What's in a name? When it comes to The Green Mesquite BBQ & More, pretty much everything. As one of its gift-shop T-shirts will tell you, the restaurant has been "horrifying vegetarians since 1988," and that enduring success can largely be attributed to what's inside the barbecue pit: log after log of green mesquite wood.
Owner Tom Davis opts for that particular fresh-cut variety because of its slow-burning property, and because it gives meat a bold and smoky flavor. Davis and his team cook everything from beef and pork to chicken and turkey over the wood. They also make their own barbecue sauce and a signature rub for their baby back ribs, which Diners, Drive-Ins, and Dives host Guy Fieri called "awesome."
It's not just the smoked meats that distinguish Green Mesquite's three Austin-area locations. It's also that the restaurants double as venues for live music?specifically of the bluegrass and country variety?and that the restaurants welcome dogs, provided they bring along a well-behaved owner.
9 out of 10 scientists agree that coffee rules. It provides bodies with a robust infusion of antioxidants and energy-boosting caffeine, as well as makes afternoons spent toiling over test tubes and microscopes much more tolerable. Fortunately, Coffee Wholesale USA has heeded the perspicacious word of science, filling their warehouses with everything from instant k-cups to whole roasted beans.
To appease as many taste buds as possible, they stock their online shelves with more than 50 brands from across the coffee spectrum, including Folgers, Lavazza, Nestea, and Starbucks. They also provide in depth instructions on how best to store, prepare, and enjoy coffee's many different variations, from pillow packs to ground.
Coffee Wholesale USA also sells name brand coffee brewers for commercial and private use, as well as a range of teas and snacks, such as beef jerky, dried fruits, and dipping sauces.
Every bride dreams of a perfect wedding day, and Jhoana Moore was no exception. The centerpiece of her dream day was a cake made to her exact specifications, and she worried that no one else would be able to realize the image—and the taste—of the confection she had already baked in her imagination. What better person, she concluded, could there be to bake her dream cake than herself?
After the cake in question turned out to be a huge hit with her wedding guests, Jhoana decided to use her baking skills to help others realize the desserts of their own dreams, whether custom-designed cakes, cupcakes, or cookies. She collaborates on projects with her customers via email and phone, using their input to determine aspects such as the flavor. Designs can be sculpted out of edible fondant into three-dimensional shapes or frosted with icing that adds complex flavors and textures. Jhoana also crafts smaller portions for in-store purchases, baking cupcakes, cookies, and similarly portable sweets each day.
Broiled or fried. Those are your only options at Pacific Star Restaurant & Oyster Bar. But people who make all their life decisions by flipping a coin don't seem to mind?and neither do the other customers. This includes Rob Balon, a food critic for Fox 7, who said, "Pacific Star is the kind of restaurant where you can get your favorite seafood with a little kick."
He's referring to appetizers, such as shrimp-and-oyster cocktail and fried crab fingers, and entrees, which are divided into fried and broiled categories. On the fried side, there are jumbo shrimp, catfish, and gulf oysters, and the broiler churns out stuffed flounder and jumbo crawfish tails. Plus, the menu even showcases a handful of Cajun favorites such as crawfish ?touff?e and crawfish pirogue.
Pizza, burgers, ribeye steak?if it's a plate of hearty comfort food, you can probably find it at The Oaks Restaurant. Almost everything on the menu is an homage to American home cooking, from the buffalo wings to Mom's meatloaf (it comes with two sides, of course). And, on certain days of the week, the specials are all-you-can-eat, which means you can keep ordering peel-and-eat shrimp until you're full or have cramps in both hands. Even the setting is classically quaint, reminiscent of a cabin flanked by sheltering trees.
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.