China Garden was founded with a passion for sharing home cooking with the community, and to that end they present an all-encompassing scope of Chinese, Thai, Korean, and Hunan cuisines. With that wide spectrum of dishes on hand, the menu bulges with an expansive selection, tempting guests with simple, elegant choices such as pork lo mein, egg drop soup, and general tso's chicken. The chefs prepare each dish made-fresh-to-order, unlike the cooks at fast-food restaurants. For convenience, China Garden offers both lunch and dinner for sit-down dining, carryout and specialize in delivering while providing easy ordering through its website.
Taco Palenque, a southern Texas chain that has expanded to 14 locations, dishes out authentic Mexican fare with a menu of artfully crafted favorites. Their specialty fajita plate slings a mouthwatering medley of rice, beans, and tortillas adorned by one of seven delectable salsas ($10.99). Chicken quesadillas ($4.39), enchiladas ($7.99), and soups sate hearty appetites all day, and early-morning risers and those allergic to sleep can enjoy a variety of breakfast tacos and plates, such as chilaquiles ($4.99) and huevos rancheros ($4.49).
Since 1993, the guffaws emanating from the Rivercenter Comedy Club have been sending ripples coursing through the waters by the River Walk. Located on the third level of the Rivercenter Mall, the recently renovated club keeps its calendar stuffed with nightly showcases by nationally recognized headliners and up-and-coming local jokesters. Past years have seen the likes of Carlos Mencia, Drew Carey, Jeff Dunham, and Chris Rock on the Showroom stage. Nightly shows at 8:30 p.m. and late shows on weekends increase the odds of catching the next rising star. All comedy shows require a two-item minimum, which can be used toward appetizers, entrees, and specialty cocktails from the club’s menu. The club will validate three hours of free parking at either of Rivercenter Mall's garages or heliports.
J. Anthony’s eclectic maritime menu dishes up fresh seafood and ceviche alongside a land-trotting troop of appetizers, burgers, and poultry entrees. Hand-breaded daily by a merry band of loaf-armed chefs, J. Anthony’s fried seafood entrees include an 8-ounce catfish filet and its hulking jumbo shrimp sidekicks ($7.29) as well as a Mexican-inspired medley of fish tacos ($6.49) and seafood enchiladas ($7.99). Fresh campechana invites taste buds to a rollicking deep-sea soiree with a cocktail's worth of delectable fish, shrimp, oysters, crabmeat, and octopus ($5.99 for a medium, $9.99 for a large). Diners can fix fangs into a variety of bun-ensconced beauties bursting with meat, fish, shrimp, and oysters ($3.29–$6.89), or gather ancestors, acquaintances, and peg-legged parrots for one of J. Anthony's colossal family feasts ($12.89–$25.99).
After two decades in the Air Force, technical sergeant Ken Lee traded his airplane wings for chicken wings and finally opened his own restaurant, boasting two locations. And in May 2012, Mama Lee's received a televised makeover from the Food Network's Restaurant: Impossible crew. No detail was neglected. Celebrity chef Robert Irvine and his team renovated the facility and the decor floor to ceiling, replaced individual pots and dishes, and hung frying-pan flowers on the walls. They also revived the menu, which still proudly showcases classic favorites such as fried chicken, catfish, and mac ‘n’ cheese, as well as homemade desserts, such as peach cobbler freshly picked from a cobbler tree.
When most people think of Mexican cuisine, they often think tacos filled with carne asada, chorizo, and carnitas. But Mexico isn't a country of only farms and fields—it boasts more than 5,000 miles of coastline, which provide cooks with fresh-caught shrimp, red snapper, and tilapia. At Camaron Pelado Seafood Grill, the chefs honor this part of Mexico's culinary heritage, creating a full menu of traditional seafood delicacies.
The chefs marinate filets of fish in serrano-pepper lime juice, olive oil, tomatoes, and tomatillos for ceviche verde, and layer ceviche atop tostadas in seafood chalupas. They even serve up fish whole—including the head—served fried, grilled, or bored to death by a fisherman's stories.