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.
If Noodles @ BTH strikes visitors as welcoming and familiar, the reason may be that the Vietnamese restaurant’s owners share more than a dedication to fine boba teas—all three of them are sisters. They have merged steamy Vietnamese dishes with milky teas in a casual, laid-back setting. Noodles @ BTH opened in 2013 as a spinoff of the original Fort Worth location, which opened in 2007, serving mostly the same menu with a focus on convenience and walk-up ordering.
Bowls of the restaurant’s signature pho—a Vietnamese noodle soup—line tables alongside spring rolls filled with charbroiled chicken. Piles of rice share plates with marinated grilled pork, beef, and spicy lemongrass chicken, straws fish for treasure in boba teas, whose watermelon, papaya, and green-jasmine-flavored waters brim with chewy pearls of tapioca.
At Double Shots Coffee Roasters, a team of espresso conjurers roasts energy-boosting beans on-site and fills mouths with warm and iced beverages. Kick-start mornings with a 20-ounce coffee of the day ($1.80), whose expansive aromas set caffeine receptors buzzing in anticipation, or sip 16-ounce blended frappes in vanilla ($3.15), caramel ($3.45), and mocha ($3.15) flavors, which can also be used to fuel most talking cars. Extra shots of concentrated caffeine can invigorate eight espressos, and handfuls of fruit enrich four fruit smoothies, such as the 12-ounce Strawberry Pink Freeze ($3.20). Double Shots’ Internet bar and wireless access allow patrons to browse the day’s news streaming fresh coffee down their throats.
Z's Café is committed to great food, good people, and supporting the community. Our 3 goals are: • To offer delicious food that everyone can afford. • For our employees to develop skills and build self-confidence. • To treat everyone who walks through our doors here like family.
Cuisine Type: deli-style sandwiches, salads, pizzas
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Metered street parking
Most popular offering: California club sandwich
Delivery / Take-out Available: Take-out Only
Outdoor Seating: No
Pro Tip: Check us out on Wednesdays for our homemade beef lasagna special.
With its variety of deli-style sandwiches, crisp salads, and artisan pizzas, Four Star Café seems to have something for everyone. Sandwiches, such as the popular California club, host Boars' Head meats and cheese, and housemade dressings, such as tangy lemon olive-oil vinaigrette and garlic caesar, top fresh salads. Four Star's thin-crust personal pizzas tempt taste buds with toppings such as housemade tomato sauce, feta cheese, and grilled chicken.
Not to be outdone by the modern-art museum in which it's located, Cafe Modern serves aesthetically conscious meals distinguished by fresh, colorful produce, cleverly arranged ingredients, and artful strokes of marinades. And like the nearby galleries, the dishes are influenced by international techniques, meaning that patrons might explore a plate of ancho-coffee-rubbed steak with avocado puree or goat-cheese gnocchi with brown butter, all without having to worry about a security alarm going off when they touch the food.
The ingredients used are as carefully considered as their presentation. For executive chef Dena Peterson, it is important to develop relationships with local purveyors such as Scott Farms and B&G Gardens. The nature of these relationships means that the menu is ever-changing, instilling the restaurant with an adventurous spirit that's been admired by Gourmet Magazine.