Shore Club Restaurant & Bar serves up both gourmet food from the land and sea and a picturesque view of Volente Beach at Lake Travis. While staring out at the rippling water, diners devour Texas rib-eye steaks of marbled Angus beef and black-and-blue bacon burgers. From the sea comes barbecue bacon-wrapped shrimp—stuffed with jalapeños and glazed with Myers Rum barbecue sauce—as well as lobster mac 'n' cheese with lobster claw meat sautéed in spiced coconut oil.
Shore Club Restaurant & Bar encourages folks to come in for a full meal in the restaurant or a quick bite at the bar in between jaunts to Shore Club Volente Beach's sprawling water park. After a day out on the water, many diners head to the bar's outdoor patio to sip cocktails and toast to not running into any krakens.
At Lake Country Lanes, stricken pins burst from the colorful background of a mural that spans the alley. Friends convene for play at traditional or bumper lanes lined with well-polished wood, and an automatic scoring system prevents opponents from clandestinely changing scores of 3 to 8 or 8 to infinity. Nearby, pool tables and video games foster competition off the lanes, and a bar with high-definition TVs and a dance floor spikes family fun with some adult recreation.
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.
The brother-sister team behind Rudino's Pizza and Grinders opened the eatery's first location in 1995 in Cary, North Carolina. They wanted to create a restaurant that incorporated an onsite bakery into its design, keeping the kitchen full of fresh, housemade dough for pizzas and sandwiches. It was a concept that proved successful, and now Rudino's has locations all across the country.
In these kitchens, cooks coat crusts with a sauce based on the duo's family recipe, and then layer on any number of ingredients—including fresh basil, jalapeños, and bacon. They also slide open-faced grinders into ovens after loading them with such sandwich fixings as italian sausage, salami, and fresh vegetables, which are never frozen, canned, or taken from a neighbor's crisper.
Because cravings don’t often wait for convenience, the cooks at Texas Steak Out take care of the leg work: They deliver their all-American breakfast, lunch, and dinner to diners’ front doors. Relieving patrons of the task of hunting a steer, they grill rib eyes, sirloins, and steak tips, complemented by philly cheesesteaks and a horde of hoagie sandwiches. Their hearty meals come with classic steak-house sides such as steamed broccoli and mashed potatoes. For breakfast, diners can feast on egg and cheese hoagies and breakfast rolls, or opt for a heavier Texan breakfast of sirloin steak or pork chops with eggs and hash browns.
Behind the stone arches of a Spanish colonial-style building, Hemingway Restaurant & Bar's artfully exposed ductwork, stark right angles, and halo of flat-screen TVs belie the homespun quality of its regional Texan fare. Servers burden the heavily lacquered wood tables with hearty platters of 14-ounce steaks, fresh local fish, stuffed poblano peppers, and burgers topped with surprising flourishes, including roquefort cheese, olive tapenade, or applewood-smoked bacon. A full bar serves wines, premium cocktails, and craft beer such as Austin Amber and Buckethead IPA on draft. Outside, guests can dine alfresco alongside their dogs or diners dressed as their dogs.