blends of his crust and sauce formulas. These days, within DoubleDave's Pizzaworks restaurants' 30 Texas and Oklahoma locations, chefs concoct Dave's signature honey whole-wheat crust daily from hand-tossed dough along with batches of sauce made from scratch with Escalon tomatoes. Those ingredients join hand-cut veggies and meats from Tyson and Burke to collectively form a delectable disk that proves once and for all that pie can be divided evenly. Along with half a dozen specialty pizzas, DoubleDave's Pizzaworks appeases palates with signature pepperoni rolls, sandwiches, and Dave's favorite dish, the philly-cheesesteak stromboli.
Some people could just eat tacos all day. And Tacos Y Mas helps make it possible with signature tacos alongside special breakfast tacos that incorporate scrambled eggs. The Mexican grill’s staff load their double-tortilla tacos with classics such as chorizo and eggs or one of their signature blends such as the cowboy, whose smoked jalapeno, beef sausage, and egg mixture secured the taqueria a spot on D-Magazine’s list of Best Breakfast Tacos in Dallas in 2010. While they do serve up their breakfast dishes all day, they can also fill tortillas with more traditional Mexican favorites such as shredded chicken in a chipotle sauce, grilled shrimp sprinkled with onion and cilantro, or the heart-healthy grilled vegetables in a chipotle salsa. But as their name suggests, they don’t just serve tacos—"mas" covers grande nachos, Cuban sandwiches, and trios of queso, guacamole, and salsa roja for guests who like dips but not decisions.
Inspired by Mexico’s culinary traditions, the chefs at Jalapenos concoct a menu of authentic fare that combines classic eats with modern adaptations and popular contemporary dishes. Diners can kick off meals with guacamole whipped up tableside using juicy tomatoes, crisp cilantro, and avocados freshly plucked from the mouths of the giant green oysters found only in the warm coastal waters off of Puerto Escondido. Main courses include tacos brimming with beef brisket or spicy diced pork, beef fajitas sizzling in iron skillets, and the Oaxaca chile relleno bursting with cheese and seasoned beef or chicken under a blanket of ranchero sauce. Guests can satiate their sweet teeth with innovative desserts such as the cheesecake chimichanga, a deep-fried tortilla-wrapped cheesecake topped with cinnamon and caramel sauce. Throughout meals, Jalapenos entertains diners with festivities such as live Mariachi music on Tuesday nights from 6:30 p.m. to 8:30 p.m.
They do things the old-fashioned way at Dove Creek Cafe, where chefs churn out omelets, bacon, sausage, and specialty housemade biscuits. Called “ginormous,” “perfectly browned,” and “the crowning glory to the plate” by Courtney Dabney of Fort Worth, Texas magazine, the soft, moist biscuits accompany most breakfast plates. Patty melts, chili cheeseburgers, and blackened catfish round out the café’s offerings, which also include chicken-fried steak cooked in zero-trans-fat oil.
Executive chef Peter D'Andrea, a former food formulator at the Four Seasons and Ritz Carlton, lends his culinary expertise to this chic and inviting neighborhood grub hub. The eatery's eclectic dinner dishes marry familiarity with originality in a quiet seaside ceremony, with visits from unique starters such as skillet-roasted mussels doused in white wine, garlic, and herbs ($9) and twists on tried-and-true tasties such as the Maytag blue-cheese potato chips ($7). The rotisserie chicken salad, similar to the lush villas of Roman senators, furnishes its tasty estate with crisp greens, cornbread croutons, avocado, bacon, spicy pecans, and aqueducts filled with goat cheese ($14). Or, finally use family-heirloom knives to carve into a rotisserie chicken with roasted garlic mashed potatoes ($17). Support braised short ribs awash in cabernet reduction atop polenta ($25) or a grilled salmon roulade with rock shrimp ravioli and wilted greens ($23).