With summer barbecue season bearing down like an angry bull, this meatberg ensures July evenings scented with charcoal and satisfaction, no matter the size of your crowd. The imminent meat-ark of USDA-graded steaks includes four bacon-wrapped 7-ounce filets, four 7-ounce filet strips, four 8-ounce Black Angus New York strips, four 7-ounce flat-iron tenders, six half-pound pure chopped-beef steaks (81/19 lean), and two 17-ounce porterhouse T-bones. Kick back with a bottle of hickory barbecue sauce and brush up on steak facts while you wait for the two-week processing and delivery.
The chefs at La Pâtisserie by Oven-Fresh Delights satisfy sweet and savory cravings with a menu of handcrafted French-style pastries, sandwiches, and desserts. The Paris-Brest is a traditional dessert inspired by the Tour de France that fills a ring of pastry dough with rich hazelnut cream to resemble the tire of a bicycle or the donuts on strings used to train cyclists. A thick crust bookends raspberries suspended in whipped cream in the framboisier, and long prisms of succès praliné embed sweetened nuts in buttercream sandwiches. Letting influences from French kitchens shine through all the while, cooks stir pots of rich béchamel sauce and assemble croquet-madames, open-faced stacks of brioche, black-forest ham, and three types of cheese. Butter twists into savory dough for croissants, and from the oven drift scents that hint at spinach and leek quiches.
Founded by sisters Anni Zovek and Piroska Althauser, the two-story European Bistro houses a fleet of linen-topped tables and booths adorned with Hungarian, German, French, and Eastern European cuisines. Red-brick and wood-paneled walls serve as the base layer for the restaurant's rustic, Old-World character, enhanced by antiqued paintings, chairs reminiscent of 19th-century Europe, and a special table reserved for members of the Grimm brethren.
On weekends, an accordionist charms ears with German, French, and Hungarian tunes while patrons savor such entrees as wiener schnitzel, hungarian stuffed cabbage rolls, and duck liver. Meat-free fare includes tofu steak and vegetarian paneer cheese goulash. For larger groups, the eatery also boasts a banquet room that can host up to 175 diners.
Twenty catfish fillets, fries, coleslaw, hush puppies, lemon, and tartar sauce sail to tables, ready for families to feast upon. Shrimp, catfish, and oyster po' boys. A 10-acre pasture equipped with washer-pitching pits. All these elements combine to form the Good Luck Grill, owned and operated by a native Texan. The Grill welcomes patrons with a mix of comfort food and country charm: seafood hand-breaded with seasoned flour and cornmeal, an outdoor patio filled with live music on weekends, and burgers made from 100% Angus beef. Meanwhile, the restaurant's spacious wooden front porch and open interior beckon the famished masses like a Statue of Liberty that is constructed entirely of chicken-fried steak and holding a chili-cheese torch.
As the calendar begins to creep up on the summer months, the snow at Frost Bites invokes island breezes rather than polar gales. The shop’s staff shears man-made icebergs to make its signature Hawaiian shaved ice, a refreshing dessert named after the frozen bridge that allowed primeval man to migrate to the islands. Tall glass bottles brim with more than 50 choices of flavored syrup, which range from sweet strawberry cheesecake to tart Granny-Smith apple and pink lemonade. Add-ons such as caramel, chocolate, and cream complement the ice’s fluffiness with their creamy, gooey textures.
The bakers at LeeAnn's Cakes concoct thoroughly unique, made-to-order pastry and rich cake balls. A dozen cake balls in any combination of 12 flavors await to be devoured in a few bites each, making a neat addition to parties or games of edible billiards. Choose savory spheres in orange creamsicle, carrot cake, key lime, peanut-butter cup, thin mint, or other flavors, then impress guests by reading their fortunes from the crumbs.