Pubs earned their reputation as after-work watering holes filled with comforting drinks and food, but at Pappy's Corner Pub, this welcoming atmosphere isn’t limited to the hours after the whistle blows. Beginning at 7 a.m. every day, its chefs start cooking up breakfast items such as the Lucky 13, an epic feast of potatoes, three pancakes, three sausage patties, three strips of bacon, and three eggs any style.
At 1 p.m. the pub switches over to its regular menu, which includes a chili cheeseburger served open-faced and 1 pound of tater tots served on an equally delicious doctor's scale. As diners eat their fill, they can also take in entertainments such as trivia and live music, depending on the evening. No matter the day, daily drink specials and a generous assortment of bottled and draft beers fill pints until 2 a.m. each night.
The staff at Slider's Sports Bar & Grill sates roaring appetites by dishing out a full menu of burgers and pub fare in a fun, relaxing atmosphere. The Slider's Signature Burger fights off hunger paparazzi with a half-pound grilled-beef patty decorated with Slider's homemade barbecue sauce, cheddar cheese, sautéed onions, and honey-smoked bacon harvested directly from burned-down beehives ($8.99). Burgers are also available as eponymous sliders, such as cheeseburger sliders ($5.99) and bacon-cheeseburger sliders ($6.99), both featuring three mini burgers topped with your choice of cheese and a side of Cajun potato chips. Slider's also ventures south of the border with traditional Mexican dishes such as the smothered burrito, loaded with ground beef or shredded chicken and smothered in homemade green chili ($8.99), which protects the environment by not emitting harmful greenhouse gases.
The Dickey’s Barbecue Pit sign may be ubiquitous today as a spot for good ole’ Texas barbecue, but when Travis Dickey first opened his Dallas shop in 1941, the sign had to share space with advertisements to help pay rent. In the 70 years since then, the Dickeys have done well for themselves, with their initial store spawning a slew of franchises throughout the country. Though the barbecue at each outpost is no longer under the hand of one of Dickey’s descendants, each shop still smokes their own meats in-house to create the signature Texan flavor that infuses their briskets, pulled pork, and fall-off-the-bone ribs.
Meals can come in any size, from the a la carte sandwiches to platters that incorporate a chosen number of meats with a buttery roll, a pickle, ice cream, and two homestyle sides. Whether serving up their dishes in the dining room or packing them up for take-away or catering, the staff ensures that each client gets a taste of Texas home cooking without the hassle rubbing every dish on a campfire crock-pot.
One of the original pioneers of the yogurt industry, Golden Spoon has been whirling yogurt since the early 1980s. With six small servings of frozen yogurt to redeem, sweet-teethed customers can enjoy a several of the rotating flavors, including tastes such as just chocolate, peanut butter, café latte, butterscotch, and boysenberry. At 25–29 calories an ounce, health-conscious consumers can enjoy licks without translating each tongueful into the number of jumping jacks or flying-starfish impersonations needed to offset it.
Pizza enthusiasts have long been divided by a contentious debate: thick or thin crust? Rather than miss out on either kind of crust by picking sides, the cooks at WhichWay Pizza knead a crust that falls somewhere in between. These pizza bases are pleasantly chewy, but still thin enough to be picked up and eaten without a fork and knife, unlike famous styles such as the Chicago deep-dish crust or the Atlantis fish-crust. On top of a WhichWay Pizza crust might rest one of 10 specialty pie combinations, including the jalapeño and buffalo chicken Firecracker and the playfully named Kids, topped only with the pizzeria’s seven-cheese blend. Crusts can also be customized with combinations diners select from the pizzeria’s six sauces and 18 ingredients such as Ranchapeno sauce and pepperoncini. For dessert, the versatile crusts might transform into apple-streusel- or cherry-flavored treats, which, like regular pizzas, emerge from the oven piping hot in fewer than four minutes, roughly the same time it takes tomatoes and sausages to melt into a meat sauce.
A popular Texas-based restaurant, Fuzzy's Taco Shop makes its Colorado debut, providing new Tex-Mex tastes with a bountiful menu straight from the South. Baja-style tacos top the menu as the restaurant's specialty and brim with cilantro, cheese, garlic sauce, feta, and a choice of fish, chicken, or pork ($1.99 each). A jumbo burrito plump with grilled- or tempura-shrimp stuffing bursts with garlic sauce and guacamole ($5.99), and breakfast favorites such as the huevos rancheros sate late-risers with savory, eggy flavors ($5.99). Diners dive into their eats perched in bright-red booths surrounded by primary-color-splashed walls, forming an environment as bright and fun as a bonfire of old toys.