Resident "Executive Sconologist" Tiffany Anders spent a decade working as a sous chef before she was ready to trade in her knives and the heat of the kitchen for the puffy crown of a pastry chef. Anders prefers the heat of the ovens, and each day she crafts her airy scones in both classic and unique flavors such as lemon-blueberry, cinnamon chip, and Oreo. She and her team also make savory scones, dotted with bacon and cheddar or maple sausage, as well as a whole collection of desserts that fill up the menu.
Twenty catfish fillets, fries, coleslaw, hush puppies, lemon, and tartar sauce sail to tables, ready for families to feast upon. Shrimp, catfish, and oyster po' boys. A 10-acre pasture equipped with washer-pitching pits. All these elements combine to form the Good Luck Grill, owned and operated by a native Texan. The Grill welcomes patrons with a mix of comfort food and country charm: seafood hand-breaded with seasoned flour and cornmeal, an outdoor patio filled with live music on weekends, and burgers made from 100% Angus beef. Meanwhile, the restaurant's spacious wooden front porch and open interior beckon the famished masses like a Statue of Liberty that is constructed entirely of chicken-fried steak and holding a chili-cheese torch.
As the calendar begins to creep up on the summer months, the snow at Frost Bites invokes island breezes rather than polar gales. The shop’s staff shears man-made icebergs to make its signature Hawaiian shaved ice, a refreshing dessert named after the frozen bridge that allowed primeval man to migrate to the islands. Tall glass bottles brim with more than 50 choices of flavored syrup, which range from sweet strawberry cheesecake to tart Granny-Smith apple and pink lemonade. Add-ons such as caramel, chocolate, and cream complement the ice’s fluffiness with their creamy, gooey textures.
El Rincon brings the inventive flavors and hearty, comforting dishes of Mexican fare stateside. Make friends with the menu by opting for the Mexican plate, huddling together a wise-cracking cheese enchilada, a crispy taco, a charming chalupa, munchable mercenaries of rice and beans, and a guest appearance by pop star Guaca Mole ($5.99). The fajita plate wraps scene-stealing sizzling steak or chicken in steamy homemade tortillas ($8.49), and the hefty burrito dinner ($6.50) and the beef enchiladas plate ($6.39) sport the spicy couture of the restaurant's green salsa, named a favorite of the 2010 Austin Chronicle Hot Sauce Fest. Providing weekly soundtracks to these dining epochs, the mariachis of El Rincon serenade diners with swooning, passionate ballads about the Battle of Carne Asada.
White rice and bright slices of vegetables add a colorful counterpoint to the traditional dishes served at Yazmyne'z Restaurant and Mediterranean Cuisine. Delicately spiced pieces of kofta get wrapped in pita sandwiches and savory slices of gyros meat get scattered alongside pepperoni and vegetables atop crispy pizzas. Patrons can inhale sweet puffs of smoke from hookahs packed with specialty flavor combinations, such as peach and mint, melon and kiwi, or Earth, Wind, and Fire.
At Morelia Mexican Grill, generations of the Arreola Family cook up recipes from their ancestral home in Morelia, Mexico, captivating diners with savory dishes of chicken, seafood, steak, and pork. The restaurants immerse guests in an atmosphere of Mexican art and culture, with stone pillars and friezes decorated in Mesoamrican-style carvings and colorful wall-sized Diego Rivera?style murals. The dishes that sparkle against that backdrop included the shrimp-stuffed avocado, Fajitas Romanas, and mixed grill plates of quail and steak.