​A few years ago, my group at work ventured out for lunch a ways down the Southwest Freeway to dine at the vegetarian southern Indian restaurant specializing in thalis, Maharaja Bhog.  One of my co-workers from India wanted us to experience it.  After arriving, the bulk of us had to wait a few minutes on two of the group who were uncharacteristically late.  Both from China, they had stopped into Peking Cuisine a couple of doors down to order Peking duck for dinner for their families that they would pick up after lunch. 
 
I had recommended Peking Cuisine in my Houston Dining on the Cheap guidebook some years earlier, though it been a while since I had dined there and I didn’t realize that Peking duck for take-away was an option or popular.  My limited Mandarin skills might make that a difficult proposition, but I was happy to learn about it.  And, I thought that it was great that there was not just those two places that draw diners, discriminating diners at that, but a third located in between those, Pho Binh.
 
So, set on a feeder road of the freeway and S. Gessner in a bland strip mall In three successive storefronts from left to right are a southern Indian vegetarian restaurant offering something fairly unique for the city, a Vietnamese spot known primarily for its pho, as its name indicates, and a Chinese restaurant specializing in northern Chinese cooking – and Sichuan, too, now, as most Chinese restaurants seem to be these days.  Not just diversity, but diversity with commendable quality.  I’ve enjoyed each.  Peking Cuisine, not too far from the nexus of authentic Chinese eateries on Bellaire Boulevard has long had a good reputation.  Pho Binh, at least its original address, is the most lauded pho spot in the area, and Majarja Bhog has been touted by more than a few folks from southern India.
 
I happened to be down there last Saturday and it seems that all is the same as it was, thankfully, and the strip center is even nicer now, a bit less depressing-looking than it once was.  The setting never seemed to impact the tastiness of the food, in any case.

​A few months ago I came across a quote in the Wall Street Journal from a well-regarded chef and restaurateur Douglass Williams of MIDA in South Boston: "No other food appeals to as many people, as easily, as Italian. It doesn't matter where you're from, when you sit down to pizza or pasta, you get it." 
 
There is a lot of truth to that, and the sentiment probably applies to diners in most of the world.  Italian is popular.  Italian-themed food, whether or not it is tethered closely to Italy, is seemingly more approachable – and maybe enjoyable – than other cuisines.  Pizza has been part of nearly all this country’s dining habits for decades and pasta even longer.  Plus, the inevitable splash of tomato sauce or the greasy fingers from the pizza helps ensure that many of the dining experiences are fun, appealing, or at least can’t be taken to seriously.

Probably the best ravioli dish I've ever had, in Parma.