Jonathan and Crystal Bedford honor their daughter at Sweet Marley's Frozen Yogurt and Sandwich Bar, lending her name to their sanctuary of healthful treats and youth play space. Behind a green awning, cooks stuff fillings such as black forest ham, bosc pears, and dill havarti into six types of bread and flour tortillas, which they spice with inventive condiments such as cranberry or pesto mayo. The lunch menu is fresh and flexible, as all 13 sandwiches may be tossed into their three salads drizzled with homemade dressing or sliced in half and paired with the daily soup.
In the afternoon, a self-serve bar of more than 100 frozen-yogurt toppings such as chocolate and nuts spreads out to add sweet finales to meals. Sweet Marley's has partnered with Dublin Bottling Works to offer soda-flavored yogurt including Triple XXX Rootbeer and Orange Cream, as well as Ranch Road Roasters to offer mocha and Mexican vanilla latte flavored yogurts. They also have a mobile yogurt trailer that appears at various events in Texas, including Wildseed Farms in Fredericksburg.
Above Sweet Marley's white bungalow, the leaves of tall pecan trees block the sun's rays and penchant for taking satisfaction surveys from the yard's sandbox and nearby alfresco tables. The Bedfords created their eatery as a haven for happy toddlers, and also donate a percentage of their catering and café revenue to Rhizo Kids International, which conducts research for their daughter's rare genetic condition. The second-annual Miles for Marley 5k is scheduled for April 20.
Executive chef Leu Savanh fuses a sophisticated menu of traditional Texan fare and Asian cuisine at August E's, an upscale eatery highlighted in the New York Times and Southern Living. The imaginative meal creator uses local suppliers and his own garden of herbs, tomatoes, and peppers to create such delectable dishes as the citrus truffle salad, a bed of organic butter lettuce spritzed with a citrus-truffle vinaigrette and adorned with goat cheese, strawberries, mango, and crushed pecans ($9). Heartier appetites will be appeased by such offerings as the Long Island duck breast, grilled and served alongside whipped mascarpone sweet potatoes and a citrus soy-dressed mix of carrots and broccolini ($33). The eclectic restaurant also stocks a copious sushi menu with items such as the screaming salmon maki—salmon tangled with spicy sauce, shaved scallion, cucumber, and sesame ($9)—the hamachi scallion roll with chopped hamachi, cucumber, and scallions, veiled in nori and rice and wrapped in sashimi sliced hamachi ($16), in addition to a smattering of seasoned and uncooked Swedish Fish.
Owned by two sisters and their husbands, West End Pizza Company kneads made-from-scratch dough and simmers secret sauces daily to craft an ever-fresh menu of homemade brick-oven pizzas and pastas. Signature pies include the barbecue chicken, which lassos the flavor of summer cookouts with barbecue sauce, red onion, and fresh cilantro ($20 for a large), and the West End, which sprinkles purple onions, black olives, and mushrooms upon a perfectly harmonized barbershop quartet of meats ($24 for a large). Patrons who prefer to build their own pizza ($15 for a large) slather sauces and toppings ($1.50 each) onto a light, hand-tossed Monopoly board, developing such properties as roma tomato railroads, alfredo avenues, jalapeño houses, and ritzy artichoke-heart hotels. Escorted by salad and garlic-knot groupies, the chicken or eggplant parmesan ($14), stuffed cheese ravioli ($13–$15), and lasagna ($14–$16) comprise the pasta VIP section—which, like the U.S. Chess Championship, garners the attention of ruthless paparazzi.
For more than 15 years, Lincoln Street Wine and Cigar Bar's servers have paired vinous sips with a petite menu of sandwiches, cured meats, and rich cheeses. Dining duos or quartets can chow down on bread-bookends wrapped around a smoked-turkey or pastrami sandwich, or pick and choose like a dodgeball-team captain selecting his squad from a 4-ounce cheese, meat, or fruit platter. Each customizable cheese tray is embellished with 15 different types of dairy-blocks, from the sharp bite of the Lone Star chèvre to the mild nibble of the double-cream camembert. Tray toppers also come bedecked with fresh fruit and baked bread, as well as an international mix of olives or prosciutto.
Max and Zelda’s Oasis Café's menu comforts grumbling bellies with made-from-scratch breakfasts, hearty German entrees, and down-home delicacies. In the morning, fluffy pancake clouds ($4.29 for two) fill with sweet syrup-rain as coffee ($1.89) brews in the distance. Egg lovers can choose from omelets ($8.59), frittatas ($8.59), and breakfast platters lined with home fries or buttered grits, red-eyed gravy, and a choice of toast or a biscuit ($9.59). Come lunchtime, hot BLTs ($6.59) parade across plates, pausing for dips in chili pools ($4.29/cup, $6.59/bowl). Three types of schnitzel ($14.99) explore the German culinary tradition as the eggplant parmesan ($11.59) sails tasting tourists to Italy on a sea of pasta, marinara sauce, and old-world wishes.
Acapulco Mexican Restaurant's menu obliterates appetites by slinging tortillas, scooping beans, and carefully balancing burritos on the precarious edge of hunger. Nachos layered with a wide selection of toppings ($4.25–$8.25) tower over dinners, such as the Carne Guisada platter, with spanish rice, refried beans, and guacamole salad accompanying lean-beef tips in homemade gravy ($9.50). Chicken chimichangas sleep on a bed of refried beans and spanish rice, rising in the morning to take a shower in sour cream, cheese, and ranchero sauce ($7.95), while vegetarian platters of guacamole salad, chili con queso, and a bean chalupa work toward meat-free satiation ($6.50). Knowing that depression can strike lonely edibles, the caring chefs at Acapulco flank each meal with two flour tortillas. Alternately, diners may DIY a combination with à la carte items such as beef or chicken tacos ($2.50 each) and deep-fried chili rellenos ($4.95 each).
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.