Beneath glittering rows of crystal ropes that hang from the ceiling, the blue, green, and purple tones of Hydro Bar & Grill bathe visitors in a cool light. Get a well drink at the bar or take a seat to puff on one of many hookahs. Browsing is encouraged, whether you're looking at a menu of edibles from the full kitchen or websites courtesy of Hydro's free WiFi. Before 10 p.m., Hydro is open to patrons aged 18 and older; after that time, you must be 21 to enter.
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.
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.
Walls lined with school memorabilia and local trinkets envelop patrons with a warm neighborhood vibe at the independently owned Buck n' Loons, and the welcoming embrace extends to the restaurant’s varied menu of homespun comfort cuisine. Nosh a half-pound slab of juicy steak burgers, such as the green-chile-covered New Mexico ($7.99) and the bacon cheeseburger ($8.49). Or wield a knife and fork and tame a growling stomach with the decadent one-pound animal burger, which tops double meat and cheese with a sliced hot dog, chili, and Fritos ($10.99). A rivulet of gravy floats alongside a shoreline of chicken-fried steak ($10.99), and mountains of mashed spuds and vegetables round out the protein topography of the meat loaf dinner ($9.99). Personable staff members help idle hands find solace in wholesome handhelds such as the breaded pickles and jalapenos ($5.49) or the loaded Irish chicken nachos ($8.99).
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.
At BoomerJack's Grill & Bar, diners feast on spicy and savory dishes, complemented by refreshing drinks and the frequent shouts of cheering sports fans. Appetizers include hand-battered and fried mushrooms, pickles, and the restaurant’s eponymous Boomer chips, freshly sliced jalapeños served with a homemade sauce. Chefs also sculpt a half pound of ground beef into a behemoth of a burger, adorned with aged cheddar or blue cheese crumbles. Lemon pepper or Cajun seasoning spices up a fillet of farm-raised catfish, while grilled peppers and onions top Ray’s sizzling sausage sandwich made from ground filet mignon and pork.