Photograph by Cody Anderson

(From October 2011)

Take a break from shopping and make your way to the distinctive yellow building with the pink door on Route 66. Then step up to the counter and place an order for one of the best burgers you’ve ever eaten. We’re nuts for Tuco’s Revenge, with its pepperjack-cheese-stuffed patty and spicy habanero sauce; we like to add an order of sweet potato puffs for a little crunch. The menu features several other original burgers, plus sandwiches and salads. And don’t forget the gelato; flavors change daily. 

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(From June 2011)

A Saturday afternoon visit to this downtown spot found plenty of lunch and brunch options. We went with the popular turkey-jalapeño sandwich and the Kobe Benedict. The panino did not disappoint, with its warm sliced turkey, caramelized onions, cheese, avocado, and crisp bacon, but the winner at our table was definitely the Benedict: The eggs were perfectly cooked, and the ground meat had a rich beefiness that worked well with the spicy green-chile-white-wine sauce. Crush has, of course, an almost overwhelming selection of wines, and brews are a specialty too. Quiz your servers, who are knowledgeable about the libations and generous with the samples.

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(From March 2011) There is so much to like here, from the handmade corn tortillas to the spicy pasilla chile relleno. Start with the chunky guacamole or a coctel de camarones, a delicious classic with loads of avocado and pico. And then—this is where it gets tough—try to decide what to order next. We’re always torn between the plato al pastor, delicately seasoned chopped beef with tomatillo salsa; the guisado de puerco, pork bathed in your choice of green or red sauce; or the complex-tasting yet simple caldo de res. There is hardly room for dessert, but the flan is creamy excellence.

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(From April 2012)

Seating may be limited but the flavors on this Asia-spanning menu are boundless. The open kitchen is fascinating to watch as woks sizzle and plates are filled with signature dishes. The Zaru soba is served with a sweet, gentle soy sauce but ignited with daikon radish and wasabi. The udon pad kee mao will not disappoint, with red peppers, broccoli, and jalapeño to suit your taste. Not into noodles? There are plenty of rice dishes. Ichiban means “number one,” and this spot may well be soon.

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(From March 2011)

We were rejoicing in our good fortune at discovering such a fine Indian restaurant in Amarillo. Although not very conveniently located, Indian Oven has a vast menu, as well as a daily buffet, and the food is well prepared, affordably priced, and served in generous portions. There are plenty of tandoori and curry options (choose from lamb, chicken, or seafood), plus vegetarian fare and some South Indian specialties. If you’re new to Indian food, go with the mild tikka masala (chicken in the traditional rich tomato and yogurt sauce) with plenty of naan.

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(From January 2011) KABUKI ROMANZA Yeah, yeah—another Japanese steakhouse. Not so! Yes, it has the usual teppan-style favorites, but the sushi bar is where it’s at, and what sets it apart is the freshest, most varied menu in town. Buttery salmon and tuna nigiri are must-haves, as is the spicy Romanza roll (cucumber, yellowtail, salmon, avocado), all prepared by expert sushi chefs. The main restaurant’s decor is charmingly outlandish: a giant boat with a rain and light show every 45 minutes. Come for the show but stay for the sushi and sake! Bar.

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(From January 2012)

Kushi Yama is pretty darn sleek and sophisticated. Executive chef Richard Chen, of Las Vegas’s Michelin-starred Wing Lei, and local restaurateur Tadamichi Tayama have devised an Asian fusion menu designed for sharing. We began with seafood ceviche in a delicate yuzu vinaigrette. Next, we sampled the decadent smoked pork belly from the yakitori menu and a maki roll featuring spicy tuna. To top it all off, we shared the divine braised beef short ribs atop creamy beef cheek risotto in a star anise reduction with a side of wok-charred spicy green beans. The wine selection is excellent, and the service is attentive and professional. Bar.

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(From November 2011)

Good service and a pleasant fountain set the stage for specialties like the Sonora Plate, which features a chopped-spinach enchilada, an avocado enchilada, a chicken soft taco, and a cheese relleno (ask for the queso on the side to preserve the chile’s crisp crunch). Beef, chicken, and seafood abound, served in tacos, enchiladas, and burritos with authentic fresh sauces. Sopaipillas are hot, puffy, and just waiting for honey. Bar.

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(From June 2011) Italian with a Texas twist, this popular restaurant has a menu that will satisfy any appetite or budget. The Tuscan-style dining room has a great vibe, but so does the bar, where you can chat with one of the knowledgeable bartenders about the vast wine list. For entrées, choose from classic lasagne and chicken Parmesan to a delightfully buttery basil salmon and a steak served with any number of special toppings, like porto-bello ragoût, Gorgonzola-lime butter, mole, or a nice Santa Fe–style salsa verde. If you’ve got room for dessert, order the bread pudding or the ancho chocolate crème brûlée. Bar.

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(From May 2012)

This little gem tucked in the basement of Plaza One is worth seeking out. Cousins Livia Woodburn and Lizzie Smith have crafted menus stocked with natural and organic meats, produce, and grains, with a mindful nod to vegan and gluten-free needs. At the salad bar, we filled our plates with not only leafy greens and veggies but prepared salads like a curried cauliflower, a Gouda pimento cheese, and a Mexican three-bean. The Woody's Reuben comes on toasted marble rye stacked high with corned beef, melted Swiss, a bit of kraut, and Thousand Island (all pickles and dressings are made on site).

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