Nothing Bundt Cakes mixes fresh eggs, genuine butter, and real cream cheese into rounded risers worthy of slapping up on Mom's fridge. Choose from nine moistened cake flavors, such as ravishingly rich red velvet or swirlishly scrawled marble. Lemon bundt cake goes particularly well with tea parties attended largely by rabbits, mice, eccentric haberdashers, and confused British girls, and raging chocoholics can get a day’s worth of fixes with the moist and decadent chocolate chocolate chip. Every cake, from the pineapple-studded carrot cake to the streusel-like pecan praline, comes topped with thick petals of Nothing Bundt’s signature cream-cheese frosting. Sizes start as small as a single serving (wee bundtlets are $3.99 each, $45 per dozen), and go all the way up to a two-tiered cake ($65, serves about 26) that resembles a frosted snowman, which is perfect for any autonomous ice monster's first birthday. Split the menu down the middle with a 8-inch, frosted bundt-in-a-box ($29.50).
When Roshi Muns opens her bakery’s ovens, she doesn’t just see cookies, brownies, and whoopie pies. She sees a chance to give back to the Dallas community. Society Bakery gets its name from the native Texan’s desire to change the world around her, be it through petit fours and miniature pecan pies or donations to more than 100 local charities. In addition to old-fashioned pastries, Society whips up vegan cupcakes, specialty whoopie pies made with bread pudding, and empanadas stuffed with fig and pumpkin. It’s hardly a surprise that the bakery’s creations have appeared on the Food Network, the Style Network, and the closed-circuit networks of its customers’ dreams.
It was a fateful night in January 1999 when the bellies of college sophomores Leon and Tiffany started to rumble. The two UT Austin students convened at Leon's apartment, where they whipped up a batch of chocolate-chip cookies in his oven. As they chewed on the warm, gooey fruits of their labor, the pair was struck by the idea to sell these freshly baked cookies to their fellow students. They began delivering treats to their peers during evening study breaks before expanding their customer base to include parents and Austin residents, all the while renting the back kitchen of a local restaurant to accommodate the growing demand. Fifteen years later, the indulgent lure of Tiff's Treats has helped Leon and Tiffany open 13 locations throughout Austin, Dallas, and Houston. Within these bakeries, kitchen crews sculpt fresh dough into 10 types of cookies, supplementing the gooey morsels with decadent brownies and signature Tiffwiches?vanilla Blue Bell ice cream sandwiched between two warm cookies. Bakers hand-deliver batches every day, pulling them fresh from the oven instead of the overheated engine block of the delivery car.
Patrons at Fuji Steak House & Sushi Bar pull up blond-wood chairs to tableside hibachi grills where trained chefs chop, flip, and sizzle ingredients into display-worthy dishes from the menu. A house salad and shrimp appetizer warms up each diner’s taste buds before chefs practice spatula-juggling circus acts on a choice of entree ingredients, such as chicken, filet mignon, scallops, or vegetables. Pairs or quartets of mouths also munch sides of hibachi vegetables and steamed rice, taking back midriff space from the stomach’s inconsiderate roommate, the liver.
With 45 locations, the aromas of hot soup and freshly baked bread greet customers across the nation as they approach Souper Salad's overflowing display of crisp salad greens and freshly prepared hot selections. Menus for the buffet change daily, but can include albóndigas soup, Tuna Skroodle pasta salad, A-MAIZE-ing cornbread, and other dishes. Dine-in guests are free to fill their bowls with their favorite soups and chilis, build their own salads from a plethora of crispy greens and tangy dressings, and see how much soft-serve ice cream they can pile atop a single cone. Patrons can also make a visit to the taco bar or flatbread pizza zone, and gluten-free, vegetarian and vegan options are available.