The folks at The Toasted Yolk Cafe want to make sure that the most important meal of the day is also the tastiest one. Served all day, the breakfast options are many, with favorites that include the bone-in pork-chop breakfast cooked to order with two eggs and a hash brown casserole or grits, or the breakfast sandwich with two eggs, bacon, and fresh-sliced tomatoes. Sweet options include the belgian waffle topped with fresh fruit and a mound of whipped cream, or "churro-style" donuts dusted with cinnamon-sugar and drizzled with caramel sauce. They also serve lunch after 10:30 a.m., building a slew of sandwiches, homemade soups, and salads.
The chefs at Anothai Cuisine and Nara Thai Dining grind their own fresh herbs and spices to awaken patrons' tongues with each bite of their Thai dishes. Pungent curry coats seafood, chicken, and noodles, and on the other end of savory-to-sweet spectrum, mango imbues shrimp with flavor that evokes the tropical drinks of which ice fishermen's dreams are made. Artfully arranged garnishes complement colorful dishes to excite the eyes, which can scan the bright red and white accents between bites.
Hofbrau Steaks hogties hearty appetites in a classic steakhouse milieu. The brawny menu muscles up high-quality meats including the Hill Country rib eye ($19.99–$23.99), which is cooked in lemon butter and seasoned with the restaurant's secret seasonings, dubbed "Magic Dust". The hand-breaded chicken fried steak ($9.99 lunch, $10.99–$14.99 dinner) comes topped with country gravy and the emotional baggage of growing up as two meats. In pig in a tater, pulled pork hides from hungry eaters in a potato cave ($7.99), and bacon-wrapped Texas shrimp wraps itself up into a jalapeno-and-smoked-bacon cocoon ($12.99–¬¬$18.99, dinner only). Midday eats—such as the Hofbrau Hamburger steak, topped with brown gravy and grilled onions ($9.99, lunch only)—sate workday cravings.
Hula Mamas swathes guests in complimentary shell lei and outfit empty hands with non-alcoholic tropical fruit drinks in preparation for the Hawaiian dinner and show, which enlightens audiences about the South Pacific with rousing island entertainment and a brimming buffet. Polynesian delectables from mahi-mahi and pulled pork to sweet pineapple nut cake line the copious spread (the restaurant is BYOB pending a liquor license). Later, lights in Hula Mamas’ tiki hut will dim to highlight the flames of fire knife twirlers during the hour-long Polynesian Revue, which also features burly male warriors and shimmying hula girls. Audience participation is encouraged, so wear your loudest Hawaiian shirt and most recently mown grass skirt to join in.
As he passed another lazy afternoon at Purdue University?s student union, Paul Miller had a flash of sudden, delicious inspiration. He wanted to capture the feeling of camaraderie he shared with his fellow students, to create a place where people could gather for good company and good food long after graduation ended. He kept that dream with him through years in the restaurant industry, finally giving his vision form as The Union Kitchen, a joint venture in contemporary global cuisine with chef Juan Arellano.
Even though the restaurant mirrors Paul?s collegiate experience, the food within is a far cry from the typical dorm cafeteria fare?in fact, H-Texas magazine added The Union Kitchen to its "Culinary Stars" list in the Best Burger category. The menu features flavors and techniques borrowed from France, Italy, Mexico, and beyond, which take shape in dishes ranging from paremesan-crusted chicken and chophouse steaks to small plates filled with baked brie, prosciutto-wrapped asparagus, or PEI mussels. To stay on top of the calendar, Paul and Juan hit local farmers? markets bi-weekly to suss out the freshest seasonal ingredients for use in their cuisine. They also borrow spare pitchforks, the best utensil with which to tackle their famed Union Burger. The monstrous tower of meat, bun, and onion rings slips other flavors in between its layers, from pecan-smoked bacon to barbecue-smoked aioli. This dauntingly delicious combination is part of what earned it rave reviews from local reporters and bloggers alike.
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