The seasoned chefs at Dimassi's Mediterranean Buffet whip up unlimited portions of authentic Middle Eastern cuisine seven days a week. Partnered patrons survey the robust buffet to plot their takeover of fresh, house-made bread sauced with hummus or baba ghanouj, a roasted and seasoned eggplant purée. Endless supplies of savory entrees silence even the chattiest tummies with chicken kebabs and baked-fish-shaped pacifiers. Diners not on speaking terms with salt may opt for Dimassi’s spinach baked with chickpeas, onions, garlic, and cilantro, and herbivores can nosh on an assortment of seasoned veggies or a greek salad with feta, olive oil, and aged balsamic vinegar. Dining duos toast to the possibility of falafel shot put becoming a common party game with unlimited glasses of iced tea or soft drinks. Fistfuls of jam cookies or ladyfingers with walnuts, sugar, and rose and orange water give meals a delicately sweet sendoff.
Seven years ago, Rico's Mexican Grill brought its brand of Tex-Mex to The Woodlands. Today it boasts five locations throughout the region as well as a family of 400 employees. Together, the staff members adhere to the original restaurant's high standards for fine Mexican cuisine with a local twist. In their family-oriented eateries adorned in classic Texas decor, such as Matthew McConaughey's searing gaze, they serve a menu of enchiladas, tacos, and sizzling fajitas. The fajitas are especially a source of pride. They marinate the meat in a secret sauce for 24 hours and serve the grilled morsels with housemade tortillas. Aside from traditional Tex-Mex entrees, they grill enticing fare such as quail and red snapper. To compliment their dishes, they mix mean margaritas and cocktails and fill glasses with imported and domestic beers and wines amid frequent live entertainment.
Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Amid the brightly colored walls and chopping sounds at Zoom Zoom Catering, chefs cut and saut? fresh, local produce that?s acquired at farmers? markets whenever possible. With that green, mostly organic bounty, they whip up catering trays of salads and sandwiches designed to feed groups of up to 700. The chefs also work with clients to create custom menus for weddings or authentic Middle Earth?themed luncheons. Groups of children or adults are also invited to join chefs in the kitchen for cooking classes?ranging from pasta making to barbecuing?that include practical guidance on the economics and nutrition of buying fresh produce. A small caf? abuts the bustling kitchen, tempting palates with ? la carte delectations including breakfast pot pies and muffins.
In 1964, brothers Leroy and Forrest Raffel banded together to come up with a new restaurant concept. Arby's took off almost immediately on the coattails of its hallmark roast-beef sandwich and the founders’ idea of providing customers with fast, quality food. Over the company's 48-year franchise history, its foundational pièce de résistance of thinly sliced, juicy beef has been served in a many permutations, and continues to be popular today, served at more than 3,500 stores in North America. Today’s menu still ignites appetites with traditional beef sandwiches, plus hot and seasoned curly fries, fresh-chopped salads, and desserts good for richly capping off meals or bribing any bridge trolls on the way home.