Schugga Bakery tickles tongues with quintessentially Teutonic delights such as apple strudel, raisin-sprinkled schneckennudel, and Danube wave cake, filled with sour cherries and topped with chocolate. Savory options such as schnitzel sandwiches, potato soup, and daily lunch specials offer more substantial lunch options. Specialty cakes come in custom designs, cleverly disguised as beloved animals, favorite cartoons, or slightly different flavors of cake.
The flavors of New Orleans are as diverse as the people who live there. So when the owners of Big Easy Cafe designed their authentic New Orleans–style menu, they didn’t just pick a few of the city's Cajun and creole classics. Rather, they decided to change the menu every day to incorporate their favorite dishes, granting customers the opportunity to sample spicy items such as Cajun catfish tacos, steaming bowls of jambalaya, and 14-inch po’ boys stuffed with seafood so fresh it's still humming tunes from The Little Mermaid. No southern meal would be complete without one of the region’s decadent desserts, including banana pudding sprinkled with crumbled wafers and bread pudding soaked in a butter-pecan rum sauce.
Since 1980, chef Francois Maeder has crafted artful European entrees in Crumpets Restaurant & Bakery's scenic, forest-surrounded dining haven, prompting accolades from Esquire, TripAdvisor, and OpenTable. A creek bustles beneath the bridge leading to the dining room's entrance, flanked by oak trees and a spacious patio for alfresco dining. Inside, exposed brick and tall, floor-to-ceiling windows inculcate elegance, and a painstakingly built menu of pasta, meat, and fresh seafood dishes highlights options that are heart-healthy, like running from a bear or running after a cardiologist. By request, cooks can poach or charbroil certain entrees with a nonfat Santa Elena sauce of vegetables in a cabernet reduction. Crumpets' lineup of delectable baked goods charms sweet teeth by feeding them croissants, cakes, flans, and pastries, and rotating wines from around the world arrive monthly, like new moons and new presidents.
Tunes played on the harp or keyboard during musical performances on Fridays, Saturdays, and Sundays fill the air with pleasantly sonorous vibrations to match the ambrosial cuisine scents wafting overhead. For more primal culinary outings, diners may be tempted to accompany Chef Maeder on gourmet rafting trips, which carry attendees through canyons and campsites with the promise of palatable rations and lessons in catfish calls.
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
The Great Taste Cafe menu's is an eclectic mix—French-style crepes filled with chopped pears, melted chocolate, and vanilla ice cream rest beside organic tamales packed with carnitas and serrano chilies. Organic coffee roasted in small batches complements other morning favorites, such as bagels and muffins. And crisp salads, made with organic romaine or baby spinach, round out the café's fresh offerings.
Coco Chocolate Lounge has more to offer than just chocolate. That's why readers of the San Antonio Express-News voted the spot Best Neighborhood Restaurant and Best Nightclub in North Central San Antonio in 2011. Though there are plentiful cacao-based desserts served, including single-origin chocolate mousse and chocolate fondue with housemade marshmallows, Chef Hector Villarreal also experiments with savory dishes. Among his creations are stone-baked pizzas topped with house-smoked brisket and venison steaks with fried okra and béarnaise sauce.
The cuisine complements decor the San Antonio Express-News called “scrumptious with plenty of chandeliers, candlelight, and plush ruby-red velvet booths and bar seating.” As the sky darkens and everybody throws away sundials that seemed cool during the day, Coco Chocolate Lounge transitions into a nightclub, and chocolate martinis, wine, and champagne flow more freely. DJs on a dance floor and an outdoor patio spin Latin music, hip-hop, and club hits until 2:30 a.m.