The team at Cuco's Sandwich Shop harnesses classic Cuban recipes to craft a convoy of authentic pressed sandwiches, which have been featured in the Star-Telegram and on the local restaurant blog Regular Joe's Guide. Among soft pink walls and tiled floors, a family of chefs accessorizes the meaty handhelds with traditional sides, such as plantains and yuca croquettes. Additionally, a smattering of breakfast burritos and sandwiches tackles morning cravings more swiftly than a football team playing pigskin against pigs in a blanket.
Some people like a cold beer or a mixed drink with dinner, but the regulars at Rack Daddy's prefer their dinner with a side of smooth baize. They send pool balls careening across tables' upholstered surfaces, facing off in games of pool and billiards. Xena Pizza, located next door, supplies Seattle-style slices layered with toppings such as Canadian bacon and spicy Italian sausage. Patrons can stay until 2:00 a.m., at which time all of the cue balls turn into pumpkins.
Cooks at Xena Pizza top housemade dough with fresh ingredients such as bacon, red peppers, and mushrooms to craft their Seattle–style pies. Customers may build their own pizzas, choosing from 16 different toppings, or opt for a signature pie such as the bacon-cheeseburger deluxe with hamburger and cheddar cheese.
Conversations pause and heads turn whenever servers at Japanese Grill carry their signature sushi boat through the dining room. Onboard the handsome wooden vessel, a dazzling spread of specialty rolls, nigiri, and sashimi showcases the sushi chefs’ culinary talents, creativity, and eye for aesthetic spectacle. Their repertoire of rolls ranges from classic crab california rolls to innovative Rock rolls with shrimp tempura, jalapeño, and sweet spicy mayo—each sliced and lined up on its own specially shaped plate.
As the sushi chefs work behind their bar, Japanese grill gurus busy themselves in the kitchen, sizzling up seafood teriyaki, flame bathing hibachi meats, and causing pots of udon noodles to boil with but one seductive glance. Meanwhile, out amid the burgundy booths of the dining room, bartenders dole out cups of hot sake and specialty cocktails beneath the glimmer of hanging blue lanterns and the flicker of flat-screen TVs. Come Tuesday, the restaurant erupts into a music-fueled party powered by karaoke jams.
Dark wood and glowing lamps create an inviting atmosphere inside The M&M Restaurant & Bar, maintaining the building's place as a local institution in three centuries. Built for $500 in 1844, the restaurant has served generations of diners and even withstood the deadly hurricane of 1900. Changing hands and identities across the years, The M&M served as a saloon at the turn of the century, a grocer through Prohibition, and a boarding house during community productions of Oliver!. Today, chefs put together a menu that focuses on fresh seafood and juicy cuts of seared meats complemented by a rousing selection of libations. Families gather around tables topped with white linens or booths lined with green and brown fabrics, and summer months coax guests out onto the spacious patio.
With 45 locations, the aromas of hot soup and freshly baked bread greet customers across the nation as they approach Souper Salad's overflowing display of crisp salad greens and freshly prepared hot selections. Menus for the buffet change daily, but can include albóndigas soup, Tuna Skroodle pasta salad, A-MAIZE-ing cornbread, and other dishes. Dine-in guests are free to fill their bowls with their favorite soups and chilis, build their own salads from a plethora of crispy greens and tangy dressings, and see how much soft-serve ice cream they can pile atop a single cone. Patrons can also make a visit to the taco bar or flatbread pizza zone, and gluten-free, vegetarian and vegan options are available.