Rustic charm meets opulent décor inside The Old Warsaw, where white tablecloths and burgundy drapes mingle with chandeliers and grand paintings, setting the scene for decadent plates of French continental cuisine honed over six decades. Dishes range from classic French fare such as escargot and chateaubriand to braised pheasant and roasted duck, all of which can be paired with any of 460 wines procured from regions such as Europe, North America, and South America. As diners sample rich seafood crepes and lobster bisque, live musicians tickle eardrums with soft melodies, special songs for birthdays and proposals, and occasional legal advice.
Dick Woodward found his family in the restaurant industry—literally. In the 1970s, he began managing restaurants throughout Texas and Georgia and eventually landed at The Hoffbrau, where he met his wife, Teril. By 1985, they were operating their own small chain of cafés in downtown Dallas, but their desire to return to Dick’s hometown of Cedar Hill led to a new plan. Soon they relocated there and opened Dick’s Uptown Cafe in 2009, filling plates with their return-trip-beckoning pancakes, philly cheesesteaks, and the whole mess, a breakfast hodgepodge of hash browns, onions, and a choice of breakfast meat capped with two cheesy eggs.
Dick and Teril recently expanded their menu to include dinner, lining up entrees as varied as pork tenderloin steeped in olive oil and build-your-own burgers. Patrons and owls curious about what mornings are all about are still always welcome to order from the all-day breakfast menu.
When viewing the eatery's exterior, Éclair Bistro appears to be a small, conservative dwelling. But inside, the quaint dining room bustles with bright French-inspired cuisine crafted by chefs Aaron and Lynn—a mother and son team who curate the dynamic menu of old New Orleans dishes made in house from fresh, seasonal ingredients. Among them, classics such as imported escargot simmer in a rich herbed butter, and pan-roasted duck breast mingles with poached pears and roasted potatoes in a tart raspberry gastrique.
Le Peep's focus on breakfast and lunch stems from a decision made more than 40 years ago, when Buddy and Rhoda Waldman opened The Village Pantry in Aspen, Colorado, and—not wanting to miss a half day of skiing—would close the kitchen each day before noon. The duo would continue to tinker with their concept, stare at it through a novelty-sized microscope, and change its name before it eventually migrated to Texas.
Nowadays, the kitchen staff perpetuates the breakfast-crafting tradition by offering omelets, eggs benedict, skillets, and build-your-own pancake options that use ingredients such as walnuts, bacon, pineapple, and chocolate chips. Traditional dishes are augmented with unique twists, such as the Gooey Buns, english muffins broiled with brown sugar, cinnamon, and almonds and served with a signature side of Mom's Sassy Apples. During midday hours, a variety of salads, burgers, and sandwiches parades out of the kitchen accompanied by smoothies, juices, or Mother Parkers coffee. Le Peep's catering service delivers breakfast and lunch fare to homes, events, or filibustered neighborhood-watch meetings.