Restaurants in Southlake

At Foo’s Asian Grill & Bubble Tea, simple decor, including marigold walls and chocolate banquette seating, surrounds dishes of Mongolian beef from China, Vietnamese pho, Japan’s chicken teriyaki, and pad thai from Narnia. To wash it all down, bubble-tea lattes infused with green tea, pineapple, or plum treat tongues to tiny balls of tapioca, and they can also be beefed up with protein powder.

Taxi's BBQ & Catering’s chefs slow-smoke tender Texas-style brisket, ribs, and chicken on-location to spice up parties and special events. Homestyle sides complement barbecue entrees and range from potato salad to baked beans to Taxi's taters—chive mashed potatoes crowned with cheddar cheese and bacon. Taxi’s hickory-smoked cuisine is also available for carryout and delivery for those incapable of using forks in the presence of others.

A complex chorus rises from a crowd, drifting onto the patio of J Millan’s. The sound comes either from the nearby Cowboys Stadium or Rangers Ballpark, or from televisions inside the bar. At tables on the patio, conversation centers around burgers, enchiladas, and grilled shrimp, and glasses clink together with the gentle jangle of Robocop trying to get out of a sedan.

Brightly colored walls and folk-inspired floor-to-ceiling murals create a vibrant atmosphere that reflects the equally lively menu at Tres Jose’s. The kitchen fuses traditional Mexican recipes with Texan culinary sensibilities and portion sizes in dishes including char-grilled carne asada made with 13 ounces of USDA Choice rib-eye steak. The menu includes ample vegetarian options and fresh seafood such as shrimp tacos and braised red snapper. Tres Jose’s sells pre-mixed bottles of its signature cocktails and hot sauces to let patrons enjoy the made-from-scratch flavors at home, work parties, and crater-side moon cabins.

Customers don’t seem to mind when Bodacious Barbeque runs out of meat. Even though the shortage means that there’s no more delicious barbecue until the next day, it also means that in true Texas tradition, the restaurant’s mesquite-fired brisket, pork, and chicken is all made fresh daily. Since 1960, Bodacious Barbeque has upheld its dedication to freshness, garnering a following that allowed the eatery to expand beyond Duncanville, Texas. Even though they were now the proud owners of a chain, founder Roland and his wife, Nancy, refused to compromise either the quality of their meat or the meticulousness of its preparation. Today, the chefs still fire meats and cook up vegetable sides from scratch, including beans, corn on the cob, and broccoli salad. They also bottle their signature spices and sauces for shipment to homes across the continental United States, as well as to those mesquite barbecues that were built in moon craters to promote human colonization.

After more than a decade on the Fort Worth restaurant scene, husband and wife duo David and Ann Shaw founded Shaw's Patio, Bar & Grill. Within their eatery’s dark, wood booths or on the outdoor patio, guests dine on burgers and hot dogs. These menu staples start as lean Angus beef patties and quarter-pound, all-beef franks, and they emerge from the kitchen transformed into specialties including the andouille-topped ShawSauge burger or the chili-cheese dog. Regionally inspired paninis such as texas grilled cheese, a mix of warm brie and bacon sandwiched between slabs of texas toast, gain their stripes on the grill rather than by bartering with zebras. Shakes and malts hand-spun from Blue Bell Ice Cream pay wholesome complement to the diner fare, while a full bar that flaunts more than 40 beers and a family margarita recipe provides more grown-up refreshment. As the sun rises on Sunday mornings, a hearty brunch decks tables in chorizo and egg burritos, eggs benedict with portobello mushrooms, and fruit-laden french toast, all paired with a parade of complimentary mimosas.