Berry Cool Frozen Desserts charms guests with an array of frozen creations, all served under one roof. Signature banana bliss ice cream booms with bold flavor while rich vanilla custard treats tongues to a simple return to decadence. Those looking for a light take on a post-meal sweet can sample fresh mango ice or reduced-fat coconut caramel gelato. Behind the counter, friendly staff members toss a mix of fruits, ice, and juice into blenders to create fresh smoothies ideal for drinking on the go. Frozen yogurt flavors, including customer favorites cake batter and white-chocolate mousse, stand ready to be sprinkled with more than 60 available toppings, swapped seasonally to ensure the freshest ingredients.
While they've expanded their menu, the owners remain environmentally conscious, providing recycling bins for paper and plastic products, recycles most of their packaging, exclusively use recycled materials, including cup and spoons, and conserves energy with LED lights and minimum water usage in their operations. Along with customizing their sweet-of-choice, visitors can customize their tunes by plugging their own mp3 players or phones into a stereo system in the shop's music corner.
Berry Cool Frozen Desserts is committed to the Austin community, frequently partnering with local schools and charities. They also work with many vendors that share their commitment to the environment and have sustainable practices.
Behind the stone arches of a Spanish colonial-style building, Hemingway Restaurant & Bar's artfully exposed ductwork, stark right angles, and halo of flat-screen TVs belie the homespun quality of its regional Texan fare. Servers burden the heavily lacquered wood tables with hearty platters of 14-ounce steaks, fresh local fish, stuffed poblano peppers, and burgers topped with surprising flourishes, including roquefort cheese, olive tapenade, or applewood-smoked bacon. A full bar serves wines, premium cocktails, and craft beer such as Austin Amber and Buckethead IPA on draft. Outside, guests can dine alfresco alongside their dogs or diners dressed as their dogs.
In 1996, the first Phil's Philly Grill introduced its signature hot sandwiches to Dallas from a single, modestly sized kitchen nestled into a bustling Metroplex. Because its founders brought decades of experience to the business, their sandwiches' of sauteed veggies and meats pleased anyone who got their hands on them. Soon, the concept steadily grew to occupy more than a half-dozen locations around Texas.
Today, sandwichsmiths at seven locations serve up everything from lena, certified rib-eye steaks?onions, peppers, cheese, and mushrooms included?to the Texas bacon barbecue burger, which understandably includes bacon, barbecue sauce, and a strange resemblance to the state of Texas. Phil's certified grill experts bring 40 hours of training to prepare chicken breasts marinated with 17-ingredients and hand chop fresh vegetables and cheeses. An array of Philly sandwiches, grilled salads, gyros plates, and wraps round out the menu. The ownership's commitment to hard work, passion, and fine meats have also spawned franchising opportunities for those looking to launch their own little bit of Phil's.
The brother-sister team behind Rudino's Pizza and Grinders opened the eatery's first location in 1995 in Cary, North Carolina. They wanted to create a restaurant that incorporated an onsite bakery into its design, keeping the kitchen full of fresh, housemade dough for pizzas and sandwiches. It was a concept that proved successful, and now Rudino's has locations all across the country.
In these kitchens, cooks coat crusts with a sauce based on the duo's family recipe, and then layer on any number of ingredients?including fresh basil, jalape?os, and bacon. They also slide open-faced grinders into ovens after loading them with such sandwich fixings as italian sausage, salami, and fresh vegetables, which are never frozen, canned, or taken from a neighbor's crisper.
When he immigrated to America, Jesse Berenji took a job in the kitchen at a family member's Mexican restaurant. By keeping a close eye on all aspects of the business, he was soon able to pioneer his own Mexican place—El Patron Restaurant & Cantina. The cooks here fry hand-breaded boneless-chicken breast drizzled with cilantro sauce, for example, and prepare El Patron fajitas—chicken and beef with sautéed veggies on a heated platter, served with homemade tortillas for creating edible Venn diagrams. The menu even touches on American classics such as burgers and chicken tenders.
Leafy plants and floral arrangements adorn the interior of Takara Sushi & Asian Bistro, where chefs prepare traditional Japanese, Korean, and Chinese recipes as well as fusion dishes that meld culinary traditions. Among the eatery's fusion plates are the Takara new york strip steak, which comes drizzled with balsamic-teriyaki sauce and creamy gorgonzola, and Big Eye tuna sashimi crowned with organic cheese made from the milk of a health-conscious goat. Executive sushi chef Diane Chon prepares fresh nigiri and sashimi, as well as specialty rolls with less common ingredients such as candied walnuts.