Brownstone is the result of award-winning designer Hatsumi Kuzuu's vision. Combining the expertise of the restaurant visionaries at Sameni Entertainment Group with the innovative architecture of her own imagination, she's given life to an airy, 5,000-square-foot space that crackles with convivial energy. As patrons fill the air with the din of friendly conversation or watch HD televisions from the comfort of their residential-style seating, the waitstaff ferries plates packed with forward-thinking takes on American cuisine. Juicy Angus burgers topped with fried eggs, cuts of chicken-fried steak, and delicate sea scallops seem right at home amid the din of friendly conversation. A well-stocked bar encourages diners to linger at tables on the open-air patio long after plates are cleaned, socializing while sipping on the specialty cocktails that were named some of the best in the city by reporters from Fort Worth CVB.
A rotating roster of seasoned comedic pros and up-and-comers has graced the stages at Hyena's Comedy Nightclub's three locations. These featured jokesters typically perform weekend sets, leaving the space free for aspiring comics during weekly open-mic nights. The venue has also partnered with cyber-comedians for a defensive-driving course. Since not much in the rules-of-the-road canon is intentionally funny, Hyena's helps keep Texas drivers safely and legally behind the wheel with digital, state-approved, all-original tutorials written by comedians.
A go-to East Dallas hangout known for its great beer selection and laid-back atmosphere (think dim lighting, red vinyl booths, pool tables and a jukebox), Bryan Street Tavern is also recognized as having some of the best bar food in town. That’s particularly true of the thin and crispy-crusted pizza, offered with unusual toppings like buffalo chicken, blue cheese and celery or corned beef, sauerkraut and Thousand Island sauce. Beer-basted chicken wings are offered in a kaleidoscope of different flavors, ranging from mild to burn-your-face-off; other options include a Philly cheese steak topped with traditional Cheese Whiz, or a candied jalapeño-battered corn dog, all of which pair perfectly with one of the many local craft beers on tap. The dog-friendly patio’s picnic tables are packed when the weather permits.
Shellfish and butter-brushed steaks served in an elegant atmosphere permeated by live jazz.
While You’re Waiting
Steak oscar: steak topped with crab, asparagus, and hollandaise or béarnaise sauce.
Steak au poivre: steak seared in a crust of cracked peppercorns, leaving it rare to medium-rare inside.
Eddie "Lucky" Campbell is a sucker for details. That's why, for any given cocktail on his eleven-chapter menu, he doesn't just have to muddle and pour ingredients—he also has to choose from several types of ice. The ice could be cubed, molded, flavored, or chipped from a gigantic block on the bar, where the stations "[look] more like a science lab," according to Crave. The Chesterfield is in no way a science-fiction venue, though. It's an homage to the early 1900s, when cocktails had their heyday in bars and speakeasies. The beaded chandeliers and exposed brick recall such an era, as do, of course, the drinks themselves. Eddie has arranged his menu by cocktail styles, ranging from sours to smashes to seasonal house specialties. Some promise a memorable tang, like the Derby Cocktail—Maker's Mark 46, honey, and grapefruit—whereas others boast spiced, strong flavors. The Navy Grog, for example, combines three types of rum with citrus and soda water instead of the seawater and fermented shark's tears that sailors traditionally use.
You can pair your chosen libation with a meal from the dinner menu, as well. Small plates supply chorizo empanadas for snacking, but there are also larger helpings of pan-seared scallops and New York strip steak.
As a live DJ sends electronic beats skittering through Sushi Axiom's interior, a bartender skewers two lychee fruits for an exotic cocktail garnish. In the midst of the music and the colorful lights, Real Housewives of New York City alumna Kelly Bensimon and others have conducted meet and greets with hors d'oeuvres and cocktails. As the glamorous clientele mingles, chefs deftly slice sashimi and sample culinary traditions from across the world without finding passive-aggressive notes on the United Nations refrigerator. One recent fusion dish is the Asian jalapeño poppers, an appetizer that D magazine writer Jennifer Chininis praised for "the delicate crunch from the tempura, the heat from the sriracha, the coolness of the softened cheese.":