Established in 1980, Blueberry Havens has been a sprawling blueberry farm and summertime social hub for nearly 35 years. Spread across 220 acres, which hold more than 20,000 plants, the farm opens its gates to the public for picking seasons that typically run from mid-June to August. Visitors flock to the lush farm, borrowing gallon buckets or 10-gallon hats and filling them to the brim with succulent blueberries. They're all grown without pesticides, herbicides, or fungicides?owner Rod Havens makes sure of it.
Since 1981, TCBY has been synonymous with frozen yogurt. The company spearheaded the guiltless consumption of low-fat, chilled dairy treats with iconic flavors such as white chocolate mousse topped with fresh fruit and candy. Today, TCBY yogurt shops across the country continue the tradition with classic and specialty flavors such as caramel supreme, greek honey vanilla, and sugar- and fat-free mountain blackberry.
With blazing ovens, scratch-made glazes, and a flotilla of fillings, the donut architects at D Square Donuts defy and embrace convention daily by offering a menu of square sweets and traditional round cakes. Satisfy quadratic cravings with boxy baked treats packed with sweet key-lime filling or sprinkled with coconut shavings from formerly bearded palm trees ($0.85 each, $8.50 a dozen). Delectable dozens unite pastry prisms and hoops in the same package, allowing taste buds to enjoy four-cornered glazed and cocoa-coated, death-by-chocolate treats. Orders of donut holes recycle recently extracted cores to create spherical confections ideal for bite-sized snacking or teaching one's tongue to juggle ($1.85).
When Schlotzsky's first opened in Austin back 1971, the owner offered just one sandwich. Known as The Original, the stack offered lean smoked ham, genoa and cotto salamis, three kinds of cheese, and a layer of marinated black olives, all atop a hot sourdough bun. That?s all it took to get Schlotzsky?s off the ground and send it on its way to become a global franchise, today featuring locations in 35 states and four countries. Of course, today?s menu holds many, many more flavor combinations?Angus roast beef and cheese, chicken and pesto, and a smoked-turkey reuben, to name a few?along with salads and pizzas. The latter aren't as much of a divergence from Schlotzky's lunch-friendly template as it might sound: at eight inches across, they're still easy to grab on the go, and the crust is made with sourdough just like the signature sandwich bread and the walls of the head baker's home.
Traditional topping, such as mushrooms and olives, are sprinkled atop Pizza Schmizza Pub & Grub?s crusts. But more often than not, the chefs incorporate eclectic ingredients that leave tongues wagging. Baby red potatoes and sour cream top the Ol? Hickory, and garlic chicken and spicy peanut sauce flavor the Spicy Thai. Meatballs with marinara, Mexican-roasted chicken, spaghetti noodles, and alligator sausage top other crusts, all of which can be stretched up to 18 inches?enough to feed a family of six or one velociraptor.
The eatery?s decor is just as unique as its ingredient combinations. An evergrowing wall of sticky notes memorializes the thoughts of past customers, and a framed print of Chewbacca chilling with a surfboard and lei watches over the pizza chefs as they work. Sporting events flicker across a squad of flat screens, and on select nights, musicians play live tunes.
To craft the Momma's Love sandwich, the chefs at Momma Goldberg's Deli begin with a freshly steamed hoagie bun. They layer on slices of roast beef, ham, hickory-smoked turkey, and muenster cheese before topping the tower off with spicy brown mustard and Momma's sauce. In addition to offering a variety of other hearty hot and cold sandwiches, which can be served beside soup or salad, the chefs extend their culinary expertise toward the deli's specialty nachos?crispy Doritos showered in creamy pepper jack cheese.