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.
Along the wall, more than 150 wines from around the world nestle inside wooden cubbyholes, waiting for an empty glass to fill. An experienced staff member scales a sliding ladder to pluck wines to pair with international cheeses, dried fruits, and swatches of white carpet. The Gruene Door Store & Wine Cellar's intimate wood interior also hosts live musicians on select weekend nights to inspire dancing and has free shuffleboard and a dart board to inspire lifelong rivalries.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
Just a touch crooked, the timbers that hold up New Braunfels Smokehouse's awning impart both a rustic and timeless look, which hearkens back to the smokehouse's 1940s beginnings. The Dunbar family bought five local ice plants including one in New Braunfels that formerly housed a brewery. With limited storage options, farmers brought their meats to the ice plant for refrigeration. Then employee Benno Schuennemann had an idea: he'd help the farmers preserve their meats even longer by curing and smoking them using old German recipes. As word grew of the smoked meats coming from the icehouse, the Dunbars found a whole new business on their hands. They added a restaurant in 1952, and by the 1960s, they fielded smoked-meat orders from across the United States.
Today, the Dunbars continue running New Braunfels Smokehouse from a new location, producing hickory-smoked beef, chicken, pork, and turkey using Benno's methods at their USDA-inspected facility. They also bake their own bread each day, plus insist that their chefs craft every side from scratch and smith every utensil by hand. The restaurant surrounds visitors in rustic style with decor that incorporates old-barn siding and knotty-wood paneling—many of the materials salvaged from the original smokehouse. After savoring meals ordered from the counter, visitors can peruse the country store for sausages and other packaged meats fresh from the smokehouse.
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.