Le Peep's focus on breakfast and lunch stems from a decision made more than 40 years ago, when Buddy and Rhoda Waldman opened The Village Pantry in Aspen, Colorado, and—not wanting to miss a half day of skiing—would close the kitchen each day before noon. The duo would continue to tinker with their concept, stare at it through a novelty-sized microscope, and change its name before it eventually migrated to Texas.
Nowadays, the kitchen staff perpetuates the breakfast-crafting tradition by offering omelets, eggs benedict, skillets, and build-your-own pancake options that use ingredients such as walnuts, bacon, pineapple, and chocolate chips. Traditional dishes are augmented with unique twists, such as the Gooey Buns, english muffins broiled with brown sugar, cinnamon, and almonds and served with a signature side of Mom's Sassy Apples. During midday hours, a variety of salads, burgers, and sandwiches parades out of the kitchen accompanied by smoothies, juices, or Mother Parkers coffee. Le Peep's catering service delivers breakfast and lunch fare to homes, events, or filibustered neighborhood-watch meetings.
Hannah's Off the Square is a truly local restaraunt, serving dishes that reflect the community made with ingredients from local farmers. Our menu is as eclectic as our clientele, and we strive to make our experience as enjoyable as our food.
At BoomerJack's Grill & Bar, diners feast on spicy and savory dishes, complemented by refreshing drinks and the frequent shouts of cheering sports fans. Appetizers include hand-battered and fried mushrooms, pickles, and the restaurant’s eponymous Boomer chips, freshly sliced jalapeños served with a homemade sauce. Chefs also sculpt a half pound of ground beef into a behemoth of a burger, adorned with aged cheddar or blue cheese crumbles. Lemon pepper or Cajun seasoning spices up a fillet of farm-raised catfish, while grilled peppers and onions top Ray’s sizzling sausage sandwich made from ground filet mignon and pork.
Behind the counter at Top That! Pizza, a colorful collection of more than 30 toppings, 10 cheeses, and 8 sauces await each pizza-lover’s creativity. They first pick from three crusts, including honey wheat, then choose sauces such as Thai peanut and basil pesto to adorn their personal-sized pies. Lastly, they select from locally sourced toppings such as marinated ribeye, Polish sausage, and applewood bacon, as well as regional cheeses including asiago and gorgonzola, before their creation is baked to a golden crisp in just three minutes. Customers can then sit down to enjoy their customized pie at the restaurant, or take it home. It’s the concept of combining choice, quality, and speed come to fruition that Top That’s creators envisioned years ago. Today, locations stretch across Oklahoma, Texas, and Colorado, and menus make room for baked dishes such as chicken alfredo and meatball marinara.