When Pallotta's Mexican Grill opened on Rayford Road, the owners introduced themselves by providing free lunches to the teachers in the Oak Ridge High School feeder system. Now, as they prepare for the fifth anniversary, the restaurant has become a gathering place for regulars.

Pallotta's opened in 2009 after owners John and Frances Planchard saw an opportunity at a new shopping center in a growing area along Rayford Road.

"The intention was to make it an upscale, family-oriented restaurant that provided top quality Mexican food," John said. "We do a lot of traditional Mexican dishes, but now we offer some American dishes too. We take things that people want and add our own flair."

The use of fresh ingredients is important at Pallotta's, where sauces, taco beef and salsas are prepared from scratch. The salsa is prepared using a secret recipe developed by kitchen manager Octavio Colin. The restaurant brings in between 875–1,000 pounds of tomatoes every week, which are roasted to give the salsa a distinct flavor, John said.

The menu is continually evolving, manager Andrew Vader said. New items are tested as weekly or nightly specials to get feedback from customers. The staff recently tested a batch of Cholula chicken wings on a group of regulars, whom Vader said kept asking for more.

Inspiration for new items often comes straight from the home kitchen of Octavio and his wife, Blanca, who also works in the eatery's kitchen.

"My favorite thing to hear from Octavio is that he's got something new he wants to try out," Vader said.

Pallotta's also offers take-out and catering. The restaurant features a room that can be reserved with seating for 50.

Bringing new customers in can be tricky because the restaurant can be easy to miss from the street, but once they come in, they usually come back, John said.

"If you have quality food, service that makes the customer feel important and your prices are reasonable, your business will be good," he said.

Owner recommendations

• Pallotta's Stuffed Chicken—Grilled chicken breast stuffed with jack cheese and spinach, topped with sauteed mushrooms, tomatoes, red onions, jalapeno and wine butter sauce, served with cilantro rice and mixed vegetables ($15.99)
• Tilapia Veracruz—Pan-grilled tilapia filet with tomatoes, mushrooms, red onions, cilantro and jalapeno, topped with special white wine sauce and served with cilantro rice and mixed vegetables ($16.99)
• Avocado Enchiladas—Two beef or chicken fajita enchiladas topped with avocado sauce and Jack cheese ($11.49)
• Tamales—Options include chicken with tomatillo sauce or pork with beef gravy, Mexican rice and refried beans (two for $8.99, three for $9.99)
• Queso Burger—Half-pound chargrilled angus beef patty, chile con queso, pickled jalapenos and grilled onions, served on a sourdough bun with french fries ($9.99)

Spot On

Pallotta's offers special deals through its Spot On frequent diner program, manager Andrew Vader said. Guests fill out a form to receive a card or download a smartphone app allowing them to sign in as they walk in the door. This allows them to collect "spots," which can be exchanged for food or discounts.

Rewards are adjusted to feature different items, Vader said. Specials include a free chili con queso for five points and an $8.99 discount on an entree for eight points. Guests automatically get rewards on their birthdays as well.

Anniversary celebration

Pallotta's will be celebrating its fifth anniversary April 15. Owner John Planchard said food specials will be available all day and will also extend to the eatery's drink menu, which includes beer and margaritas. Door prizes will also be given out.

Pallotta's Mexican Grill, 2211 Rayford Road, Ste. 119, Spring, 281-362-1114, www.pallottasmexgrill.com

Hours: Sun.–Thu. 11 a.m.–9 p.m., Fri.–Sat. 11 a.m.–10 p.m.