At BoomerJack's Grill & Bar, diners feast on spicy and savory dishes, complemented by refreshing drinks and the frequent shouts of cheering sports fans. Appetizers include hand-battered and fried mushrooms, pickles, and the restaurant’s eponymous Boomer chips, freshly sliced jalapeños served with a homemade sauce. Chefs also sculpt a half pound of ground beef into a behemoth of a burger, adorned with aged cheddar or blue cheese crumbles. Lemon pepper or Cajun seasoning spices up a fillet of farm-raised catfish, while grilled peppers and onions top Ray’s sizzling sausage sandwich made from ground filet mignon and pork.
Meal maestros at Fontana's Italian Bistro festoon New York–style pizzas, hearty pastas, and hot or cold subs with fresh ingredients imported from Italy. After poring over the menu, diners can order six garlic knots ($2.50) to jump-start appetites or tie off half a dozen ponytails. Carnivorous incisors slice into the 18-inch extra-large meat lover's stuffed pizza ($24.99) or the sicilian deep-dish pizza with cheese and sausage ($16.99), and veggie-leaning palates can opt for the flora-filled flavor of the eggplant parmigiana sub ($5.99). Forks twirl into creamy beds of linguine with white clam sauce ($7.99), and taste buds heat up with the shrimp diablo ($10.99), a dish spicier than a tabloid feature on Posh, Baby, and Scary.
Saxbys Coffee's rich array of caffeinated ambrosias crafted from grade 1 arabica beans joins a cornucopia of teas and smoothies on the shop's extensive menu. Espresso drinks include exotic cinnamon lattes ($3.25–$4.30) and basic cappuccinos ($2.95–$3.45) cloaked in frothy cream or 18 dulcet syrups that hide their rich caffeinated cargo from privateering tongues. Brewmancers summon Saxbys Coffee's wide selection of roasts from single-origin, fair-trade, and organic beans, which undergo a European roasting process to prepare cocoa-noted Tanzanian peaberries and italiano blends for beverage Valhalla. Frolattes—a frozen breed of latte rarely found in nature—are catalogued in such flavors as white-chocolate mocha and British Islander ($3.70–$4.70) alongside many species of teas ($1.50–$2.20) and fruity smoothies ($3.45–$4.50). Lounging cyborgs can stop by to bask in the soothing aura of the shop's free WiFi while sipping their selection.
The filet flayers at Steak Kountry carve out a menu of meaty medallions that award tasters in a spacious, country-style setting. Before the main course, grab an appetizer of homestyle onion rings ($5.99) that jumpstart gustatory glands and double as ogre finger accessories. The Judge Bean entree metes out justice against raucous belly bellows with a thick cut of top sirloin ($14.99), while the Dalton Brothers entree conceals its purloined filet mignon beneath sheets of bacon ($23.99). Diners can experience palatable repetition with the Cheyenne chicken-fried chicken breast doused in homemade gravy ($8.49). A salad and hot food bar packed with greens touts 85 tasty options ($3.49 with meal, $9.99 by itself), much like a choose-your-own-adventure novel written by Emeril Lagasse. After conquering meats of mammoth proportions, guests may peruse the gift shop for toys, candles, and other miscellany, though this Groupon is not valid within its confines.
Home of numerous past PGA Tour qualifiers and Texas State Opens, Woodbridge Golf Club challenges players while soothing away frustrations with a stunning backdrop of natural beauty. Designed by PGA member Lee Singletary, this par 72 course stretches more than 7,088 yards from the black tees, incorporating babbling brooks, lush foliage, and traps of sand, water, and fire. Begin a day of tranquil amusement by working the slices out of your swing with 85–90 range balls in an expansive practice area. Carts will save legs from the monotony of walking, dancing, or unicycling through the course, and well-maintained TifEagle bermuda greens gently whisk balls across their verdant surface. Take in fresh breezes and abundant beauty while playing away the afternoon with friends, business associates, or a group of cardboard cutouts.