Kenny's Burger Joint uses the sweet heat of hickory wood to flame-grill each of its 8-ounce Sterling Silver beef patties to perfection. Survey Kenny's menu and prepare to dive-bomb your flavor receptors into a pre-meat appetizer of onion rings ($5.99) or sweet-potato fries ($3.49). Or imbibe your rings and fries on the side next to a juicy, half-pound bacon vermont-white-cheddar cheeseburger ($7.99). For the ravenous, Kenny's also offers a protein-loaded bacon-and-egg burger––a stunningly sumptuous beef bomb topped with bacon, béarnaise, a fried egg, and white american cheese ($8.99), and oceanic delights include a tuna steak sandwich spiced with cajun flavors and topped with wasabi mayo and bacon ($8.49). Burgers come on a ciabatta bun baked daily and escorted in chariot-driven style from the La Spiga bakery in Addison.
The pizza makers at Palio's Pizza Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
Inside McSwiggan’s jovial dining enclave, grill masters meld the warmth of an Irish pub with a menu of New England–influenced fare. Nosh plates (of lightly breaded and fried pickles ($5.99), dunking them into accompanying cups of ranch dressing or, for culinary exhibitionists, hot urns of Clam Chowdah’ ($1.99 cup for lunch, $2.99 cup for dinner). Layers of New England–style lobster salad ($12.99) claw their way to the tops of toasted buns, while slabs of Icelandic haddock filet ($9.99) shimmy through seas of beer batter before flopping exhaustedly into waiting maws.
At Centro Restaurant-Lounge, the only commonality between morning and evening are the orange chandeliers dripping glass filigree toward the floor. "After 10 o'clock we move the tables to the kitchen," says manager Francisco Ibarra. Then, DJs spin furious dance beats for a crowd of partygoers. Well-stocked bars center both the lounge and outdoor patio, which is further augmented with umbrellas and cabanas.
Despite the lounge's dramatic transformation, "before 10 o'clock it's like a normal restaurant," Ibarra says. Its menu is the brainchild of Ibarra and his longtime friend, Marcos Hernandez, who began crying deeply while cutting onions alongside his mother when he was 7 years old. "Now he has a lot of authentic Mexican food talent," Ibarra says. Using Hernandez's culinary gift and Ibarra's flair for business, the two have elevated Centro's cuisine with the addition of flavorful cactus flowers, Mexican corn bread, and a steak marinade with traditional spices.
Chef Lulzim Rexhepi places a modern twist on his menu of traditional Italian dishes, keeping diners on their toes with tapas-style dishes served alongside pastas, pizzas, and seafood entrees. Prior to taking the reins of the kitchen at Veranda Italian Bistro, Lulzim trained in France and the Culinary Institute of America, sharpened his skills at the three-Michelin-starred Le Moulin de Mougins, and was the co-chef at award-winning modern Thai restaurant Kittichai. Now, at Veranda, he’s shifted his focus back to his roots in Italian cuisine. By offering a gluten-free menu, he also doesn’t exclude anyone from sampling his creations.
As “Iron Chef America” winner Kent Rathbun’s first foray into the management of other restaurant concepts, Zea Woodfire Grill in Plano offers a casual dining experience with a New Orleans twist. Zea features mouth-watering menu items, such as the Red Beans and Rice Platter with Crispy Fried Chicken Breast!