Holster's Texas Bar-B-Q's pit masters combine sweet and smoky flavors to craft their signature sauce, which drenches a variety of meats including ribs made from a family recipe. A cast of homestyle sides, such as hand-battered onion rings, complement smoked sausage, pulled pork, and beef brisket as tender as a puncture wound left by cupid's arrow. The family friendly eatery also caters to kids with chicken strips and pint-sized portions of their smoked meats.
Bistro Desserts lets its Latin inspiration show—mainly through the staff’s specialty flan. They churn out traditionally flavored flans, as well as recipes that taste like orange, pumpkin spice, or espresso. They even use flan as a nontraditional icing for their cakes. The hybrid desserts come in several flavors, including coconut flan atop a pineapple cake or chocolate cake with vanilla flan for a more classic combo.
As a young Marine, master distiller Quentin D. Witherspoon embarked on a whirlwind tour of the world. In France, he became fascinated by wine-making. In Africa, he and his fellow Marines struggled to find potable water, let alone anything stronger. It was there that Quentin decided to try his hand at distilling, and his passion for making spirits was born. After years of moonshining in the Carolinas, he eventually returned to Texas where he decided to go legit and put down roots. Working with homemade equipment and plenty of passion, Quentin produces a variety of spirits. From his award winning River Rum to the silky smooth Texas Straight Bourbon, each of Quentin?s spirits echoes the heart that he puts into each bottle.
Formerly the site of the RedDog Cafe, The Daily Dish is a genuine eatery where a passion for food and attractive plateware coalesces under inspired cuisine. Diners plant themselves in a modern space decked in olive greens and rustic reds, making feasting a cozy venture into the depths of Executive Chef Michael Chretien's lunch and dinner menu. Appetites unfold like pea-blossom petals to the rich flavors and hearty textures of the baked local goat cheese served with fresh-baked focaccia bread and roasted-tomato sauce ($8) and the signature house mac 'n' cheese served under an edible bedspread of aged cheddar ($11 for lunch, $4.50 as a dinner side).
A complex chorus rises from a crowd, drifting onto the patio of J Millan’s. The sound comes either from the nearby Cowboys Stadium or Rangers Ballpark, or from televisions inside the bar. At tables on the patio, conversation centers around burgers, enchiladas, and grilled shrimp, and glasses clink together with the gentle jangle of Robocop trying to get out of a sedan.
Like any great Italian meal, made-from-scratch dishes at Spaghetti Warehouse are created from family recipes passed down for generations. Using fresh ingredients ranging from ricotta, romano, and mozzarella cheeses to house-made tomato sauce and Italian sausage, chefs labor for up to three days to prepare batches of their 15-layer signature lasagna from scratch. The menu also offers perfectly al dente pasta, bottomless soups, and 12-layer chocolate cakes to share with family and friends.
It?s that feeling of togetherness that people love about Spaghetti Warehouse, a feeling that is only enhanced when the drinks start flowing and the air is punctuated by the sounds of laughter as kids play retro games, such as The Claw prize-grabbing machine. To reach their table, guests commonly have to step through two doors: the front door of the restaurant and the door of the antique trolley parked inside. Since its inception in 1972, the Italian eatery has merged the functions of kitchen and museum. Artifacts such as grandfather clocks, factory flywheels, and circus billboards surround diners as they delve into Italian creations.