Located in Denton, Courtyard Marriott Denton is within the vicinity of University of North Texas and Water Works. This hotel is within the region of Bridlewood Golf Club and Medical Center of Lewisville.
Make yourself at home in one of the 92 air-conditioned rooms featuring refrigerators and high-definition televisions. Complimentary wired and wireless Internet access is available. Conveniences include safes and desks, as well as multi-line phones with voice mail.
Rec, Spa, Premium Amenities
Take advantage of recreational opportunities offered, including an indoor pool, a spa tub, and a fitness facility. Additional features include complimentary wireless Internet access and barbecue grills. Getting to nearby attractions is a breeze with the area shuttle (surcharge).
Satisfy your appetite at the hotel's restaurant, which features a bar. Dining is also available at a coffee shop/café. At the end of the day, relax with your favorite drink at a bar/lounge. Full breakfasts are available for a fee.
Business, Other Amenities
Featured amenities include complimentary high-speed (wired) Internet access, a business center, and business services. Planning an event in Denton? This hotel has facilities measuring 1200 square feet (108 square meters), including small meeting rooms. Free parking is available onsite.
A white neon marquee burns an alligator into the night air, pointing the way toward Frilly's Seafood Bayou Kitchen in Denton. For more than a decade, this dim brick eatery has been an outlet for Cajun culture and cooking, which the kitchen describes as a swamp version of Creole cuisine notable for its creamy, full-flavored sauces. The alligator on the sign is not a red herring, as you can order it fried from the menu along with frog's legs and pickles, two other fried delicacies served in papered plastic baskets with Cajun mayo or bourbon sauce.
Gulf Coast seafood is the main event and is proudly on display in the crawfish trio and the house special, blackened catfish st. charles, which is topped with crawfish and crabmeat in an herb butter sauce. Po boys arrive on a hoagie roll rather than french bread, and entrees of fresh grouper or chicken and andouille jambalaya are spooned over dirty rice and can be washed down with gallon pitchers of iced tea. Aware that Cajun meals are social happenings, the catering staff can whip up a seasonal crawfish boil if your event falls within several weeks of the creature's Mardi Gras celebration. Live local acts, including Joe Tucker, create a multisensory immersion for diners.
Le Peep's focus on breakfast and lunch stems from a decision made more than 40 years ago, when Buddy and Rhoda Waldman opened The Village Pantry in Aspen, Colorado, and—not wanting to miss a half day of skiing—would close the kitchen each day before noon. The duo would continue to tinker with their concept, stare at it through a novelty-sized microscope, and change its name before it eventually migrated to Texas. Nowadays, the kitchen staff perpetuates the breakfast-crafting tradition by offering omelets, eggs benedict, skillets, and build-your-own pancake options that use ingredients such as walnuts, bacon, pineapple, and chocolate chips. Traditional dishes are augmented with unique twists, such as the Gooey Buns, english muffins broiled with brown sugar, cinnamon, and almonds and served with a signature side of Mom's Sassy Apples. During midday hours, a variety of salads, burgers, and sandwiches parades out of the kitchen accompanied by smoothies, juices, or Mother Parkers coffee. Le Peep's catering service delivers breakfast and lunch fare to homes, events, or filibustered neighborhood-watch meetings.
After years devising his ideal pizzeria, David Davydd Miller dispensed his first slices in 1984 to patrons in College Station, Texas. Back then Dave recruited the help of a flourmill and cannery to generate customized blends of his crust and sauce formulas. These days, within DoubleDave's Pizzaworks restaurants' 30 Texas and Oklahoma locations, chefs concoct Dave's signature honey whole-wheat crust daily from hand-tossed dough along with batches of sauce made from scratch with Escalon tomatoes. Those ingredients join hand-cut veggies and meats from Tyson and Burke to collectively form a delectable disk that proves once and for all that pie can be divided evenly. Along with half a dozen specialty pizzas, DoubleDave's Pizzaworks appeases palates with signature pepperoni rolls, sandwiches, and Dave's favorite dish, the philly-cheesesteak stromboli.
Home to the state's largest freestanding bouldering island, New Jersey Rock Gym houses 12,000 square feet of vertical terrain to climb as well as 41 top roping stations. Armed with either day passes or membership, guests scamper up the gym's synthetic summits, hoping to ask questions of the learned ceiling light sequestered at the top of the mountain. While gear is included with some membership options, guests can opt to bring their own materials or rent the individual shoes ($5), harnesses ($4), or chalk bags ($2) they need from the pro shop. New Jersey Rock Gym offers a collection of educational course work in the vertical arts, teaching belay technique to beginners or advanced skills to adults. Children can also take advantage of youth climbing programs, mini camps, and birthday parties before retiring to private refreshment chambers to absorb bottles of electrolyte-infused refreshment. The nearby pro shop outfits climbers with name-brand gear for purchase, while a WiFi lounge transmits terabytes of data into nearby electronic devices or unsecured cyborg brains.
A full century before chefs toiled in the kitchen of Hannah’s Off the Square, the space was abuzz with the sounds of banging hammers as they forged rods of white-hot metal. The unique history of the space as a former blacksmith's shop and the artistic atmosphere of downtown Denton both play a part in the menu of revamped comfort food, which is built in equal part on chef Sheena Croft’s Southern roots. But, as its OpenTable “Fit for Foodies” award implies, Hannah’s is a step above the greasy burgers, fried chicken, and footie pajamas made out of ice cream that most associate with comfort food. Chef Croft integrates ingredients from the farmers and ranchers of the area into her seasonally changing dishes to add new twists and local flavor to the hearty classics. From full-sized entrées such as deviled trout with shrimp and lobster stuffing to tapas plates of house-made gorgonzola chips, she and her staff craft dishes that complement their succinct, but elite list of international wine.