It was a fateful night in January 1999 when the bellies of college sophomores Leon and Tiffany started to rumble. The two UT Austin students convened at Leon's apartment, where they whipped up a batch of chocolate-chip cookies in his oven. As they chewed on the warm, gooey fruits of their labor, the pair was struck by the idea to sell these freshly baked cookies to their fellow students. They began delivering treats to their peers during evening study breaks before expanding their customer base to include parents and Austin residents, all the while renting the back kitchen of a local restaurant to accommodate the growing demand.
Fifteen years later, the indulgent lure of Tiff's Treats has helped Leon and Tiffany open 13 locations throughout Austin, Dallas, and Houston. Within these bakeries, kitchen crews sculpt fresh dough into 10 types of cookies, supplementing the gooey morsels with decadent brownies and signature Tiffwiches—vanilla Blue Bell ice cream sandwiched between two warm cookies. Bakers hand-deliver batches every day, pulling them fresh from the oven instead of the overheated engine block of the delivery car.
When Flavors Indian Restaurant cofounder Shiv Dave was working as a financial advisor for a big-time accounting firm in Indonesia, he was struck by the lack of authentic Indian cuisine outside of his native country. Together with his wife, professional dietitian Shilpa Dave, Shiv set off the spark for a family-run restaurant dedicated to producing healthy traditional feasts from the Indian subcontinent. As an American extension of the Dave family's original venture in Indonesia, Flavors Indian Restaurant introduces meals of fluffy naan bread, creamy paneer, and zesty curries to the American diet of apple pies and candy-based cereal products. Chefs from India draw from years of professional experience and firsthand knowledge of their culture's cuisine, whipping up meals of tender lamb vindaloo or seafood masala with a well-honed expertise.
Johnny Huntsman founded the first Johnny's Pizza House in Louisiana in 1967, calling it the "only link in the world's smallest pizza chain." The restaurant's signature pizza crusts, made fresh daily, soon caught on and led to rapid expansion. Although the restaurant declared bankruptcy in the late 1980s, Huntsman rallied enough support to pull his empire out of Chapter 11 by parading down the street wearing only a barrel with suspenders and carrying a sign saying, "Please Eat Johnny's Pizza."
Today, Johnny's Pizza House's Addison, Texas, location continues to serve the franchise's tried-and-true dishes, such as buttery muffuletta sandwiches and 11-ingredient Sweep the Kitchen pizzas. While awaiting a specialty pizza, guests can study the contemporary dining area, which includes red accent walls, flat-screen TVs, and pizza paintings that are remade fresh daily.
A team of doctors founded Physicians Weight Loss Centers more than 30 years ago, banding together to find the most effective methods for dropping pounds. The regimen that they established begins with an initial consultation, during which a physician helps each client choose the proper weight-loss route from the clinic’s six low-calorie programs. The doctor steps back after choosing the proper plan of action so that a team of nutritionists, nurses, and weight-loss counselors can take over charting progress. Upon completing the program, clients meet once more with the physician to evaluate their results and stage an intervention for oversized clothes that have yet to commit to the program. The lessons that clients learn during these supervised weight-loss programs can help them live a healthy lifestyle long after the session ends.
Bowling isn’t just a hobby at 300 New York—it’s a vibrant social experience worthy of luxurious flourishes. That’s why cushioned lounge seats flank each of the 32 mood-lit lanes in the main concourse area. Each of these lanes faces a large screen that flashes music videos and tutorials on how to remove stuck fingers from bowling balls. Up in The Loft, bowlers can lounge and take in views of the concourse while sipping cocktails from the full-service bar. A dedicated wait staff connects them to offerings from the onsite bar and restaurant—an eatery known for serving dishes from executive chef Chad Bowser’s menu. Some of Chad’s creations include two-bite chicken or beef sliders and hand-battered fried calamari that can be paired with anything from beer to specialty martinis.
Seven days a week, the kitchen at Duke's Original Roadhouse stays bustling into the wee hours of the night as cooks whip up hearty comfort food. Patrons can nosh on “Fall Off The Bone” barbecue ribs, which arrive at tables accompanied by garlic mashed potatoes or seasoned fries or enjoy one of six mac ‘n’ cheese varieties, including one that’s topped with a half-pound of grilled hot dog. Hefty sandwiches, such as the open-faced pot-roast sandwich topped with brown gravy, pair well with a shareable 104-ounce cylinder of beer known as Duke’s Tower of Power. The restaurant also features an outdoor patio and deck, where guests gather each Wednesday evening to toss large bouncy balls into trashcans during bouts of Big Balls.