The culinary gurus at Bella Vita Italian Restaurant have designed a traditional Italian menu brimming with Neapolitan-style pizzas, baked and boiled pastas, and classic entrees. Dining duos can warm up appetites by crunching on fried calamari or performing tongue-curls with buffalo wings before forking into the chicken crimora’s mushrooms and brandy cream sauce. A medley of shrimp, mussels, and crab meat swims languidly through garlic white wine and light marinara sauce, and the tortellini Michelangelo mixes stuffed macaroni with artichoke hearts. For dessert, slices of cheesecake, like Cookie Monster’s sweaters, are available plain or infused with chocolate.
For the majority of the '70s, according to local folklore, bassist Ferocious Ambush toured America with his southern rock band, Country Thunder. In 1978, he hung up his bass in pursuit of a more "honest living." He shied away from the public eye until 1980, when he kicked off a North Texan tour with the Ferocious Ambush Chili Cookers. Instead of music, however, the Chili Cookers served up hearty bowls of red during regional and international cook-offs, winning over the crowds as much for their simmering spices as their singing and dancing.
Twenty-four years later, the Chili Cookers found a permanent home for their two loves—music and good food—when they opened Ambush Grill and Bar. Their chefs marry old-fashioned southern eats with southwestern and Mexican flavors, serving up a hearty menu that keeps the Chili Cooker's legendary recipes alive. The famous chili flows into bowls, over burgers, and beneath corn chips in chili pie. A Li'l Pardner's menu is also available to fill kid-sized stomachs and lonesome thimbles with smaller portions of pub fare.
When designing their menu of freshly made pizzas, the chefs at Gambino's Pizza were determined to include all five food groups. The crunchy crusts would represent the grains, the pure mozzarella and provolone cheeses would deliver the dairy—even fruits would appear in the form of savory olives, tangy pineapple slices, and their sweet and spicy homestyle tomato sauce. After mastering the recipes of more than 10 specialty pizzas, the chefs turned their creativity and ambition to hearty, Italian-inspired pastas and subs.
Clad in cheerful green T-shirts, servers bear freshly baked pies to the dining room, where families gather at tabletops and booths beneath a colorful mural adorning the back wall. If guests are lucky, they might even run into the restaurant's pizza mascot, whose giant foam costume delights children and helps impede those who confuse it for an edible pizza.
The skilled chefs at Hibachi Teppanyaki & Sushi Bar demonstrate the art of preparing Japanese cuisine as they roll sushi at an open counter and sear savory meats on tableside grills. The wide-ranging menu's sushi offerings include signature rolls such as the Caterpillar ($13), a cocoon of freshwater eel, shrimp, octopus, and avocado that later transforms into a graceful butterfly. Meanwhile, the Sky Diver roll ($13)—made of fried soft-shell crab, eel, and spicy mayo—takes a tasty freefall into waiting mouths. Hibachi entrees, prepared tableside, create savory aromas wafting from chicken ($13.99) and mahi mahi ($17.59) or combos such as shrimp and scallops ($21.99) and filet mignon and lobster ($32.99). Don options ($7.99–$14.99) include grilled eel, pork katsu, and a screening of comedian Don Knotts's most hilarious moments.