­­Your­Table­is­WaitingA GUIDE TO LOCAL DINING • JULY 2012

A Publication of Denton Record-Chronicle • 940-566-6858

Wild Horse Grill

ROBSON RANCH

WildHorse Grill at Robson Ranch offers the finest menu,

with the most attentive service.

Daily Lunch•

Tuesday, Friday & Saturday Dinners

OPEN TO THE PUBLICCall 940.246.1080 for reservations

9440 ED ROBSON CIRCLE DENTON, TX 76207

Our Catering efforts are second to none, providing fabulous food and wonderful service.

Rhett Hubbard, ChefAnthony Rose, Manager

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Entrées • • • •

Catch of the Day Rice, mixed vegetables Market Price

Miso Glazed Salmon Atlantic wild-caught salmon, soy miso glaze, rice, red onion, carrot, cabbage,

bell pepper 17

Shrimp Basket 5 Shiner Bock batter-fried shrimp, fries, coleslaw 16

Chicken Parmesan Breaded chicken breast, tomato sauce, mozzarella, pasta 16

Sirloin 8 oz grilled sirloin, seasonal vegetable, baked potato, caramelized shallot demi-glace 19

Ribeye 14 oz grilled ribeye, seasonal vegetable, baked potato 21

Filet Mignon 8 oz grilled beef medallion, compound butter, grilled asparagus, baked potato 23

Desserts • • • •

Chocolate Cream Pie 4.25 Blueberry Buttermilk Pie 4.25

New York Cheesecake 4.25 Key Lime Pie 4.25

Apple Pie 4.25 Strawberry Shortcake 4.25

Creme Brulee 4.25 Berries & Cream 3.75

Appetizers • • • •

Potato Skins 7 Classic Shrimp Cocktail 10

Fried Calamari 9 Shiner Bock Fried Shrimp 10 Chips, Queso & Salsa 7 Chicken Wings 8

Roasted Garlic Parmesan Frittes 6

Salads • • • •

Dressings include: Ranch, Balsamic Vinaigrette, Raspberry Vinaigrette, Blue Cheese, Honey Mustard, French, Thousand Island, Salsa Ranch

Steak Nicoise Seared steak, mixed greens, black olives, boiled potatoes, egg, green beans, tomatoes,

bell pepper, balsamic dressing 15

House Salad Mixed greens, cucumbers, tomatoes, carrots, red cabbage, choice of dressing 8

Grilled Chicken 9 Salmon 10 Shrimp 10

Pecan Crusted Chicken Salad Pecan chicken, grilled corn, black beans, tomatoes, mixed greens tossed in

honey mustard 9

Tomato Prince Chicken salad served in a tomato crown with fresh seasonal fruit 8

Caesar Salad Romaine, parmesan, croutons, Caesar dressing Grilled Chicken 9 Shrimp 10

4 Your Table is Waiting July 31, 2012 Denton Record-Chronicle

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We Cater! We Deliver!www.theblackeyedpea.com

• Kids eat free Tuesday after 5:00with every adult entrée purchased

• Brunch served Sunday 10:00 - 2:00

• Lunch Menu $5.99Monday - Friday 11:00 - 2:30

2420 IH35E South Denton, TX 76205 940-320-4140

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THE LOCAL FAVORITE!Locally Owned Texas Style Bistro

Featuring Great, Fresh, Grilled Food!

Located in the Lively Historical Downtown Denton Square Area! (940) 484-2888 | 115 S. Elm Street, Dentonwww.sweetwatergrillandtavern.com

Full Service Restaurant and Bar offering a variety of

food and drinks from appetizers, burgers, Tex-Mex

to specialty plates . . . and daily specials!

DAILY SPECIALSMondayBeef Stew

Prime Rib SandwichTurkey Burger

Chilled Pasta SaladMonday Margaritas

Cuervo ShotsMexican Beer

TuesdayChicken Fried Chicken

Meat LoafRoasted Poblano Burger

Shrimp Salad Stuffed AvocadoTexas Tuesday Shiners

Well Drinks

WednesdaySmothered Pork Chops

Cajun Fried ChickenChili Burger

Chopped Tomato SaladDomestic Bottled Beers

ThursdayFajitas, your choice

Grilled Mixed Veggie BurgerCajun Chicken Salad Stuffed Tomato

Double Well Drinks

FridayPrime Rib

Fresh Salmon BurgerWell Drinks

SaturdayPrime Rib

Mexican PizzaHouse Wine

Firemans 4 Draft

SundayBrunch Specials including:

MigasPot Roast

Sweetwater Eggs BenedictBloody Marys

MimosasBellinis

Everyday Drink Specials:Jim Beam and Tango Shots

Tuesday Night Jazz on the Patio

Open daily — Tuesday thru Saturday

until 2 am!Sunday and Monday

open til midnight

6 Your Table is Waiting July 31, 2012 Denton Record-Chronicle

MENU:

115 Industrial St Denton, TX 76201 • 940- 380-8226 1004 Maple St. #101 Sanger, Texas 76266 • 940- 458-7467

WELCOME TO

YOUR NEW

ADDICTION!TM

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How parents can dine out without drama at the table Some parents cringe at the mere mention of dining out with their children, envisioning 90 minutes of crying, taunting and tantrums. While some cultures place great signifi cance on dining out as a family, North Americans seem less inclined to do so unless it is at a family-friendly (not food-friendly) chain restaurant or fast

food establishment. However, dining out with young children doesn’t have to be a debacle. Em-ploy a few of the following tips, and your next night on the town with the youngsters in tow might just prove to be a nice family ex-perience. Get munchies. A hungry child is often a

cranky child. Ask if bread, crack-ers or chips can be placed on the table early on so that the kids have something to snack on and dis-tract them from hunger pangs. Request a table near the bath-room. While looking at the restroom doors may not make for the most inviting ambiance, it does reduce the hassle of snaking through

tables and rows with a child who needs to use the restroom. Order for the table. Giving kids a choice may waste time and lead to arguments. Or-der a few items that everyone can share, increasing the likelihood that your child will fi nd some-thing he or she wants to eat. Stick with familiar foods. Now is not the time to ask ju-

nior to delve into seafood salad or osso bucco. Save taste-testing for another time when there’s nobody else around to hear your child’s protestations. Make dessert a reward not an expectation. If the children behave to your liking, dessert can be a reward. It will reinforce good behavior the next time you decide to dine out.

Why is it called a hamburger? Here’s some trivia: Hamburgers are a beloved food, particularly during grilling season. Trivia database KGB Answers states that 13 billion hamburgers are consumed worldwide every year. That’s 35,616,438 burgers eaten each day. As people around the globe munch on savory ground beef and their preferred toppings and condiments, many people have wondered just why a hamburger is called a hamburger. After all, there is no ham in it. The name “hamburger” comes

from where the fi rst hamburger was created. The hamburger originated in Hamburg, Germany. Historians surmise it was based on minced beef specialties that fi rst appeared around different

regions of Europe as early as the 15th century. Germans devised a dish called the Hamburg Steak. It consisted of a simply fl avored, shredded, low-grade beef with re-gional spices. The dish was eaten both raw and cooked. As Ger-mans began to emigrate to Amer-ica, restauranteurs and street ven-dors in New York City and other popular port cities began offering a beef dish cooked in the “Ham-burg style,” to attract German pa-trons. Eventually, the beef of the Hamburg steak was served be-

tween buns to make it more por-table, most notably at county fairs across America. Different people are credited with creating the fi rst offi cial hamburger, including Frank and Charles Menches, who were ven-dors at the Erie County Fair in New York. The vendors reported-ly used beef for sandwiches when they ran out of sausage. Others credit Charlie Nagreen, known as “Hamburger Charlie,” with the invention of the ham-burger. He made sandwiches out of meatballs that he was selling

at the 1885 Seymour, Wisconsin Fair, so that customers could eat them while walking. The Seymour Community Historical Society said that 15-year-old Nagreen named the dish a “hamburger” after the Hamburg steak. There are other reports attributing the hamburger’s invention to other people, so the history remains fuzzy with respect to this popular food. Regardless of where, when and by whom it was invented, the hamburger has maintained its popularity into the 21st century.

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8 Your Table is Waiting July 31, 2012 Denton Record-Chronicle

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Promoting a Healthy Community200 W. Congress Street

Denton, TX 76201940-387-5386

www.cupboardnaturalfoods.com

All Natural Hot Sandwiches

Open Face Marinated PortobelloPortobello Mushroom, Sweet Bell Pepper, Shallot and Balsamic Vinegar Sauté,

Topped with Smoked Mozzarella Cheese Melted on Rudy’s Organic Cracked Wheat Toast.....$6.99

“Jerk” TempehSoy Tempeh marinated in Spicy Jamaican Jerk Sauce with Lettuce, Tomato, Red

Onion, Vegan Tamari Mayonnaise, served hot on Toasted Light Oat Bread......$6.75

Smoked Turkey Ajo VerdeAll Natural Nitrate-Free Hickory Smoked Turkey Breast, Monterey Jack Cheese,

Lettuce, Tomato & our Mild Jalapeno Garlic Sauce served hot on Light Oat Bread......$6.75

Hot Ham & CheeseAll Natural Preservative Free Applegate Ham, Swiss Cheese, Dijon Mustard, Red

Onion, Lettuce & Tomato served hot on Toasted Light Oat Bread......$6.75

Cupboard Falafel PitaThe Cupboard Falafel combined with Fresh Veggies and Tomato Peach Chutney,

all Stuffed in a Garden of Eatin Organic Bible Bread Pita, with Lemon Tahini sauce on the side......$6.99

Hot Veggie SandwichSwiss Cheese, Monterey Jack Cheese, Onions, Tomato, Avocado Slices,

and Organic Sprouts all melted on our Light Oat Bread......$6.50

Turkey Pesto PaniniAll Natural Nitrate-Free Roast Turkey, Monterey

Jack Cheese, Cupboard Basil Pesto and Roasted Vegetables, Grilled on Rudy’s Organic

Whole Grain Bread......$6.75

Wrappers & Fresh Mex

Turkey Club WrapperOven Gold Turkey, Monterey Jack Cheese, Canola Mayo, Vegetarian bacon bits,

Tomato, Onion, Organic Sprouts & Gaucamole on a Giant Organic Whole Wheat Tortilla.....$6.99

Southwest Chicken RollupRoasted Nitrate-Free Chicken Breast, Adobo Black Beans, Monterey Jack Cheese,

Organic Sprouts, rolled in a Giant Organic Whole Wheat Tortilla......$6.99

Veggie WrapperBlack Bean Pesto, Carrots, Guacomole, Tomato, Monterey Jack Cheese

& Organic Sprouts rolled in a Giant Organic Whole Wheat Tortilla......$6.50

Veggie Tacos2 Folded Organic Whole Wheat Tortillas with Organic Black Beans,

Organic Brown Rice, Colby Jack Cheese, Pico de Gallo, Guacamole, & your choice of Cupboard Spicy Sauce......$6.25

Burrito GrandeCreamy Seasoned Organic Black Beans, Organic Brown Rice, Colby Jack Cheese, Pico de Gallo, Organic Sour Cream & your choice of Cupboard

Sauces in our Giant Organic Whole Wheat Torilla......$6.25Add Meat......$1.25

All Natural Cold Sandwiches

Oven Gold Turkey SandwichNitrate-Free Turkey Breast, Monterey Jack Cheese, Lettuce, Tomato,

and Canola Mayonnaise on Heartland Light Oat Bread.....$6.25

V.A.L.T.Vegetarian Bacon Bits, Avocado, Monterey Jack Cheese, Lettuce, Tomato, and

Vegannaise (vegan mayo) on Light Oat Bread......$6.25

Cupboard Chicken SaladCupboard Café Chicken Salad, Sliced Almonds, Tomato and Lettuce

on Toasted Heartland Light Oat Bread......$6.25

Chicken and BasilRoasted Nitrate-Free Chicken Breast, Roasted Red Bell Peppers,

Basil Pesto, and Feta Cheese Crumbles served on Heartland Light Oat Bread.....$6.99

Italian TunaOur Famous Tuna Salad with Letttuce and

Tomato on Toasted Heartland Light Oat Bread......$6.25

Half Sandwich & SoupAny 1/2 Sandwich with a cup of our

homemade soup......$6.25

Salad Barwith Organic Ingredients

Fresh organic & natural salads. Our Salad Bar creations are all made fresh in our Café Kitchen. We use Organically Grown ingredients frequently, and only label an item as “Organic” when ALL the ingredients are organic. We also make all the

dressings and the croutons right here.$6.99/lb

All you can eat.....$7.99(sorry, no to go boxes for “All you can eat” - thank you)

Salad SamplerChoose any three items from our deli case

(one of which may contain meat)or a cup of soup......$6.99

Hot EntreesQuiche Plate

Our homemade quiche of the day with a cup of soup......$6.99

EnchiladasChicken or Black Bean Enchiladas with Organic Brown Rice,

Creamy Organic Black Beans, Sour Cream and Pico De Gallo......$7.99

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THE SHOPS AT WILLOW BEND, 6121 W. Park Blvd. • Pla no • 4 69-366-0682STONEBRIAR CENTRE: 2601 Preston Road • F risco • 2 14-705-9975LAKE DALLAS: 211 Main Street • L ake Dallas • 9 40-497-3386

SugarQueenCupcakes.com

We cater toparties, weddingsand large events.

$2.75 each orbuy 5 get 1 FREE$27.50 per dozen

Sugar Queen Vanilla • Chocolate Chocolate Chip • Red Velvet • Birthday Cake • Salted Chocolate Caramel • Cookies & Cream • Cream Cheese LimeWhite Chocolate Strawberry • Lemon • Pancakes & Bacon • Orange Dreamsicle • Coconut Cream • Banana Pudding • Piña Colada • Berry Pecan

• Plus Seasonal Flavors

We appreciate 24 hours notice on orders over 1 dozen. We offer 20% discount on orders over 5 dozen.

Daily Favorites

OPENING INDENTON

IN FALL OF2012

It’s probably not the fi rst concern on travelers’ minds when they set out on an international vacation, yet it’s an issue that presents itself early and often. Taking a cab to the airport? Check-ing luggage with the skycap? Dining at a brasserie in Belgium? Booking a guided tour of the Australian Out-back? All are scenarios which, de-pending on local customs, may call for leaving a tip. Knowing to add a gratuity to the check at a restaurant or kick in a few extra dollars for the cabbie tends to come by a combination of osmosis and experience. Travel guides from Fodor’s, Lonely Planet and Frommer’s typically offer advice on tipping customs. Although it may be useful, ultimately there’s no unquestioned Ministry of Tipping or tome from on high with the last word on the practice. And if you venture overseas, com-mon U.S. tipping rules often don’t apply. “The tipping culture is not as widespread abroad,” says Arabella Bowen, executive editorial director at

Fodor’s, a division of Random House Inc. Studying up on local tipping cus-toms before you hit the road and as soon as you arrive at your destination can help ensure you tip like a pro and don’t overpay. Here’s how to navigate 10 travel and leisure tipping scenarios: 1. YOU’RE UNSUREThe best way to fi nd out if you need to leave a tip? Ask customer service at the hotel where you’re staying, friends or local residents you meet, suggests Robert Reid, U.S. travel editor for Lonely Planet. “But at the same time, don’t tip un-less you have to,” he says. 2. RESTAURANTS In the U.S., it’s not unusual that res-taurant patrons in big cities like New York and Los Angeles leave a 20 per-cent tip above the sales tax. In smaller cities, the expectation remains for tips to be around 15 percent. In some countries, such as France and Japan, tipping isn’t expected, but service charges may be automatically added to your bill. In France, eateries and bars include a 15 percent service fee. In Spain and Italy, it’s expected that customers leave about 5 percent extra in smaller eateries and 10 per-cent in more upscale venues. A service charge is also usually included in Moscow. But if the check

doesn’t include the charge, add 10 percent. 3 WHETHER TO PAY A ‘SUG-GESTED’ TIP Sometimes restaurants, bars and other leisure establishments will in-clude a suggested tip on the bill. But there’s no need to feel locked in to paying the suggested gratuity. “If it says ‘suggested tip’ and it’s not included in the total, you are ab-solutely free not to pay it,” Fodor’s Bowen says. 4. HITTING THE PUBS IN EU-ROPE? Americans ordering beverages in nightclubs and bars tend to tip at least $1 a drink. Outside the U.S., it’s often not expected. That includes bars in Europe, except in certain circum-stances. In Ireland, for example, tipping is not expected at the bar. But if you get table service, or have a round of drinks, it’s customary to tip a euro for the whole round. 5. TIP YOUR TAXI DRIVER In the U.S., the standard taxi tip is 10 percent to 15 percent. In Europe, round up to the nearest euro or the nearest pound. 6. TOUR GUIDES In the U.S., tip tour guides between $3 and $5 for a tour that lasts about an hour. Tip as much as 3 euros in Europe. In a long-distance, multiday

tour in Europe, tip the driver about 2 euros at the end of the trip. If you go on safari in Tanzania, you’ll be expected to kick in between $10 to $15 extra for the driver and the guide, and $10 per group to the cook, Reid says. 7. HOTEL STAFF Staying in a hotel calls for tipping the housekeeping staff who turn your room daily, porters who ferry lug-gage to your room at check-in, and, in some cases, the concierge. While this mostly applies to the U.S., it’s becom-ing more accepted in other countries, especially when the hotel operator is U.S.-based. For housekeeping staff, leave $1 to $2 on a daily basis during your stay, rather than a larger amount at check- out, so that the person who straight-ens up your room always gets the tip.In Europe, it’s customary to leave up to 2 euros a day (about $2.50) - more in higher-end hotels. For every piece of luggage, tip porters $1 in the U.S. or 1 euro in Europe. Tip concierges between $5 and $10 for every special service they per-form. Examples of that would be if they score a reservation for you at an exclusive restaurant or land you the-ater or ball game tickets. Same goes for concierge service in Europe. In Japan, it’s not customary to tip employees of hotels, unless a special

service has been rendered. In suchcases, a gratuity of 2,000 to 3,000 yen(about $25 to $37) should be placedin an envelope and handed to the staffmember discretely, Bowen says. 8. PARKING ATTENDANTS Drivers with fancier cars mightwish to pay parking attendants a littleextra to keep their rides safe. For ev-eryone else, $1 to $2 works. 9. MASSAGE Getting a massage as part of yourstay in a resort or spa visit? Think ofthe service like a restaurant visit in theU.S. and tip between 15 percent and20 percent. 10. TIPPING IN CHINA &HONG KONG Tipping is offi cially forbidden bythe Chinese government and localssimply don’t do it, says Bowen. Still,the practice is beginning to catch on,especially among tour guides, who of-ten expect 10 yuan (about $1.60) perday. China tourism service represen-tatives aren’t allowed to accept gifts,but you can give them candy, T-shirtsand other small gifts. Hotels and ma-jor restaurants in Hong Kong usuallyadd a 10 percent service charge, but innearly all cases it does not go to thewait staff, Bowen says. She suggestsadding up to 10 percent more forgood service. —The Associated Press

Tipping tipsBe in the know for trips in U.S. and overseas

10 Your Table is Waiting July 31, 2012 Denton Record-Chronicle

INDEX TO RESTAURANTSPage number also denotes locator number on map

4A BLACK-EYED PEA

Great American Food & Spirits2420 South I-35E, Denton

(940) 320-4140 www.theblackeyedpea.com

4B DANI RAE’S GULF COAST KITCHEN

Seafood So Delicious You’ll Think You’re At The Beach!

2303 South I-35E, Denton

(940) 898-1404

6 FUZZY’S TACO SHOP

Baja Style Mexican Food115 Industrial, Denton

(940) 380-8226 www.fuzzystacoshop.com

8 THE CUPBOARD

Natural Foods & Cafe200 W. Congress St., Denton

(940) 387-5386 www.thecupboardnaturalfoods.com

7 THE GREAT AMERICAN GRILL

Inside the Hilton Garden Inn3110 Colorado, Denton

(940) 891-4700 www.dfwdn-salesadm@hilton.com

3 WILD HORSE GRILL

Robson Ranch9440 Ed Robson Circle, Denton

(940) 246-1080

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380

380W. University

Congress

Eagle Dr.

Wind RiverHobson

Robson RanchCrawford Road

Hickory

LAKE DALLAS

SANGER

Bonnie BraeBonnie Brae Teasley Lane

Mayhill

Brinker

Teasley

Locust

Elm Bell

Carroll Blvd.

Ave.C

Dallas Drive

Scripture

FortWorth

Dr.

Oak

288

35W

35E

35

Lillia

nMille

r

N

Oak

E. Hickory

Mulberry

Walnut

Locust

Industrial

Elm

Bell Ave.

Detail of Downtown

DentonCourthouseSquare

377

Colorado

Blvd.

6 FUZZY’S TACO SHOP

Baja Style Mexican Food 1004 Maple St. #101, Sanger, TX

(940) 458-7467 www.fuzzystacoshop.com

2 HANNAH’S OFF THE SQUARE

Restaurant, Wine & Martini Bar111 W. Mulberry, Denton

(940) 566-1110 www.hannasoffthesquare.com

9 SUGAR QUEEN CUPCAKES

The Offi cial Cupcake of Texas211 Main St., Lake Dallas, TX

(940) 497-3386 www.sugarqueencupcakes.com

5 SWEETWATER GRILL & TAVERN

Texas Style Bistro115 S. Elm, Denton

(940) 484-2888 www.sweetwatergrillandtavern.com

9

8

4B

7

3

65

2

6

4A

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