The Brisket House allows meataholics and barbecaddicts to satisfy smoky cravings with a menu of meaty favorites, all smoked with a combination of oak and pecan. Tear into the restaurant's signature "Brisket House Special," with your choice of meat (house sausage, hot sausage, brisket, pork ribs, turkey, or chicken) alongside a slab of cheddar cheese, a whole pickle, onion, and bread. Orders come in sizes of six ounces ($7.50 for one meat), eight ounces ($9 for choice of up to two meats), and one pound ($18 for choice of up to four meats). Guests can back the stomach truck right up to the counter and order smoked meat by the pound—1/3 pound ($4.50), 1/2 pound ($6.50), or one pound of juicy, flavor-dripping slow-fired goodness ($12). For people who want to rain sides on the meaty parade, The Brisket House slings up half-pints ($2.50–$2.75), full pints ($4.50–$4.95), or quarts ($6.95–$7.50) of appetizing accompaniments, with a three-meat plate ($11.50) and choice of two sides.
The Health Nut helps its clientele stay hale and healthy with a plethora of nutritious and wholesome lunch fare, vitamins, and other body-boosting sustenance. Midday patrons can pop in for a warm bowl of homemade soup ($2.95) and nosh on a chicken-salad sandwich ($4.95) or a whole-wheat chicken quesadilla ($7.25), eschewing less wholesome lunch cuisine such as gummy-bear burritos and pizzas topped with 9-volt batteries. Wash down healthful edibles with a protein shake ($4.25) or smoothie ($3.25), or peruse the retail selection of gluten-free and wheat-free products, including Udi’s bread ($6.25). The Health Nut carries a variety of top-notch, name-brand supplements, including offerings from brands such as Bluebonnet, Nature's Way, and Twinlab, as well as an array of vitamins ($6.95+) to strengthen immune systems against invading germs and smooth-talking bacteria.
Cajun Shack imports the tastes of the Louisiana bayou with shrimp dusted with cayenne pepper and blackened catfish fried until it melts in the mouth. The menu's recipes draw from local seafood and produce. Cooks serve their specialties Monday–Friday inside the spacious eatery during lunch and dinner or by delivery.