At Chop House Steak & Seafood, head chef Kenny Mills relies on the skills he's learned throughout his eclectic career, which included a stint operating the healthy, organic Natura Cafe in Uptown Dallas, as well as stops at steakhouses in Denver, Fort Worth, and DC. The menu reflects the chef's extensive experience with simple, yet elegant dishes, such as slow-smoked prime rib, Cajun rib eyes, mesquite-grilled salmon over lemon couscous, and tuna tartare tostadas.
Set just across the street from the UT–Arlington Mavericks' baseball field, Atomic Subs & Wings dons a lively, sports-themed atmosphere, indulging diners with savory American cuisine and wings slathered in homemade sauces. Pay tribute to favorite teams or celebrated outlaws by noshing the Maverick, a loaf of white bread brimming with a half-pound of feisty rib-eye steak, italian sausage, and capicola ($5.99 for a small, $11.99 for a large). Gravity-marooned snackers can don the specialty wings, which feature eight flavors, including the feisty Hellfire wings and the garlic and parmesan-garnished Rockstar ($16.29 for 24). Live music fosters a festive atmosphere and competitive chicken dance-offs on the weekends.
In 1974, the charismatic Johnnie High lassoed a stray guitar picker, fiddle twiddler, and a handful of troubadours to star in Johnnie High’s Country Music Revue. The collective heft of the house ensemble, the Superpicker Band, anchors each sophisticated journey into the country music anthology. In addition to the regular cast, featured performers and surprise special guests vary week to week. Dave Alexander summons the spirit of Western swing on June 18, and the patriotic "American Made" show on July 2 pays tribute to the colors of our nation's flag. Loftily lauded revue alumni include LeAnn Rimes, inaugural American Idol Kelly Clarkson, and young Yosemite Sam. Seating is based on best availability at time of ticket collection.
Modeled on England's famed watering holes, Baker St. Pub & Grill greets visitors with a softly lit atmosphere, age-darkened wood, and ceilings adorned with anglophilic knickknacks. Classic Britannic drinks such as Guinness and Strongbow Cider flow from the bar's taps, joined by New Belgium, Fat Tire, and other American craft brews. Guests can pair their brew with something from the pub menu, featuring Welsh rarebit sandwiches, bangers and mash, and shepherd's pie. Fish and chips come in classic form, or potato crusted. Those looking to sink their teeth into homegrown specialties can order a juicy sirloin burger or spicy chicken wings.
The house chefs at Blaze's Sports Grill specialize in transforming the recipes that filled lunch boxes in elementary school, revamping them to give the dishes a gourmet twist. They dip corndogs in a candied jalapeno cornmeal batter, while upgrading the classic PB&J with a blanket of marshmallow cream. Thick slices of mozzarella and American cheese top the bologna sandwiches, while burgers come topped with everything from peanut butter and bacon to avocado, cheeses, ham, and salsa. Signature dishes include lobster mac and cheese casserole and the mac daddy sliders; while new menu items like gringo lobster nachos, a full pound of shrimp in the peel and eatz, and frito bandito are soon to be favorites. Even the drinks have a nostalgic charm, with staff filling fish bowls with rums and juices or creating their own homemade wine coolers from flavored vodka, fruit liqueurs, and Sprite. The atmosphere encourages guests to linger with friends or willing mailmen until the game ends, or stay for Friday night festivities of live bands.