Start off with a fried appetizer of golden zucchini, mushrooms, or pickles ($8) before saddling up for an entree. The hopping 14-ounce house-seasoned rib-eye steak takes a grilling over an open flame before being finished with warm garlic butter ($16). Southern-fried steak or chicken is smothered in cream gravy and served with garlic-mashed taters and buttered breakfast toast ($10 for either). All entrees come with a choice of two sides, offering guests a posse of veggies, such as okra, sweet-kernel corn, and the official vegetable of Texas—mac 'n' cheese. Early risers can treat themselves to II Brothers’ breakfast menu, chock-full of biscuits and gravy, pancakes and omelettes, and the crispy stuffed Brothers' toast, which stuffs flash-crusted texas toast with sweet cream cheese, fruit, and ham, bacon, or sausage ($10).
When Norma’s Cafe opened in 1956, it was the kind of homey breakfast spot where the food was as comforting as the waitresses were welcoming—they greeted their customers by name. One of those customers was Ed Murph, who later purchased Norma’s with the goal of keeping the down-home tradition alive. And according to the Dallas Observer, he succeeded. The paper voted Norma’s The Best Home Style Restaurant in 2010, claiming that “the recipes taste as though they haven’t much changed.” It’s those recipes that have made generations of diners—and even food critics—eager to wake up in the morning. Pillowy biscuits blanketed in gravy, chicken fried steaks, and omelets made with farm-fresh eggs are partially responsible for the countless amounts of press and awards Norma’s has earned. But credit the atmosphere for a good portion of the popularity. Norma’s continues to evoke feelings of a friendlier, simpler time, when the pies were made from scratch, the waitresses knew your name, and the jukeboxes didn’t heckle you for your poor music choices.
Casie Caldwell fell in love at a fancy restaurant. Not with a person, but with a salad. She loved the mix of fresh ingredients and flavors, but knew she couldn't spring for such an expensive dish all the time. Disappointed by seeing the same bland items at seemingly every salad bar she visited, she set out to open Greenz, a super-casual eatery where customers enjoy salads as aesthetically pleasing as anything they'd find on a white tablecloth surrounded by people examining it with opera glasses. Each bountiful dish teems with fresh leaves and toppings, including fresh fruit and crisp veggies, as well as seasonal options such as summer peaches from Cooper Farms. Salads grow heartier by incorporating ingredients such as tofu or chipotle-spiced chicken or by being paired with a cup of soup or a half-sandwich.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
Framed jerseys line slate-gray walls inside The Hub's spacious dining room, whose black furniture mirrors a high, black ceiling striped with exposed piping. Eight HD projectors and 28 HD televisions beam athletic endeavors toward sports fans savoring burgers and sandwiches available until midnight, when the kitchen transforms back into a pumpkin. If not brandishing a cue at one of the pool tables, patrons to grab a club for virtual golf, whose blue sky and green field span an entire wall.
Seven days a week, the kitchen at Duke's Original Roadhouse stays bustling into the wee hours of the night as cooks whip up hearty comfort food. Patrons can nosh on “Fall Off The Bone” barbecue ribs, which arrive at tables accompanied by garlic mashed potatoes or seasoned fries or enjoy one of six mac ‘n’ cheese varieties, including one that’s topped with a half-pound of grilled hot dog. Hefty sandwiches, such as the open-faced pot-roast sandwich topped with brown gravy, pair well with a shareable 104-ounce cylinder of beer known as Duke’s Tower of Power. The restaurant also features an outdoor patio and deck, where guests gather each Wednesday evening to toss large bouncy balls into trashcans during bouts of Big Balls.