The waitstaff at Indian Oven have been known to recommend just the right dish to those unfamiliar with Indian cuisine, even arranging sampler plates from their lunch buffet as a culinary introduction. Regardless of a diner's level of experience with Indian cuisine, though, it's easy to find enjoyable flavors on the restaurant's menu. Mild, housemade paneer cheese and potato dumplings simmer in rich sauces, and cuts of chicken or lamb marinate in a savory mixture of yogurt, spices, and Al Green songs before sizzling in a clay tandoor oven. Guests can alternate bites with sips of sweet, milky Indian–style coffee or creamy mango lassi.
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.
Beef ‘O’Brady’s boasts a protein parade of classic American fare prepared hot, steaming, and packed with enough beefy flavors to stampede even the most ravenous appetite. The brand-new lunch menu whets the fangs and gorges midday hunger pangs with greatest hits alongside tasty new classics. Dive into the beef end with the restaurant’s build-your-own burger, a quarter pound of seasoned steak ready to be dolled up in choices of racy chilis, deliquescent cheeses, and snappy smoked bacon, with a side saddle of fries ($5.99). Tackle the Gameday hot dogs, smothered in chili and cheese ($5.99), or snap back a dynamic duo of fish tacos ($6.99). Vegetarians can lunch in felicity with 'O’Brady’s new grilled veggie bowl ($4.99), splashed in creamy poblano sauce.
Willie’s Bayou Grill serves up a toothsome selection of New Orleans standards, such as oysters, po' boys, burgers, and more. The mouthwatering Mudbug burger balances fried catfish atop a burger slathered in savory remoulade ($9.49), much as singing detectives balance murder investigations and showmanship. The tender-yet-snappy fried gator tail bayou basket is accompanied by an entourage of sassy fresh-cut fries, level-headed cole slaw and silent-but-strong hush puppies ($12.49). Willie’s assortment of bread-based dishes also includes an andouille sausage po’boy ($6.99/half serving) and a Yard Bird sandwich that matches a grilled or deep-fried chicken breast with jack cheese, onion pickles, and mayo ($8.49). The crawfish étouffée, a succulent medley of seafood and dark spicy sauce ($13.95), rests on bed of rice as clean as the couches of pearls lobsters recline on while watching Matlock.
Deliver and Dine's team aims to bridge the gap between quality and convenience by equipping home cooks with easy-to-prepare alternatives to fast food. Customers mix and match from individual and family-size meals, which remove stomachs' vacancy signs with entrees such as old-fashioned meatloaf and zesty mexican lasagna. Hearty sides, including roasted-garlic mashed potatoes and herb-seasoned Tuscan vegetables, balance out plates or combo packages. Each meal-construction kit comes frozen and lasts up to six months in the freezer, allowing folks to heat up gourmet-quality eats whenever their seasonal hibernation schedules permit. Deliver and Dine's team will ferry meals to homes within Amarillo for a fee, or customers can retrieve their future feasts from the company's pickup location.
Under the hands of a chef with 30 years of experience, the classic Mexican and American dishes at Ferndando’s become a flavorful meal for all ages. While kids can try out their taste buds with the introductory Mexican flavors in the taco with beans and rice or the mini-quesadilla, adults can test out their spice tolerance with the ten flavors of salsa on the hot sauce bar. These sauces can be drizzled over everything from the burritos layered inside two eight-inch tortillas or the house’s spicy seafood dishes such as shrimp cooked in pico de gallo. Outside traditional entrees, the chefs also cook sirloin steaks accented with jalapenos and American classics such as fried chicken and hamburgers.