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.
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.
Bacon’s Bistro & Cafe's skillet wielders sate early risers and over-sleepers with a menu of morning and midday meals crafted using fresh ingredients. Awaken drowsy appetites with a cup of bolstering brew ($1.75) before choosing from a bevy of breakfast spreads, including breakfast sandwiches ($5.79–$5.99), griddle pancakes ($2.39–$5.29) customizable with a selection fruit toppings ($1.29), and a rotating lineup of homemade quiches ($6.99). The Rooftop fuses golden hash browns with veggies and your choice of meat beneath a canopy of shredded cheddar for a culinary amalgamation tastier than a scratch-and-lick cornucopia painting ($7.79). During afternoon hours, cooks shift their gastrogears to lunch mode, bedecking plates with a fresh selection of salads, sandwiches, and meaty entrees. Muffle grumbling stomach gnomes with the deep-fried pork fritter sandwich ($8.29), which swathes a cracker-encrusted pork loin between slices of crispy white bread slathered in mayo and mustard. Diners wishing to keep their meals as light as a collegiate dictionary of Internet acronyms can try a blue-cheese-speckled bistro salad, a leafy dish boasting basil chicken slices, toasted almonds, and cranberries soused in balsamic vinaigrette ($7.99).
At Yori, a blend of Chinese, Korean, and Japanese cooking traditions come together to create a mouthwatering spread of pan-Asian cuisine. The restaurant's striking black-and-white color scheme and accents of potted plants and paper lanterns frame feasts of chicken katsu, marinated beef bulgogi, and stir-fried squid. The eclectic mix of Asian cuisines takes diners on a cross-continental journey without hopping into a teleporter, offering dishes of lo mein and dumpling soups alongside braised beef short ribs and kimchi fried rice.
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.
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.