Restaurants in Round Rock

Start your tour of Texican's massive menu by slinging your jaw around spinach, mushroom, and onion quesadillas ($7.99) or clearing your taste buds of impurities with spicy cream-cheese-stuffed jalapenos ($5.49). The plentiful options let you supplicate at the altar of a traditional dish such as cabrito—a platter of tender goat roasted with mysterious spices and topped with tomato and bell pepper ($14.99)—or head straight for the grill with a 10 oz. rib-eye steak tampiqueña ($14.99). To enter the mythical realm of "New Mexico," head northwest of south of the border for some Santa Fe enchiladas in smoky red chile ($9.49), or fly straight up into space instead with a deadly delicious chile relleno plump with chicken, beef, shrimp, or cheese and legally drowned in red tomatillo sauce ($8.99).

Ordering off of the menu at Hat Creek is a heart-wrenching process in which customers have many Sophie's Choices to make. First, they must choose between a big-hat burger combo with fries and a drink (from $6.39) or a little-hat burger combo with fries and a drink (from $4.99). After invariably ordering both sandwiches and shuffling them together like a pickled pinnacle deck, customers must then determine if they would like cheddar, pepper jack, and swiss ($.30 each), plus bacon ($.75) and an additional order of fresh-cut fries ($1.99) to dunk in a Blue Bell cookies-'n’-cream malt ($2.39–$3.49).

Mann's menu is the work of owner Jim Mann, an artist whose medium is meat and whose canvas is your face. No-nonsense noshers can order meat by the pound—sausage ($11.99), brisket ($12.99), ribs of bovine ($9.09) or porcine ($12.99) origin, pulled pork ($12.99), and more. To keep a hand open for impromptu gong solos, have Jim slap some of that meat between ground-wheat slabs for a barbecue sandwich ($5.59) and side it with potato salad, turnip greens, or black-eyed peas ($2.59 for one serving, $4.99 a pint). Larger appetites have their choice of combo plate with two sides (two meats, $11.59; three meats, $12.99; four meats, $15.79; veggie plate, $7.59). Once your plate looks like a pig exploded on it and your mouth and clothes are gloriously slathered in barbecue sauce, potato salad, and flecks of cobbed corn, finish up your power lunch with a jumbo Texas sweet tea ($2.29) and banana pudding ($2.89), then go nail that job interview.

Texadelphia's menu of cheesy, steaky, 100%-Angus-beefy goodness kicks off any meal with a bang. Order some chips and queso ($5.75) or queso fries ($6.29) before tearing into the Founder's Favorite, the cheesesteak that started it all (Angus beef or thin-sliced chicken breast, cheese, mushrooms, jalapeños, and Texadelphia's signature mustard blend; $6.89–$8.99). Branch out along southern lines with the Texican, a beef or chicken cheesesteak with all the trimmings and queso for topping or spooning ($6.89–$8.99), or the Hickory, laden with signature hickory sauce and manned by a crew of mouth-pleasing cherry peppers ($6.89–$8.99). Items of non-Philly origin also dot the menu, such as the bacon cheeseburger ($6.99) and the smoked turkey with guacamole salad ($6.59).

Helmed by veteran Austin restaurateurs Michael Vilim and Cathe Dailey (of The Cafe at the Four Seasons and Castle Hill Cafe, respectively), Mirabelle Restaurant aims to create delectable bistro-style dishes that challenge and dazzle the palate. A comfortable, Mediterranean-fashioned dining space sets the stage for its extensive and oft-updated dinner menu. Celebrate your favorite crustacean's birthday with the lump crab cakes ($9.95), which arrive neighbored by basil oil, tomato concasse, and claw-shaped candles. Rich, elegant sauces characterize Mirabelle's exotic mixture of entrees, from the gruyere cheese butter that marinates the grilled Beef Tenderloin ($26.95) to the yellow Bengali curry complementing the bacon-wrapped gulf redfish ($21.95).

Twenty catfish fillets, fries, coleslaw, hush puppies, lemon, and tartar sauce sail to tables, ready for families to feast upon. Shrimp, catfish, and oyster po' boys. A 10-acre pasture equipped with washer-pitching pits. All these elements combine to form the Good Luck Grill, owned and operated by a native Texan. The Grill welcomes patrons with a mix of comfort food and country charm: seafood hand-breaded with seasoned flour and cornmeal, an outdoor patio filled with live music on weekends, and burgers made from 100% Angus beef. Meanwhile, the restaurant's spacious wooden front porch and open interior beckon the famished masses like a Statue of Liberty that is constructed entirely of chicken-fried steak and holding a chili-cheese torch.