Considered a "pork-filled glory" by the Houston Press, Hoggs & Chicks’ Pig's Delight sandwich layers fried pork loin, shaved ham, and bacon between slices of fresh roll. The Pig's Delight moniker could apply to plenty of other items that Chef Frédéric Perrier dreams up, piling pulled pork, pork loin, pork belly, and bacon onto his OhMyGosh! sandwich and smothering fries and pizzas in heaps of pulled pork.
On the chicks end of the menu, the chef douses wings in buffalo or barbecue sauce, fries chicken in buttermilk, and stacks avocado, chipotle mayo, and provolone cheese atop slices of grilled chicken breast. To accompany these southern-style, made-from-scratch dishes, Chef Frédéric crafts classic sides such as collard greens, mac ‘n’ cheese, and sweet corn, a nicer alternative to corn that insults you when you bite it.
Tastee Buddies serves up a wide-range of American classics, including wings, burgers, and corned beef sandwiches, all made fresh-to-order. Signature sandwiches include fresh-fried perch, catfish, or tilapia piled atop a grilled bun with a tangy blend of tartar sauce and hot sauce, or philly chicken melts, stuffed with grilled seasoned chicken breast, sauteed onions, bell peppers, and mushrooms. Southern sides such as fried okra and green beans round out meals, while guests also have the option to "Texasize" their meal, which means adding extra meat, fries, and onion rings, and has nothing whatsoever to do with serving sandwiches inside a cowboy boot.
Known for its award-winning margaritas, Don Julio’s also wins guests over at several Texas locations with a variety of Mexican specialties, including guacamole made tableside. The chefs take pride in using fresh chicken, housemade chipotle sauce, seafood bought fresh at local Kemah markets, and a hearty amount of beans and avocado to flavor dishes. Entrees take their names from various Mexican cities, such as the Puerto Vallarta—a combination of enchiladas, tacos, tamales, and puffed chili con queso.
Truman's fleet of patty-flipping pros grills up 12 varieties of half-pound specialty burger, each of which sports custom ground beef or pork with eclectic and delightful toppings. The Italian Job burger plans a Venetian heist of pepperoni dimes and rich marinara sauce, while the Volcano burger charts a detour to Pompeii with a smothering of habanero barbecue sauce, jalapeños, and melted pepper jack cheese. The Harley with honeyed sauce and Hawaiian Big Kahuna sandwiches sing pork-filled variations on the barbecue theme with sugary aplomb. All burgers perch atop a king-size kaiser bun with lettuce, tomatoes, onions, pickles, and royal velvet finery.
A former caterer for celebrities such as Beyoncé, Yao Ming, and Natalie Cole, Chef Reynold Darthard gives tongues the red-carpet treatment with Chef Rey’s savory brunch and dinner menus. The chicken and belgian waffle with creamy grits finds middle ground between warring breakfast and lunch factions ($15), and the vegetarian burger satisfies meat evaders with a heaping pile of grilled red onion, sautéed spinach, portabella mushrooms, zucchini, squash, leek, and tomato atop a whole-wheat bun with sweet-potato fries ($10). Nighttime diners can partake in a plate of smoked lamb chops with pecan-carrot rice and sautéed asparagus ($30) or double down on meat intake with an 8-ounce bacon-wrapped beef tenderloin ($28), served with elegant garlic potatoes that charm mouths with yachting anecdotes. The indulgent dessert menu delights in its all-day availability, charming diners with such sweets as crème brûlée ($7), red-velvet pound cake ($7), and Rey’s famous lineup of cheesecakes ($6), including strawberry, chocolate, raspberry swirl, cookies ‘n’ cream, and New York–style, complete with a baked-in subway map.