Like a practiced yogi, Cullen's combines yin and yang in equal portions, with two separate menus, featuring the main dining room's elegant feasts and the casual grille's culinary char stripes. Both menus incorporate fresh seafood and locally grown produce.
Angelina and Salvatore Rotondo ventured from Sicily to Ellis Island in 1910, carefully tucking the family recipe for a sausage, pepper, and onion grinder into their carry-on. Roughly a century later, their great-grandson, Frank, decided to honor his forbearers by opening Rotondo's Giant Hoagies, an eatery where veggies and italian meats conform to the contours of soft, buttery rolls. His grandmother's signature italian sausage, pepper, and onion hoagie still ranks as the menu's No. 1 nosh and No. 6 most aerodynamic sandwich, sharing the spotlight with the distinctly southern Texas cheesesteak.
One of the key characteristics of Italian food is its simplicity?usually, dishes are based on an unembellished sauce, fresh pasta, a few vegetables or morsels of fish and meat, and some cheese and herbs. When done well, the simple combination reveals a rainbow of complex flavors. This simplicity is what Brooklyn Phil's strives for, building their mission on two equally simple goals: fresh food and attentive service.
For their part, the chefs make everything fresh to order, practicing their art in four restaurant kitchens throughout the greater Houston area. They take a distinctly American approach to classic Italian cooking, stuffing mushrooms with crab and salami, tossing bow-tie pasta with grilled chicken and tomato-cream sauce, and topping penne with italian sausages and peppers. Though Brooklyn Phil's serves customizable pizzas, the chefs also whip up 16 of their own signature creations, such as the Bronx, spread with spinach, ricotta, and garlic, and the Matthew, arranged with a colorful, aromatic landscape of sausage, sweet peppers, and basil. When not piling the restaurant?s signature meatballs?steaming spheres of beef, spicy pork, chicken, or mashed vegetables?onto pasta, chefs stuff them into baguette sandwiches or use them to play delicious games of tennis.
Inside Original Napoli Italian Restaurant by Papa Zack's bustling kitchen, a team of talented chefs craft house-made pasta before dousing noodles in meat, marinara, alfredo, and clam sauces. This kitchen architects the eatery's "what," but the staff's "how" involves constant, family-friendly friendliness. The culinary experts give chicken the royal treatment, dressing it up in a variety of dishes, including marsala, piccata, parmigiana, and rollatini. Sandwiches and pizza in two crusts round out the Italian-centric menu. The catering leg of the business feeds multicourse meals for at least 10 people or 5 people saving half their meal for their fallout shelter.
A massive gorilla snarls from the rafters above Putt-Putt Fun House's caf?, powerless to snatch the ice-cream cones and hot dogs from smiling kids' hands. Indeed, kids are control at the family fun center, leading parents through a variety of indoor and outdoor attractions ranging from mini-golf to laser tag. Waterfalls, ponds, and flowerbeds surround two 18-hole mini-golf courses, 22-foot climbing towers recreate the experience of scaling limestone, and bumper cars teach reckless young drivers to safely exchange insurance information. Putt-Putt Fun House also offers an array of additional activities including bumper boats, mini bowling, a 3D motion theater, and laser frenzy.
Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.