So be forewarned: If you decide to dine at Lopez's, you might never even bother with the main course. If you end up downing a whole basket of chips before your cheese enchiladas even get to the table, chances are that the salsa is superb. But we've never cared to check either, because we've already found this hidden treasure.Ī good rule of thumb when measuring how good the salsa is at your favorite Mexican restaurant is the chip-to-meal ratio. For all we know, there might be a map to El Dorado on the bottom of that bowl we've never made it that far. Just grab some bean sprouts, squeeze in some lime juice, add some basil and other greens, drizzle some chili and hoisin sauce, and dive in. Theirs is a refreshing concoction of long, thin rice noodles joined with your choice of meats, including steak, brisket, flank, meatballs, tripe or chicken, topped with onions, scallions and fresh herbs. Pho Tau Bay serves a mean bowl of this traditional Vietnamese dish. But those who conquer their fears will be pleasantly rewarded. Plus, for those who purport that the beef-broth soup can cure that hangover, well, they have other troubles. Your only tools for this job: a pair of chopsticks and a ladlelike spoon.
First, the Vietnamese soup is served in rather large bowls, roughly the size of your average mixing bowl.
Especially the pork chops - according to one guy, "They would be my last meal."įor the unindoctrinated, tackling a bowl of pho can prove to be an intimidating task. The only problem is that we fall in love with every item and never want to eat anything else again. We also (of course) highly recommend the gyros, the fish and chips, the stuffed bell pepper, the dolmades, the spanakopita, the pita bread covered in melted cheese - basically everything we've ever tried at Niko Niko's is delicious. It's very hard to save these pork chops because they are so amazingly delicious. The chops come in a set of two, and when you first look at your plate you think, "There is no way I can eat that much." You tell yourself that you're going to save it and have some the next day. "We're going to have to hose you off!" friends said. We had to pick them up and devour them with our bare hands.
BEST DIM SUM IN HOUSTON FULL
The chops are thick and juicy, and the meat is so full of flavor you won't want to wait the five seconds it takes you to cut your next bite. The first time we had the char-grilled lemon pepper pork chops, we wanted to vault the counter and make out with Dimitri. Soft drinks come in plastic glasses, and the burgers come wrapped in paper and already oozing with old-fashioned, honest-to-God cheeseburger juice. Sink into one of the comfortable old booths where the table is set with standard restaurant-issue salt and pepper shakers made from glass, and the ketchup comes in a red plastic squeeze bottle. And a cheeseburger tastes best in a real burger joint where the generous-sized deep fryer gurgles and crackles like some serious frying is going on and the cooks occasionally jump back from the broiler because the flames have flared up. The hand-hewn lettuce and tomato are fresh and, mingling with the condiments, create that wonderful cheeseburger juice that renders the last two or three bites hopelessly soggy. The fresh-chopped onions nip at your tongue. The weight of the meat patty isn't touted it's just real meat. 10!" when your order is ready, pull into the unpaved parking lot at Bellaire Broiler Burger. For an honest, down-home cheeseburger that doesn't come in a sack with a wind-up toy, where the cheese is real grated cheddar instead of that processed pale yellow slime and where, lacking a microphone, the cook bellows out, "No.
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