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.
Holster's Texas Bar-B-Q's pit masters combine sweet and smoky flavors to craft their signature sauce, which drenches a variety of meats including ribs made from a family recipe. A cast of homestyle sides, such as hand-battered onion rings, complement smoked sausage, pulled pork, and beef brisket as tender as a puncture wound left by cupid's arrow. The family friendly eatery also caters to kids with chicken strips and pint-sized portions of their smoked meats.
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.
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.
Los Jimadores is the Mexican term for the skilled farmers who cultivate the hearts (or pi?as) of blue agave plants, so crucial to the production of tequila. These pi?as can weigh anywhere from 40 to 200 pounds and require its harvester to answer a devilish riddle. It's not a job for the weak of arm, but the heavenly results of that labor can be tasted in Los Jimadores' signature margaritas, including the Herradura French margarita and coconut margarita. These drinks will find no shortage of dance partners on the expansive menu, which aims to cover all bases on both sides of the border: traditional tacos and enchiladas with homemade corn and flour tortillas, Tex-Mex chimichangas, guacamole made tableside, chorizo-laced breakfast omelets. The equally ambitious desserts offset fried ice cream with the pastel imposible, a gravity-flouting blend of flan and chocolate cake. Los Jimadores can also host parties of up to 80 people in a private room.