Il Palazzo, a seasoned veteran of the pizza trade, outfoxes unrelenting appetites with 22-item, halal-friendly lunch and dinner buffets that spotlight authentic Italian fare from its mouthwatering menu. Appetizers offer an enticing inlet to the ample repast before the rotating cast of salads, chicken, fish, and beef dishes work to sate palates in the mood for multifarious flavors. Adorn your barren plate with the buffet’s piping panoply of pizzas, pastas, and calzones, treating the belly to a feast that surpasses Winston Churchill’s fabled Chuck E. Cheese birthday spread. After main courses, diners can enjoy fresh desserts—including New York–style cheesecake and tiramisu—as they guzzle soft drinks and all-you-can-sip creamer packets amid the eatery’s spacious surroundings and charming décor.
Colorful parcels fly out of Sweet Shoppe DFW's kitchen, each packed with freshly baked desserts. Within the kitchen, chefs dip fruits and truffles into pots of melted chocolate, and cupcakes, pies, and pastries rise in the oven. For weddings and special events, the bakers frost gourmet cakes in custom designs, such as a racecar for a child's birthday or an issue of Reader’s Digest for an adult’s birthday. Shoppers can order treats through an online system, which allows users to easily specify flavors, desired themes, and special instructions.
Sweet Mix Desserts' sunlit storefront, day-glo murals of fruit trees, and blackboards asking guests to illustrate their "sweet thoughts" in pastel chalk befit an eatery devoted to dreaming up whimsical desserts. Chefs enlist breakfast staples in their confectionery tour de force, mixing waffle batter with chocolate chips and marshmallow creme for the s'more waffle sandwich, or turning crepes into fruit-, candy-, and ice-cream-filled delights with more than 40 toppings. For a lighter treat, the bistro slings bowls of snow, shaving blocks of ice and gussying it up with condensed milk, fresh fruit, or the bitter tears of a snowman.
It was a fateful night in January 1999 when the bellies of college sophomores Leon and Tiffany started to rumble. The two UT Austin students convened at Leon's apartment, where they whipped up a batch of chocolate-chip cookies in his oven. As they chewed on the warm, gooey fruits of their labor, the pair was struck by the idea to sell these freshly baked cookies to their fellow students. They began delivering treats to their peers during evening study breaks before expanding their customer base to include parents and Austin residents, all the while renting the back kitchen of a local restaurant to accommodate the growing demand. Fifteen years later, the indulgent lure of Tiff's Treats has helped Leon and Tiffany open 13 locations throughout Austin, Dallas, and Houston. Within these bakeries, kitchen crews sculpt fresh dough into 10 types of cookies, supplementing the gooey morsels with decadent brownies and signature Tiffwiches?vanilla Blue Bell ice cream sandwiched between two warm cookies. Bakers hand-deliver batches every day, pulling them fresh from the oven instead of the overheated engine block of the delivery car.
When Carlene Saelg and Rita Davis moved from Austin to Dallas in 2007, they immediately began their search for their new favorite coffee joint. They didn't find it. Instead of despairing, the duo took matters into their own hands and created their idea of the perfect coffee shop, which they decided had to include a cozy space, a vibrant community of regulars, and a menu of delicious beverages. A mere six months after opening, The Pearl Cup had become a Henderson Avenue hit and its signature drink, The Pearl Latte, had been named the best latte in town by D Magazine. The Pearl Latte, just like the rest of The Pearl Cup’s decadent coffee drinks, starts with direct-source beans purchased at above fair-trade prices and roasted by local Texas roasters. From there, skilled baristas craft shots of straight espresso, carafes of French press, or robust drip coffee made from custom bean blends. Those who opt for a dressed-up drink, such as a cappuccino or latte, will notice that The Pearl Cup's sizes are a bit smaller than those of big-name chains; this is all in a well planned effort to maintain the integrity of the coffee profile, rather than overwhelming it with milk or a cup it can't climb out of. No matter the size, customers will likely want to match their drink with what D Magazine called “first-rate” paninis and hummus.
At Park Central Banquet Hall and Restaurant, a quintessentially American menu presents chicken-fried steak and grilled-cheese sandwiches. The classic grub can be enjoyed in the regular dining area or, for special occasions, in the restaurant’s onsite banquet hall. Here, parties of up to 209 can be seated around tables handsomely dressed in Park Central’s own linens, which, to the chagrin of young guests, are probably not Spider-Man 2 bed sheets. Sweet-potato fries accompany a selection of burgers and sandwiches, and at breakfast, farm-fresh eggs pair with a choice of meats that includes ham and bacon.