Behind the brownstone façade of Cheesecake Amor Cafe & Wine Bar—a cozy eatery reminiscent of a quaint café—owners Gayle and Jeff Haynes pair signature gourmet cheesecakes and fine wines with a full menu of elegant Italian-American dishes. The warm café invites diners to curl up on a leather couch beside a flickering fire or slide their knees under polished black tables garnished by a selection of fine cheeses, pizzas, and entrees coupled with suggestions from a list of more than 60 wines. Gayle pours her passion for baking into an assortment of housemade cheesecake slices in 30 flavors, from classic New York style to liqueur and candy flavors.
Embracing a bohemian aesthetic, Zin Zen Wine & Bistro lavishes guests with comfortable sofas and a menu of bright, gourmet cuisine to meander through while relaxing on the patio. From the kitchen, chefs send out pizzas straight off the grill, and rich baked brie wrapped in a flaky pastry puff with an apricot glaze. Throughout the month, Zin Zen also hosts live musicians, whose soulful croons provide sippers with a lively soundtrack to synchronize with their brass cymbal-style toasts.
Grover’s Pub & Grill's wide-ranging menu of time-tested pub fare corrals crowds alongside drafts and nightly live music. Diners can head outside to the patio or sink into cushy high-backed booths and munch on classic American fare such as chicken-fried steak or flatbread pizza. Large flat-screen TVs speckle the restaurant, and are concentrated around the bar, drawing sports fans to belly up and order a beer, glass of wine, or specialty cocktail as they cheer on their favorite basketball team or toe-wrestling squad. Grover's full stage hosts nightly live music, welcoming rock bands and slews of tongue-in-cheek cover bands—ranging from The Beatles to Kiss—to entertain crowds jockeying to bathe beneath the colored light shows.
Three years. That’s all the time it took for partners¬¬––and culinary school chums––Jason Boso and Quincy Hart to turn their dream of running a quality-driven burger joint and turn it into reality. If it sounds a little too good to be true, consider this––Twisted Root Burger Co. even has it’s own pastry chef, a veteran of the Four Seasons Hotel, who spends his time crafting rich, creamy frozen custard for the shop’s milkshakes and root beer floats. The attention to detail has obviously paid off: the company has picked up accolades across Dallas, including Reader’s Choice nods by both D Magazine and the Observer, and was also featured on the Food Network show Diners, Drive-Ins, and Dives. Weighing in at a half-pound each, Twisted Root’s burgers are made from beef, turkey, buffalo, or game meats such as venison and elk, and come dressed in an endless combination of toppings. The menu of course features a handful of chef-conceived creations, such as The Spicy Goat––topped with chipotle sauce and goat cheese––but customer’s can also build their own burgers from fixings such as guacamole, garlic mushrooms, and even Cheez Wiz. Fried pickles and sweet potato chips complement any meal and are made fresh in-house, but the biggest indication that this isn’t your run-of-the-mill burger restaurant may be the ketchup, homemade from sugar, ancho and chipotle paste, and a secret ingredient. As for those custard shakes, they’re made from real cream, eggs, sugar, and vanilla, and come in a choice of flavors, such as peanut butter or cookie dough for kids, and banana-Bailey’s for adults or monkeys who have had really bad days.
The staff at The Dive Bar & Grill work hard to cultivate a versatile, laid-back atmosphere, accommodating large parties of revelers and small, relaxed groups of friends. With a friendly, unrushed attitude, servers present the eatery’s duo of flexible menus—one for the bar and another for the restaurant. At the bar, diners pair beer and wine with chorizo-seasoned potato croquettes, seafood-stuffed quesadillas, and strawberry-studded salads served in portions designed for sharing with friends and gregarious diners at the next table. Meanwhile, The Dive Bar & Grill’s restaurant menu plays to a variety of tastes with a crispy pan-fried beet slider, glazed and grilled cuts of mahi mahi, and seafood pasta perfumed with precious saffron.
Sigree Bar & Grill's name may refer to a traditional style of slow cooking over charcoal in an iron stove, but the atmosphere trades the classic for the contemporary. A sleek ebony bar, high-backed booths with gold accents characterize the dining room, immersing guests in a modern style echoed in fusion-influenced Indian dishes and servers who only dress in next year's fashions. Chef Mohammed Saleem Miah, who specializes in Indian cuisine, satisfies both meat eaters and vegetarians with dishes such as grilled rack of lamb over green herb sauce or bhagara baingan?eggplants stuffed with freshly saut?ed and ground spices.
But Sigree doesn't neglect guests looking for a more familiar Indian dining experience. The menu also features samosas, tandoori chicken kebabs, saag paneer, and biryani. If the lamb vindaloo gets too hot for diners, they can pause to sip a glass of wine, an imported beer, or an exotic cocktail. And its high-end appearance doesn't stop Sigree from offering $8 lunch specials that help hungry locals power through the rest of the day.