The flavors on Verde Cali-Mex Grill and Cantina's menu serve as a kind of road map of Chef Andrew's career. Born and raised in California, the chef still appreciates West Coast?style eats, such as his crispy codfish tacos with cilantro coleslaw, housemade baja sauce, and avocado. His menu also includes a few Cajun notes reminiscent of his time spent in New Orleans, where he cooked for French Quarter hotels. He finally arrived in Houston, where he found his home and founded his dream restaurant. He caps off his menu with a few Tex-Mex specialties, such as slow-roasted prime rib in ancho spices. The drinks list also focuses on flavorful twists on classic cocktails, such as the blood-orange margarita, comprised of Patron Silver tequila, Cointreau, and fresh-squeezed lime and blood-orange juices?a favorite of locals and vegetarian vampires alike.
G3 Great Greek Grill's three owners, who came together over their love of Greek food, opened the first of their five Houston–area eateries to bring traditional Greek dishes to fast, casual diners. Unlike most Greek restaurants, where the eats come out of the kitchen in a set way, G3 offers patrons a choice between building their own gyros, gliders, or pita sandwiches and devouring classic Mediterranean morsels. G3's chefs also make each generously portioned dish quickly to get patrons in and out the door and on with their lives. In addition to slinging custom falafel to dining-in customers, the grill delivers vittles to houses and caters parties and Greek gods' rap battles.
Nikoz Fusion Grill's cooks fill their kitchen with aromas from sizzling mediterranean kabobs, Indian spices from the baking samosas, and the subtle peanut scent from the drizzle of sauce over the asian salads. Blending flavors and dishes from the Mediterranean, Greece, and Asia, the chefs craft savory gyro sandwiches alongside beef short ribs with special spices and fresh hummus. In addition to dine-in meals, they also fill trays with fusion cuisine for catered events such as birthday parties, retirement lunches, and retiring from the birthday-party circuit.
The squiggles on Thai Siam’s menu indicate the spice level of each dish, on a scale of one (“warming up”) to four (“suicide hot”). “Warm up” with pineapple fried rice or go full throttle with red-curry tofu, then cool down after either with housemade coconut ice cream. The paper umbrella topper will draw a smile even through heat-induced tears.
Guests who come inside any of Malibu Tan?s many locations are greeted with a handshake. Though that might seem like an old-school approach to customer service, Malibu Tan?s owner encourages it as a genuine way for his staff to connect with each client and provide them with customized services. For more than 15 years, Malibu?s friendly staffers have also connected with higher-profile clients?including the Houston Dymano Girls team?by helping them choose the best of each facility?s tanning options for their skin types. With UV tanning, regardless of whether a client prefers a supine or standup system, they are bound to get a strong tan, as all UV bulbs are changed 200 hours before they hit capacity or finally crack open and release a butterfly. There are also plenty of UV-free options such as VersaSpa sunless tanning, which darkens exteriors with a hydrating DHA-based solution. Each location also offers tan-enhancing products from Designer Skin and California Tan.