On Sundays after church, Myrtle Zachary-Jackson’s family of cooks and bakers gathered to make meals for one another. Her elders rarely used recipes, so Myrtle had to study every step until she could replicate their dishes herself. Just as her grandparents and aunts imbued her with a passion for baking, she inspired her daughters, Andrea and Rosharon, to start cooking at a young age. When Myrtle decided to open Not Jus Donuts Bakery in 2000, she turned to her daughters and grandchildren for help in re-creating their family recipes, by then some five or six generations old.
Sticking to tradition, every dessert at Not Jus Donuts is made from scratch. The ladies crack every farm-fresh egg by hand before whipping up cheesecakes with Philadelphia cream cheese, cookies baked fresh daily, hand-decorated cupcakes, and exquisitely designed cake balls and cake pops. Made without preservatives, their cakes range from standard sheet cakes to 3-D creations designed to resemble bowling balls and turntables and 8-D cakes shaped like time itself.
Sugar Bunch Creations is the brainchild of two life-long friends who share a love of handmade sweets and a passion for making birthdays, weddings, and parties more fun. Their custom dessert stations can provide all sorts of sweet endings to special occasions, whether guests prefer making their own caramel-covered apples, roasting s'mores, or knitting socks out of cotton candy. Each station, whether it be donuts, funnel cakes, or cupcakes, also comes with an on-site attendant to help make set-up and execution a breeze. And for those who like to help themselves, Sugar Bunch Creations can also put together an eye-catching candy or mini-dessert buffet, complete with take-home bags and colorful party decorations.
From the sandbox in the yard, to an interior that boarders upon the hyper-rustic, Natachee’s Supper ‘n’ Punch is a perfect blend of casual and quirky. Voted Best Comfort Food in 2012 by the Houston Press, the chefs sling old timey plates such as home-style meatloaf––topped with red gravy and a fried egg––, classic chicken fried steak, and a mammoth burger dubbed the "astrodome". Sides of cut corn, onion rings, and sliced avocado cozy up to entrees, as do cold bottles of beer, and Natachee’s signature punches, such as the Nat King fizz (gin, slow gin, and lemon) or milk bone punch (blackberry-infused whiskey, tres leches liquer, and milk).
Though it's more than 300 miles from New Orleans, Zydeco Louisiana Diner has been serving up the flavors of Cajun country for more than 20 years. Its chefs use recipes passed down over three generations, creating traditional favorites such as catfish po' boys, chicken and sausage gumbo, and crayfish platters with fries and jambalaya. Their specials change daily but always come with two vegetables and regular or jalapeño corn bread to complete the hearty meal. The savory dishes can be washed down with an array of drinks, from classic Southern sweet tea to fresh-squeezed lemonade with strawberry purée. Both Zydeco locations are only open from 11 a.m. to 2 p.m. on weekdays, making it a popular lunchtime spot among office workers and Mardi Gras–float drivers who just kept going.
At her newly opened pastry shop, Candace Chang draws from her worldwide travels to invent internationally inspired desserts that balance flavorful ingredients and low sugar content. Imported goodies such as Belgian chocolate, French chestnuts, and Taiwanese coconut blend to form delicately molded pastries, each topped with fresh fruit arranged in colorful patterns or the buyer's family tartan. The colorful cake gallery also offers dairy-free options and lighter nibbles, ranging from tofu-based cheesecake to fluffy mousse. Dolce Delights pairs its sweets with Lavazza coffee imported from Italy.
Cuisine Type: Vegetarian-friendly comfort food
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: Food court
Parking: Parking garage
Most popular offering: Warm Pear and Goat Cheese Salad
Delivery / Take-out Available: Yes
Outdoor Seating: No
What is one fun, unusual fact about your business?
Our manager juggles on request.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
Our recipes have all been created in-house by some of the most prestigious chefs in Texas.
In your own words, how would you describe your menu?
The menu at Greenz is diverse. We offer gourmet salads with an emphasis on organic, gluten-free dynamic recipes. Each salad is paired with its own unique dressing to bring out the best flavors. All of our recipes are made in-house daily and we use the freshest ingredients available. Any salad can be made into a wrap or sandwich, and any of our homemade soups can be paired with a salad or sandwich if you're looking for several menu selections.