Ark-Tex Region

Beef is a staple in Northeast Texas cuisine, and The District Bar & Grill in Texarkana knows a thing or two about serving it right.

Diners at The District can choose from a juicy Black Canyon Angus beef sirloin, a thick New York strip and eight – yes, eight – varieties of burgers.

“All our burgers are half a pound. There’s The Standard and the Bacon Standard with Applewood smoked bacon,” says Logan Vaughan, general manager of The District Bar & Grill. “Then there’s The Cowboy, which is topped with a split smoked sausage link and our homemade tequila barbecue sauce. And we have The Double Standard, a full pound burger with Applewood bacon and melted American cheese.”

The District is also know for its made-from-scratch soups, which change daily and include Black Canyon Chili, Trail Boss Beef Stew, Gulf Coast Shrimp Chowder and Southwest Chicken Tortilla Soup.
Another District favorite is the “huge” District Club Sandwich – twelve ounces of freshly sliced mesquite smoked turkey and honey ham piled high on toast with lettuce, tomato and American and Swiss cheeses.

“People are tired and bored with chain restaurants – they’re always looking for something new,” Vaughan says. “They want fresh products that are prepared with passion and care. And at The District, the freshness can be tasted.”

Steaks and burgers aren’t the only thing Northeast Texas does right. Barbecue is a specialty around these parts, and Texans take the dish pretty seriously. While Midwesterners think of pork when they think barbecue, beef is the preferred meat in Texas. Big Jake’s BBQ in Texarkana is one of many Northeast Texas restaurants that serve smoky, sizzling barbecue in a family atmosphere.

Thanks to a large Hispanic population, Mexican food is another star in Northeast Texas cuisine. TaMolly’s Mexican Restaurant has 10 locations in the region.

“Our most popular dishes are beef or chicken fajitas, enchiladas, flautas and quesadillas,” says Brad Roberts, manager of TaMolly’s Mexican Restaurant in Texarkana. “People also love our Pollo Monterrey, a charbroiled chicken breast smothered with sautéed mushrooms, onions, bell peppers and Monterrey Jack cheese and served with refried beans and Spanish rice.”

Like The District, TaMolly’s takes pride in serving fresh, made-from-scratch food.

“Nothing we serve is frozen or comes out of a bag,” Roberts says.