From its 1963 roots as an after-hours New York gathering spot for Broadway artists, Improvisation Comedy Clubs have become notable destinations for audiences and performers across the country. Star of two, one-hour Comedy Central specials, Steve Byrne regales crowds with his high-energy delivery and patented style of writing jokes on baseballs and tossing them through the Fourth Wall. The Keeping it Classy Comedy Show features Texas native Justin Foster, who has appeared on NBC's Last Comic Standing, alongside fellow Dallas comedian Tonee Bell. With his bold, unapologetic perspective, Christopher Titus confronts delicate family matters that other comics avoid in favor of knock-knock jokes. Sugar Sammy defends his title as one of The Hollywood Reporter's 10 rising comics to watch, with insightful sets delivered in one of four different languages.
Seven days a week, the kitchen at Duke's Original Roadhouse stays bustling into the wee hours of the night as cooks whip up hearty comfort food. Patrons can nosh on “Fall Off The Bone” barbecue ribs, which arrive at tables accompanied by garlic mashed potatoes or seasoned fries or enjoy one of six mac ‘n’ cheese varieties, including one that’s topped with a half-pound of grilled hot dog. Hefty sandwiches, such as the open-faced pot-roast sandwich topped with brown gravy, pair well with a shareable 104-ounce cylinder of beer known as Duke’s Tower of Power. The restaurant also features an outdoor patio and deck, where guests gather each Wednesday evening to toss large bouncy balls into trashcans during bouts of Big Balls.
Bowling isn’t just a hobby at 300 New York—it’s a vibrant social experience worthy of luxurious flourishes. That’s why cushioned lounge seats flank each of the 32 mood-lit lanes in the main concourse area. Each of these lanes faces a large screen that flashes music videos and tutorials on how to remove stuck fingers from bowling balls. Up in The Loft, bowlers can lounge and take in views of the concourse while sipping cocktails from the full-service bar. A dedicated wait staff connects them to offerings from the onsite bar and restaurant—an eatery known for serving dishes from executive chef Chad Bowser’s menu. Some of Chad’s creations include two-bite chicken or beef sliders and hand-battered fried calamari that can be paired with anything from beer to specialty martinis.
Alfonso Miller believes that wine is not only a beverage, but also a work of art—an indulgence that promotes friendly conversation and warm feelings of goodwill. It certainly promoted both while he traveled through wine regions around the globe, inhaling bouquets and savoring sips in search of the finest cabernets, rieslings, and sauvignons. Now, Alfonso brings his enthusiasm for wine and years of industry experience to The Art of Wine, a wine bar and retail boutique that was credited for “changing the idea of what a wine store should be” by reporters from Advocate magazine.
The softly lit space’s wooden wine racks pack in rare and exotic wines from independent wineries across Texas, the globe, and deep-sea kingdoms. Beyond the shelves of glimmering bottles lies the cozy bar area, where savvy staffers dole out glasses and samples of featured wines from behind a marble bar. Customers here perch on cushy armchairs, clinking glasses of fine wine over plates of gourmet cheeses, artisanal flatbreads, and chocolate trifles. Occasionally, the sounds of live jazz float around the room, bouncing off walls full of paintings from local artists.