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http://www.cabelas.com First, we watched the 1 p.m. "aquarium feeding." Not exactly what I expected. Dozens of live goldfish were dumped in a huge fish tank, and I watched transfixed and just a little horrified as native Texas fish snapped them up whole in a literal feeding frenzy. A couple goldfish managed to elude the crappies, gar, turtles and catfish for a few additional seconds, and I was silently cheering them on. But they all ended up in someone's gullet. Mmm. Makes me hungry. How about you? Actually, the restaurant inside Cabela's--the gargantuan, theme-parkish store for outdoorsmen north of Fort Worth--is worth a stop, if you can get the sight of a wriggling goldfish in a gar's long beak out of your mind. The Mesquite Grill, on the store's upper level, features pretty good wild game deli sandwiches (boar, ostrich, elk, bison) and grilled offerings such as venison and bison bratwurst (tasty and spicy). For the less adventurous, there are hamburgers, hot dogs and pizza by the slice. Best thing we tried, though, was the chili--mild and full-flavored, with lots of lean ground beef. Some of the best chili we've had in these parts. More >>
http://www.carbonesdallas.com This isn’t your old favorite Italian-American restaurant, but if good red sauce what you’re craving this may be your new one. Julian Barsotti, the chef behind the lauded regional Italian cooking of Nonna, goes Caesar salad and meatballs in his newest offering in Highland Park. During lunch, you’ll find a deli with some of the best heros you can get in Dallas. At night the space shifts to a full-service, sit-down restaurant. The pasta upholds Barsotti’s reputation for noodle nirvana, but roast sausage with polenta and other meaty plates are worth a look too. Don’t skip dessert. Light and fluffy cheese fills an impossibly crunchy canoli and a semifreddo put your standard tiramisu to shame. More >>
http://www.celebrationrestaurant.com Celebration feels like a vacation. It has the smell of a hunting lodge, with lots of wood, stone and simple copper-topped tables. There are no appetizers, so decisions are focused. There are no reservations. Just rib-sticking meals you used to get at your great aunt's house before she discovered Emeril and sank your inheritance into a Viking range. You can even get seconds if you want them. Salads come in big bowls with tongs and an armada of croutons. Mashed potatoes, cheesed-out broccoli and squash come, too, plus rolls with a bowl of butter. Dessert? Berry pies and coconut cream are waiting to inflate your spare all-season radial. Take a whiff and wolf down. More >>
http://www.centralmarket.com The big sellers at this nifty little restaurant within the supermarket are the pizzas and, no surprise, the wraps, like the veggie selection. However, the menu hits all the culinary possibilities. There are Asian dishes, like the shrimp stir-fry, pastas, lasagna, salads (Cobb, anyone?) and a kids menu. The specialties offered include pan-roasted salmon Niçoise and grilled Tuscan flank steak. To enjoy the fresh eats you need to hold onto (and not lose) the vibrating, flashing doohickeys the cashiers pass out to alert customers their orders are ready. At least there's free Wi-Fi to read e-mail while you wait for your food. More >>
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