Driven by Greek, European, Turkish, Lebanese, Egyptian and Israeli influences, Mama Pita Mediterranean Grill relies on decades-old family recipes to create feasts right before your eyes. Inside, you can customize your own salad, pita wrap, or combination platter with hummus, Greek yogurt, lamb, falafel, chicken, and more?all made from the restaurant's spread of quality ingredients right before your eyes.?The pita bread is baked in-house and all dishes are prepped from scratch daily, harkening back to how the cuisine was prepared 400 years ago.
At the same time as it serves up personalized meals, Mama Pita's Legacy Town Centre location plays up the romance. Dark wood and stones surround photographs on the walls, and the lights dim at night, setting up the ideal spot for a casual date or a serious conversation with your barber about an upcoming haircut.
For generations the Vo and Huynh families have been perfecting their recipe for pho, a traditional Vietnamese noodle-soup dish, tweaking seasoning and cooking methods until the family favorite was ready to serve at V Bistro Noodle & Grill's two locations. The full menu showcases other authentic Vietnamese fare such as fried-rice dishes, egg rolls, lemon-grass chicken, and sautéed cubes of marinated steak with jasmine rice.
Inside the dining areas at both locations, aromas of stir-fried vegetables and rotisserie chicken waft over the heads of diners seated at black wooden tables or playing hide-and-seek under intimate booths. Light from the stainless-steel pendant lamps brightens the yellow and red accent walls and wood-framed photos of colorful rice dishes that line the walls at the Plano location.
Devouring a basket of Sauced Wings’ Instant Death wings might be painful, but what's more painful is the decision that comes beforehand: diners must choose one of 16 enticing sauces to slather on their wings. The sauce list includes dry rubs such as garlic parmesan, barbecue sauces such as raspberry chipotle, and other specialties that include sweet Thai chili sauce. Those seasonings deck a choice of three types of wings—traditional, boneless, or tenders—all of which bear crackling skins that give way to juicy and succulent meats. Chefs toss the wings in the chosen sauce, letting them absorb the intense flavors until they're ready for diners to dunk them in ranch, blue cheese, or barbecue dip. To accompany the monstrous wing selection, Sauced Wings also offers salads, sandwiches, and burgers.
Longtime Dallas residents can still remember when Mama opened her diner in 1958, bustling about the kitchen with her daughters scampering by her side, whipping up her signature hearty country specialties and desserts. More than 50 years later, Mama continues to watch over the kitchen with the help of her daughters, granddaughters, and a loyal kitchen staff. Drawing from Mama's timeless recipes, seasoned cooks fry up chicken fried steaks, pot roast, and catfish for the menu of daily specials, while biscuits, peach cobblers, and cinnamon rolls rise in the oven. Servers bear hefty platters out to the cushy booths of the dining room, where Mama's timeless wisdom is written across the walls, including such gems as "Eat your peas and get dessert" and "Don't stare".
Andria's Cajun Cuisine assembles recipes plucked from the table of restaurant owner Precious Wyatt's childhood. Wyatt grew up in New Orleans and after relocating to Plano, she found herself longing for the distinct flavors of the Crescent City. To reclaim the dishes of her youth, she enlisted the skills of Nappy Modjulua, who received intense culinary training in West Germany and later honed her abilities as an executive sous-chef in Louisiana. The executive chef's worldly background in Italian, French, and African cooking styles enlivens the menu of Cajun specialties, which includes classics such as blackened fish, crayfish étouffée, and crab-stuffed eggplant along with desserts capable of convincing any child to eat all of his math homework.
Live music fills the air every night in Sambuca 360's futuristic lounge space, urging hips to sway with strains of everything from acoustic rock to high-energy dance music. The food is equally energetic—chefs craft globally influenced entrees and small plates such as lobster enchiladas in a poblano cream sauce and tempura-fried buca beignets stuffed with mozzarella and prosciutto. Mixologists craft more than 30 creative cocktails—many of which are designed with low-calorie diets in mind—at a glowing, saffron-colored bar that touches the stage, allowing revelers to sip an agave-nectar margarita or mango-peach martini between cheered requests for the band to play a favorite tune or play in a favorite guitar tuning.