Ketchup Burger Bar’s inventive chefs bake their own brioche buns, handcraft black Angus beef, ahi tuna, and lamb burgers, and personally mix a quartet of ketchups, each with a distinct flavor quality. They use only organic ingredients for their specialty house burgers. The spiced ketchup unites a complex bouquet of cloves, cinnamon, and cardamom, and the chipotle ketchup bears a smoky flavor with a spicy kick. The ketchup burger, like a losing contestant on any Nickelodeon game show from the ‘90s, is drizzled with the sweet and tangy house ketchup, along with piles of tillamook cheddar, veggies, and grilled red onions. Crisp zucchini fries and garlic chive fries act as dams against tomatoey overflows, and creamy shakes and root-beer floats cool off palates still all hot and bothered from their burger indulgences.
Romantically lit by sconces jutting from brick walls and track lighting overhead, the restaurant’s interior pleases the eyes with burgundy wood accents. Flat-screen televisions hang over the full bar, their comforting glow reflected in glasses of wine and draft and bottled beer. The burger boutique offers free valet parking at lunchtime, along with ample underground spaces, ideal for those who like cave diving, but only from the comfort of their SUV.:m]]
Flames shoot skyward, then disappear into the ether. Soon they reappear, several feet from where they first emerged. They're not caused by invisible volcanoes or a dragon puffing out his birthday candles. Instead, they stem from saganaki, a cheese that's set ablaze tableside. This brandy-fueled display is just one of the rousing events at Stratos Greek Taverna. Here, cooks rub racks of lamb with fragrant oregano and slice gyro meat from a large rotisserie. Layers of spinach, feta, and phyllo dough form dramatic towers of spanakopita, one of the restaurant's many homemade dishes.
The food isn't the only source of excitement. Three nights a week, belly dancers teach guests to gyrate atop the eatery's tables and wooden dance floor. DJs fill the dining room with melodies on a regular basis. Guests can also explore a double-decker patio swathed in starlight and the sweet scent of honey-cinnamon baklava.
Whether travelers are freshly arriving in town, meeting a loved one at the airport, or simply gathering evidence for the theory that the landing at Kitty Hawk was faked, Delta Charlie's aims to serve up culinary comfort. Lunch and dinner options such as tortilla soup and the fried texas catfish contribute local flavor, and specialty cocktails made from Bacardi Superior rum, Grey Goose vodka, and Collingwood Canadian whiskey keep spirits high over long layovers. The restaurant's dinner-and-flight packages elevate the traditional date night with an aerial tour of the Dallas skyline.
Something magical happens when a group of friends steps into one of Family Karaoke's private rooms. For the next hour or two, each one of them becomes a rock star. State-of-the-art sound systems transform each of the dozen rooms into a personal concert space where computerized controls let singers navigate a selection of hundreds of songs. As each performer works the mic, the rest of the party can lounge on couches and chairs that are way more comfortable than a mosh pit's canvas cots. Outside the rooms, a bar space serves soju cocktails and a selection of Asian and American food, such as dumpling ramen and chicken wings.
DanSungSa, a dining and drinking hot spot nestled in Koreatown, is known for its vibrant nightlife. Groups share buckets of beer and bottles of soju at tables beneath glowing paper lamps, laughing and sipping into the wee hours of the morning, or until they've collected enough empty containers to fuel a lifetime of spin-the-bottle games. But DanSungSa's food is no afterthought?the spot's chefs are experts when it comes to simmering spicy soups and seasoning beef bulgogi. Groups can order shareable snacks, too, such as bacon-wrapped rice cakes or tangy kimchi pancakes.
There are nearly 70 beers to choose from at Vickery Park, and the international selection includes everything from Quebec’s Maudite to New Zealand’s Steinlager. Like homemade potions, most beers are bottled or canned. But there's also a modest draft selection, which is updated every few weeks with a new brew. The global vibe extends to the menus—at brunch, patrons can order chorizo-and-egg tacos or Belgian waffles with toasted pecans, and for dinner, adventurous diners can try a chipotle alfredo pasta or brisket sandwiches with smoked cheese and a Kahlua cream sauce.