Located in Hancock Plaza on the north side of Canyon Lake, Subs and Stuff is the perfect place to stop for a quick...or leisurely...lunch or supper. Owners Jennifer and Tim Pannell are always there to greet you with a big smile and plenty of made-to-order sandwiches and salads! Dine in and visit, or everything can be packag
When bringing to fruition Bella Vino's concept, owner Michelle Wertheim infused the restaurant with her own passions: wine and coffee, uncomplicated food, and a commitment to the environment. After more than 30 years of experience working in the industry, Michelle knew she wanted her wine bar to feel like a home away from home, so she furnished it with items she finds comforting. A plush red couch, black wooden tables, and blue wood chairs snugly sit near each other in a cozy dining room. The walls are speckled with framed art in a variety of different shapes and sizes, and thick candlesticks flicker at end tables in almost terrifying unison with patrons' blinking eyelashes. She stocks the wine cabinet with varietals from California and Italy, and the amicable staff pours tall glasses of craft beers and imports as they make suggestions for beer and wine flights. During meals, classic Italian coffee and espresso drinks follow menu items such as tapas, cheese platters, and crab-cake sandwiches. Keeping her eatery green, Michelle also recycles all wine and beer bottles by crafting them into hurricane lamps, candles, cheese trays, and chandeliers.
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
Inside TJ's Burgers and More, and hanging above the spacious dining area of booths and tables, a large marquee sign blazons "TJ's Burgers" in big, bold letters. Around it, other artifacts fan out across the walls including football jerseys, vintage soda signs, and even a canoe. TJ's eclectic décor fashions a playful, laid back atmosphere, where visitors are free to personalize burgers at a build-your-own burger bar, or attempt to tackle pre-assembled gourmet burgers and home-style sandwiches. On Friday nights, the restaurant hosts an all-you-can-eat catfish dinner, and everyday, it doles out beer, wine, and hand-dipped milkshakes to wash everything down.
Beverly Crock and her daughters, Lauren and Shannon, are the family behind For Goodness Sake Natural Food Store. They stock familiar items such as bacon, as well as lesser-known products such as bioflavonoids—plant compounds believed to improve the skin's appearance. But if visitors aren't familiar with such items, it's not a problem. “We educate people,” Shannon explained to The NB Scene. “That comes naturally to me because I grew up this way and it is my lifestyle as well.”
Although the store's representatives happily guide patrons through their inventory, many of the store's products need no introduction. Rainbow-hued carrots and crisp sugar-snap peas beckon from their perches, and organic eggs come from Vital Farms, where chickens roam in pastures and take European vacations whenever they want. Additionally, at the juice bar patrons sip on nectars squeezed from the store’s organic produce.
With an eclectic childhood that took place amid the bustling cityscape of São Paolo, Brazil, in the steamy kitchen of their parents’ Chinese restaurant and on surfboards riding the oceans of Mexico, brothers Wing, Ed, and Mingo have tasted a panoply of flavors. Their intimate familiarity with the international cuisines of their youth has coalesced into Wahoo’s Fish Taco, a taqueria with Mexican specialties that brim with Brazilian and Asian touches. House-made sauces, such as the roasted-pepper cilantro sauce and the spicy Mr. Lee’s sauce, drizzle wahoo- and ono-stuffed tacos and fork-ready entrees such as the Maui bowl, a customer favorite that combines teriyaki steak with beans and rice. The full bar serves margaritas infused with local limes, house-made sweet-and-sour mix, and straws handcrafted by artisan strawsmiths to anoint tongues during lunch, dinner, or the eatery's daily happy hours.