From the recipes to the friendly nature of the staff, just about every ingredient at Smokey Jack's BBQ has a family feel to it. The eatery sweetens the air at the corner of Royal Lane and MacArthur by seasoning and preparing barbecue favorites—ribs, brisket, pulled pork—right on site. But it also saves room on its menu for not-so-traditional items, such as stuffed potatoes and the Big Jack po' boy. On that, visitors choose to top either a hot link or smoked sausage with brisket, pulled pork, or chopped chicken. Those same visitors can also take advantage of complimentary beer, so long as they opt to dine-in, are of age, and aren't a wine cask.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
"Long live the king of all Dallas-area Chinese restaurants," wrote the Dallas Observer about First Chinese BBQ, going on to call it, "the measuring stick by which all other Chinese restaurants in the burg are compared." One glance at the whole barbecued chickens, ducks, and pigs that hang in the kitchen window of this venerated standby makes it easy to see why it has sustained a loyal following for more than 30 years. As the name implies, crispy marinated meats are the primary showstopper here, and may be served atop steamed rice with egg or simply catapulted into an eager diner's open mouth. But First Chinese BBQ is hardly a one trick operation. The menu encompasses everything from noodle soups to hot pots with lamb and sugar cane, and new items frequently pop up.
Savory and meaty Korean fare stars on the menu at Bulnanjib, where griddles crackle beneath octopus and short ribs with thick, peppery sauces. Diners start by sampling bites of seafood pancakes or dumplings, then take sips of imported Asian beers and Korean alcohol while choosing the rest of their meal. Hearty stews pour forth steam like robots trying to process the ending of The Giving Tree, and the earthy aroma of fermentation drifts from dishes of kimchi.
The tradition of Sonny Bryan?s award-winning barbecue started more than a century ago on February 13, a date that would become circled on the calendar again and again throughout Bryan?s Barbecue history. February 13, 1910, marked the opening of Elias Bryan?s Oak Cliff restaurant, Bryan's Barbecue. Exactly 20 years later to the day, his eldest son, William ?Red? Jennings Bryan, launched his own restaurant. When February 13 rolled around again 28 years later, Elias? grandson, William "Sonny" Jennings Bryan Jr., and his wife, Joanne, opened another restaurant, the first Sonny Bryan?s Smokehouse.
Although a different Dallas family now manages multiple locations of the restaurant chain in the Dallas-Fort Worth area, the legendary barbecue lives on. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by famous entertainers, sports legends, and A-list celebrities alike. Sonny's seasoned chefs also cater heaps of smoked brisket and jalape?o sausage to parties and events.
Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from Food Network, the Travel Channel?s Man V. Food Nation and 101 Tastiest Places to Chowdown, and Emeril Lagasse?s The Originals with Emeril. The modest joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.
From humble beginnings as a single donut shop in Lakewood, California, in 1953, Denny's has grown into a nationwide destination for classic American diner food served around the clock. After starting off as Danny's Donuts, the shop quickly expanded to a second location and began offering sandwiches. In just six more years, Danny's Donuts had morphed into Denny's and split into 20 franchises. Today, more than 1,700 locations thrive across the nation, serving up breakfast, lunch, and dinner at any time that diners walk into or gleefully roll through their eatery.