Much like its Lower Greenville forebear, Daddy Jack’s lures customers with the aroma of fresh lobster, clams, and a perfectly grilled steak. Fresh seafood that includes blackened shrimp and jumbo sea scallops and lobster tails satiates East Coast cravings at both dinner and lunch. Pasta dishes entangle mussels, lobster, and clams in housemade sauces, while completely vegetarian dishes forego the ocean's bounty in favor of mushrooms, tomatoes, and balloon animals. Wines from Chile to New Zealand add an exotic foreign accent to any dish.
As hungry customers approach the flat-top grill after which the restaurant is named, they'll find it a sizzling island surrounded by a sea of rice, noodles, fresh vegetables, and colorful sauces. Disenfranchised by the undemocratic menus of all other restaurants, Flat Top diners are empowered with the right to vote for the ingredients of their choice. Start the process by choosing rice or noodles. Then fill your bowl with fresh, seasonal vegetables (such as tomatoes, snap peas, and carrots), mix and match three or four ladles of sauces to create a sweet, spicy Asian-inspired flavor or your own personal concoction. Finally, add a hearty protein (including white fish, chicken, beef sirloin, tofu, or a host of vegetarian and vegan options). Add the finishing touches with clever customizations like hot and sour soup, mu shu wraps, skewered shrimp, or roti prata bread. Lunch bowls are $8.99, and dinner bowls are $12.99. Once your dream dish is assembled, let Flat Top's experienced chefs bring it to life on the grill while you treat your taste buds to an appetizer, such as the kung pao prata ($3.99) or a chilled summer shrimp roll ($5.99). Flat Top rookies needn't fear: Knowledgeable staff are happy to offer advice, popular recipes are perched atop tables, and tips are available on oversized chalkboards around the dining room. For an extra $2 (or $1 at lunch), diners can enjoy unlimited trips through the line, allowing them to try a wide variety of stir-fry combinations.
They call it the 30-minute challenge. The test: devour a 2-pound Angus burger, a side of fries and onion rings, and a creamy milkshake, all before the half-hour mark. Customers who succeed get a shirt and the meal for free, and those who fail get to pay the bill before fully realizing they should have cheated or stuck to the normal menu. After all, with more than 20 burgers and sandwiches, Burger Shack's regular rotation of fare may just be more satisfying than the thrill of victory.
From bayou burgers topped with grilled louisiana sausage and fried onions to classic BLT sandwiches stacked atop thick-cut texas toast, the kitchen team churns out a selection of hearty handhelds fit for casual nights out or celebratory sports-team gatherings. Customers in the mood for breakfast are in luck; Burger Shack features items such as french toast, chicken and waffles, and egg burritos until noon most days and all day long on Sundays.
In 2004, Aleda and Steve Barry closed their famed Pizza Pub in favor of a fresh start in Southlake, Texas––but their reputation preceded them. Walking the neighborhood, people would recognize the duo and ask them when they planned to bring back their tasty menu. In 2010 it finally happened. The newly christened Aleda's Pizza is BYOB and resurrects the family's more than 20 specialty pizzas––such favorites as the spinach alfredo with locally grown veggies and the popular loaded baked potato with bacon and creamy ranch. These decadent pies snagged Aleda's Pizza the title of Best Pizza in the Southlake Times Reader's Choice Awards for 2011 and 2012. Amply stuffed sandwiches and calzones are also available, as well as healthy pizza alternatives such as whole-wheat crust and low-fat turkey pepperoni.