Pie Place Café & Bakery's made-from-scratch creations tempt discerning taste buds by way of seasonal rotation and ever-inventive recipes. Start stomach engines with a classic greek salad ($7.95), or a toasted-walnut and fruit salad tossed with mandarin oranges, crisp apples, and craisins ($8.95). A variety of soups are offered throughout the week, starting with broccoli and cheese on Monday and concluding with Saturday’s white chicken chili ($3.95 for a cup, $4.95 for a bowl). A bevy of alternating savory pies warm bellies with comforting options, including the chicken enchilada, which layers spicy cream sauce with chicken, cheese, avocado, and sour cream. Likewise, hearty sandwiches such as the chipotle-chicken panini unite bacon and cheese on ciabatta ($7.25), while the black-bean burger boasts its galactic share of sliced-avocado crescents ($7.25).
The Benson and Brozgold families founded Ol’ South Pancake House in 1962 and have stacked mountains of the same griddle-kissed pancakes from the same menu ever since, sticking to original recipes with the addition of Southern diner favorites. Cooks pour fluffy disks of buttermilk-, buckwheat-, or corn-cake batter to forge the rich foundation for strata of sweet or fruity toppings, including spiced apples, peanut-butter chips, and strawberries. Like off-duty senators nestled safe for the night in the congressional warehouse, pancakes pile into short or tall stacks, or in a behemoth pile of eight for the diner’s Take the Pancake Challenge. Any intrepid eater capable of packing away the entire monument to fluffiness in 60 minutes gets the meal free.
In addition to pancakes, the menu features a familiar spread of hearty entrees and sides served all day long. The cooks hand-batter pieces of chicken-fried steak before glazing them with a layer of country-style gravy, or sear catfish and half-pound burger patties on the grill. For internationally inspired flavors, they can also whisk together huevos rancheros, griddle fresh crêpes, or prepare the german pancake filled with fresh lemon, powdered sugar, and whipped butter served with a side of maple syrup.
If Noodles @ BTH strikes visitors as welcoming and familiar, the reason may be that the Vietnamese restaurant’s owners share more than a dedication to fine boba teas—all three of them are sisters. They have merged steamy Vietnamese dishes with milky teas in a casual, laid-back setting. Noodles @ BTH opened in 2013 as a spinoff of the original Fort Worth location, which opened in 2007, serving mostly the same menu with a focus on convenience and walk-up ordering.
Bowls of the restaurant’s signature pho—a Vietnamese noodle soup—line tables alongside spring rolls filled with charbroiled chicken. Piles of rice share plates with marinated grilled pork, beef, and spicy lemongrass chicken, straws fish for treasure in boba teas, whose watermelon, papaya, and green-jasmine-flavored waters brim with chewy pearls of tapioca.
At Double Shots Coffee Roasters, a team of espresso conjurers roasts energy-boosting beans on-site and fills mouths with warm and iced beverages. Kick-start mornings with a 20-ounce coffee of the day ($1.80), whose expansive aromas set caffeine receptors buzzing in anticipation, or sip 16-ounce blended frappes in vanilla ($3.15), caramel ($3.45), and mocha ($3.15) flavors, which can also be used to fuel most talking cars. Extra shots of concentrated caffeine can invigorate eight espressos, and handfuls of fruit enrich four fruit smoothies, such as the 12-ounce Strawberry Pink Freeze ($3.20). Double Shots’ Internet bar and wireless access allow patrons to browse the day’s news streaming fresh coffee down their throats.