Baker St.'s Oklahoma City menu offers pub classics along with tacos, sliders, and generously portioned sandwiches. Start with an order of the tripper dipper ($7.99), a medley of fresh salsa, creamy queso, and savory spinach-and-artichoke dip served with tortilla chips. Then filch a hearty helping of shepherd's pie ($8.99), a delicacy of seasoned ground sirloin, cheddar, whipped potatoes, and tomato mixed together and served with green beans and potatoes. From tender, crisped fish and chips ($7.99–$9.99) to a buffalo-chicken sandwich ($7.99) and southern-style mini-chicken sandwiches ($7.99), the menu's flavorful items bode well with a liquid companion. An impressive beer selection and a full bar shine during daily drink specials and happy hour, but they also provide an equally enjoyable sudsy-nectar blast to taste receptors at any time.
After 22 years in the air force, Water 2 Wine–founder John McFadden established his first custom winery in San Antonio seven years ago. Already the business has spread as far as Milwaukee to the north and Denver to the west, bringing the country's vinophiles more than 100 wines, each of which are fermented on site and available for tastings every day. Those who want to get more involved in the crafting process may sign up to make their own wine and steep themselves in each step of the operation, from selecting the grape varieties, beginning the fermentation process, withstanding a wait of about 45 days, and finally christening their creation by smashing a tiny boat against the bottle. All custom-made wines are plastered with personalized labels made from one of Water 2 Wine’s templates or images that customers design from the ground up.
Start your tour of Texican's massive menu by slinging your jaw around spinach, mushroom, and onion quesadillas ($7.99) or clearing your taste buds of impurities with spicy cream-cheese-stuffed jalapenos ($5.49). The plentiful options let you supplicate at the altar of a traditional dish such as cabrito—a platter of tender goat roasted with mysterious spices and topped with tomato and bell pepper ($14.99)—or head straight for the grill with a 10 oz. rib-eye steak tampiqueña ($14.99). To enter the mythical realm of "New Mexico," head northwest of south of the border for some Santa Fe enchiladas in smoky red chile ($9.49), or fly straight up into space instead with a deadly delicious chile relleno plump with chicken, beef, shrimp, or cheese and legally drowned in red tomatillo sauce ($8.99).
Austin Java incorporates fresh, local ingredients into its menu whenever possible, serving only cage- and hormone-free eggs and organic, fair-trade coffee, prepared locally using a low-emission, biofuel-powered roaster. Sample the community-minded cuisine by diving fork-first into breakfast (served all day), lunch, and dinner. The Caesar Chavez salad, a highly organized concoction of romaine lettuce, leads croutons and parmesan cheese on a victory march to your mouth ($5.99), while vegetarian-friendly options such as the confetti pasta ($8.99) and the spicy African peanut soup ($3.99 for a cup, $4.99 for a bowl) keep hungry herbivoyeurs in check. Build your own burger ($7.79, with additional ingredients $0.59–$0.99 each), or decode the DaVinci chicken sandwich, topped with marinara, parmesan ($8.29), and the blueprint for a flying machine. Austin Java also offers all-day breakfast, with options such as omelettes ($7.29–$8.99), eggs benedicts ($7.79–$7.99), and build-your-own-breakfast tacos ($1.99 with three ingredients; $0.69 for each additional item) pleasing palates. The Barton Springs location also boasts a new full bar, allowing for savory sips of brews and booze between burger or breakfast taco bites.
Just off of South Lamar on Barton Springs, Uncle Billy’s specializes in two things: beers and barbecue. To the left of the entrance, the bar’s glasses hang from the ceiling like stalactites, and a ledge of cans showcases the different types of beer available. Meanwhile, a blackboard lists the guest beers of the day, and in case all of that didn’t give things away, a giant red arrow proudly displaying “Drink Local” rests behind the bar. Real Ale Brewery is housed here, and through a glass window in the back of the restaurant, diners can see the fermenting tanks in action. Outside, guests can savor brisket, pork and other meats while enjoying live music in the patio area, while indoor guests can catch a game on the one of the many TVs throughout the establishment.
Chicago-style stuffed pizzas. New York–style thin pizzas. Round pizzas. Six different sauces. Flatbread crust, gluten-free crust, wheat crust, white crust.
Pies at The Pizza Bistro's two locations are endlessly customizable and handcrafted from a 60-year-old dough recipe. Toppings include Italian-imported meats, beef raised in Yoakum, Texas, and locally grown veggies. With specialty pizzas like Texas BBQ Brisket and the rosemary-laced Potato, Bacon & Egg, it's clear that some Italian creations flourish with an Austin flare. Chef-curated, patron-customized, or woven on a dough-and-cheese loom, every pizza can be complemented with one-of-a-kind libations: The Pizza Bistro infuses local Texas liquors in-house, and servers fill frosty glasses with Austin craft beers. Rounding out the menu is an eclectic selection of Italian-American dishes that include homemade pastas, sandwiches, and small plates.