Inspired by the ice-cream namesake, the bakers of Cupprimo Cupcakery layer three flavors of batter into the neapolitan cupcake, and they go a step beyond conventional by capping the cupcake off with a two-frosting swirl. That colorful and original concoction was part of owner Amy Brown’s arsenal when she battled another local baker on Food Network’s Cupcake Wars. Though she didn’t win that bout, Amy and her desserts aren’t without decoration; her s’more cupcakes garnered a spot in the Austin Chronicle’s Best of 2011 lineup, hailed as “an incredibly sticky mash-up of deliciousness.” These flavors join a rotating menu that also includes simple chocolate and strawberry flavors and creative honey-chai and mimosa cupcakes that, like a celebration of 11:14 a.m., can be enjoyed on a daily basis.
Firehouse Subs extinguishes appetites with overstuffed sandwiches of high-quality meats and cheese piled high on toasted rolls. Sink your teeth or someone else's into specialty steamed subs (starting at $5.49), such as the Hook & Ladder, with ham, turkey, and monterey-jack cheese, or the New York Steamer, with melted provolone served over corned beef brisket and pastrami. The tasty Engineer offers a brain-boosting bounty of smoked turkey breast crammed with melted swiss and sautéed mushrooms and served Fully Involved (loaded with mayo, mustard, lettuce, tomato, and onion, and a dill spear on the side for endless rounds of condiment jousting). Further information and pricing can be viewed here, though prices may vary. Firehouse Subs also supports the Firehouse Subs Public Safety Foundation, founded by firemen and focused on education, equipment, and training of emergency-service teams.
The seasoned chefs at Dimassi's Mediterranean Buffet whip up unlimited portions of authentic Middle Eastern cuisine seven days a week. Partnered patrons survey the robust buffet to plot their takeover of fresh, house-made bread sauced with hummus or baba ghanouj, a roasted and seasoned eggplant purée. Endless supplies of savory entrees silence even the chattiest tummies with chicken kebabs and baked-fish-shaped pacifiers. Diners not on speaking terms with salt may opt for Dimassi’s spinach baked with chickpeas, onions, garlic, and cilantro, and herbivores can nosh on an assortment of seasoned veggies or a greek salad with feta, olive oil, and aged balsamic vinegar. Dining duos toast to the possibility of falafel shot put becoming a common party game with unlimited glasses of iced tea or soft drinks. Fistfuls of jam cookies or ladyfingers with walnuts, sugar, and rose and orange water give meals a delicately sweet sendoff.
What started as a tragedy eventually became a chance at a new beginning for the owners of New Awlins Cafe. After Hurricane Katrina, the family of bakers that owned the caf? for more than 20 years found their business underwater, both literally and figuratively. So they decided to pack up and move to Austin, where they could share their sweet and savory New Orleans-style pies with a whole new crowd. Their specialty is the pecan pie, but their gooey blackberry pie and decadent cream cheese pie are also fan favorites. When it comes to their savory pies, they don't use run-of-the-mill vegetables and meats. Instead, they fill crusts with New Orleans staples such as crab, crawfish, and shrimp, and occasionally alligator, which tastes a lot like chicken according to most people and even better than chicken according to most farm-raised birds.
The Whole Bite's health-conscious cooks draw upon fitness training to fill plates with nutritious, ready-made meals prepared with natural ingredients. The menu eschews artificial sweeteners, high-fructose corn syrup, and peer-pressuring sugar-plum fairies to present satisfying dishes such as lime- and cilantro-laced chicken on a bed of garlic brown rice ($6.75–$8). Seasoned and seared lean pork tenderloin ($7.50–$8) rides on the shoulders of a crowd of organic sweet potatoes, and spicy buffalo-beef chili with quinoa ($7.75–$9.25) delivers slow-cooked flavors to busy diners preoccupied with long work days, errands, and modern-art projects occupying all of their kitchen's pots and pans.
The chefs at Kerbey Lane Cafe have spent decades combining locally sourced ingredients to craft a menu brimming with eclectic breakfast fare, Mexican-tinged entrees, and rotating seasonal dishes served all day long. Batter craftsmen flip stacks of Kerbey Lane's signature homemade pancakes ($2.99–$5.39), dressed up in a full wardrobe of adventurous flavors including gingerbread, apple whole wheat, vegan, and crushed velvet. The SoLa enchiladas pack tortillas with portobello mushrooms, spinach, and cheddar-jack cheese under a downpour of your choice of sauce ($7.99). Groups can scoop through an appetizer of the Kerbey queso ($8.09)—guacamole blanketed with queso and pico de gallo and served with tortilla chips for dipping and flinging at open-mouthed dinner dates.