Since 1950, the family-owned Whataburger has served up its iconic burgers and fresh, made-to-order meals with a commitment to excellent customer service. Now headquartered in San Antonio, Whataburger has grown from a lone Corpus Christi burger stand to a thriving family of more than 750 locations across 10 states. In addition to lunch and dinner, the restaurants' 24/7 hours and fully fledged breakfast menu have made them popular destinations for early morning and late-night dining.
Besides the classic Whataburger, the modern menu includes options such as the jalapeno and cheese Whataburger, the Whatachick'n sandwich, and the Whataburger Jr., which is a regular Whataburger that doesn't know how to tie a tie. The breakfast selections remain rooted in hearty Texas tradition, with crispy honey butter chicken served atop biscuits and taquitos stuffed with scrambled eggs.
Richey's BBQ, a 35-year-old Southern staple, crafts downhome fare to order, piling ribs, steaks, pork, and fish atop plates mounded with savory sides. Instead of baiting a pork-chop trap with dollops of applesauce, guests can ensnare their choice of meat within formidably sized sandwiches, including the texas-toast pork sandwich ($4.99) and smoked-sausage sandwich ($5.99). Four bones ($10.99) or a half slab ($13.99) of Richey's ribs arrive in plain or basted versions to goad jaws into gnawing frenzies, and forks pilot their eager tines through such sides as fresh-cut fries, green beans, and daily vegetable specials. Flanked by a ration of tartar sauce, a pond-raised catfish ($9.99) shimmies into the fryer or creole seasonings before it charms patrons by reading aloud from Walden. Diners on the move can also pull up to Richey's BBQ's drive-thru to procure an enviable dashboard feast.
Busy Bee Burger serves sustainable succulence in juicy burgers made from organically raised Meyer Angus beef. Ingredients are locally sourced from a farm in Indian Springs before being mounded into single ($2.79) or double burgers ($3.89), slid onto fresh-baked buns, and adorned with sliced tomatoes, shredded lettuce, sweet onions and special sauce.
Christine Boatwright of Shelby Living Magazine wrote a piece detailing the operations of self-taught baker and Wooden Spoon Bakery owner Leslie Arnold and how she specializes in surprising scone flavors—pear and fresh ginger, apricot white chocolate, and salted caramel, to name a few—but also loves one special, more familiar flavor. Her red-velvet cake, a hand-me-down recipe from her husband’s grandmother, is a popular classic: a light chocolate cake colored a vibrant red and sprinkled with icing and walnuts. As she told the magazine, “I’m proud to say it’s the only recipe I have not tinkered with because it’s perfect the way it is.” Still, Arnold keeps a constantly rotating menu of flavors and offerings at Wooden Spoon Bakery, baking bacon-cheese biscuits, strawberry coffee cake, and blueberry-and-cream muffins one week and specialty brownie cakes the next.
Bernie’s on Main Street’s exposed brick and brushed concrete façade belies the cozy leather banquettes and flickering candles within, where founder and executive chef Bernard Tamburello helms a menu of Southern and Italian cuisine. Blackened catfish from nearby farms joins crab-stuffed steak, fried green tomatoes, and chicken pontchartrain, as well as pasta carbonara. Bernie’s also whips up kid-friendly bites of pizza and grilled cheese, served on special placemats emblazoned with word searches and mathematical proofs.