American Revelry is a chef driven restaurant where Chef Denise Shavandy creates new American dishes, prepared with a lighter touch, and a modern approach. The Beverage program features a domestic wine list, beer and spirit selections, highlighted by American Revelry's Craft Cocktails. Superior Hospitality brings together the dining experience in a gorgeous modern-industrial dining room, with chic finishes, a prohibition inspired bar, a private “Green Room”, and a lively patio with fire pit lounges.
A cosmopolitan, contemporary, and industrial blend… This is life on The Rim. THE RIM scratch craft eats serves ‘food with soul, and a side of vibe’ and features an eclectic interior and great music. Join us Wednesdays for whiskey and wine specials, live music on Thursdays, BOGO Pizzas on Monday, and weekend brunch!
Rio Mambo in Burleson offers a substantial menu of Tex-Mex appetizers, soups, salads, entrées and desserts in a contemporary atmosphere. Indulge in traditional recipes as well as our weekly specials including weekday happy hours, Family Night Tuesday, Wine Wednesday, and weekend brunch.
A cosmopolitan, contemporary, and industrial blend… This is life on The Rim. THE RIM scratch craft eats serves ‘food with soul, and a side of vibe’ and features an eclectic interior and great music. Join us Wednesdays for whiskey and wine specials, live music on Thursdays, BOGO Pizzas on Monday, and weekend brunch!
Rio Mambo in Fort Worth offers a substantial menu of Tex-Mex appetizers, soups, salads, entrées and desserts in a contemporary atmosphere. Enjoy your every day fiesta in our dining room, eclectic bar, or the expansive patio. Indulge in traditional recipes as well as our weekly specials including weekday happy hours, Family Night Tuesday, Wine Wednesday, and weekend brunch.
MESO MAYA’S kitchen is led by Nico Sanchez, the executive chef.Chef Nico’s love for the culinary arts started at age nine, when he worked for a bakery, making deliveries and assisting in the kitchen in Mexico. Nico honed his skills at several restaurants throughout the country, in states such as Vera Cruz, where he learned about seafood, dried chilies, and making sauces from scratch, and Oaxaca, where he perfected tamale-making techniques. In 1996 he left Mexico for DFW so he could pursue his goal of becoming a renowned chef. By traveling from state to state throughout Mexico, Chef Nico learned many of the culinary skills that patrons in the area enjoy every day. Chef Nico earned his reputation within the Dallas restaurant scene by working at Cuba Libre, The Porch, Hibiscus, and Meso Maya. His food is celebrated for its complexity, unique presentation, and fresh flavors (thanks, in part, to his love of gardening—he grows peppers, tomatoes, squash, and onions).
Make any mealtime an event to savor. From sweet and savory breakfast dishes to mouthwatering entrées, crowd-pleasing to tempting desserts, every dish is made with care, just for you and your guests. Find exactly what you’re craving at Mimi’s.
