Starchies Cleaners’ friendly staff keeps frocks and other festoonery spick-and-span with a spread of scrubbing services. Choose to de-stain sullied garments, such as men’s sweaters ($3.49), women’s dresses ($3.99), or long lab coats with Bunsen-burner-shaped stains ($5.75). Besides bestowing clothing with a refreshingly crisp appearance, Starchies also tends to household dresswear, including queen comforters ($24.99) and bed shams ($3.25). For an additional $3.99 fee, orders of more than $15 can be delivered to a busy customer or clothed inanimate object.
For Chef Nita of OnTime Cafe, chicken and potatoes were staples on the table when she was growing up. Today, she and her staff sauté chicken with kalamata olives and parsley, or peppers and onions to craft tasty, organic, all-natural meals. They'll also lightly fry salmon croquettes or shape turkey sausage into meatballs. Everything is made to be vacuum sealed and delivered to customers, who then can heat up food that is quick and tasty. Entrees include side dishes such as cinnamon sweet potatoes and artichoke hearts. Even for catered meals, desserts are available, which families can use to bribe their imaginary friends into telling who broke Mom's favorite vase.
Named Dallas' Best Movers by WFAA's A-List in 2010, Welcome Home Moving Solutions spirits away customers' stuff with assiduous care. Two days before a job, their office will phone the customer to confirm appointments and answer any questions they might have. On moving day, polite, uniformed staff members will zip to the scene in clean, GPS-equipped trucks that take to the sky when confronted with traffic, like Santa's reindeer or a Ford Pinto equipped with jet rockets. Once they arrive, movers can use part of the hour to do the packing themselves. Then they'll swathe furniture in complimentary pads and stretch wrap before feeding it into their wheeled beast's 26-foot belly and transporting all chachkas to new abodes. Welcome Home also sells boxes and packing supplies, which they will bring to you at no extra charge and offer tips for smart packing solutions when they drop them off.
Since 2007, the Robots-4-U team has been teaching children a program of STEM?science, technology, engineering, and mathematics. Children absorb skills and knowledge through entertaining interactions with instructors, other campers, and robot kits. The camp maintains a 16:1 student to instructor ratio, ensuring children receive the proper amount of individual attention. Campers build robot kits comprising a brain unit and sensory appendages, which replicate seeing, hearing, touching and reading minds. Once the bots are assembled, children enter their creations into racing, dancing, and battle-bot challenges.
Chef René Peeters is no stranger to cultural diversity, and his menu follows suit. He spent his childhood between the Belgian Congo and southern France, later living in Laos and Greece before finding his throne in Dallas's restaurant scene. Though he's trained in the style of classical French cuisine, Chef René calls upon his well-traveled palate to diversify his cooking style, seasoning dishes with the flavors of passport-stamp inks from around the globe. For nearly two decades, Peeters has helmed the kitchen at Bistro Watel's, serving a menu with foie gras, Lone Star cassoulet, and "Moroccan-ish" chicken tagine.
The restaurant's kitchen also hosts a handful of cooking classes that follow themes such as French countryside cooking, sauces, and how to impress a chef in the produce aisle.