Just a touch crooked, the timbers that hold up New Braunfels Smokehouse's awning impart both a rustic and timeless look, which hearkens back to the smokehouse's 1940s beginnings. The Dunbar family bought five local ice plants including one in New Braunfels that formerly housed a brewery. With limited storage options, farmers brought their meats to the ice plant for refrigeration. Then employee Benno Schuennemann had an idea: he'd help the farmers preserve their meats even longer by curing and smoking them using old German recipes. As word grew of the smoked meats coming from the icehouse, the Dunbars found a whole new business on their hands. They added a restaurant in 1952, and by the 1960s, they fielded smoked-meat orders from across the United States.
Today, the Dunbars continue running New Braunfels Smokehouse from a new location, producing hickory-smoked beef, chicken, pork, and turkey using Benno's methods at their USDA-inspected facility. They also bake their own bread each day, plus insist that their chefs craft every side from scratch and smith every utensil by hand. The restaurant surrounds visitors in rustic style with decor that incorporates old-barn siding and knotty-wood paneling—many of the materials salvaged from the original smokehouse. After savoring meals ordered from the counter, visitors can peruse the country store for sausages and other packaged meats fresh from the smokehouse.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
The chefs at The Ord?s craft a menu of classic American sandwiches served on freshly baked buns. Patrons can nosh on salads and cookies, or customize a sammy such as the barbecue brisket, turkey club, or the cheddar-, mozzarella-, and parmesan-filled grilled cheese with their choice of eight dressings and stuffed-jalape?o slices to add a splash of flavor to meals without deep-frying sandwiches in liquid jellybeans.
Texas Harbor Seafood's chefs hand bread fresh catches and assemble both individual platters and family-size portions of seafood and comfort fare. After perusing the menu, diners can declare their allegiance in surf vs. turf skirmishes, choosing from a roster of palatable options that includes a half-pound of crab legs ($8.99) or chicken-fried steak ($6.29). Twenty catfish nuggets perform original choreography from A Chorus Line before simultaneously splashing through tangy tartar sauce ($11.99). Families can feed every Tom, Dick, and Popeye with a 13-piece order of Alaskan pollock ($18.89), and individuals can keep an order of grilled salmon all to themselves ($8.99).
Silver Sage Grille dishes up a wide-ranging menu of hearty savories, including Cajun and Texan delights, artfully prepared with fresh ingredients. Flavorful offerings include the breaded, pan-seared chicken piccata ($13.95) basking beneath artichoke hearts, capers, and lemon-butter sauce or the jalapeño salmon béarnaise ($18.95), a spicy affair involving grilled salmon, crabmeat, and gulf shrimp trained in the saucy art of lambada. The kitchen grills or pan sears the prime rib eye ($17.95) or new york strip ($18.95) to diners' specifications and coats the finished product in either béarnaise sauce or blue cheese ($3.00 each). Herbivores can find flora-based sustenance in the Canyon Lake salad ($9.95, add $3 for shrimp or $2.50 for grilled chicken breast), an assemblage of mixed greens combined with yukon potatoes, grilled asparagus, and a boiled egg plucked from nearby orchards.