Restaurants in Ardmore

The pizza makers at Palio's Pizza Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.

Le Peep's focus on breakfast and lunch stems from a decision made more than 40 years ago, when Buddy and Rhoda Waldman opened The Village Pantry in Aspen, Colorado, and—not wanting to miss a half day of skiing—would close the kitchen each day before noon. The duo would continue to tinker with their concept, stare at it through a novelty-sized microscope, and change its name before it eventually migrated to Texas.

Nowadays, the kitchen staff perpetuates the breakfast-crafting tradition by offering omelets, eggs benedict, skillets, and build-your-own pancake options that use ingredients such as walnuts, bacon, pineapple, and chocolate chips. Traditional dishes are augmented with unique twists, such as the Gooey Buns, english muffins broiled with brown sugar, cinnamon, and almonds and served with a signature side of Mom's Sassy Apples. During midday hours, a variety of salads, burgers, and sandwiches parades out of the kitchen accompanied by smoothies, juices, or Mother Parkers coffee. Le Peep's catering service delivers breakfast and lunch fare to homes, events, or filibustered neighborhood-watch meetings.

On any given day, Sarah Halterman can be found making handbags, corsets, baseball jerseys, or guitars—out of cake. Once an elementary schoolteacher, she founded Sweet Art Bakery in 2007 as an outlet for her love of custom baking. Today, she leads a team of five design assistants who help her turn 10 cake flavors such as dark chocolate, red velvet, strawberry, and spice into works of art suited to her customers' specifications and interests. She breathes life into her treats with 10 types of filling and icing, which include raspberry preserves, peanut-butter mousse, and chocolate buttercream. When not crafting custom cakes or their miniature cupcake cousins, Sarah fashions butter-citrus sugar cookies into the shapes of hats, owls, and snowmen, rolls cake balls and profiteroles, and dips strawberries in chocolate. She also leads monthly cake-decorating classes which, though geared toward beginners, also teach experienced bakers how to execute advanced kitchen moves or protect cakes from impatient guests by disguising them as scary predators.

Owner Shawn Danapong spends a lot of time in Thai Pan’s kitchen, where he proudly observes his team of chefs doing what they do best: seasoning curries, stirring pots of soup, and baking heaps of shrimp in a clay pot. The resultant plates of steaming Thai fare make their way to a dining area filled with soft music and small plumes of vapor that swirl above pad thai, fried rice, and stir-fried veggies doused in oyster sauce. As diners dip into the generous portions and help themselves to BYOB libations, a small fleet of televisions flickers to life with sporting events.

The pizza makers at Palio's Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.

In 1926, a Mexican immigrant named Adelaida Cuellar—now affectionately referred to as "Mama"—set up a tiny stand at a county fair outside Dallas, selling homemade tamales and chili con queso. The spicy specialties soon drew throngs of hungry patrons, and by 1940, she and her 12 children had transformed the stand into a café. Today, her legacy lives on at El Chico's many locations, where the staff rolls fresh tortillas into steaming enchiladas and salts the rims of towering margaritas. Waiters hoist platters of Tex-Mex favorites such as spicy beef burritos, crispy tacos, and guacamole prepared right at the table from fresh, self-puréeing avocados—a technology Mama never could have imagined during the early days of black-and-white tomatoes.