Restaurants in Jacksonville

Up to 40% Off at Iron Chefs Hibachi & Sushi Bar

Mesquite

$20 $12

(90)

Seasoned sushi chefs prepare basic and specialty rolls with fresh seafood and high-quality ingredients

$10 for Italian-Bistro Food at Samee's Pizza Getti

Rockwall

$20 $10

Traditional pizza and other Italian dishes such as salmon milan sautéed in creamy lemon dill sauce or lasagna and other pasta dishes

Up to 55% Off Burger and Beer Meal at Twine Restaurant

Highland, Stoner Hill

$43 $22

(8)

Enjoy juicy burgers with a choice of appetizers and brews

52% Off Food or Cake at SOOO GOOD Bakery Creations And Supplies

Shreveport

$16 $8

Homestyle lunches, including hand-cut beef tips and lasagna, come with two sides, such as yams and greens; layer cake with buttercream icing

$8 for Cheesesteaks at Texadelphia

Shreveport

$15 $8

(34)

Specialty cheesesteaks such as the Texican made with Angus beef or chicken breast and packed with grilled onions, mozzarella, and jalapeños

Up to 60% Off VIP Table with Champagne or Bottle Service

Downtown

$210 $99

Upscale dance club sets the scene for a group night out with VIP table service, dance music, and pool tables

47% Off Breakfast Platters and Drinks at Allen's Grill

Shreveport

$19 $10

Country-style platters, such as omelets with grits or hash browns, pancakes with eggs and choice of meat, or country-fried steak with sides

$10 for Lunch at Hana Steak Seafood & Sushi

Shreveport

$20 $10

(8)

50+ sushi rolls dominate menu of Japanese classics such as bento boxes and shrimp teriyaki; valid from 11 a.m. to 2:30 p.m. Monday–Friday

Select Local Merchants

Mazzio's Italian Eatery's staff rolls out a buffet for lunch and dinner populated with tasty Italian cuisine that they also serve à la carte. The restaurant's staff has been perfecting its culinary modus operandi for more than 50 years, long enough to evolve the pizza selection to include three levels of thickness. Chefs bake standard, deep-dish, and thin crusts—available in gluten-free form—and load each with toppings such as caramelized onions and giant pepperoni. The kitchen makes pasta plates to order, some baked in the oven, such as lasagna, and some tossed in sauce, such as the mainstay spaghetti and meatballs. The signature calzone radiates the ambrosial scent of pizza dough stuffed with meat and cheese, and it's meant to be shared, unlike a pogo stick.

3709 Troup Hwy
Tyler,
TX
US

Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.

This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.

7484 S Broadway Ave
Tyler,
TX
US

Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.

This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.

3314 Troup Hwy
Tyler,
TX
US

Designed by Dallas native and 10-time PGA Tour tournament winner Don January, Pinnacle Golf & Boat Club’s 18-hole course winds through the shadows of old oak trees and on the shores of Cedar Creek Lake. Narrow fairways tunnel through dense tree lines, penalizing golfers who lack control off of the tee and familiarity with horticultural vernacular. Cool breezes foretell the presence of multiple water hazards, which further challenge shot-making decisions on 10 holes. After rounds, the Clubhouse restaurant—which is open to members and golfers only—awaits from its perch overlooking the lake to vanquish appetites roused after sampling flavorful fringe on the 18th green.

Course at a Glance:

  • 18-hole, par 72 course
  • Length of 6,349 yards from the farthest tees
  • Course rating of 71.8 from the farthest tees
  • Slope rating of 132 from the farthest tees:m]]

200 Pinnacle Club Dr
Mabank,
TX
US

Gazing over Cedar Creek Reservoir’s glassy waters, a large tiki hut bustles with visitors donning sun hats. Inside, the shop’s staff helps guest rent boats and water toys, or fill up on snacks for the day’s lake outing. A gas dock fuels voyages and the open-air Tiki Hut restaurant refuels those returning from their journeys with tropical drinks, lunch, dinner, and views of the water’s water color paintings. :m]]

1937 Island Cir
Tool,
TX
US

Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.

This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.

3080 N Eastman Rd
Longview,
TX
US