From the ninth floor, sweeping views of Arlington’s entertainment district fill the windows at Cacharel Restaurant. Cacharel’s menus list an array of steaks and seafood entrees to accompany the panorama, which includes views of Rangers Ballpark, Cowboys Stadium, and acres of trees planted between them so the buildings would stop fighting. Pale earth tones and plenty of natural light decorate the space as the staff exits the kitchen bearing swordfish piccata, center-cut pork rib chops, and 13 oz. grilled new york strip steaks. At the other end of the restaurant, views of serpentine roller coasters glimmer in the twilight as the staff tempts diners with homemade desserts. The Grand Ballroom portrays the same picturesque scenery through its seventh-floor windows and can be rented for weddings, meetings, and other gerunds.
Chef Joe Lane is driven by the belief that "people should be able to have exceptional seafood wherever they are," as he writes on his website. At Fish Creek, Joe uses fresh seafood and other high-quality ingredients to build an award-winning menu that includes dishes such as bacon-wrapped shrimp brochette, crab cakes over cheese grits with a bacon remoulade, filet mignon, king crab legs, and several varieties of shrimp cocktail. Servers ferry these dishes, as well as Southern-inspired cocktails and margaritas, to polished tables arranged under exposed rafters in the relaxed atmosphere of the dining room. Patrons can also dine on a wooded back patio that holds up to 75 guests.
Hints of French and Italian cuisine mingle with Texas culinary traditions at Dino’s Steak and Claw House, where chefs deconstruct classic surf and turf inside a vintage bank building. In the kitchen, they slice fresh garlic and heirloom tomatoes between trips to the grill, which sizzles with 8-ounce beef fillets and 20-ounce porterhouses. Lobster can be ordered with a crabmeat crust or a puffy jacket of ravioli and a pistachio-froth scarf. Meals unfold atop white linen tablecloths dotted with fresh floral arrangements, and chandeliers illuminate the dining room with a glow as warm and inviting as a welcome mat made of jalapeños. Work by local artists accents the entire scene, and grand-piano ticklings turn up the classiness to a glass-shattering 11. A black-marble bar adds an extra layer of luxury, which extends to a patio made for al fresco dining.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.