“Fight ’em till hell freezes over, then fight ’em on ice.” These were the famous words of TCU’s only coach to win a national championship, Dutch Meyer.
Students and community members can now remember Meyer at the new hamburger joint, Dutch’s, which was named after him for his accomplishments on the football field and around campus.
Dutch’s, which is located on University Drive in the former Jon’s Grille space, is adding to the list of ever-growing TCU community hangout spots.
With a small-town feel, Dutch’s restaurant takes a clean American twist on the country-style diner. Seating about 100 people, tables and booths will be occupied by college students, business people on their breaks and families meeting for a quick meal.
A variety of foods are on the menu, from the bacon blue cheeseburger to “street style” tostados, creating a “quality family style restaurant on the TCU campus,” General Manager Kay Greenlee said.
“The atmosphere of Dutch’s gives the place a great personality,” Greenlee said. “It’s a place where you can bring kids to and not have to worry about dressing up or spilling on the floor.”
One difference customers will notice is the bar and patio area, whereas at Jon’s Grille drinks could only be purchased at the registers and there was no designated bar area.
“Having the bar opened up, along with the patio in the back, gives students a place to go after class,” Greenlee said. “The TCU neighborhood needs a good place to hang out and Dutch’s is the perfect place.”
Students, such as sophomore finance/real estate major Bobby Weinberg , said they are pleased with the new restaurant addition and prefer the surroundings of Dutch’s over Jon’s Grille.
“Personally, I prefer Dutch’s just because it’s a relaxing place you can grab a bite to eat and not feel like you are in the crowd at The Main,” Weinburg said. “Also, where else can you get amazing tamales and a barbeque bacon burger all in the same place?”
Greenlee said what makes the food so different at Dutch’s from other hamburger places is all the food is natural including the beef which is “purchased by the cow.”
“We know exactly what is being fed to the animals so we do not have to worry about added hormones,” Greenlee said. “Our bread gets shipped in from a bakery in Houston and everything is freshly handmade each morning.”
Daniel Shafer, a junior communication studies major, said that despite being fond of Jon’s Grille, Dutch’s menu variety is a lot better.
“Don’t get me wrong, I was definitely and always will be a Jon’s Grille fan,” Shafer said. “But sometimes I want a hamburger where I don’t feel like I am going to have a heart attack after I eat it.”
Whatever customers decide to eat, they will be pampered with the hospitality of the student workers all the while surrounded by TCU’s history in photographs around the rooms, giving Dutch’s its own personal touch.