PourHouse Grill is all about watching sports. The interior dedicates 17 flat-screen TVs to showcasing all major athletic events, and even offers a private business room with theater-style seating and a 12-foot jumbo screen. Alternatively, the outdoor patio, visible through windows that span almost from the floor to the ceiling, invites diners to settle in at wrought-iron tables and gaze upon picturesque views of Unicorn Lake instead of a TV.
Of course, PourHouse's menu offers a food lineup as deep as its TV selection, with a salvo of noshables that pair well with any great game. It starts with buffalo-wing appetizers classed up with one of six levels of spiciness—from a sweet teriyaki to a classic spicy buffalo sauce. Beyond wings, the menu catalogs never-frozen burgers refined with slices of avocado or sautéed mushrooms. PourHouse also serves an original rotisserie-cooked chicken, which, like the loser of a good TV cooking competition, is marinated in olive oil and spiced with a dash of curry.
South Elm Restaurant & Bar‘s Burger of the Month offers an opportunity for customers to play chef. Each month, chefs select a customer-requested burger recipe and invite the winner into the kitchen to help them prepare the meal. That's not the only interaction chefs have with guests, though. The culinarians man waffle and omelet stations as patrons customize their own meals by having bacon tucked into waffle batter or waffles minced into their omelets. The laid-back eatery also serves shareable plates of fried pickles, as well as classic handhelds, such as philly cheesesteak sandwiches and Nathan’s footlong hot dogs smothered in chili.
Athletes dunk, dart from first to second base, and dribble down soccer fields at The Labb, yet the eatery has no sporting equipment. Instead, athletes can be seen competing on the bar’s high-definition TVs, and onlookers nosh on hearty sandwiches, hot dogs, and helpings of Frito pie. The Labb’s sandwiches range from the Cuban—stuffed to the brim with pork loin, ham, and Swiss cheese—to a reinterpretation of the BLT with turkey and avocado. Meanwhile, hot dogs come with eclectic toppings, such as chili, pico de gallo, avocado, blue cheese, and sprinkles.
The Loophole, chock-full of courthouse-themed noshes, rests within one of the oldest buildings in Denton, which is outfitted with a wood-filled and exposed-brick-laden interior. The Judge Waldorf salad, packed with sliced granny smith apples, walnuts, cranberries, grilled chicken, and blue cheese ($8.49), stokes appetite fires before meaty patties extinguish them with the help of the jalapeño- and cheese-topped Jailbird ($6.49) and mushroom- and swiss-infused DA burger ($6.99). The Deposition dip sandwich presents lean roast beef dressed in extra au jus ($7.49), and the Perjury po' boy leaps into stomachs wearing a Cajun-seasoned fried-shrimp cape ($7.49).
The subterranean chefs at The Abbey Underground sate hungry stomachs with a menu of burgers, sandwiches, and traditional British and Irish dishes. Unleash inner anglers on the fisherman’s stew ($5.99/bowl), an ichthyological gathering of haddock, clams, and blue mussels hot tubbing with fresh herbs and tomatoes. Culinary spelunkers partaking in the Abbey cottage pie ($9.99) tunnel through a thick layer of cheddar mashed potatoes to find a trove of rib eye, beef gravy, and veggies, and teeth invading mounds of fish ‘n' chips ($12.99/full order) encounter luscious pieces of haddock that are hand-battered before being paired with golden fried taters due to compatible online-dating profiles. Sugar-laced epilogues bring mouths to a close around desserts such as the Guinness ice cream sundae ($6.99), a slab of brownie cake topped with two scoops of homemade Guinness stout ice cream.
Last Drop Tavern looks to the Old World for inspiration, combining the atmosphere of a pub with the cuisine of a trattoria to create an entirely distinctive place that perches several notches above the average bar. The menu's signature Neapolitan-style pizzas honor the pizza-making techniques of Italy's Campania region during the 18th Century. Beginning with a 10-inch disk of dough, the chefs top the pie with everything from prosciutto, artichoke heats, and roasted mushrooms to italian sausage, sautéed fennel, and red onions. Then, they let the wood-burning Mugnaini oven do the work, with fires that burn as hot as 800 degrees—roughly 30% of the surface temperature of the sun. To complement these crispy, flame-blistered pizzas, Last Drop Tavern also features a selection of sandwiches as well as more than 70 different beers, including 22 on tap.
The curving wood bar, gentle track lighting, and assortment of dark tables create a cozy ambiance within Last Drop Tavern. Televisions hang from walls, keeping patrons up to date on the latest game, and pool tables allow patrons to test their skills in between pints. Outdoors, the tavern features an 800-square-foot patio section where guests can enjoy a quick meal or a drink al fresco.