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.
Though big cities tend to offer a lot of activities for residents, the sheer volume of options can sometimes make it overwhelming to find something fitting. For residents of Austin, the Austin Clan of Everything Social (ACES) makes it easy to find a good time no matter your speed, with social leagues at watering holes and bowling alleys throughout town. On any given night, participants might gather to blow away their highest ping-pong score or grab a mic during a karaoke battle to show off their high note that only dogs can hear. Over the course of a season, members make new friends, bolstering the ACES community while battling for glory with their teammates.
White rice and bright slices of vegetables add a colorful counterpoint to the traditional dishes served at Yazmyne'z Restaurant and Mediterranean Cuisine. Delicately spiced pieces of kofta get wrapped in pita sandwiches and savory slices of gyros meat get scattered alongside pepperoni and vegetables atop crispy pizzas. Patrons can inhale sweet puffs of smoke from hookahs packed with specialty flavor combinations, such as peach and mint, melon and kiwi, or Earth, Wind, and Fire.
Located in Lost Pines, Hyatt Regency Lost Pines Resort and Spa is on a river and within the region of Bastrop State Park and Lost Pines Golf Club. This 4-star hotel is within the region of Circuit Of the Americas.
Make yourself at home in one of the 491 guestrooms featuring refrigerators and LCD televisions. Your pillowtop bed comes with triple sheeting and down comforters. Rooms have private furnished balconies or patios. Complimentary wired and wireless Internet access keeps you connected, and cable programming provides entertainment. Private bathrooms with separate bathtubs and showers feature deep soaking bathtubs and makeup/shaving mirrors.
Rec, Spa, Premium Amenities
Relax at the full-service spa, where you can enjoy massages, body treatments, and facials. After practicing your swing on the golf course, you can dip into one of the 2 outdoor swimming pools. This hotel also features complimentary wireless Internet access, a concierge desk, and babysitting/childcare (surcharge).
Enjoy a bite to eat at a coffee shop/café, or stay in and take advantage of the hotel's room service (during limited hours). While enjoying a refreshing dip in the hotel pool, you can order your favorite drink at the poolside bar.
Business, Other Amenities
Featured amenities include a 24-hour business center, a computer station, and business services. Event facilities at this hotel consist of a conference center, conference/meeting rooms, and small meeting rooms. Free self parking is available onsite.
Kenneth Threadgill stood in line all night to be the first person in Travis County to get a beer license. It was 1933, and the bootlegger and country-music connoisseur had plans to evolve his filling station into something bigger?though even Threadgill probably couldn't have anticipated how big it would become.
It started with touring musicians stopping in for drinks after their shows. By the ?60s, Janis Joplin was on stage, polishing her unpolished sound for crowds from all walks of life. The evolution continued, with Threadgill's hosting artists from Jerry Lee Lewis to Captain Beefheart and expanding into a Southern-style restaurant where the love of music ironed out disagreements and engendered an atmosphere of tolerance.
Today, the original location on North Lamar harks back to Threadgill's beginnings, with current owner Eddie Wilson decking the place out with decor that evokes the Austin of the 1930s to the 1960s, including vintage signs that say, ?I can?t wait for the internet to be invented.? The second location on West Riverside celebrates the 1970s music scene that thrived at the Armadillo?Wilson's former establishment at that location. At both venues, chefs churn out classic Southern food, such as chicken-fried steak and fried green tomatoes, while frequent live music entertains guests.
Chef David Garrido has been creating a buzz in the Austin dining scene for years. And people have taken notice. The former chef at the popular fine-dining establishment Jeffrey's was invited to the James Beard House in New York City and to open a Jeffrey's at the Watergate in Washington DC. He has also appeared on the Food Network show Chopped and did Dancing with Stars Austin.
At Garrido's Patio Dining, he combines fresh, local, and organic ingredients into his New World Latino cuisine—his playful twist on traditional Mexican recipes. Garrido whips up lamb chops coated in a chile-honey demiglaze and topped with mango-cilantro yogurt, and he stuffs tacos with creative ingredients such as coffee-rubbed steak and gulf snapper. He also fries oysters and piles them atop yucca root chips, and then sends the dish out with habanero honey aioli.
Diners enjoy these dishes outside on the patio, which overlooks picturesque Shoal Creek and cools patrons off with misters and fans. They can also dine inside, where live music and refreshing cocktails—including watermelon-jalapeño margaritas and mojitos made with fresh mint—inspire dance competitions to determine who takes home leftovers. The restaurant is open for dinner seven days a week and brunch Saturday and Sunday from 11 a.m. to 4 p.m.