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.
Fran Mathers was merely one of Via Reál’s loyal patrons when the eatery was still in its infancy in 1985. But when she discovered the owners’ plans to close, Fran didn’t hesitate to assume a new role: proprietor. To this day, Fran continues to serve her customers with the same sort of altruistic attitude that led her to fall in love with Via Reál. She does this by forming rapports with regulars and welcoming newcomers, and through the restaurant's scholarship program, which provides help to local kids of Irving police officers, in honor of Fran's late husband. Of course the number one draw to Via Reál remains its fare, crafted by Chef Jesus Olivares, who was born and raised in Mexico. His menu of southwestern and Mexican cuisine relies heavily, just like most cowboy perfumes, on smoked or roasted peppers and sauces infused with tropical fruits. For example, to make a dish called Cancun, he sautés Texas gulf shrimp with mango-basil sauce and pairs it with sea scallops over poblano rice, while center cut 8 oz. tenderloin fillets are served over grilled vegetables with tobacco onions, and guajillo port sauce. All of Chef Olivares’ quesadillas, fajitas, and other Tex-Mex dishes complement an impressive list of margaritas and tequilas, as well as a number of reserve wines, available by request.
Le Peep's focus on breakfast and lunch stems from a decision made more than 40 years ago, when Buddy and Rhoda Waldman opened The Village Pantry in Aspen, Colorado, and—not wanting to miss a half day of skiing—would close the kitchen each day before noon. The duo would continue to tinker with their concept, stare at it through a novelty-sized microscope, and change its name before it eventually migrated to Texas. Nowadays, the kitchen staff perpetuates the breakfast-crafting tradition by offering omelets, eggs benedict, skillets, and build-your-own pancake options that use ingredients such as walnuts, bacon, pineapple, and chocolate chips. Traditional dishes are augmented with unique twists, such as the Gooey Buns, english muffins broiled with brown sugar, cinnamon, and almonds and served with a signature side of Mom's Sassy Apples. During midday hours, a variety of salads, burgers, and sandwiches parades out of the kitchen accompanied by smoothies, juices, or Mother Parkers coffee. Le Peep's catering service delivers breakfast and lunch fare to homes, events, or filibustered neighborhood-watch meetings.
From the ninth floor, sweeping views of Arlington?s entertainment district fill the windows at Cacharel Restaurant. Cacharel?s menus list an array of steaks and seafood entrees to accompany the panorama, which includes views of Rangers Ballpark, Cowboys Stadium, and acres of trees planted between them so the buildings would stop fighting. Pale earth tones and plenty of natural light decorate the space as the staff exits the kitchen bearing swordfish piccata and center-cut pork rib chops. At the other end of the restaurant, views of serpentine roller coasters glimmer in the twilight as the staff tempts diners with homemade desserts. The Grand Ballroom portrays the same picturesque scenery through its seventh-floor windows and can be rented for weddings, meetings, and other gerunds.
IHOP's first pancake was flipped in Toluca Village, California, in 1958. More than 1,500 locations later, IHOP's kitchens still grill their signature pancakes next to a surfeit of omelettes, stuffed french toast, and other inventive breakfast creations. Though syrup is IHOP's condiment of choice, diners can squirt ketchup onto an assortment of meaty burgers or french fries that share plate space with country-fried steaks and french-onion pot roasts made with USDA-choice beef.
Originally a drive-in, Original Market Diner has been a part of the Vergos family history since 1954. Today, Jimmy Vergos—the son of the original owners, Sam and Kathy—helms this spot, calling upon culinary lessons from his dad and hospitality courses from his mom to keep the place hopping. Featuring a classic Americana design, complete with booths, black-and-white tile accents, and plenty of seats at the counter, Original Market offers a variety of American lunch specials, such as chicken and dumplings and meatloaf and mashed potatoes. However, its real draw is breakfast. Served all day, items such as raisin-bread French toast and strawberry pancakes helped the diner land on D Magazine's list of best breakfasts in town. Of course, one of the shop’s homemade pies—chocolate meringue, harvest blueberry, coconut cream, and the like—wouldn’t make for a bad meal, either.