Inside the brick oven at Texas Hold'Em BBQ, meats sizzle alongside whole bell peppers. There's a reason why the latter are called The Grilled Stuffed Bell Peppers Bluff—behind the vegetable exterior and under the blue-cheese crumbles lie hidden helpings of beef or pulled pork. The restaurant's menu carries its poker theme across meals such as the Nachos Two Pair and the All In sandwich, but its classic barbecue dinners have no need for a new name. Guests can order chicken, ribs, sausages, and brisket to pair with traditional sides, including baked beans and corn on the cob. At the bar, a catalog of craft beers from assorted breweries counterbalances saucy bites more refreshingly than iced glasses of more sauce. With TVs spread along the length of the bar and a penchant for private sports parties, Texas Hold'Em BBQ advocates for team spirit in addition to smoky roadhouse dining.
Cars embark on a cleansing journey as they slowly creep into Majestic Car Wash's 110-foot tunnel. Gentle machines whip and wipe cars clean with the aid of powerful cleaning products, and autos finally end their excursion under the shade of a large awning. Here, technicians can buff exteriors dry by hand, clean and restore headlights in less than an hour, and offer à la carte detailing services to protect cars from the tree sap and bugs attempting to annex their hood ornaments.
Seasoned comedian and teacher Brad Trackman, whose resume boasts appearances on NBC, ABC, MTV, CBS, Spike TV and Comedy Central, guides burgeoning chuckle-inducers through the finer points of laugh acquisition in his four-hour workshop, Comedy A through Z. Students learn to develop and write for performance persona, as well as sharpen their wit and enhance their abilities to care for newborn microphones. In addition to leading students through material-crafting exercises, Trackman will sling out advice on the business of comedy and what it takes to pursue a career in it, including tips for acquiring representation and landing TV roles. Students will dissect the ins and outs of the standup circuit, as well as hone their joke-crafting skills by observing actual chickens crossing actual roads.
Lulu's Bait Shop serves an eclectic menu of Cajun and southern-style dishes in a laidback environment. Warm up hot sauce hatches with a bowl of homemade shrimp gumbo ($4.95) before adventuring into a plate piled with golden-fried bites of prime alligator tail ($8.95). Raw bar repasts feature half-pounds of peel-and-eat shrimp steamed in a house blend of spices ($9.95) or ice-cold oysters (market price). Freshly caught salmon, snapper, tilapia, and mahi filets sate Ahabian appetites with a customizable collection of toppings and rubs. Creole transplants looking for a taste of New Orleans can nostalgically nosh on a fried shrimp po' boy ($8.95) or crawfish étouffée made with a spicy roux and seasoned rice ($9.95).
Sportszone84 breaks out of the huddle with a menu of made-to-order bar fare capable of satisfying sports fans and anti-athletics alike. Kick off consumption with fried pickles ($5.99), potato skins ($7.99), or 10 chicken wings ($7.99) bathed in your choice of sauces, and then mouth-march onward into the main courses. Sportszone84’s signature In the Zone burger ($8.99) builds its appetizing assault around a half-pound Angus-beef patty, while the full rack of baby-back ribs ($16.99) smothers its xylophone of porcine meat in a sweet barbecue sauce. An Alonzo Mourning’s pants-suit's worth of beers keep taste buds cooled down, with piña colada margaritas and rum runners also available for hop-heads wishing to take a break from frosty brews.
The eye-watering spiciness of traditional Mexican chili peppers is a defense mechanism to protect their vulnerable, platinum-plated seeds from unethical pepper poachers. Discover flavorful feast options that can accompany ocular waterfalls with today's Groupon: for $10, you get $20 worth of south-of-the-border fare and beverages at Señorita Margarita’s Maracas Mexican Bar & Grill.