Known for its award-winning margaritas, Don Julio’s also wins guests over at several Texas locations with a variety of Mexican specialties, including guacamole made tableside. The chefs take pride in using fresh chicken, housemade chipotle sauce, seafood bought fresh at local Kemah markets, and a hearty amount of beans and avocado to flavor dishes. Entrees take their names from various Mexican cities, such as the Puerto Vallarta—a combination of enchiladas, tacos, tamales, and puffed chili con queso.
Yaga’s Entertainment Inc. was created to produce events that would be beneficial to the entire Galveston Island by drawing traffic to downtown during historically poor weekends. Local businesses have benefited from each event organized by Yaga’s Entertainment Inc. due to innovated marketing opportunities.
The chefs at Nick's Pizza and Gelato hand toss each of the restaurant's Brooklyn-style pizzas, which crown a menu that includes pastas, paninis, and calzones. They also scoop out gelato for dessert or to help guests celebrate a special occasion, such as opening their own ice-cream parlor. This mix of hot and cold treats is available seven days a week, whether you'd like to measure a meat lover's pizza's meatiness in the shop or dine on homemade garlic bread and lasagna at home.
In true farm-to-table fashion, Chef Coco Hogue of Tabella at Clear Creek Winery sources the majority of her ingredients from onsite gardens, local farmers, ranchers, and other homegrown producers. Each day before dinner service, she strolls through the restaurant’s backyard picking items for the day’s menu such as herbs, baby vegetables, and forks from the silverware tree. As a photographer and painter, Chef Hogue believes in beautiful presentation, which she achieves by delicately plating entrees such as coffee-rubbed pork loin and grilled quail with sides such as potato gratin and brussels-sprout hash. During three- to twelve-course dinners, fresh seafood found within 5 miles of the restaurant is one of four protein choices, and it is prepared to match the evening’s wine selection.
Eaters chatter over steaming plates of modern Italian cuisine at Amadeus Italian Restaurant and Piano Bar, set to a score of live music. Servers buzz about a recently renovated dining room, delivering Shakespearean monologues to the menu's signature crab-cakes app dribbled with a lemon sauce and accompanied by a side of jalapeño remoulade ($12). Eight-ounce filet mignons replenish dwindling energy stashes, cascading with wild mushroom-gorgonzola cream or green peppercorn brandy demi-glace ($27). Chefs tier jumbo lump crabmeat and pico de gallo atop blackened red snapper Vera Cruz ($25) in an edible homage to Pisa's famous Leaning Tower of Seafood.