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.
If this pizza parlor's gallery features more boa constrictor-handling than the galleries of most other restaurants, well, maybe that's to be expected. After all, The Bear's Den is located on the grounds of the Sharkarosa Wildlife Ranch, a 126-acre, nonprofit wildlife reserve whose bears, zebras, and kangaroos will be recognized by Dirty Jobs viewers. While many visit because they're enchanted by the unique location, or the possibility of watching bears from the dining deck, others are drawn to the The Bear's Den for its signature gourmet pizza. A full bar complements bites with beers, wine, and margarita.
Inside, Si'z Pizza seems like your ordinary pizza joint with its tiled floors and metal-backed chairs. Its inventive specialty pizzas throw you for a pleasant loop, though. The coconut milk-infused Red Dwarf pie comes piled high with curried chicken, bamboo shoots, grated carrot, and fresh basil. The Artistocrat combines veal, feta, spinach, and artichoke hearts with a hollandaise sauce.
Of course, there's still the traditional margherita pizza, but even that exceeds expectations—it's topped with organic basil that is cut right over the pizza while it's being made. If you aren't in the mood for a slice, you can nibble sauce-coated wings instead.
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.