Frieda and Nick, along with the rest of the family at Nick's Pizza & Pasta, have been tossing dough, stuffing subs, and twirling pasta since 1995. Thanks to its menu of classic Italian comfort food, friendly atmosphere, and BYOB policy, the family has garnered a slew of return visitors who can't get enough of the hearty portions and fresh flavors. In addition to traditional pies, the cooks prepare Sicilian deep-dish pizzas, both of which can be topped with traditional marinara or tasty twists such as alfredo sauce or ricotta and spinach. They also stuff more than 10 specialty hot subs and plate traditional entrees, including veal parmigiana and baked ziti. From the first forkful of antipasti to the last bite of Amaretto cheesecake, meals at Nick's make lunch and dinner memorable.
Chef Nordeen Bennai believes in the value of homemade food. During his childhood growing up in a traditional bakery, the chef learned that people will come when the food is good and the price is right. From the kitchen at the Korner Cafe, Chef Bennai whips up breakfasts, lunches, and dinners in savory and sweet permutations, such as homemade rum raisin bread pudding, coconut shrimp, aged rib-eye steak, and grits with gruyere cheese stirred right in. In the café's quaint, yellow-painted building, guests can gaze through the windows and across the street to the high school in Lewisville, or make room under their tables to harbor fugitives from English class.
Village Grill slings hearty plates of Tex-Mex, Italian, and American recipes in a large, contemporary dining space. Recipes inspired by Cozumel and Monterey envelop enchiladas, quesadillas, and chicken breasts in cornhusks, adobo sauce, and pico de gallo. Center-cut pork chops and thick-cut steaks sizzle in skillets with merlot, white wine, and Jack Daniel's sauces before waiters ferry plates to cozy café tables amid red, green, and yellow walls dappled with murals and black-and-white photography. Village Grill also caters celebrations with platters of layered fruit or stacks of ribs, and memorable items such as watermelons carved with snappy phrases or annotated translations of War and Peace.
Roots Coffeehouse serves up coffee, teas, and a broad array of espresso-based drinks and complements its potable pleasures with friendly service and a variety of edible options. The shop's menu draws upon three different types of espresso—a single-origin, a blended, and a decaf—to provide savvy sippers with an extra degree of customization to their order. Organic and fair-trade coffee and teas are also available to help keep consciences light and fluffy. Order up a honey vanilla latte ($3.85 for a medium) for a sweet kiss of bee syrup without the danger and mess of personally milking the bees, then pair your vanilla-fueled brainpower with Roots' free WiFi. Frozen drinks such as raspberry mocha or vanilla bean frappes ($4 for a medium) help the overheated mock the impotent sun. A food menu featuring fresh-baked pastries and muffins, as well as a quartet of sandwiches ($7.00), is also available to help customers practice one-handed hunger-avoidance maneuvers.
Taking inspiration from the fusion of cultures found in India, Ista Indian Cuisine gives diners a chance to discover unique flavors from across the subcontinent. Indian cooking reflects thousands of years of cultural interactions, the results of which make the restaurant’s menu items as eclectic as the history behind them. Ista features North Indian specials, such as chole bhature—a chickpea and tomato curry paired with fried flat bread—and South Indian specials, such as savory lentil pancakes topped with mixed vegetables. Inside the clay ovens, kebabs sizzle and naan bake around onion, paneer, and other stuffings. For diners on the move or in the middle of a marathon, Ista also features a to-go selection complete with starters, entrees, and desserts.
Sauces play a starring role on the menu at Cafe Italia, from basic but hearty marinara and alfredo sauces to elaborate blends with port wine, vodka, and balsamic vinegar and honey. One of these deftly simmered medleys flavors each dish, whether the entree features broiled salmon or Angus-beef filet mignon. The feasts reflect culinary traditions from both northern and southern Italy and give a nod to the peninsula’s oceanfront bounty with shrimp, clams, mussels, and giant tridents instead of forks. Cafe Italia’s BYOB policy invites guests to dream up their own beverage pairings for each meal.