Restaurants in Canyon Lake

Hearty steaks, Italian dishes, American classics, and seafood specialties meet in the multicultural milieu of Anchor's Landing's menu. The heaping plate of golden fried pickles or onion rings that's included with this Groupon pumps appetites with crispy panache. Then dive into a hearty 10- to 12-ounce rib-eye steak ($16.99) or a fried combo platter (one catfish filet, four fried shrimp, and a crab cake, $15.99). Anchor's Landing proudly serves imported pasta swimming in homemade sauces. Slurp seafood linguine (sautéed shrimp, scallops, and clams with a garlic wine sauce, $15.99), fettuccine alfredo ($7.99), or linguine carbonara ($8.99).

Casual al fresco dining and kid-friendly recreation come together at Beefy's Backyard to form a veritable family-fun sandwich, while Beefy's on the Green offers a slightly more formal dining area with an expanded menu. Like the North Star, Beefy's glowing menu provides guidance to peckish patrons eager to sink their teeth into bread-bound fare. Begin by foraging through a forest of crispy appetizers, sampling delicacies such as fried pickles, jalapeños, okra, and mushrooms ($4.99–$5.99). Beefy's bevy of burgers are dressed with edible accoutrements including bacon, grilled onions, cheese, salsa, and that unmatched new-clothes confidence ($4.29–$6.49). Symphonies of salads, including the southwest pulled chicken salad ($6.99) and the grilled sirloin salad ($7.49), await those who hunger healthfully. Satiation seekers can retire to the indoor dining room at Beefy's on the Green, or choose the Backyard's basketball court and AstroTurf field for rousing rounds of dunk-the-patty and kaiser roll keep-away.

Lucky Sailor's Lakeside Grill blends jaw-dropping views of the water and jaw-shutting meat and seafood dishes to scenically savory effect. While you wait for your life's first mate to park the boat on top of the parking lot's dirtiest car, nibble on Nearly Famous Diamondbacks, bacon-wrapped jalapeños stuffed with shrimp and jack cheese ($8), before deep-sea dining on a plate of fiesta-fried gulf-shrimp, crispy morsels fried and served in a spicy cocktail sauce ($17). People born with the heads—and bodies—of parrots, meanwhile, will relish every bite of the Cheeseburger in Paradise, a half-pound of Angus beef lounging on a jalapeno-bun cushion with cheese, lettuce, tomato, onion, and pickles that's best when paired with Lucky Sailor's locally made beers and wines ($8). When the summer weather returns from its vacation in a warmer climate, dine in open-air style on Canyon Lake or dollop a dessert of fried cheesecake and raspberry sauce ($7) with a spot of live music on Sundays and Thursdays.

Located in Hancock Plaza on the north side of Canyon Lake, Subs and Stuff is the perfect place to stop for a quick...or leisurely...lunch or supper. Owners Jennifer and Tim Pannell are always there to greet you with a big smile and plenty of made-to-order sandwiches and salads! Dine in and visit, or everything can be packag

When bringing to fruition Bella Vino's concept, owner Michelle Wertheim infused the restaurant with her own passions: wine and coffee, uncomplicated food, and a commitment to the environment. After more than 30 years of experience working in the industry, Michelle knew she wanted her wine bar to feel like a home away from home, so she furnished it with items she finds comforting. A plush red couch, black wooden tables, and blue wood chairs snugly sit near each other in a cozy dining room. The walls are speckled with framed art in a variety of different shapes and sizes, and thick candlesticks flicker at end tables in unison with patrons' blinking eyelashes. She stocks the wine cabinet with varietals from California and Italy, and the amicable staff pours tall glasses of craft beers and imports as they make suggestions for beer and wine flights. During meals, classic Italian coffee and espresso drinks follow menu items such as tapas, cheese platters, and crab-cake sandwiches. Keeping her eatery green, Michelle also recycles all wine and beer bottles by crafting them into hurricane lamps, candles, cheese trays, and chandeliers.