Recently revitalized under new management, Triple Crown Restaurant stocks stomach arsenals with an array of steak and seafood menu items that explode in a shower of meticulously crafted flavors. Juicy Atlantic salmon dart lithely between reefs of Cajun seasonings jutting into a sea of garlic butter ($18.99). Sic steak knives and gourmand guard dogs on a sizzling Angus Reserve beef filet mignon ($28.99 for an 8 oz.; $32.99 for a 10 oz.), or delve into the vegetable lasagna's multilayered strata of garden-torn sustenance ($12.99). Culinary designers pad chicken oscar pillows with downy crab-meat stuffing before nestling cuisine cushions atop sheets of béarnaise sauce ($16.99) and this season's hottest china pattern.
Restaurant entrepreneur Ken Stewart traveled to Italy to gather the ingredients and recipes that he would use to build Tre Belle's illustrious menu of authentic Italian dishes. For appetizers, taste buds do tarantellas in anticipation of spicy stuffed peppers ($9.95), or the equally enticing artichoke with lemon aioli ($9.95). As aromatic as it is flavorful, the signature Tre Belle deluxe pizza ($14.99) is a circular tabletop of dough fixed with sausage, banana peppers, mushrooms, olives, mozzarella, and fresh basil––cooked over a wood fire for a distinctly delectable taste and instant pizza-based nostalgia. The Chicken Milanese ($15.95) is a sautéed and breaded bird adorned in a George Clinton style headdress of arugula, tomatoes, lemon, and a light drizzle of extra virgin olive oil. A glass of Pinot Grigio ($7.95) makes a loving companion to an order of lamb ragu ($15.95), pappardelle pasta mingled with savory sauce and cooked in lamb stock.
A 2010 nominee for CityVoter's "Best Steakhouse," The Canton Chophouse (formerly Big City Chophouse) brings meat-mavens a menu of hand-selected cuts and Italian-inspired eats. Practice taste bud calisthenics with an appetizer such as the crispy calamari ($8) or the spinach dip ($8) before diving forkfirst into a vegetable-accompanied entrée. The bone-in ribeye steak ($26) is a 16 oz slab of beast wingman'd by garlic mashed potatoes, while the pork chops ($19) curb carnivorous cravings not satisfied by attempts to eat Meat Loaf albums. Pasta dishes include lasagna ($16) and scallop rotini ($19). Demonstrate the new found level of maturity your ex fails to see with the Grown Up Grilled Cheese sandwich ($6), and then wash it down with an equally grown-up glass of Cliff Creek merlot ($8) or one of many imported beers.
The broilers at Harry's Steakhouse sear perfectly straight lines into all of the eatery's daily, fresh chops, prepped by the in-house butcher. And before these steaks are aged and prepared, they're chosen from cattle that have been fed with corn their whole lives, as opposed to those with a habit of binging on fast food during their teenage years. Specialty steaks include the crowd favorite, 22 ounce bone-in Ribeye. Steaks can also be finished with sautéed mushrooms or onions or a skewer of grilled shrimp.
The staple of Sushi Rock’s menu is its selection of roughly 50 sushi, sashimi, and maki rolls, which collect multiple Japanese flavors into one neat package. The Sushi Rock roll alone packs a punch of shrimp tempura, crabstick, salmon, tuna, asparagus, and masago. A slate of USDA Prime steaks and fresh seafood entrees such as sesame-seared tuna complement the sushi-bar creations. Each meticulously plated dish arrives in Sushi Rock's ultra-modern dining space, where backlit bottles glisten against a cityscape mural in the bar area, and color blocks of red and black pop in the dimly lit dining areas. Together, Sushi Rock’s choice food and hip vibe earned it a No. 1 ranking on CityVoter's Best Sushi list in 2010.
At Austin's Wood Fire Grill, hand-carved hunks of filet mignon and swordfish sizzle over wood-fueled flames, soaking up a smoky aroma. The restaurant’s refusal to use gas or the pages of paperback romance novels reflects a commitment to traditional, down-home cooking. This commitment also surfaces in their made-from-scratch breads, pan gravy sauce, and cognac cream sauce.