Grill masters at Chasin' Tail BBQ slow-smoke meats kneaded with special seasonings and slathered with a homemade sauce, and they regularly enter their tender treats in barbecue competitions. Diners can gerrymander plates after electing two meats from a trio of candidates that includes slow-cooked pulled pork, beef, or chicken—all drizzled with savory barbecue sauce and body guarded by a hunk of bread. Pairs of sides—with options such as mac 'n' cheese or barbecue baked beans—evoke the down-home comforts of swinging on a back porch and whittling a second back porch out of cornbread. For dessert, peach cobbler or pecan pie shoot down gullets in sweet streaks reminiscent of sugared stars.
The subterranean chefs at The Abbey Underground sate hungry stomachs with a menu of burgers, sandwiches, and traditional British and Irish dishes. Unleash inner anglers on the fisherman’s stew ($5.99/bowl), an ichthyological gathering of haddock, clams, and blue mussels hot tubbing with fresh herbs and tomatoes. Culinary spelunkers partaking in the Abbey cottage pie ($9.99) tunnel through a thick layer of cheddar mashed potatoes to find a trove of rib eye, beef gravy, and veggies, and teeth invading mounds of fish ‘n' chips ($12.99/full order) encounter luscious pieces of haddock that are hand-battered before being paired with golden fried taters due to compatible online-dating profiles. Sugar-laced epilogues bring mouths to a close around desserts such as the Guinness ice cream sundae ($6.99), a slab of brownie cake topped with two scoops of homemade Guinness stout ice cream.
Last Drop Tavern looks to the Old World for inspiration, combining the atmosphere of a pub with the cuisine of a trattoria to create an entirely distinctive place that perches several notches above the average bar. The menu's signature Neapolitan-style pizzas honor the pizza-making techniques of Italy's Campania region during the 18th Century. Beginning with a 10-inch disk of dough, the chefs top the pie with everything from prosciutto, artichoke heats, and roasted mushrooms to italian sausage, saut?ed fennel, and red onions. Then, they let the wood-burning Mugnaini oven do the work, with fires that burn as hot as 800 degrees?roughly 30% of the surface temperature of the sun. To complement these crispy, flame-blistered pizzas, Last Drop Tavern also features a selection of sandwiches as well as more than 70 different beers, including 22 on tap.
The curving wood bar, gentle track lighting, and assortment of dark tables create a cozy ambiance within Last Drop Tavern. Televisions hang from walls, keeping patrons up to date on the latest game, and pool tables allow patrons to test their skills in between pints. Outdoors, the tavern features an 800-square-foot patio section where guests can enjoy a quick meal or a drink al fresco.
South Elm Restaurant & Bar?s Burger of the Month offers an opportunity for customers to play chef. Each month, chefs select a customer-requested burger recipe and invite the winner into the kitchen to help them prepare the meal. That's not the only interaction chefs have with guests, though. The culinarians man waffle and omelet stations as patrons customize their own meals by having bacon tucked into waffle batter or waffles minced into their omelets. The laid-back eatery also serves shareable plates of fried pickles, as well as classic handhelds, such as philly cheesesteak sandwiches and Nathan?s footlong hot dogs smothered in chili.
The Loophole, chock-full of courthouse-themed noshes, rests within one of the oldest buildings in Denton, which is outfitted with a wood-filled and exposed-brick-laden interior. The Judge Waldorf salad, packed with sliced granny smith apples, walnuts, cranberries, grilled chicken, and blue cheese ($8.49), stokes appetite fires before meaty patties extinguish them with the help of the jalapeño- and cheese-topped Jailbird ($6.49) and mushroom- and swiss-infused DA burger ($6.99). The Deposition dip sandwich presents lean roast beef dressed in extra au jus ($7.49), and the Perjury po' boy leaps into stomachs wearing a Cajun-seasoned fried-shrimp cape ($7.49).