The Lighthouse Coffee Bar blurs the boundaries between an art gallery and a coffee shop. The dynamic interior—characterized by exposed rafters and weathered brick walls—visually echoes Andy Warhol’s factory, and a weekly schedule of art, poetry, and music performances attract a slew of local artists; but the ambiance is rivaled by the diverse menu of paninsi, salads, and whimsical drink creations. Baristas brew coffee drinks using beans from the local Oak Cliff Coffee Roasters and international fair-trade growers. Signature specialty drinks, such as The Sinatra—swirling with white-chocolate sauce, amaretto syrup, espresso, whipped cream, and an unshakeable self-confidence—share menu space with a variety of real-fruit smoothies and iced offerings.
Out on the wooden tabletops that speckle the café, guests tuck into plates of specialty sandwiches and baked goods while feeding their laptops with WiFi. The cafe hosts live music every Friday and Saturday night, along with occasional open-mic nights where audio techs come in and dissect mics to demonstrate their inner workings.:m]]
When viewing the eatery's exterior, Éclair Bistro appears to be a small, conservative dwelling. But inside, the quaint dining room bustles with bright French-inspired cuisine crafted by chefs Aaron and Lynn—a mother and son team who curate the dynamic menu of old New Orleans dishes made in house from fresh, seasonal ingredients. Among them, classics such as imported escargot simmer in a rich herbed butter, and pan-roasted duck breast mingles with poached pears and roasted potatoes in a tart raspberry gastrique.
White Rhino Coffee is about more than just coffee—although really good coffee is of the utmost importance here. Open early and closing late, the cafe serves as a place where strangers can become friends over caffeine-fueled conversations and laughter. Along with classic french press, espresso, and drip coffees, the staff recommends tasty drinks like nonfat iced dirty peppermint chai. "Edibles" such as house-baked cookies, muffins, fresh fruit, and scrumptious sandwiches keep bellies full and quiet during events like open mic night and group naps.
Behind the counter at Top That Pizza, a colorful collection of more than 30 toppings, 10 cheeses, and 8 sauces awaits each pizza lover’s creativity. They first pick from three crusts, including honey wheat, then choose sauces, such as thai peanut and basil pesto, to adorn their personal-sized pies. Lastly, they select from locally sourced toppings, such as marinated rib eye, polish sausage, and applewood bacon⎯as well as regional cheeses including asiago and gorgonzola⎯before their creation is baked to a golden crisp in just three minutes. Customers can then sit down to enjoy their customized pies at the restaurant or take them home. It’s the concept of combining choice, quality, and speed come to fruition that Top That’s creators envisioned years ago. Today, locations stretch across Oklahoma, Texas, and Colorado, and menus make room for baked dishes of chicken alfredo and meatball marinara.
Dick Woodward found his family in the restaurant industry—literally. In the 1970s, he began managing restaurants throughout Texas and Georgia and eventually landed at The Hoffbrau, where he met his wife, Teril. By 1985, they were operating their own small chain of cafés in downtown Dallas, but their desire to return to Dick’s hometown of Cedar Hill led to a new plan. Soon they relocated there and opened Dick’s Uptown Cafe in 2009, filling plates with their return-trip-beckoning pancakes, philly cheesesteaks, and the whole mess, a breakfast hodgepodge of hash browns, onions, and a choice of breakfast meat capped with two cheesy eggs.
Dick and Teril recently expanded their menu to include dinner, lining up entrees as varied as pork tenderloin steeped in olive oil and build-your-own burgers. Patrons and owls curious about what mornings are all about are still always welcome to order from the all-day breakfast menu.
Stay C's Kitchen immerses diners in the flavors, fragrances, and colors of Jamaica. Hailing from Jamaica herself, chef Stacy knows a thing or two about Caribbean cuisine. And if the menu is any indication, she's not afraid to show off. She marinates her jerk chicken for 24 hours before grilling it over wood?its "hickory was really prominent," says Forth Worth Weekly. Then, Stacy serves it with rice, on a salad, in a wrap, or tied to the string of a kite headed toward the customer's home. Curry goat, redfish escovitch , and tender oxtails grace palates with traditional island flavors, while American influences coax jerk burgers and fried chicken onto plates. Carrot juice and mint iced tea, meanwhile, prove as bright and refreshing as the dining room's green, black, and yellow decor.