What started as a clandestine social club in the 1960s for prominent local Italians has since evolved into ZuRoma's Sicilian Kitchen and Bar & Grill, a family of eateries where chefs cook meals using 40-year-old recipes. These recipes rely upon many homemade ingredients, so each day ZuRoma's kitchens bustle with staffers building meatballs and sausages from scratch and crafting menu items such as specialty pizzas and subs with red sauce and provolone spooned from a cauldron of melted moon rocks. Customers can choose to dine in the North Richland Hills location, order carry out from either location, or call ZuRoma's faithful delivery drivers to ferry Italian eats directly to their door.
Learning to bake in her grandmother’s kitchen, Anyatta Nicole started selling out cakes to her sister’s coworkers at a local call center. Buoyed by the response she received, Anyatta joined with her mom to create Sinsational Cakes Bakery. The full service sweet shop creates ornate, colorful cakes for any occasion, with a full gallery of their creations available online. Anyatta and her team shape sugar and dough into guitars, cartoon characters, Polo shirts, or adult-themed sweets.
The self-service machines lining Yogurtville's colorful walls offer a delicious selection of frozen yogurt that enchants visitors with a tasty, healthy alternative to sugar-loaded desserts. Fill cups with your choice of 16 rich flavors, including raspberry tart, belgian chocolate, caramel cream, and more to begin drafting a structurally sound soft-cream creation ($0.35 per ounce, average cup is $4.50). Lactose-free, gluten-free, and sugar-free options delight sweet-deprived palates for patrons with dietary restrictions. Accessory-minded appetites can choose from more than 40 kinds of toppings, such as brownie bites, Skittles, peanuts, and fresh fruits to enclose their frozen concoction in a candied chrysalis, requiring prompt enjoyment before it metamorphoses into a milky monarch butterfly. Freshly baked waffle cones provide a crunchy reverse-teepee to shelter your handiwork, and a syrupy spread at the hot-fudge station adds a warm complement to chilly spoonfuls. In pursuit of pure tastes, Yogurtville's soft-serve chefs refuse to use artificial flavors, sweeteners, or cosmetic surgeries to craft counterfeit flavors.
The dishes on Añejo's diverse menu are bursting at the seams with traditional home-style Mexican and Texan recipes artfully crafted by chef Fernando Martinez. Fire up feasting with an order of freshly made guacamole ($6.95 for medium size, $9.95 for large size) or freshly marinated ceviche imperial, netting together fish, scallops, shrimp, avocado, cilantro, spices, and citrus ($8.95). Competitive-with-themselves eaters can work toward weekly quotas with the chicken enchiladas ($9.95 for two), tender pork tacos ($10.95 for three), and steak fajitas ($13.95), and lovers of all things oxymoronic can nosh on the camarones rellenos, featuring bacon-wrapped jumbo shrimp stuffed with cheese ($15.95). For patrons in search of abundant euphoria mixed with a hint of cumin, Añejo serves up the house- specialty El Añejo Platter, a ziggurat of beef and chicken fajitas, a half-rack of slow-cooked ribs, and three stuffed shrimp served with guacamole, pico de gallo, and rice and beans ($32.95). The El Añejo Platter, like tandem bicycles and marriages, is meant for two people.
Big Barn Bar-B-Que's specialty dry-rubbed and pecan-smoked meats stock hungry mouths with succulent tastes backed by a cavalcade of sides. The menu enumerates a choice of 10 different meats, including two-meat plates that pair together savory combinations of carnivorous fare such as a tender arrangement of chopped brisket, classic baby back ribs, or jalapeño-cheddar sausage. Sides such as coleslaw and potato salad celebrate refreshing, cooling textures, and crisp fried okra and onion rings tantalize taste buds more completely than PhD students learn the alphabet. As duos, quartets, or sextets revel in smoky delights and share tastes, iced teas, fountain drinks, and coffee anoint liquid intake apparatuses in preparation for a finishing course of just desserts—seasonal cobblers packing a palatable punch of fruits such as strawberry or peach and Mama's famous banana pudding, which reveals a union of fresh-blended bananas and crisp vanilla wafers.