Each day, the chefs at Pepperoni's Pizza's eight locations crush premium tomatoes into sauces, roll out homemade dough, then cover the freshly baked pies with natural mozzarella. Diners can build their own creations from more than 30 toppings, including bacon bits and pineapples, or opt for more than 10 specialty pizzas such as the New Yorker, smothered with heaping amounts of sauce, cheese, and pepperoni. Their menu also sates hearty appetites with more than 20 oven-baked subs, as well as local favorites such as calzones and smokey BBQ Buffalo wings.
Texas Rib Factory’s sugarless barbecue sauce gilds the edges of beef brisket, juicy ribs, and sausage. Inside the deep fryer, catfish and chicken take on a crispy, golden-brown hue, ready to be paired with southern sides such as fried okra and housemade potato salad.
Nawlins Snoballs is a family owned and operated Shaved Ice Company started by the Parfait Family. Our family’s roots are in New Orleans, and we discovered that most Snow Cones in this area use chunky ice, and fructose corn syrup. Snoballs are light and melt in your mouth, and are made with real sugar.
La Cocina’s chefs fill out its menu with house-made tortillas bulging with fresh ingredients, served in an atmosphere that calls upon its culinary influences with paintings of Mexican villages. The chicken, beef, or pork in the Carlitos Treat fajitas ($10.99) wears a crown of cheese, guac, and pico de gallo, just like the one worn by the good witch in the land of Oz. Carne Guisada, a south-of-the-border stew with Tex-Mex roots, comes with buoys of beef tips and veggies bobbing in a savory brown sauce ($8.99). Sauce infused with bacon, jalapeños, and wine bathes quail in the quail-and-fajita combo ($13.49).
Named after its owners' son, Preston's boasts a menu loaded with classic, hearty American pub fare. Like a fine haberdashery, an eclectic roster of 13 sauces gives traditional and boneless wings a full closet of unique jackets ($6.99 for six; $9.99 for 12), such as the sweet-meets-smoky Wango Tango Habanera BBQ and the tangy, chili pepper-infused sweet asian chili. Queso Dippers hide hot cheese under a tortilla-chip coating ($6.99), while a wave of marinara and mozzarella splashes down upon Meatball Sliders ($8.99). Live music on Saturday nights entertains diners not busy gazing into the pixilated eyes of plasma-screen TVs or fawning over the Monkey Bites, battered and deep-fried orbs of bananas foster accompanied by vanilla ice cream ($5.99).
Chefs cook handmade meatballs, the scent of spices and beef mingling in the kitchen at Lomonte’s Italian Restaurant & Pizzeria. Certain dishes, such as mussels or crab claws, are available only when in season, guaranteeing that they're fresh and that they match holiday decorations. White wine simmers in skillets on the stove, its dry essence cooking down into a sauce for veal and chicken, and onions caramelize in nearby pans. Chefs sprinkle the golden onions over deep-dish pizzas with italian sausage. The snap of opening bottles floats from vessels of Peroni and Moretti, and the beer list also includes domestic brews such as organic Sam Smith lager. The wine list, like a U.N. delegate trying to move a futon, enlists help from around the world, with choices including Italian chianti and New Zealand chardonnay.