Located in Allen, Hilton Garden Inn Dallas-Allen is in the business district, minutes from Watters Creek at Montgomery Farm, and close to Hydrous Wake Park. This hotel is within close proximity of Twin Creek Golf Club and Top Golf Allen.
Make yourself at home in one of the 150 air-conditioned rooms featuring refrigerators and microwaves. Wired and wireless Internet access is complimentary, while 32-inch LCD televisions with satellite programming provide entertainment. Private bathrooms with shower/tub combinations feature complimentary toiletries and hair dryers. Conveniences include desks and complimentary weekday newspapers, and housekeeping is provided daily.
Rec, Spa, Premium Amenities
Take advantage of recreational opportunities offered, including an outdoor pool, a spa tub, and a fitness facility. Additional features include complimentary wireless Internet access, gift shops/newsstands, and wedding services. Guests can get around on the complimentary shuttle, which operates within 5 mi.
Satisfy your appetite at the hotel's restaurant, which serves breakfast and dinner. Dining is also available at a coffee shop/café, and room service (during limited hours) is provided. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include complimentary high-speed (wired) Internet access, a 24-hour business center, and audiovisual equipment. Planning an event in Allen? This hotel has 12,000 square feet (1115 square meters) of space consisting of conference/meeting rooms, small meeting rooms, and a ballroom. Free parking is available onsite.
Three years. That’s all the time it took for partners¬¬––and culinary school chums––Jason Boso and Quincy Hart to turn their dream of running a quality-driven burger joint and turn it into reality. If it sounds a little too good to be true, consider this––Twisted Root Burger Co. even has it’s own pastry chef, a veteran of the Four Seasons Hotel, who spends his time crafting rich, creamy frozen custard for the shop’s milkshakes and root beer floats. The attention to detail has obviously paid off: the company has picked up accolades across Dallas, including Reader’s Choice nods by both D Magazine and the Observer, and was also featured on the Food Network show Diners, Drive-Ins, and Dives. Weighing in at a half-pound each, Twisted Root’s burgers are made from beef, turkey, buffalo, or game meats such as venison and elk, and come dressed in an endless combination of toppings. The menu of course features a handful of chef-conceived creations, such as The Spicy Goat––topped with chipotle sauce and goat cheese––but customer’s can also build their own burgers from fixings such as guacamole, garlic mushrooms, and even Cheez Wiz. Fried pickles and sweet potato chips complement any meal and are made fresh in-house, but the biggest indication that this isn’t your run-of-the-mill burger restaurant may be the ketchup, homemade from sugar, ancho and chipotle paste, and a secret ingredient. As for those custard shakes, they’re made from real cream, eggs, sugar, and vanilla, and come in a choice of flavors, such as peanut butter or cookie dough for kids, and banana-Bailey’s for adults or monkeys who have had really bad days.
Thomas Volmer credits his wife, Rachel, for inspiring them to start helming boot camps. She wasn’t always a fitness guru, though. "She was a commercial banker and she was 70 pounds overweight," Volmer recalls. Once she started to reclaim her life, "she just fell in love with fitness," he says. She eventually dropped 80 pounds with proper exercise and nutrition, spurring her to earn her AFAA personal training certification and pursue a career as a full-time trainer.
Personal experience lends Rachel and the other trainers—including Sharon Monk, who lost more than 200 pounds by exercising and eating healthily—empathy and a motivating demeanor when working with campers. At each location, they get groups doing pushups, swinging kettlebells, and flipping tires in a positive environment that's focused on teamwork, rather than competition. "You start as a group, you finish as a group," says Thomas. "But the activities that you do in between might be different based on your abilities."
In addition to leading sessions, Rachel creates easy-to-use online meal plans (including a vegetarian plan), which campers can customize to help them stay on track. Options range from the simple, such as cereal with fruits, nuts, and flaxseeds, to the creative, including honey-sweetened oatmeal peanut-butter cookies. She also includes the calorie count for each recipe. Users can pick from simple meals made for one person or larger entrees designed with an entire family or pet elephant in mind.
As far as Antoine Hedary was concerned, cooking always involved family. Antoine grew up in Beirut, Lebanon and spent his childhood watching his grandmother prepare feasts and learning traditional Lebanese recipes from his father. The family eventually opened two restaurants together in the hills of Beirut, although the looming civil war led Antoine and his wife Leila to leave the country and create a new home in the United States of America. In 1976, Antoine chose to continue the family legacy by founding Hedary?s Lebanese Restaurant in Fort Worth and teaching his children how to prepare the same recipes that he had grown up learning to cook. The legacy still thrives today, and the newest generation of the Hedary family continues to share those original recipes with patrons who visit the restaurants that the children went on to found themselves.
This sense of tradition remains strong at Hedary's Mediterranean Restaurant, and the chefs remain faithful to authentic Lebanese flavors by growing fresh herbs and vegetables to use in their dishes. In addition to char-grilled chicken kabobs and silken hummus, the menus also include platters filled with everything from housemade spicy sausage to folded grape leaves stuffed with spiced meat and rice. The family's signature item though is the baked chicken that the chefs baste with a marinade of lemon, garlic, olive oil, and imported Lebanese sunshine.
The shelves at Personal Scrapbook brim with all manner of scrapbooking and stamping supplies from brands such as Authentique and Graphic 45. Personal Scrapbook doesn’t just supply the materials, though, the staff hosts frequent crops, where they open up the cropping area for everyone to come and scrapbook together. Each of the 20 personal cropping stations has two electrical outlets and a comfortable, adjustable chair. While in the area, guests can bring their own mat to use the shop's Cricut station—equipped with both the Cricut Expressions and Personal Cricut machines—or use the Cuttlebug die cutter/embosser, Sizzix die cutter, 20+ shape scissors, stamps, and more. Reference books and the staff serve as muses, and guests can also connect to free WiFi to browse for inspiration.
In addition to the open crops, the staff teaches classes with subjects such as scrapbook layouts, Cricut, and various techniques. They also host private parties for all ages, which make for more memorable birthdays than mercilessly beheading yet another piñata.
Staffers personally select the titles that line the shelves of a Real Bookstore's 20,000-square-foot facility. Each tome is carefully culled from a stock of new arrivals, featured debuts, and signed copies from guest writers. Author visits commence in the cozy event area, where the wordsmiths entertain attendees with presentations, question-and-answer sessions, and book signings where they increase their work's value without dipping the pages in gold. At Fierce Words & Stiff Drinks events, authors interact less formally with readers over wine, artisan beers, and cocktails inspired by their books.
Youngsters enjoy their own events in the 2,000-square-foot children's section. Tuesday- and Wednesday-morning story times enthrall preschoolers with tales, crafts, and snacks, and Friday-night PajamaRama story hours invite kids for a bedtime version of the same. The store’s Collage Bakery and Bar further caters to families with menu items made in-house, and adults can enjoy glasses of beer or wine at seating areas inside or outside the store.