When Flavors Indian Restaurant cofounder Shiv Dave was working as a financial advisor for a big-time accounting firm in Indonesia, he was struck by the lack of authentic Indian cuisine outside of his native country. Together with his wife, professional dietitian Shilpa Dave, Shiv set off the spark for a family-run restaurant dedicated to producing healthy traditional feasts from the Indian subcontinent. As an American extension of the Dave family's original venture in Indonesia, Flavors Indian Restaurant introduces meals of fluffy naan bread, creamy paneer, and zesty curries to the American diet of apple pies and candy-based cereal products. Chefs from India draw from years of professional experience and firsthand knowledge of their culture's cuisine, whipping up meals of tender lamb vindaloo or seafood masala with a well-honed expertise.
Johnny Huntsman founded the first Johnny's Pizza House in Louisiana in 1967, calling it the "only link in the world's smallest pizza chain." The restaurant's signature pizza crusts, made fresh daily, soon caught on and led to rapid expansion. Although the restaurant declared bankruptcy in the late 1980s, Huntsman rallied enough support to pull his empire out of Chapter 11 by parading down the street wearing only a barrel with suspenders and carrying a sign saying, "Please Eat Johnny's Pizza." Today, Johnny's Pizza House's Addison, Texas, location continues to serve the franchise's tried-and-true dishes, such as buttery muffuletta sandwiches and 11-ingredient Sweep the Kitchen pizzas. While awaiting a specialty pizza, guests can study the contemporary dining area, which includes red accent walls, flat-screen TVs, and pizza paintings that are remade fresh daily.
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.
Arezzo Italian Street Food quickly churns out fast, casual Italian breakfasts, chef's menu dishes, and build your own creations loaded with wood-fired meats, from-scratch dressings, and fresh produce. To curate their own meals, diners first decide whether they're in the mood for bowl of angel hair, a mixed green salad, a grilled panini, or a padeena?a wrap made with stone-baked flatbread.
Next, they choose a wood-fired protein, such as blackened salmon, housemade meatballs, or spicy brisket, and then a sauce, such as the hot creamy Diablo or cold roasted-red-pepper pesto. Toppings such as artichokes and sun-dried tomatoes come next, and sides slake any remaining cravings.
Patrons who feel daunted by the number of build-your-own options or refuse to be creative without overtime pay can opt for a tried-and-true combo, such as the shrimp carbonara pasta bowl. They can also grab breakfast eats, such as piadas, which are served all day long.
Celebrity photos, including a portrait of former regular Mickey Mantle, line the wood paneled walls of Jaxx Steakhouse, known for its flavorful steaks, seafood, and pasta and its 1930s-style decor. Inside the kitchen, Chef Marcelino grills juicy pepper steaks with brandy demi-glace and pairs crabmeat-stuffed jumbo shrimp with tender filet mignon and garlic mashed potatoes. Lighter fare includes pan-seared ahi tuna, zero-gravity tossed salads, and low-carb lemon-basil chicken. An extensive wine list stands by to add accompaniment to meals, while single-malt scotch and espresso drinks tap in to finish off dinners along with a tag-team of desserts, such as white-chocolate bread pudding and crème brûlée.
The 500, Inc.'s name stems from its very first fundraising campaign in 1965. Setting out to raise $5,000 for the Dallas Civic Opera, founder Polly Lou Moore convinced 500 individuals to each donate $10. It took only three months to collect every dollar. Since then, The 500, Inc. has aided more than 40 of the area's visual-, theatrical-, and musical-arts organizations by raising more than $12 million in donations and countless hours of volunteer support—all helping to honor the legacy of those first 500 mustaches doodled over Alexander Hamilton’s portrait.