Making something great even better runs the risk of befouling the original's strengths -- the three-point line made hoops even more thrilling, but it also had the unintended consequence of...Antoine Walker. Improving the hamburger while retaining its meaty essence, The Main Burgers/Bar
Opened a goal kick away from Pizza Hut Park's South Gate by the brothers behind Plano's Mignon (and, previously, Dallas's Enclave), the Main offers sexed-up but unimpeachably cow-licious burgers in a setting that mixes the modern (long arc-ed bar, matching ceiling frieze) with suburban-classic touches (fabric-shade light fixtures, Italian tile floors, insistence that life really is pretty sweet out here). The menu's anchored by nine half-pound burgers that start traditional (The Main: lettuce, tomato, pickle, onion, mayo, American cheese), then quickly ramp up with gourmet ingredients (the Mushroom & Swiss uses meaty portobellos, the Cajun adds andouille sausage slices, and the Bison uses Danish blue cheese) and fearless uber-fattiness (a patty melt on thick Texas Toast); a Kobe upgrade is just two bucks, far less than the Clippers were willing to pay in '04. Other enhanced staples: hand-cut sweet potato fries, house-breaded fried catfish & shrimp, jack/chicken/ranch-stuffed jalapeños, and an avocado/pickled cucumber/whole-grain mustard-topped Jumbo Lump Crab Cake burger, sure to turn you into a jumbo lump.
As for swill, bottled brews include Guinness, Negra Modelo, and just-released Shiner Bohemian Black Lager, but the milkshake cocktails are the signature: five spirit mixes (After Five, Nutty Irishman, B-52, M&M, Peach Dream) can be added to custom-spun chocolate/vanilla/strawberry/Oreo flavors -- try the quintet, and you might start seeing the need for a Walker after all.