From the ninth floor, sweeping views of Arlington?s entertainment district fill the windows at Cacharel Restaurant. Cacharel?s menus list an array of steaks and seafood entrees to accompany the panorama, which includes views of Rangers Ballpark, Cowboys Stadium, and acres of trees planted between them so the buildings would stop fighting. Pale earth tones and plenty of natural light decorate the space as the staff exits the kitchen bearing swordfish piccata and center-cut pork rib chops. At the other end of the restaurant, views of serpentine roller coasters glimmer in the twilight as the staff tempts diners with homemade desserts. The Grand Ballroom portrays the same picturesque scenery through its seventh-floor windows and can be rented for weddings, meetings, and other gerunds.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company—now owned by the trio of siblings—reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
IHOP's first pancake was flipped in Toluca Village, California, in 1958. More than 1,500 locations later, IHOP's kitchens still grill their signature pancakes next to a surfeit of omelettes, stuffed french toast, and other inventive breakfast creations. Though syrup is IHOP's condiment of choice, diners can squirt ketchup onto an assortment of meaty burgers or french fries that share plate space with country-fried steaks and french-onion pot roasts made with USDA-choice beef.
In 1996, the first Phil's Philly Grill introduced its signature hot sandwiches to Dallas from a single, modestly sized kitchen nestled into a bustling Metroplex. Because its founders brought decades of experience to the business, their sandwiches' of sauteed veggies and meats pleased anyone who got their hands on them. Soon, the concept steadily grew to occupy more than a half-dozen locations around Texas.
Today, sandwichsmiths at seven locations serve up everything from lena, certified rib-eye steaks?onions, peppers, cheese, and mushrooms included?to the Texas bacon barbecue burger, which understandably includes bacon, barbecue sauce, and a strange resemblance to the state of Texas. Phil's certified grill experts bring 40 hours of training to prepare chicken breasts marinated with 17-ingredients and hand chop fresh vegetables and cheeses. An array of Philly sandwiches, grilled salads, gyros plates, and wraps round out the menu. The ownership's commitment to hard work, passion, and fine meats have also spawned franchising opportunities for those looking to launch their own little bit of Phil's.
Bacon’s Bistro & Cafe's skillet wielders sate early risers and over-sleepers with a menu of morning and midday meals crafted using fresh ingredients. Awaken drowsy appetites with a cup of bolstering brew ($1.75) before choosing from a bevy of breakfast spreads, including breakfast sandwiches ($5.79–$5.99), griddle pancakes ($2.39–$5.29) customizable with a selection fruit toppings ($1.29), and a rotating lineup of homemade quiches ($6.99). The Rooftop fuses golden hash browns with veggies and your choice of meat beneath a canopy of shredded cheddar for a culinary amalgamation tastier than a scratch-and-lick cornucopia painting ($7.79). During afternoon hours, cooks shift their gastrogears to lunch mode, bedecking plates with a fresh selection of salads, sandwiches, and meaty entrees. Muffle grumbling stomach gnomes with the deep-fried pork fritter sandwich ($8.29), which swathes a cracker-encrusted pork loin between slices of crispy white bread slathered in mayo and mustard. Diners wishing to keep their meals as light as a collegiate dictionary of Internet acronyms can try a blue-cheese-speckled bistro salad, a leafy dish boasting basil chicken slices, toasted almonds, and cranberries soused in balsamic vinaigrette ($7.99).