Texas Chili ground top sirloin & chuck w/ spices, plus tomato sauce, baked & topped w/ cheese & onions; "some of the best [chili on Triple-D]" -Guy Fieri; looks good
Pumpkin Pancakes topped w/ pecan-brown sugar-butter; looks good
opened in 1998; vow to only use the finest ingredients and prepare each dish with an infusion of passion and creativity; all dishes are made from scratch
strive to use local, organic ingredients when available; made from Straus Family organic dairy products; tastes are served on metal spoons saving over 500,000 plastic spoons from filling landfills every year
Fried Chicken Po'Boy kettle fried chicken nuggets on a bun w/ mayo & dijon mustard, Sriracha lime aioli, arugula, pickles, Roma tomatoes & pickled onions
Wild Mushroom Cobbler best seller; appetizer: shitake, crimini & oyster mushrooms in a savory reduced cream, baked in the wood-fired oven w/ cheesy biscuit atop; looks good
Wood-Oven Roasted Oysters local kumamotos w/ a roasted onion & smoked chili beurre blanc; "some of the best oysters I've ever had" -Guy Fieri
Spaghetti Meatballwich sliced meatballs topped w/ marinara sauce, mozzarella in between 2 slices of spaghetti "bread"; served w/ side of marinara sauce; looks good
Catellis Ravioli meat or cheese filling with butter garlic, Domenica's sauce or meat sauce; Guy had meat filling w/ Domenica's (butter-garlic) sauce; "this is one of the best raviolis I've ever had"-Guy Fieri; looks good
family-owned originally opened in 1935, closed in 1991 and re-opened in 2010; Chef Domenica Catelli is a recurring judge on Iron Chef America, a guest on CBS News and Oprah and Friends, with Dr. Oz on XM radio, an expert for WebMD.com and has been featured in Southern Living Magazine, WebMD magazine and Oprah.com; brother Nicholas Catelli used to work in Guy Fieri's restaurants
opened in 2001; family owned & operated restaurant specializing in Yucatecan food, maintaining the authentic flavor of this original Southeast Mexican Cuisine
2 German immigrants combining an old American tradition w/ a European bistro atmosphere; over 30 burger variations including exotic burgers (kangaroo, gator, ostrich, etc) and exotic toppings (fruit chutney, wine-infused pears, orange glaze, etc); Other Recipes: Turkey Burger w/ Orange Mustard Glaze
Make Your Own Pizza personalized par-baked pizza crust is brought to your table where you add your sauce, cheese, toppings, and then they bring it back to the kitchen to bake; looks fun
Big Poppa Tart Donut pop-tart stuffed into a donut, injected w/ filling, frosted & sprinkled; choice of blueberry, s'mores or strawberry; each weighs about 1-lb; Duff recommends strawberry
