Firehouse Subs extinguishes appetites with overstuffed sandwiches of high-quality meats and cheese piled high on toasted rolls. Sink your teeth or someone else's into specialty steamed subs (starting at $5.49), such as the Hook & Ladder, with ham, turkey, and monterey-jack cheese, or the New York Steamer, with melted provolone served over corned beef brisket and pastrami. The tasty Engineer offers a brain-boosting bounty of smoked turkey breast crammed with melted swiss and sautéed mushrooms and served Fully Involved (loaded with mayo, mustard, lettuce, tomato, and onion, and a dill spear on the side for endless rounds of condiment jousting). Further information and pricing can be viewed here, though prices may vary. Firehouse Subs also supports the Firehouse Subs Public Safety Foundation, founded by firemen and focused on education, equipment, and training of emergency-service teams.
Berry Cool Frozen Yogurt is out to make the world a little sweeter, one cup at a time. Here, guests serve themselves to machines dispensing 16 rotating varieties of frozen yogurt in flavors ranging from cake batter to vanilla. From there, they head to a toppings bar to pile on spoonfuls of fresh fruits, candies, cookies, and nuts, before taking their custom concoction to the counter to be priced by weight. But frozen yogurt isn't the only frosty option here: Berry Cool's menu includes smoothies and bubble teas, as well as snow fluff?a unique treat made from shaved ice cream and fruit.
Founded in 2009, The Coffee Bean & Tea Leaf currently has four locations within Austin, opening 2 more soon. CBTL is a locally owned Texas franchisee of The Coffee Bean & Tea Leaf, the oldest and largest privately-held specialty coffee and tea retail business in the United States.
The chefs at Kerbey Lane Cafe have spent decades combining locally sourced ingredients to craft a menu brimming with eclectic breakfast fare, Mexican-tinged entrees, and rotating seasonal dishes served all day long. Batter craftsmen flip stacks of Kerbey Lane's signature homemade pancakes ($2.99–$5.39), dressed up in a full wardrobe of adventurous flavors including gingerbread, apple whole wheat, vegan, and crushed velvet. The SoLa enchiladas pack tortillas with portobello mushrooms, spinach, and cheddar-jack cheese under a downpour of your choice of sauce ($7.99). Groups can scoop through an appetizer of the Kerbey queso ($8.09)—guacamole blanketed with queso and pico de gallo and served with tortilla chips for dipping and flinging at open-mouthed dinner dates.
The Whole Bite's health-conscious cooks draw upon fitness training to fill plates with nutritious, ready-made meals prepared with natural ingredients. The menu eschews artificial sweeteners, high-fructose corn syrup, and peer-pressuring sugar-plum fairies to present satisfying dishes such as lime- and cilantro-laced chicken on a bed of garlic brown rice ($6.75–$8). Seasoned and seared lean pork tenderloin ($7.50–$8) rides on the shoulders of a crowd of organic sweet potatoes, and spicy buffalo-beef chili with quinoa ($7.75–$9.25) delivers slow-cooked flavors to busy diners preoccupied with long work days, errands, and modern-art projects occupying all of their kitchen's pots and pans.
Travis Dickey opened Dickey's Barbecue Pit in 1941. To keep things simple but delicious in the early days, he created a minimalistic menu with only seven items such as beef brisket and bottled milk. By the time the '60s rolled up in a Volkswagen van, Dickey's two sons had grown up and taken over the enterprise. Using their father's hickory-smoked recipes, they expanded the business from a single restaurant to a franchise. To this day, each location uses the same tried-and-true barbecue techniques employed by the founder all those years ago. From the original seven items, the menu has grown to include spicy cheddar sausage and complimentary ice cream as well as sides such as macaroni and cheese and jalapeño beans.