Dining and Cooking
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Our Food Editors visit local restaurants and, based on their personal experience, post a review and rating.

SA-VOR : (savr)n. 1. to impart flavor or scent to; season. the taste or smell of something. a distinctive quality or sensation. 2. To exhibit a specified quality or characteristic. 3. To taste or smell, especially with pleasure: savored each morsel of the feast. 4. To appreciate fully; enjoy or relish. 5. The quality of being sharp or stimulating to the senses; an essential and distinctive element. The distinctive quality a substance manifests when tasted; to have a particular flavor or suggestion of something.

The name of this Midlothian restaurant conjures up many images in my mind. I was not disappointed when my companion and I recently visited on a Saturday evening. I hate to use the trite word "hip" to describe this restaurant. It is more than that. There is an understated elegance from the moment we stepped inside the door. The décor is tasteful but not boring. Owner Jeff Black has attended to every detail, even down to the beautiful, yet comfortable chairs gracing the tables.
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What keeps customers coming back to a restaurant? Consistency, fresh food, lots of great selections, friendly staff, and cleanliness. All of these qualities describe Buffet City, located on Hwy 77 in Waxahachie. Serving over 150 Chinese, American and Japanese dishes daily with style, Angel Lin and her friendly staff welcome you to this pleasantly decorated, spacious restaurant.

Six different stations have everything from a bountiful fruit and salad bar to sushi, various hot oriental style dishes, and Mongolian barbeque. My personal favorites are the skewered and grilled shrimp and chicken. They also serve pizza; fried chicken, fish and shrimp; and Jello. The dessert station features several luscious cakes, brownies and cookies as well as a scoop-it-yourself ice cream freezer filled with several ice cream and sherbet flavors. [ Full Story ]

Heart Healthy Tomato Sauce
Serves 8-10

2 tablespoons olive or safflower oil
1 large white onion, chopped
1-2 tablespoons minced garlic
½ cup carrot, finely chopped
½ cup celery, finely chopped
1 medium bell pepper, chopped into bite-size pieces
2 cans diced or crushed tomatoes
1 small can tomato sauce
½ cup fresh basil, cut into small shreds
1-2 teaspoons dried oregano, rubbed in palms before adding
¼ to ½ teaspoon dried crushed red pepper, adds spicy hot
¼ teaspoon dried sage, crushed
Salt and Pepper

In a large covered saucepot, heat oil on medium heat. Add onion, garlic, carrots and celery, stirring and sautéing until tender. Add bell pepper, tomatoes, sauce, herbs and spices. Rinse cans with water and add about half can of water from each can to pot. Salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for about 10 minutes. If too thin, remove lid and simmer another 10 minutes.

Any cooked meat can be added to this sauce. Deveined, peeled, cooked shrimp is especially good. Fresh broccoli florets, bite-size zucchini and squash are also tasty additions.

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When the Midlothian Campuzano Restaurant went up in smoke, we wondered if they would ever reopen. We are happy to report they are back and better than ever. Recently my companion and I visited for dinner and, from the first step inside the newly-decorated interior, we felt the friendly nature of the restaurant and its staff. The beautifully restored interior, predominantly black and beige with the outer walls red brick, is elegant in an understated way. Happily, outside they have kept the purple neon.  [Full Review ]

• Food  

• Atmosphere

• Price $-$$

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