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.
Dan Weinberger makes sure his sandwich-smiths are thoroughly trained to make subs, brats, and deli sandwiches the same way his father did when the original shop opened in Chicago in 1952. The italian beef upholds the legacy of sandwich artistry with a recipe that, like the lindy hop and disapproval of the lindy hop, hails from the 1920s. A spit turns beef and lamb meat roasting for gyros, and buns cradle all-beef hot dogs and sausages. The selection of subs is heavy on Italian deli meats such as hot capicola, mortadella, and genoa salami, but there's a special menu section for vegetarians, too.
Sunlight floods through the windows of Loco Cafe, mingling with steam rising from freshly baked biscuits and griddled brown-butter hash browns. Though the café serves up the huevos rancheros, cornmeal johnnycakes, and grilled cheese sandwiches of homey Mexican and mainland American cuisine, it takes its name from the loco moco—a mainstay of Hawaiian diner fare. The meal combines hash browns, eggs, and steak or bacon in an appetizing and architecturally impressive stack, served with zesty salsa or savory biscuits and gravy. Diners looking for lighter meals chow down on plates of caramelized grapefruit or homemade smoked chicken soup. Drinks include pecan-tinged coffee or iced tea in flavors such as caramel, mint, hibiscus, and blueberry.
Crickle's and Co. treats visitors to breakfasts and brunches defined by a farm-to-table ethic. Every bite of an egg-and-applewood smoked bacon taco or blueberry muffin is a testament to simpler times—times when people knew exactly where their food came from, meals were family gatherings, and parents had to ask kids to be excused from the table. Local, preservative-free cream, eggs, and butter find their way into menu items such as egg sandwiches, bacon-stuffed tortillas, and fluffy, fresh-baked muffins. Texas pecans put the crunch in banana-nut bread, and locally roasted coffee and organic tea from Austin pair perfectly with homemade pastries. Outside Crickle's walls, its catered meals grace corporate events, baby showers, and birthday parties with feasts of Texas-style barbecue, 15-layer lasagna, and bite-size brownies and cheesecakes.
Crooked Crust shares the block with UNT's campus bookstore, tempting students with the aroma of zesty sauce and oven-crisped pizza dough. Although the menu features a diverse spread of signature pies with prearranged topping combinations, it also encourages guests to improvise and design their own pie from scratch. Beginning with a blank canvas of dough and cheese, diners can construct an edible magnum opus with around 20 different meats and vegetables, including pineapple, crispy bacon, and jalapeños, adding each topping to the pizza for free. The dining area includes a handful of tables where guests can share their pies, as well as murals commemorating the invention of the pizza slicer.