Sombreros and colorful blankets decorate the marigold walls of Los Enchilado's, a festive Gladewater restaurant that specializes in Mexican cuisine. Here, quesadillas, tacos, and cheesy enchiladas are routinely washed down with ice-cold margaritas and daiquiris. Though most people don't need an excuse to spend a night at Los Enchilado's, it doesn't hurt that the restaurant routinely shows World Cup and other soccer games.
Gee whiz, Skip, is it true that Cheeburger Cheeburger's been voted Best Burger in 29 Cities? Yup. This is a real 1950s-style hot spot. This is a place that takes pride in serving additive-free, 100% all-natural Angus beef and frothy milk shakes in thousands of possible flavors. Amidst vintage-inspired decor, cooks fry freshly cut Idaho potatoes and onion rings in cholesterol-free peanut oil and top American-bred, vegetarian-fed beef with more than 25 toppings. Modern day soda jerks also add one of more than a dozen syrups to flavored sodas and scoop ice cream into floats fizzing with cola, root beer, Dr. Pepper, or the lesser-known Pepper sibling, Gary, who forever lives in the shadow of his brother's medical degree.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
1904 Historic Landmark with wrap-around porches & gorgeous gardens. World-class restaurant & bar-lunch, dinner & Sunday buffet. 8 romantic rooms: king or queen beds, private baths, whirlpool tubs, movie channels, wi-fi, & full breakfast. The perfect getaway half-way between Dallas, Houston & Austin.
Mazzio's Italian Eatery's staff rolls out a buffet for lunch and dinner populated with tasty Italian cuisine that they also serve à la carte. The restaurant's staff has been perfecting its culinary modus operandi for more than 50 years, long enough to evolve the pizza selection to include three levels of thickness. Chefs bake standard, deep-dish, and thin crusts—available in gluten-free form—and load each with toppings such as caramelized onions and giant pepperoni. The kitchen makes pasta plates to order, some baked in the oven, such as lasagna, and some tossed in sauce, such as the mainstay spaghetti and meatballs. The signature calzone radiates the ambrosial scent of pizza dough stuffed with meat and cheese, and it's meant to be shared, unlike a pogo stick.
East Texas Gators and Wildlife Park protects its resident alligators inside enclosed spaces that meticulously recreate natural habitats and let guests spy on the fierce reptiles from a safe distance. As visitors amble through the park on rock pathways, they have the chance to spot gators ranging from newborn hatchlings to adults more than 14 feet in length. During the feeding season, the park has public feedings with the large alligators at 11 a.m. and 3 p.m. daily. While the alligators are the stars of the show, the park also showcases animals such as a lemur named George, ducks and geese in the tranquil pond; fish, snakes, and turtles in the aquarium; and humans inside the air-conditioned Welcome Center or bounce house. The park offers both indoor and outdoor dining at The Grill, where the menu includes dishes that include alligator, venison, and deer.