When one thinks of the perfect location for a date night, one doesn’t typically think of a workshop lined with paints, brushes, and ready-to-decorate pottery pieces. Pepe le Potter hopes to change that notion. The contemporary studio helms daily drop-in sessions open to anybody, girls’ nights for ladies looking to spice up recreational outings, day camps for kids, and monthly classes for those looking to tackle a more intricate project under the tutelage of an accomplished painter. Brush novices need not worry, as instructors move around the room to provide pointers, tips, and techniques on how to make their masterpieces come to life. Once guests finish projects, staffers will fire and glaze them, preparing them for pick up in a few days. Pepe le Potter is also a sponsor of monthly Empty Bowls events, which benefit the Tarrant Area Food Bank.
Holster's Texas Bar-B-Q's pit masters combine sweet and smoky flavors to craft their signature sauce, which drenches a variety of meats including ribs made from a family recipe. A cast of homestyle sides, such as hand-battered onion rings, complement smoked sausage, pulled pork, and beef brisket as tender as a puncture wound left by cupid's arrow. The family friendly eatery also caters to kids with chicken strips and pint-sized portions of their smoked meats.
The sound engineers at DFW Studio 8 help bring artists' ideas to life through comprehensive recording, mixing, mastering, and CD-creation services. The team accommodates artists of all stripes, from bands looking to make their first recording to veteran rappers stepping back into the booth.
An amazing hotel, with grand lobby with first-rate eateries and activities. 395 bedrooms with Southwestern decor, including nine executive luxury suites. Landscaped private lake and trails, basketball court and tennis courts on-site, and an indoor pool, outdoor pool and whirlpool. 63,000 sqft of event space.
Metroplex Photo Booth’s open-air photo stations allow even large groups of revelers to stuff themselves into memorable strips. The self-service booths instruct their inhabitants via an LCD monitor, showing the camera’s footage in real time so parties can form attractive tableaus, whether in black and white or color. An attendant remains with the booth at all times to help technologically confused guests, dispense unlimited photo strips, and teach smiling to anyone who missed that day in school. The memory catchers offer a number of additional amenities to personalize the experience including magnetic frames, scrapbooks, and props.
Dickey's Barbecue Pit may have expanded into hundreds of franchises throughout the country since first opening in Dallas in 1941, but each restaurant's dedication to creating the best Texas-style smoked meats remains the same as the original's. Every new franchise goes through a training process called Barbecue U, where owners learn the ins and outs of food preparation and customer service as founder Travis Dickey practiced more than 70 years ago. And considering two of Travis's primary tenets were authenticity and barbecue sauce, it's not surprising that both of those things rank high on Barbecue U's curriculum.
Yet despite all these other points of focus, pit-smoked meats—from beef brisket to fall-off-the-bone pork ribs—are still the core of what makes Dickey's great. Because these tried-and-true staples never fail to keep customers coming back for more, Dickey's changes very little about its menu. In fact, the first major change in 50 years happened just recently: a spicy cheddar sausage intended to be a limited-time offering was so popular that it was inducted onto the menu permanently. Aside from that, Roland Dickey, Jr. (Travis's grandson) stays true to his family's original vision, aiming for a friendly, down-home ambiance where guests can help themselves to free extras such as buttered rolls, soft-serve ice cream, and breathable oxygen.