This unassuming dish is nestled among classic Italian fare on Rain Uptown’s dinner menu, but it’s a true standout. Loaded with smoked bacon, Mediterranean spices and tossed in a creamy tomato sauce, there’s nothing else like it. Pro tip: add chicken.
Stacked Enchilada | Cocina de La Sirena
Cocina de La Sirena
Enjoy stacked enchiladas smothered in hatch green or Chimayo red chile, black beans, calabacitas, lettuce, heirloom tomato pico, cotija cheese and a topped with a fried egg. We like ours “Christmas style,” served with both red AND green sauce.
Choppy Bob Nachos | Triple J Chophouse & Brew Co.
Choppy Bob Nachos
Triple J Chophouse & Brew Co.
This is nacho-average appetizer. Triple J’s Choppy Bob Nachos are topped with brisket, mozzarella cheese, black olives, diced tomatoes, white queso, jalapeños and served on a heaping mound of crispy wonton chips.
Coconut Cake | King Street Pub
King Street Pub
King Street’s coconut cake is truly fit for royalty. It’s a full three tiers, covered in coconut and large enough to share (if you’re feeling generous).
The Rabbit | Capital Pizza
If you’re looking for a good vegetarian pie, Capital does one of the best around. Their signature “Rabbit” piles artichokes, garlic-sautéed spinach, grilled eggplant, black olives, mushrooms and mozzarella on top of their signature marinara sauce.
Evie Mae’s Pit Barbecue
Have you ever had a slice of brisket so tender it practically melted in your mouth? Don’t miss your chance at Evie Mae’s BBQ. It’s no wonder they were voted No. 9 on Texas Monthly’s list of Top 50 BBQ Joints in Texas.
La Diosa Cellars
We couldn’t choose just one favorite, but that’s how tapas are best enjoyed. Try the Albondigas de Madrid, La Diosa’s signature meatballs, the Angelina, baguette toasts beneath fresh goat cheese and a Spanish-style onion marmalade or the Sardinias, and be sure to have a glass of their signature sangria!
Have a Foodie Favorite of your own? Share with us on social using #LiveLoveLubbock and, as always, happy dining!
By: Ruth Tingey
By: Jillian Guinn
By: McKenna Dowdle
By: McKenna Dowdle