The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Gourmet ice creams are freshly crafted on site from Marble Slab’s original recipe, enticing customer's eyes with a rainbow of colors. Once clients have made a flavor selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice cream chef then hand-folds in atop a frosty marble slab before packing the finished custom-designed flavor masterpiece into a house-made waffle cone.
In addition to procuring hand-held treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed quarts, or in the capable hands of a catering team for sprucing up special events such a corporate get-togethers or school functions with sundae bars in tow.
Operating under the mantra Flavor Your Life, Bahama Buck's sends its patrons on a tropical holiday with every sip of its gourmet drinks. Island-inspired decor outfits each Bahama Buck's location, and the business's approach to flavor as an art form?with more than 90 flavors of shaved ice?carries over to its smoothies, which are carefully blended from fresh fruit and juices. Hawaii's Kona coffee beans are used for Island House coffees, and island specialties, such as 100% natural juices, provide an afternoon pick-me-up without the pressure of negotiating with the intimidating children running the neighborhood lemonade stands.
Don't settle for an inferior brew! The java at Starbucks in Burleson will perk you right up.
Healthy eaters will feel right at home here, with the many low-fat and fresh options.
Have a large group? No problem. Head to Starbucks for easy seating.
Wifi here is on the house.
Come order a flavorful feast at Starbucks, and sit outside if it's nice!
Starbucks' diners can store their bikes safely at the rack around the corner.
You can enjoy a delicious meal at Starbucks for a bargain rate, with most tabs there running well under $15 per person.
The staff at Treat Me Sweet must swear by the golden rule. They ask for sweet treatment with their business’s moniker, so, in return, they treat their customers to cakes, cupcakes, and truffles prepared either traditionally or free of gluten and dairy products. In more than 32 years of business, the staff has built a repertoire of cake flavors both classic and innovative, including red velvet, amaretto, and italian cream. They mix together fresh ingredients and bake cakes as close to a scheduled event as possible so they never have to store them in cryogenic freezers next to Walt Disney’s “welcome back to life” cake. For fancier confections, they drape fresh or porcelain-sugar flowers over icing or create art out of chocolate-dipped strawberries, nuts, and crystalized grapes.
Cupcake connoisseur Allison Beck began her baking career as a labor of love, whipping up batches of luscious single-serve cakes for friends and family. When fans of her pastry pastime began to swell beyond the ranks of friends and acquaintances, Allison knew it was time to go pro. She realized a long-held dream by opening Alli B’s Sweets & Treats, where today the aromas of toasty sugar and flour waft through the air as she bakes cupcakes and cookies fresh daily. Cupcake flavors range from white wedding to hot-fudge sundae, topped with sumptuous domes of frosting or fashioned into high-heeled shoes with the addition of a cookie heel. She also bakes custom cakes for birthdays, tax-filing days, and other celebrations.
The Benson and Brozgold families founded Ol’ South Pancake House in 1962 and have stacked mountains of the same griddle-kissed pancakes from the same menu ever since, sticking to original recipes with the addition of Southern diner favorites. Cooks pour fluffy disks of buttermilk-, buckwheat-, or corn-cake batter to forge the rich foundation for strata of sweet or fruity toppings, including spiced apples, peanut-butter chips, and strawberries. Like off-duty senators nestled safe for the night in the congressional warehouse, pancakes pile into short or tall stacks, or in a behemoth pile of eight for the diner’s Take the Pancake Challenge. Any intrepid eater capable of packing away the entire monument to fluffiness in 60 minutes gets the meal free.
In addition to pancakes, the menu features a familiar spread of hearty entrees and sides served all day long. The cooks hand-batter pieces of chicken-fried steak before glazing them with a layer of country-style gravy, or sear catfish and half-pound burger patties on the grill. For internationally inspired flavors, they can also whisk together huevos rancheros, griddle fresh crêpes, or prepare the german pancake filled with fresh lemon, powdered sugar, and whipped butter served with a side of maple syrup.