Restaurants in Keller

Try east-coast eats without leaving the state and order the Jersey Shore’s Favorite; served Mike’s Way, generous slices of provolone, ham, and cappacuolo get layered with onions, lettuce, tomatoes, vinegar, and a sprinkling of oil and spices. Cold subs come in three sizes: mini ($4–$4.75), regular ($5.75–$6.75), and giant ($9.75–$10.75). Hot options ($6.25–$6.75 regular, $10.25–$10.75 giant) include various takes on the famed cheese-and-steak combination, as well as a chicken parm and meatball and cheese. On a lighter note, Jersey Mike’s also serves wraps and salads. The Watauga Jersey Mike's also serves a kids' meal consisting of a mini-sandwich, a drink, and chips or a cookie for $4.

If Noodles @ Boba Tea House’s dining room strikes visitors as welcoming and familial, the reason may be that the Vietnamese restaurant’s owners share more than a dedication to fine boba teas—all three of them are sisters. Since opening in 2007, Holly, Nga, and Kim Vu have merged steamy Vietnamese dishes with milky teas in a casual, laid-back setting.

Bowls of the restaurant’s signature pho—a Vietnamese noodle soup with French and Chinese roots—line tables alongside goi chun spring rolls filled with charbroiled chicken, imitation crab sticks, and fragrant cherry blossoms. Piles of rice share plates with marinated pork chops, beef, and cornish hen, and chopsticks spar for sushi rolls that reflect the restaurant’s pan-Asian influences. Straws fish for treasure in boba teas, whose watermelon-, papaya-, and green-jasmine-flavored waters brim with chewy pearls of tapioca.

The sizzling sound of fajita platters carried through Fogata’s festive dining room is softened by the gentle babbling of three indoor waterfalls and live music on Thursday and Friday nights. As parties share margaritas and tasty Mexican dishes, a wall-size projector screen displays sports games or what may appear to be a giant talking burrito to especially hungry diners. A recipient of the Fort Worth Weekly's Critic's Choice award, Fogata's specialty queso is flambéed tableside to melt around beef, chorizo, or shrimp, and guacamole is also smashed tableside to ensure fresh, custom flavors.

An eclectic mix of ingredients, such as chipotle peppers, coconut shrimp, crawfish tail, and crunchy duck, gets stuffed inside the more than 40 signature rolls at Wild Sushi. Chefs swaddle shrimp tempura, cream cheese, and jalapeños inside the Red Rock roll and top the creation with spicy tuna, crabstick, and “exploding” sauces. “This roll was a behemoth, a massive construction standing at least 8 inches tall on the plate,” wrote Teresa Gubbins of DFW.com, who highlighted the roll in a review of the eatery. Towering rolls aren't the only surprises up the chefs’ sleeves. They also hide unexpected sweet touches inside their creations in the form of strawberries and honey walnuts. In addition, chefs stoke fires to heat up a variety of Japanese entrees, such as salmon steaks served with an apple-miso sauce or tilapia sautéed in a spicy coconut-curry sauce.

Guests settle into sleek wooden chairs at tables covered with squares of brown butcher paper to draw caricatures of sushi rolls playing tennis. Large teardrop lanterns fill the simple, modern dining room with light and illuminate a sushi bar backed with a wall of soothing waves.

The chefs at An Zen Asian Bistro & Sushi Bar craft specialty sushi rolls along with classic Japanese fare and bistro dishes such as orange chicken and kung pao. Signature rolls with creative names and nontraditional ingredients—such as the Pow-Chicken-Bow-Wow, a mix of chicken tenders with cream cheese, eel sauce, and spicy aioli—pack a flavor punch and squash the notion that sushi has to be eaten raw or while waterskiing over a waterfall. Though they make full use of their state-certified creative license with their specialty sushi, the chefs also craft more familiar offerings, including dragon and rainbow rolls.

From a menu featuring one-pound, build-your-own burritos to a series of colorful murals depicting the dish’s origin and ingredients, it’s clear that Bad Azz Burrito takes burritos very seriously. The eatery challenges customers to match their ardor with burrito challenges that offer spots on the shop's wall of fame for consuming 3–11 pounds of tortillas, meat, rice, and cheese. The open-minded chefs are also receptive to customers' burrito-filling suggestions, such as obscure combinations of meat or crushed candy corn.