When Travis Dickey opened the first Dickey's Barbecue Pit in Dallas in 1941, he kept his menu small and simple, only cooking up beef brisket, pit hams, and barbecue beans, which he sold alongside potato chips, beer, bottled milk, and sodas. Dickey smoked all of his meat in-house, a practice that put his eatery on the map and one that his sons, Roland and T.D. Dickey, still rely on today.
The menu has expanded since Travis?s time behind the grill, offering plates and sandwiches that brim with eight kinds of barbecued meats, including spicy cheddar sausages, pork ribs, polish sausage, and Texas-style beef brisket and pulled pork that?s chopped to order. Several types of baked potatoes are piled high with meats and cheeses, which diners can wash down with a gallon of tea or Dickey's signature 32-ounce big yellow cup of soda. Staying true to the same spirit of hospitality, cooks always include a buttery roll; a homestyle side such as jalape?o beans and fried okra; dill pickles; and free ice cream with every meat plate.
Like the sun’s chosen outfit, the lunch and dinner offerings at Skinny’s Bar and Grill vary depending on the day of the week. Where Sundays see cheesy chili with cornbread or spaghetti and meatballs, Fridays’ fried-fish selections join the menu’s mainstays of wings, pizzas, and grinders.
Elegant Affairs elevates the concept of traditional brunch with delicious cuisine from lauded caterers and smooth jazz music. Elegant Affairs has been catering since 1989 and has experience crafting menus for intimate occasions or parties as large as 4,000 attendees. For the jazz brunch, they create a specialty menu that includes breakfast and lunch favorites such as french toast and caesar salad as well as a full cash-only bar stocked with mimosas, bellinis, and other morning cocktails. As guests taste sweet and savory brunch dishes, jazz musicians such as Jon Berman and Eric Bascom supply an ethereal live soundtrack.
As a child in Greece, Tony Rizos would watch his father set out in a tiny boat to catch fish for the family. The image clung to Tony throughout his youth and into his adulthood, eventually inspiring him to open a restaurant in its honor. The façade of Kaptain Jimmy’s bears the image of Tony’s father at age 20, reimagined in pirate gear. Inside the large eatery, tables populate with fruits of the sea, such as steamed lobster and pan-seared scallops, as well as harvests from land and sky, including prime rib and "parrot" wings. Each meal comes with a splash of entertainment, as servers saunter up to tables dressed to the nines in red and black garments, bandanas, and flashy rings and earrings.
The Opa Tap Bar is fashioned to look like the side of a giant ship, with three faux masts supporting the tap handles for more than 60 brews. If beer is not a diner's choice of beverage, an onsite microdistillery—a passion project of Tony’s—cooks up more spirits than A Christmas Carol, including whiskey, vodka, gin, rum, and ouzo.
At Good Life Grill, upscale pasta and fresh seafood entrees share a menu with classic burgers, steaks, and pub appetizers. Twelve beers on tap, including Blue Moon and Sam Adams, accompany 12-ounce grilled steaks and lobster ravioli in a cream sauce with caramelized-onion. Swaths of wood paneling lead up to stone walls, flat-screen TVs broadcast sports, and live music on Thursdays inspires patrons to dance or do back handsprings.
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There are few places as lively to hang out as the shady tables overlooking the water on Louie B's patio. That's because guests don't just sip drinks as they indulge in fresh seafood and a range of classic American dishes. The lake and the restaurant's dock offer plenty of activity, as do the regular events, ranging from poker nights and comedy shows to holiday parties and live performances.