Restaurants in Brushy Creek

The sandwich at the center of Big Daddy's Burgers & Bar’s monster burger challenge certainly earns its title. Atop a three-pound beef patty, Chef Justin Trapani adds a pound of fries or hand-breaded onion and poblano rings, cheese, and three sauces. A place on the wall of fame, a T-shirt, and free meal awaits anyone who can devour the beastly burger in 33 minutes or fewer.

Though not as intimidating as the monster, Justin’s other 24 gourmet burgers likewise cater to hearty appetites. For the Big Lebowski burger, for instance, he stuffs a half-pound of beef with cheddar and pork belly before topping it with wasabi mayo and, upon request, dressing it in sandals and a bathrobe. A fried egg crowns another half-pounder served between two grilled cheese sandwiches. Diners can bolster these already loaded burgers with toppings such as house-cured pickled jalapenos or plum-ginger sauce. They can even customize patties and buns; Justin happily switches either with options such as a panko-crusted shrimp patty or a jalapeno-cheddar bun.

To complement Justin’s impressive burgers, which continuously emerge from grills until 1:30 a.m., bartenders serve myriad wines and beers, including 11 Texas brews. Specialty drinks include flights of frozen beverages such as screwdrivers, as well as adult shakes such as Strawberry Fields Forever, a blend of strawberry puree and strawberry-flavored vodka. The bar stays open until 2 a.m. every night, giving patrons ample time to savor libations while enjoying the flat-screen TVs or weekly live entertainment.

Founded by sisters Anni Zovek and Piroska Althauser, the two-story European Bistro houses a fleet of linen-topped tables and booths adorned with Hungarian, German, French, and Eastern European cuisines. Red-brick and wood-paneled walls serve as the base layer for the restaurant's rustic, Old-World character, enhanced by antiqued paintings, chairs reminiscent of 19th-century Europe, and a special table reserved for members of the Grimm brethren.

On weekends, an accordionist charms ears with German, French, and Hungarian tunes while patrons savor such entrees as wiener schnitzel, hungarian stuffed cabbage rolls, and duck liver. Meat-free fare includes tofu steak and vegetarian paneer cheese goulash. For larger groups, the eatery also boasts a banquet room that can host up to 175 diners.

Today's deal treats you to pizza made the way the 19th-century gangs of New York used to make it (before getting into vicious street brawls over the proper way to cook a pizza). For $20, you get $40 worth of coal-fired pizza, pasta, and Italian subs at Tony C's in the Hill Country Galleria. This cozy bare-brick eatery's pizza is "easily one of the top five in Austin," according to My Fox.Follow @Groupon_Says on Twitter.

Nhu Y Restaurant—formerly Le Soleil Vietnamese Restaurant—dishes out more than 125 recipes and a slew of seasonal specialties using traditional Vietnamese flavors and culinary techniques. The chefs pair beef with baby bok choy, steam blue lobster with beer, fry catfish, and coat Dungeness crab in tamarind sauce. Meals conclude with deep-fried or banana ice cream. Every Saturday, musicians harmonize their bullhorns and instruments during live performances while diners feast their eyes on the newly remodeled tables and decor.

Because cravings don’t often wait for convenience, the cooks at Texas Steak Out take care of the leg work: They deliver their all-American dinners to diners’ front doors. Relieving patrons of the task of hunting a steer, they grill rib eyes, sirloins, and steak tips, complemented by philly cheesesteaks and a horde of hoagie sandwiches. Their hearty meals come with classic steak-house sides such as steamed broccoli and mashed potatoes.

When he immigrated to America, Jesse Berenji took a job in the kitchen at a family member's Mexican restaurant. By keeping a close eye on all aspects of the business, he was soon able to pioneer his own Mexican place—El Patron Restaurant & Cantina. The cooks here fry hand-breaded boneless-chicken breast drizzled with cilantro sauce, for example, and prepare El Patron fajitas—chicken and beef with sautéed veggies on a heated platter, served with homemade tortillas for creating edible Venn diagrams. The menu even touches on American classics such as burgers and chicken tenders.