Mike French and Todd Hoffman, inspired by the burger joints and Mexicali burritos of their native Southern California, opened OC Burgers: a sit-down eatery where diners can dive into voluminous selections of both culinary offerings. Half-pound Black Angus burgers come topped with scoops of guacamole or teriyaki pineapple, and 14-inch tortillas envelop carnitas or carne asada. The Fort Worth Star-Telegram’s Patricia Rodriguez called the bacon cheeseburger “very good indeed … with charred edges and a juicy interior.” She also marveled at the size of the carne asada burrito, which she described as having, “strips of tender flank steak … marinated in orange juice and cilantro” with “more complex flavors than other carne asadas.” On the restaurant’s large TV, a looping video of the sunrise prompts roosters to continually announce the all-day breakfast menu, which includes breakfast burritos, omelets, and plates of pancakes or french toast.
Though Papa G's Sports Bar & Grill churns out a menu of hearty eats—from decadent cheese-stuffed burgers to spicy buffalo wings—the real draw of the joint is its fun, laid-back atmosphere. A spacious patio lined with shaded tables welcomes guests to sip on one of the daily drink specials, shoot the breeze with friends, or catch a live show. Inside, a tall, lofted ceiling overlooks multiple pool tables, dartboards, and a dance floor that, during weekly events, becomes packed with swaying customers and antsy former boy-band members looking to strut their stuff one last time.
From a menu featuring one-pound, build-your-own burritos to a series of colorful murals depicting the dish’s origin and ingredients, it’s clear that Bad Azz Burrito takes burritos very seriously. The eatery challenges customers to match their ardor with burrito challenges that offer spots on the shop's wall of fame for consuming 3–11 pounds of tortillas, meat, rice, and cheese. The open-minded chefs are also receptive to customers' burrito-filling suggestions, such as obscure combinations of meat or crushed candy corn.
Try east-coast eats without leaving the state and order the Jersey Shore’s Favorite; served Mike’s Way, generous slices of provolone, ham, and cappacuolo get layered with onions, lettuce, tomatoes, vinegar, and a sprinkling of oil and spices. Cold subs come in three sizes: mini ($4–$4.75), regular ($5.75–$6.75), and giant ($9.75–$10.75). Hot options ($6.25–$6.75 regular, $10.25–$10.75 giant) include various takes on the famed cheese-and-steak combination, as well as a chicken parm and meatball and cheese. On a lighter note, Jersey Mike’s also serves wraps and salads. The Watauga Jersey Mike's also serves a kids' meal consisting of a mini-sandwich, a drink, and chips or a cookie for $4.
With a name like Pickles BBQ & Icehouse, it's not really surprising to see such dishes as fried pickles and pickled slaw on the menu. But what about fruity pickles? The eatery surprises tongues with its specialty pickles in watermelon, sour-apple, grape, mixed-berry, and even mango-con-chili flavors. Guests enjoy the unique creations and savory barbecue, including oak-smoked baby back ribs and hickory-smoked brisket, bobbing their heads to live music.
At Papa Murphy’s Pizza, chefs decorate dough with ladles full of marinara sauce before casting across scoops of cheese, salami, veggies, and bacon. Customers bake the pies to perfection in their own ovens or by startling a welder. The pizza-making process takes place near the registers, which lets guests cheer on the chefs as they stuff Chicago-style pies with four types of meat. Once back at home, youngsters can create their own pizzas with a kit including enough red sauce, mozzarella cheese, and crust to serve one child or an entire town of imaginary friends.