The Grill & Deli Stop is a place you could drive by dozens of times and never notice. Its unassuming, stand-alone building is right there on Plano, just south of Interstate 635, though it’s set back a bit from the street. But those who do notice it are in for a treat.

And maybe a surprise. Though the building’s décor features Mexican tile inside and out, the menu is more American, featuring pastries, omelets and other breakfast items in the mornings and soups, salads and sandwiches at lunchtime.

Owner Kristina Argomindi and her mom, Maria, prepare everything they serve, while still managing to offer friendly, efficient service. Not sure what to order? Mother and daughter say they’re famous for their Rueben sandwich, although they’re hoping to become just as well known for the shish kebobs they’ve recently begun serving.


9918 Plano Road


Hours: Mon-Sat 7 a.m.-4 p.m.


Chicken Barley Soup (serves 15)

1 cup barley

2 medium potatoes, cubed

1 large carrot, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 large onion, diced

½ pound mushrooms, chopped

8 tablespoons butter

½ cup chopped parsley

12 cups chicken broth

½ pound chicken

Heat the chopped carrots, potatoes and chicken broth in a large pot, bringing to a boil. Reduce heat and simmer until vegetables are soft. Saute the onions in a skillet for two minutes, then add bell peppers and mushrooms, sautéing for an additional 5-6 minutes. Add the sautéed vegetables to the carrots and potatoes, adding salt and pepper to taste. Cook over medium heat for 15 minutes. Remove from heat and add parsley. Serve with crackers or toasted bread.