WG's Chicken Wings pairs their signature sauce-spun finger food with a menu of sandwiches, burgers, and salads. Guests can cover wings in a choice of two dozen sauces and dry seasonings—including teriyaki lemon pepper, hot honey mustard, and Southern barbecue—which, according to the Midlands Authority for Conventions, Sports, and Tourism, are all made in-house. Other entrees include pulled-pork sandwiches, chicken philly cheesesteaks, and buffalo-chicken salads.
Tokyo Grill’s chefs stand over sizzling grills, their furrowed brows illuminated by the dancing flames as they speedily prepare food that blends hibachi flavors with fast and casual dining. With swiftness and precision, they grill fresh vegetables alongside juicy strips of steak, cuts of chicken, and plump jumbo shrimp, then quickly plate the still-steaming meats atop beds of rice speckled with wedges of zucchini, slices of onion, and traces of fairy dust. Elsewhere in the kitchen, sushi chefs are equally hard at work, folding crabmeat and crisp cucumbers into sushi rolls.
Chefs at Delhi Palace craft each piece of clay-oven-baked bread from scratch, evincing an attention to detail that helped earn them the title of Best Indian Restaurant 2010 from readers of the Free Times. Plain, topped with garlic, or stuffed with peppers or potatoes, this bread soaks up sauces from goat, lamb, and seafood dishes on the à la carte menu, and also pairs with vegetarian dishes formed from housemade cheese or roasted eggplants. In addition, lunch and dinner buffets lay out traditional dishes under the dark wood arches, ivory-painted columns, and Indian-style murals of the dining room.
It was 1926 at the Kaufman County fair. A large crowd gathered around a small stand, where Adelaida Cuellar stood passing homemade tamales and chili into outstretched hands. The high demand for her recipes continued after the fair grounds were emptied, and soon after, Adelaida opened a small café, Mama’s Kitchen, with the help of her 12 children. In 1940, five of her sons moved the eatery to another location in Dallas, re-christening it El Chico, which means, “the five sons that opened their mother’s restaurant in a new place”. More locations soon followed, with close to one hundred now in operation. And, just like Adelaida, the El Chico team spent some time passing out their specialties from a stand when they fed a crew of local volunteers on an episode of the Extreme Makeover: Home Edition.
At El Chico, Adelaida’s recipes still appear on the menu, from the spicy enchiladas with chili con carne sauce to the mexican apple pie with mexican brandy butter sauce and cinnamon ice cream. El Chico also has its own signature line of dishes called Top Shelf, which includes fajitas and quesadillas.
Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn; $16.95) or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro; $8.95). Vegans can delight in a small Berkeley, a soy-cheese veggie pizza (with marinara, vegan cheese, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper; $9.95), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, roasted eggplant, feta cheese, caramelized onion, and pine nut; $8.95).