When the titular owner of Mr. Jim's Pizza founded his first eatery in 1975, he wasn't planning to be there for long. Instead, he hoped his business profits would help him to open his own franchise of McDonald's, where he'd worked part-time to put himself through college. Soon, however, the success of his shop led to the opening of several more locations in Garland, as well as franchises across the state. Today, Mr. Jim presides over dozens of Texas pizza joints, where chefs hand-stretch freshly made dough to create their trademark D'Luxe pizzas. Loaded with fresh mozzarella, crisp veggies, and real meat toppings, these pies fill tables and takeout boxes alongside appetizers such as wings and bread sticks dipped in fresh tomato sauce.
Blue 32, a sports bar located on Longhorn Road, offers up a meaty menu of juicy steaks, customizable burgers, meatloaf with gravy, and other American classics. Bartenders fill pitchers with cold beer and mix cocktails for patrons to sip while unwinding on the patio or watching a game. The spot stays open until 2 a.m. every night of the week, keeping crowds entertained with karaoke on Sundays and Thursdays, poker on Tuesdays, and live bands on Friday and Saturday nights.
The chefs at An Zen Asian Bistro & Sushi Bar craft specialty sushi rolls along with classic Japanese fare and bistro dishes such as orange chicken and kung pao. Signature rolls with creative names and nontraditional ingredients—such as the Pow-Chicken-Bow-Wow, a mix of chicken tenders with cream cheese, eel sauce, and spicy aioli—pack a flavor punch and squash the notion that sushi has to be eaten raw or while waterskiing over a waterfall. Though they make full use of their state-certified creative license with their specialty sushi, the chefs also craft more familiar offerings, including dragon and rainbow rolls.
The creation of Firehouse Subs was based on our love for cooking and fellowship, and our passion for serving customers.
We grew up in a family-owned retail television business in Jacksonville, Florida, where we learned from an early age that you have to take care of the customer.
Keva Smoothie Company melds fresh fruits, fro-yo, and enticing extras into teeth-optional treats, boasting a locally inspired menu. Dip straws into classics like the Orange U Fabulous, which matches up a tag team of orange and pineapple juices against fat-free frozen yogurt and orange sherbet ($2.95–$4.95). Locavores may lean toward Texas-inspired treats, such as the Longhorn Lemonade, a spinoff of the classic summertime beverage spiked with lime and pineapple sherbet, fresh strawberries, and shaken together in 10-gallon hat ($3.35–$5.65). Keva also caters to the caffeine-deprived with energy-enhancing drinks such as the Raspberry Rush, which mixes raspberry juice with a rainbow of sherbets and a shot of Red Bull ($4.45–$6.25). Add-ins including Emergen-C and whey protein ($1 each) are available to boost smoothie benefits and help customers stay up late at the gym to hear the head bodybuilder's bedtime stories. Feel free to occupy teeth with tasty snacks such as the gourmet hot stuffed pretzels ($3.29).
Scott Marks remembers the aromas of his childhood in Bucktown, Louisiana: gumbo, crawfish pie, and jambalaya. Along with business partner Richard Sloan, he opened Boo Ray’s to spread the fragrant food he loved so much, trying to mimic his family’s cooking down to the spicy corn-flour-blend coating a plate of shrimp and the andouille sausage flecking the gravy pooled atop a chicken-fried steak. In addition to classic jambalaya and red beans and rice, the cooks also tackle staples of fine dining such as filet mignon, which they stuff with shrimp and crab and top with homemade crawfish hollandaise. Seafood takes a starring role in dishes ranging from cedar-plank salmon to shrimp en brochette, which are stuffed with jalapeños and cheese before being wrapped in bacon. Guests can kick back in a dining room large and relaxed enough for groups of all sizes and age ranges or share baskets of marinated, deep-fried alligator while shouting love poems at the athletes on one of the bar’s 10 flat-screen TVs.