The staccato snap of ricocheting billiard balls rises up through a warm chorus of cheering fans, who come together beneath signed jerseys from Josh Hamilton, Terry Bradshaw, and Emmitt Smith and 22 flat-screen televisions. Volcano's all-female staff works to make first-time guests feel like regulars without having to remember the jukebox's birthday, all the while delivering platters laden with half-pound Black Angus burgers crowned in chipotle spread. As darts flick through the air, sauce-covered hot wings fuel investigation into honey-hued cascades of brews and shakers chattering on cool loads of cocktails behind the bar.
New sets of friends formed by the mythological fates who determine shuffleboard teams sip libations while planning strategy. Golden Tee, a virtual golf game that draws a cult following, lets patrons compete against players sprinkled across the country or work on swings without the distraction of clouds shaped like a favorite paramecium. The bright jukebox sings a haunting siren melody to itchy index fingers, and the ambient satellite radio station plays hits from the top of the charts between selections.
In 1996, the first Phil's Philly Grill introduced its signature hot sandwiches to Dallas from a single, modestly sized kitchen nestled into a bustling Metroplex. Because its founders brought decades of experience to the business, their sandwiches' of sauteed veggies and meats pleased anyone who got their hands on them. Soon, the concept steadily grew to occupy more than a half-dozen locations around Texas.
Today, sandwichsmiths at seven locations serve up everything from lena, certified rib-eye steaks?onions, peppers, cheese, and mushrooms included?to the Texas bacon barbecue burger, which understandably includes bacon, barbecue sauce, and a strange resemblance to the state of Texas. Phil's certified grill experts bring 40 hours of training to prepare chicken breasts marinated with 17-ingredients and hand chop fresh vegetables and cheeses. An array of Philly sandwiches, grilled salads, gyros plates, and wraps round out the menu. The ownership's commitment to hard work, passion, and fine meats have also spawned franchising opportunities for those looking to launch their own little bit of Phil's.
When they opened Miguelito's Mexican Restaurant more than 15 years ago, Michael and Gabby Nevares poured their combined years of management expertise into an eatery focused on fun and flavor. Mexican and American favorites dot the menu, including fish or brisket tacos and queso flameado, a dish of jack cheese lit tableside to melt over shrimp, chorizo, or unpaid parking tickets. American-style chicken-fried steak contrasts with classic house-made tamales or lighter entrees of grilled tilapia with cilantro rice and plantains.
Though Michael passed away in 2004, his spirit lives on at Miguelito's. The man who has rubbed elbows with Harrison Ford and Clint Eastwood would surely be proud to see the M-Lounge area, which opened in 2009. Lit by funky, jeweled chandeliers, the space features six flat-screen TVs, large leather couches, and is available for private parties and events. Behind the full tiki-style bar lined with wrought-iron chairs, bartenders mix signature margaritas and pour imported and domestic brews into glasses or adult water balloons. The restaurant is open seven days a week.
Don't be fooled by Hot Chocolates' name—the bakery focuses on more than one flavor. In fact, even the handcrafted chocolate candies come in more than 40 varieties, such as dipped Oreos, peanut-butter creams, and 12 types of truffles made from imported ingredients. The staff also bakes custom cakes in 35 flavors, including piña colada and devil's food. To personalize these desserts for special occasions such as parties, weddings, or breakfast, bakers top them with assorted icings and buttercreams. These creations once caused a customer to describe the patisserie as a place “where everything tastes as good as it looks,” which the business uses as its motivation to create new eye-catching delicacies. Hot Chocolates' bakers also teach the secrets behind many of their treats in group classes, during which students learn to decorate cookies and bake desserts.
A row of flat-screen TVs casts a glow over Bronco's Sports Bar & Grill's interior, illuminating cocktail glasses and frosty pints. While watching the game or listening to a live band, patrons can dine on American and Tex-Mex flavors: fajitas, burgers topped with guacamole, and shrimp po-boys are just a few possibilities.
With 45 locations, the aromas of hot soup and freshly baked bread greet customers across the nation as they approach Souper Salad's overflowing display of crisp salad greens and freshly prepared hot selections. Menus for the buffet change daily, but can include albóndigas soup, Tuna Skroodle pasta salad, A-MAIZE-ing cornbread, and other dishes. Dine-in guests are free to fill their bowls with their favorite soups and chilis, build their own salads from a plethora of crispy greens and tangy dressings, and see how much soft-serve ice cream they can pile atop a single cone. Patrons can also make a visit to the taco bar or flatbread pizza zone, and gluten-free, vegetarian and vegan options are available.