With summer barbecue season bearing down like an angry bull, this meatberg ensures July evenings scented with charcoal and satisfaction, no matter the size of your crowd. The imminent meat-ark of USDA-graded steaks includes four bacon-wrapped 7-ounce filets, four 7-ounce filet strips, four 8-ounce Black Angus New York strips, four 7-ounce flat-iron tenders, six half-pound pure chopped-beef steaks (81/19 lean), and two 17-ounce porterhouse T-bones. Kick back with a bottle of hickory barbecue sauce and brush up on steak facts while you wait for the two-week processing and delivery.
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.
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.
White rice and bright slices of vegetables add a colorful counterpoint to the traditional dishes served at Yazmyne'z Restaurant and Mediterranean Cuisine. Delicately spiced pieces of kofta get wrapped in pita sandwiches and savory slices of gyros meat get scattered alongside pepperoni and vegetables atop crispy pizzas. Patrons can inhale sweet puffs of smoke from hookahs packed with specialty flavor combinations, such as peach and mint, melon and kiwi, or Earth, Wind, and Fire.
At Morelia Mexican Grill, generations of the Arreola Family cook up recipes from their ancestral home in Morelia, Mexico, captivating diners with savory dishes of chicken, seafood, steak, and pork. The restaurants immerse guests in an atmosphere of Mexican art and culture, with stone pillars and friezes decorated in Mesoamrican-style carvings and colorful wall-sized Diego Rivera–style murals. The dishes that sparkle against that backdrop included the shrimp-stuffed avocado, Fajitas Romanas, and mixed grill plates of quail and steak.
What's in a name? When it comes to The Green Mesquite BBQ & More, pretty much everything. As one of its gift-shop T-shirts will tell you, the restaurant has been "horrifying vegetarians since 1988," and that enduring success can largely be attributed to what's inside the barbecue pit: log after log of green mesquite wood.
Owner Tom Davis opts for that particular fresh-cut variety because of its slow-burning property, and because it gives meat a bold and smoky flavor. Davis and his team cook everything from beef and pork to chicken and turkey over the wood. They also make their own barbecue sauce and a signature rub for their baby back ribs, which Diners, Drive-Ins, and Dives host Guy Fieri called "awesome."
It's not just the smoked meats that distinguish Green Mesquite's three Austin-area locations. It's also that the restaurants double as venues for live music?specifically of the bluegrass and country variety?and that the restaurants welcome dogs, provided they bring along a well-behaved owner.