The cooks at Dickey's Barbecue Pit have been serving slow-smoked, USDA-inspected meats slathered in sauce concocted from the Dickey family recipe since the first shop opened in Dallas in 1941. The menu is populated with sandwiches piled high with barbecue-drenched Texas-style chopped beef brisket, southern pulled pork, spicy cheddar sausage, and turkey breast ($3.50–$7). Fingers dress themselves to paint white T-shirts after handling plates mounded with barbecue-smothered ribs, which are accompanied by a choice of two sides such as creamy coleslaw, waffle-iron fries, or mac 'n' cheese ($11). The Giant Stuffed Baker cushions a family of meat, cheese, and toppings on a baked-potato sofa more fluffy than Mother's Day card poetry ($5.50–$7).
Jing Yang grew up in China, training to compete in the world's most elite gymnastics competitions since she was five years old. Her lifetime of hard work paid off: she joined the National Women's Gymnastic Team of China, tumbled her way around the globe, and even won a bronze medal in the 1988 Olympics. When she retired from active competition, she still wanted to be involved in her sport. So, she began coaching the Women's Gymnastics Team of Beijing while attending the College of Athletics and Kinesiology to pursue a degree in coaching. Eventually she moved to the United States, bringing her expertise with her to found Jing's Gymnastics, Cheer, and Dance. As the head coach and owner of the gym, she maintains her commitment to elite competition, using the latest equipment to help young gymnasts participate in national, international, and soon interplanetary competitions.
Though the burger patties at Gridiron Burgers are made with a hearty 12 ounces of ground chuck, and are the favorite burgers of WILD 104, they're not the star of the menu. Instead, the focus is on the chefs' innovative toppings. Their specialty is using those toppings to mimic other classic dishes?they pile burgers with mozzarella and pepperoni to emulate pizza flavors, or create an entire Frito pie between two buns, complete with chili and melted cheddar cheese. This culinary playfulness even extends to the shop's non-beef burgers, which include catfish burgers and buffalo chicken burgers. To complete meals, chefs fry up traditional sides such as chili cheese fries, fried pickles, and fried silverware and napkins.
Google, Safari, and PowerPoint all share something special: a place on the sushi menu at Otto Sushi & Seafood. At least, they inspire some of the tongue-in-cheek rolls that chefs create there. The Google roll hugs avocado and fried shrimp inside fried rice; the Safari roll is composed of crab, avocado, and cream cheese; and the PowerPoint roll includes asparagus, cheese, and fried fish in soy paper with squid salad on top. The rolls represent the Japanese portion of the menu, but chefs also pay homage to Mexico and America through cooked seafood plates—try the spicy à la diabla fish or shrimp for a taste.
The warm aroma of freshly baked waffle cones envelops every nook and cranny of Marble Slab Creamery, revving up guests’ senses with the promise of impending decadence. As the hand-rolled cones tan in their ovens, the store’s staff bustles about the premises whipping up fresh batches of premium ice cream in the onsite creamery and helping patrons select a flavor from a list of more than 60 options. This chef-driven dedication to gourmet ice cream began in 1983 with the company’s founding in Houston, Texas, when two French chefs were enlisted to create a recipe for Marble Slab Creamery’s signature sweet-cream ice cream using their culinary expertise.
Today, staffers utilize the frozen-slab technique of ice-cream architecture, scooping each customer’s choice of ice cream and mix-ins onto a chilled marble slab to mix the separate elements into one custom mélange. Though specializing in cone-based ice-cream treats, Marble Slab Creamery also offers a menu full of other scream-worthy confections, including cakes, shakes, and pie à la mode.
Texadelphia takes the cheesesteak and makes it the way only Texas can?overflowing with hearty meats and served with a side of tortilla chips and salsa. These 100% Angus beef sandwiches come slathered in a variety of toppings, including grilled onions, jalape?os, and cherry peppers, and rest on artisan-baked bread. Try a Founder's Favorite cheesesteak with mozzarella and mushrooms or turn to poultry with The Left Coast, which comes topped with chicken, grilled onions, and guacamole. Items of non-Philly origin also dot the menu, including a grilled-chicken sandwich, smoked turkey and guacamole salad, and a bacon-cheddar burger served with hickory sauce.