The sausage and suds savants at Lokal call their savory fusion of Hungarian and German fare "European soul food" and present a diverse menu of hearty dishes that pair well with wines and craft beers. The hand-cut fries ($5 small, $8 large) and warm Addie's German Potato Salad ($8) soothe and comfort the stomach like heated lederhosen. Melted gruyere cheese and Lecso ketchup cover the tender Angus beef Lokal burger and fries ($12), and golden sauerkraut sidekicks the "Hamburg" platter's three delicious sausage links ($18). Gourmet ghouls can sink fangs into the traditional-recipe Laszlo's Transylvanian Goulash ($16) and wash it down with Deutsch brews such as the Bitburger pilsner ($6 half-liter, $12 for one liter) or local wines including the Cline Zinfandel ($6.50 glass, $32 bottle).
Palms Grill’s team of chefs harness the power of fresh, locally sourced produce to craft their menu of more than 150 made-from-scratch dishes. Reward early-rising appetites or trick late-rising roosters into a false sense of accomplishment with all-day breakfast options, including the California omelet ($8.95) with its savory mélange of avocado, mushrooms, and duo of swiss and cheddar cheese. Appetizers, such as vegetarian spring egg rolls ($8.95), limber chomping muscles before they get to work gnawing on The Palms melt, which unites slices of grilled parmesan-sourdough bread with stacks of turkey, ham, bacon and swiss cheese ($8.95). Mouths munch happily on The Paradise burger ($8.95), a half-pound patty anointed by a triumvirate of swiss cheese, pineapple, and teriyaki sauce ($8.95). Culinary sorcerers conjure Crispy Chicken Palms Style, pairing lightly breaded chicken breast with lemon-cream sauce and fresh asparagus ($14.95). Palms Grill offers petite options of many dishes for those with smaller appetites, watching waists, or transporting their food by fanny pack.
Hand-painted signs greet passersby at Schellville Grill's cozy roadside shack, hinting that homemade meals await inside. Though the restaurant's façade emanates a rustic vibe, the kitchen teems with formal expertise from the Culinary Institute of America, owner Matthew Nagan's alma mater. Here, Matthew rubs beef tri-tips in a mélange of dried chipotle, natural smoke flavor, and hand-ground black pepper, marinates them for 24 hours, then grills them over hot coals, hickory chips, and dried wine vines. This sweet and spicy meat stars in several house specials, including a ranchero quesadilla and a sandwich that's lured Food Network's Guy Fieri to Matthew's smokehouse.
On a flower-lined patio, diners pair live music and local wine with gourmet sweets from Matthew's sister, Emily. Available in flavors such as chocolate zinfandel and espresso cinnamon, whole cakes can be ordered for pickup or enjoyed at private parties in the restaurant's dining room or safe deposit box.
La Taquiza Fish Tacos' bilingual salsa slingers prepare marinated meats and seasoned seafood, which can be flame-grilled California-style or battered and fried to Baja-style perfection. The menu's burritos, tacos, and tazons come stuffed with a choice of eight fillings, including carne asada, veggies, shrimp, and grilled octopus. Maws can gnaw on carne asada wrapped in a burrito's passionate embrace ($7.50), or they can clamp down on a pair of Taco Taquiza's tacos loaded with creamy potatoes, salted fried fish, and salsa as smoky as a humidor filled with jerky ($3.50).
The chefs at Frida's Mexican Grill prepare an extensive menu of sizzling fajitas and Mexican favorites amid walls festooned with portraits of the eatery’s namesake painter. Like a chihuahua's temperament, the fresh guacamole comes spicy or mild, priming pairs of palates with ripe avocados mixed with onions, serrano chilies, cilantro, and roasted tomato salsa. Freshly made tortillas blanket skirt steak, chicken, or vegetarian fajita fillings, which arrive at tables on still-sizzling platters accompanied by fresh guacamole, pico de gallo, whole beans, sour cream, and mexican rice.