A decade is a long time to be in the restaurant, but MasFajitas Mexican Restaurant's three kitchens haven't slowed down in all that time. The owners attribute their success to their signature dishes, including the cadillac fajita, a medley of veggies, tender chicken or beef, and all the bell and whistles from creamy guacamole to handmade pico de gallo. They keep things fresh by working contemporary American ingredients into their menu, such as grilled catfish or a cheese and spinach quesadilla. The kitchen can also export its wares via its catering service, available for parties of any size, from intimate gatherings of friends to huge gatherings of strangers who you will turn into friends with your benevolence and Mexican food.
Mangia's clever chefs cook up a panoply of American and Italian delights, including its signature Chicago-style deep-dish pizza, replete with a towering, buttery crust and heaps of cheese and tomato sauce. Customers can build their own circular masterpiece by slathering toppings such as chicken, garlic, mushrooms, peppers, and more onto signature stuffed (6", $5.10; 14", $19.25) or traditional thin-crust (6", $4.35; 14", $13.65) pies, flat enough to slide into mouths or under doors. East Coast eaters can enjoy the grilled rib eye or grilled-chicken philly cheesesteak, served on a 7-inch roll with white american cheese ($7.29), and those craving south-of-the-border sustenance can warm insides with a bowl of tortilla soup ($4.75). A selection of soft drinks ($2.15) and desserts, including Mangia's Ooey Gooey brownie ($3.95; $5.45 with ice cream), round out the meals. Surrounded by Mangia's bright-red walls and smooth hardwood countertops, diners enjoy friendly, attentive customer service from staffers. Post-pizza party, settle stomachs and digital debates on the origins of cannoli while surfing the web with Mangia's free WiFi.
Twenty catfish fillets, fries, coleslaw, hush puppies, lemon, and tartar sauce sail to tables, ready for families to feast upon. Shrimp, catfish, and oyster po' boys. A 10-acre pasture equipped with washer-pitching pits. All these elements combine to form the Good Luck Grill, owned and operated by a native Texan. The Grill welcomes patrons with a mix of comfort food and country charm: seafood hand-breaded with seasoned flour and cornmeal, an outdoor patio filled with live music on weekends, and burgers made from 100% Angus beef. Meanwhile, the restaurant's spacious wooden front porch and open interior beckon the famished masses like a Statue of Liberty that is constructed entirely of chicken-fried steak and holding a chili-cheese torch.
Founded by sisters Anni Zovek and Piroska Althauser, the two-story European Bistro houses a fleet of linen-topped tables and booths adorned with Hungarian, German, French, and Eastern European cuisines. Red-brick and wood-paneled walls serve as the base layer for the restaurant's rustic, Old-World character, enhanced by antiqued paintings, chairs reminiscent of 19th-century Europe, and a special table reserved for members of the Grimm brethren.
On weekends, an accordionist charms ears with German, French, and Hungarian tunes while patrons savor such entrees as wiener schnitzel, hungarian stuffed cabbage rolls, and duck liver. Meat-free fare includes tofu steak and vegetarian paneer cheese goulash. For larger groups, the eatery also boasts a banquet room that can host up to 175 diners.
El Rincon brings the inventive flavors and hearty, comforting dishes of Mexican fare stateside. Make friends with the menu by opting for the Mexican plate, huddling together a wise-cracking cheese enchilada, a crispy taco, a charming chalupa, munchable mercenaries of rice and beans, and a guest appearance by pop star Guaca Mole ($5.99). The fajita plate wraps scene-stealing sizzling steak or chicken in steamy homemade tortillas ($8.49), and the hefty burrito dinner ($6.50) and the beef enchiladas plate ($6.39) sport the spicy couture of the restaurant's green salsa, named a favorite of the 2010 Austin Chronicle Hot Sauce Fest. Providing weekly soundtracks to these dining epochs, the mariachis of El Rincon serenade diners with swooning, passionate ballads about the Battle of Carne Asada.