Dishing: Meatball Sliders at Meatball Spot

Why settle for traditional meatballs with marinara sauce on bread when Meatball Spot will let you build your own? Choose from seven different types of meats, among them the classic combination of pork, veal and beef, as well as chicken and turkey. Not in the mood for marinara sauce? There are five different sauces to slather, including Parmesan cream, pesto and mushroom gravy. Pile it all on a brioche bun for the tastiest DIY project you’ll have all day.

$4, in Town Square, 641-7768,

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Dishing: C.T.’s Pork Green Chili at Gilley’s


Dishing: C.T.’s Pork Green Chili at Gilley’s

By Grace Bascos

Chef Craig Taylor’s chili verde is a big hit at this down-home saloon, and it’s a must as a first course on the Restaurant Week menu. Made from roasted tomatillos, Hatch and poblano chilies, Taylor’s award-winning chili is smoky and subtly spicy with a little bit of tang to keep each bite interesting. Choose Gilley’s signature barbecue short ribs for your main course and you’ve got yourself a honky-tonk kind of meal. $30.13 for three courses March 8-15, in TI, 894-7111,