At La Fonda Restaurant, orders of adventurous Latin cuisine such as ranchero steak with fried egg, creole beef tongue, and fried red snapper arrive artfully plated on white serving ware. By night, the restaurant turns into a nightclub with streamers hanging from the ceiling and live entertainment gracing a purple glowing stage. Past events include performances by live DJs and throwback dance parties featuring hits of ‘60s, ‘70s, and ‘80s.
At Pasha Restaurant & Hookah Lounge, guests puff wisps of sweetly flavored smoke from bubbling hookahs, marveling at live performances of Middle Eastern music and dance. DJs spin futuristic tunes as singers croon and belly dancers twist and shimmy, making for a captivating performance to complement a feast of Mediterranean food, juices, and relaxing smoke.
Seated at booths or on an outdoor patio with brick floors, patrons of Pizza Stop and Pasta bite into New York-style pizzas with toppings such as baby spinach, roasted garlic, and sweet Italian sausage. Chefs also pile hero sandwiches with cold cuts and, bake pasta dishes, and toss chicken wings with tangy sauces.
It's not entirely surprising that filet mignon is the signature dish at Y.O. Steakhouse. What is surprising is that the meat is buffalo, and that buffalo is only one of several exotic game animals on the Y.O. Ranch. This 48,000-acre sprawl of Hill Country provides chef Tony Street with many of his popular dishes. The wild game special appetizer, for example, acts as an introduction to uncommon meats with grilled quail breasts, wild boar sausage, and venison roll-ups. For dinner, guests can order elk tenderloin in a blackberry port reduction, or venison chops with forest mushroom bread pudding. Of course, Chef Street has also mastered the ubiquitous beef steak. His rib eyes and sirloins are all USDA Prime and cut in-house, then prepped in the classic rancher's style: spiced, charred on a flattop griddle, and served to whoever wins it in a poker game. Seafood is likewise cooked with Texas flair, and ranges from red chili-rubbed salmon to chicken-fried lobster. Each entree finds a place inside a rustic yet swanky dining room, where candlelit tables sit beyond 100-year-old brick arches.
Each of Thai Star Hoshi’s fried-rice, curry, stir-fried, and noodle dishes are flavored with chicken, shrimp, duck, or a medley of veggies. In the kitchen, a chef slowly stirs red curry simmering in a pot as pineapple fried rice browns in a nearby pan. Another chef slathers garlic sauce over broccoli and stir-fries noodles in a sweet brown sauce.
Taco Vida?s chefs pride themselves on using fresh ingredients in their dishes, each one made to order. They supersize burritos, with 14 inches of tortilla wrapped around shredded pork, ground beef, and chipotle chicken. They also tuck grilled mahi mahi into tacos and veggies between quesadillas' tortillas. To top off Mexican meals, guests can sample complimentary salsa from the salsa bar.