Professional photographer Zohair Kabani is in the business of making memories. Setting up shop at various locations around the DFW area, Zohair captures beautiful, candid shots of all sorts of subjects, from engaged couples, to kids, to entire families, perfectly preserving their smiles for years to come.
An effective golf swing relies on numerous components all working together: a proper stance, a technically sound backswing, a quick turn of the hips, and a controlled swing through contact. At DFW Golf, instructor Clinton Rokusek helps golfers orchestrate a consistent swing, teaching them the techniques crucial to hitting the ball longer, straighter, and over the castle walls constructed by rival golfers. Clinton conducts his lessons from the practice facility at Coopers Golf Park.
Students should bring: A workout towel and a mindset ready to exercise.
Average class length: 60 minutes
Number of Staff: 1?5 people
Class location: Indoors only
Registration required: Yes
Good for beginners: Yes
Guests allowed: Yes
Parking: Parking lot
Pro Tip: If something is too hard or easy, or you have questions, let me know so I can make your experience great.
One might feel compelled to recite the Pledge of Allegiance upon entering All American Cafe, whose exposed brick walls are strewn with stars to represent the United States. Of those 50 states, the café’s menu draws most heavily on the proud state of Texas. Sunlight filters in through large windows to illuminate fuchsia tablecloths lined with fried and grilled fish fillets, pork chops, and aged Angus steaks served alongside fried okra and mashed potatoes. After two-handing a juicy half-pound burger, diners can question servers about the all-day breakfast offerings or ask for a napkin made from an authentic piece of the Declaration of Independence.
At Lizzano's Pizza, the servers prefer that you bring your own drinks. They view their BYOB policy as a boon, not a financial burden, opining that diners who supply the wine tend to immerse themselves more fully in the eating experience. They've even compiled a list of libation recommendations based on popular choices at other restaurants, and they provide glasses and wine openers for patrons while eschewing any corkage fees.
This emphasis on neighborly behavior tints the restaurant's entire atmosphere, as well as its menu, which prioritizes southern Italian staples. Owner Tony Rika—who perfected his pizza-making techniques in both Rome and New York City—takes a hands-on approach to his cuisine, handmaking the marinara sauce, hand tossing the pizza dough, and high-fiving each of his fellow cooks while the disk is in the air. The staff delivers entrees such as chicken parmigiana and beef lasagna beneath the nigh-silent rotations of the dining room's gyrofan—an eye-catching ceiling piece that mimics models found on early trains and ocean liners. Around the tables, pictures of Italian landscapes complement the authentic flavors of housemade marsala and piccata sauces and seasonal specials that could include everything from mussels linguine to rich chocolate bread pudding.