Restaurants in Plano

The menu at Mother’s Pancake House can sate breakfast cravings both sweet and savory. Plates such as the homemade banana-bread french toast and the banana split pancakes—topped with strawberries, bananas, and, of course, ice cream—awaken diners with an early-morning sugar rush. Meanwhile, chefs bake veggies, cheese, and breakfast meats such as ham, bacon, and sausage into hearty omelets. As time ticks into the afternoon, the staff begins serving sandwiches, burgers, pastas, and country-fried steaks.

Inside a little shop or on a spacious patio, Wee-Dees serves classic American fast food for lunch and dinner. Hot dogs, hamburgers, and fries populate the menu beside gyros cloaked in pita pockets. In balmy weather, patrons can munch their burgers and dogs outside at picnic tables, each shaded by red and white umbrellas and a guard of zeppelins.

Casa Santiago's talented chefs whip up fresh mole, ranchero sauce, and guacamole to spice up burritos and chimichangas. For breakfast lovers, the kitchen prepares spicy chorizo and eggs ranchero at all hours of the day, which can be delivered to the patio to guests soaking up summer rays. Behind the bar, bartenders concoct fruity frozen margaritas and serve bottled, imported brews to quench diners' thirst and complement each dish.

Inside Biscuits' cozy and casual dining room, servers drift between tables and booths carrying plates heaped with country fried steak, biscuits and gravy, and stacks of sweet turtle pancakes stuffed with chocolate and butterscotch. Burgers, quesadillas, and a variety of sandwiches served with fries or tots encourage diners to eat with their hands, helping lower the appendages’ risk of being naturally selected against. Before meals, patrons can perk up with yogurt smoothies, specialty espresso drinks, and bottomless cups of java.

When Hounds Blue Moon began serving up inventive pub fare in 2008, the menu included a modest selection of eight signature stuffed burgers. That list has since expanded to offer diners 26 varieties of burger, each bedecked with elaborate ingredient combinations such as avocado and jalapeno jack cheese, chili and cheese sauce, bacon and cheddar, or roasted jalapeños and pico de gallo. During dinner hours, palates can further expand with Italian dinner specialties such as the chicken vesuvio roasted with potato wedges and peas. And on Sundays, staffers at a brunch buffet customize comfort fare by sizzling made-to order omelets and carving off slices of meat in the shape of each patron's favorite Aleutian Island.

At Sergio’s Cantina, family recipes from Mexico envelop pork, steak, chicken, and tilapia joined by an array of margaritas and mojitos. Blue-backed booths support diners, and deep-fried quesadillas sing stomachs to sleep with crispy lullabies. The fresh flavors of pico de gallo, poblano peppers, and mango salsa dance atop platters of tacos, tamales, and enchiladas. Colorful umbrellas sprout to shade outdoor patio seating, and waiters emerge from the dining room’s ocean murals and potted palms with mix drinks in hand.