Woodshed BBQ slow-cooks appetites and smokes taste buds with a full menu of barbecue fare. Mouths can warm up for the main event with the hot or mild chicken wings ($4.50) or riblets ($5.95). The eatery serves up deep-fried dill pickles and deep-fried okra, both harvested from local produce ($3.95 each). Patrons can stalk across the restaurant’s carpeted floor just as their ancestors roamed the plains, hunting and devouring wild “sammiches” such as turkey and swiss ($5.75) and chopped or sliced brisket ($5.49), or cozy up to tables amid the rustic brick walls and old-fashioned pendant lamps to dig into sides such as baked beans ($1.19), coleslaw ($1.19), or french fries ($1.89). Tableside rolls of paper towels help guests to clean up after devouring platters of barbecue beef or pork ribs ($6+), barbecue chicken ($8.79) or sirloin steak ($9.99), and prevent rogue saucy fingers from smudging the eatery's cheerful red curtains.
Super Suppers' staff of super cuisineers assembles fresh feasts daily for both meat lovers and vegetarians. The healthy meals are then frozen for flawless later retrieval. The menu showcases entrees such as barbecued pork with black beans and texas toast ($15.50 for regular size), parmesan chicken with creamy sage sauce ($15.50 for regular size), and stuffed bell peppers ($15.50 for regular size). Super Suppers also offers Grab 'n' Go regular-size entrees, such as broccoli, cheese, and rice ($6) or king ranch chicken ($15.50). Regular-size entrees will typically feed three or four hungry human mouths or upward of 20 sparrows. The selection of available fare sometimes changes.
The menu at Gatti’s Pizza catalogs thin-crust pies, original disks, and deep-dish masterpieces, including one-topping pizzas ($5.99) and a selection of signature pizzas. Customers can construct their own circular meal ($9.99+) by selecting crust style, size, and toppings, or satisfy their stomachs with options such as the barbecue-chicken cheese-and-sauce saucer, which lays bar staples on a bed of dough ($9.99+). Those opposed to meat can dig their teeth into a large vegetarian sampler, which whirls together a bounty of smoked provolone, mushrooms, bell peppers, onions, black olives, and diced tomatoes ($9.99+). The Meat Market ($9.99+), meanwhile, gluts the palate with pepperoni, sausage, canadian bacon, burger, and extra roundness.
Tucked in the basement of the Amarillo Police Department, APD Cafe takes taste buds into custody with its home-cooked menu of sizzling breakfast fare, sandwiches, and Mexican favorites. Keep tummies on their toes with a rotating slate of daily lunch specials ($7 for the meal and a 20-oz. drink, includes tax), or fix mitts around a dulcet quartet of bun-ensconced beauties bursting with grilled chicken ($7), chicken-fried steak ($7), and the gooey resplendence of a Texas grilled cheese ($3.50). Diners can sate south-of-the-border cravings with a slew of Mexican classics, such as a pair of tacos served with beans and rice ($4.95) or a Cuban torta stuffed with cuts of smoked ham, genoa salami, and diced sombreros ($6.25). An eye-unfurling bevy of breakfast fare includes breakfast burritos loaded with bacon, chorizo, ham, or sausage ($2.80) and a selection of omelets ($6.25) and french toast ($2.50), ideal for calming nerves frazzled from bad dreams or a night of listening to the national boogiemen choir rehearse in your closet.
Mama Krusty taught her 13 children to memorize her family's famous kolache recipes, just as her father taught her to do at his bakery in Czechoslovakia. Carrying on the tradition at Kolache Cafe & Baking Company, 1 of Krusty's 13 students fills bakers' racks with pastries made by following that long-remembered formula. Inside the café, red walls surround glossy wooden tabletops, and a long rectangular rug emblazoned with Kolache Cafe's logo leads up to the cash register and chalkboards bearing a written menu of kolaches. Each golden pastry is crowned with sweet or savory ingredients including sweet chocolate cream cheese, blueberry, and jalapeño cream cheese with bacon, and signature stuffed kolache pockets surround their cargo with a pastry shell, like a backpack carved out of a large flaky biscuit. Cake bites in flavors such as tiramisu and key lime wait to ride waves of Peet's coffee or fountain drinks into hungry mouths.
Back the Philippines, Menchie enjoyed cooking the island nation’s traditional cuisine for her friends and family, imbuing her kitchen with the signature Filipino aroma of garlic and onions. After immigrating to Amarillo, Menchie still commands the wok in her eponymous restaurant, crafting authentic dishes the minute they’re ordered. Located in a former A&W drive-in, the dining room’s red-backed booths host diners as they enjoy plates of noodles mixed with chopped veggies or skewers of barbecued chicken. On Wednesdays and Saturdays, hot coals slowly roast a whole pig stuffed with lemongrass and onions as the pig quickly regrets its decision not to eat its lemongrass salad in the shade.