Restaurants in Temple

Bananarchy operates on a deceptively simple principle: frozen, fair-trade bananas are dipped in the customer’s choice of four melted dips and then coated in their choice of 11 toppings. Hundreds of combinations result. Patrons can opt for a wholesome snack, devouring a banana dipped in vegan chocolate and granola, or indulge in a satisfying dessert with a banana dipped in chocolate and coated with toffee, cookies, and M&M's.

In addition to offering a warm-weather alternative to snow cones or snowman tears, Bananarchy boasts a complex origin story that earned co-founder Laura Anderson a feature on McSweeney’s. In a Q&A session, she explains that the idea was inspired by the frozen banana stand on the TV show Arrested Development.

In 1912, George Kamburis set sail from Patmos, Greece. Once in America, he made his way to Montgomery, Alabama, and began peddling ice cream from a cart. He eventually saved enough money to buy a fruit stand and then a café—the Coffee Pot. Sadly, that eatery burned down, but with the help of his brother, George soon opened a new restaurant, the Normandy Café. Today, George’s grandchildren have recreated his vision, this time giving the restaurant a contemporary name and contemporary cuisine: Satellite Bistro & Bar.

Although the bistro’s menu pays homage to the Kamburis family's Greek roots with Mediterranean dishes such as steak gyros and flaming saganaki cheese, its chefs draw inspiration from around the globe. Entrees of oven-roasted chicken, seared diver scallops, and bone-in french-cut pork chops are glazed in sauces ranging from an orchid beurre blanc to a cognac cream sauce. Latin influences show in fish tacos and enchiladas, and Asian traditions yield thai stir-fry and jumbo shrimp paired with mango and wontons. During weekend brunches, innovative creations such as ice-cream-battered french toast and panko-breaded salmon croquettes grace the table.

These modernized dishes are surrounded by equally modern decor dreamt up by Michael Hsu. Photomurals featuring an astronaut and a cityscape surround diners who perch on azure seats amid cherry-red countertops and stone pillars. On summery days, guests lounge on stuffed couches on the patio and pretend the sun is more than just a giant light bulb screwed into the sky. When the weekend comes round, musicians tickle the ivories on a baby grand in the lounge, evoking Ray Charles and Harry Connick Jr. As they listen, audiences sip wines from California and Argentina or martinis and specialty cocktails.

Brothers Alex and Mark Rechichi always enjoyed constructing hearty, Dagwood-esque sandwiches, but noticed that most of the breads they employed in these edible masterpieces literally crumbled under the pressure of supporting a glorious quantity of healthy meats, veggies, cheeses, and sauces. Naturally, the brothers fell in love when they discovered the sturdy pita, which was both nutritious and versatile. Flatbread in hands, the two brothers founded Extreme Pita in 1997 with a goal of delivering enormous, structurally sound sandwiches to the masses. Since then, the eatery has spawned franchises throughout the U.S. and Canada, where customers can enjoy a variety of pita-based creations ranging from made-to-order wraps to pizza-style flat bakes to jalapeño cheddar chips. Extreme Pita's locations put an emphasis on reducing their carbon footprint by implementing an array of green practices, such as recycling and reusing, using energy-efficient light bulbs, and warming pitas with the sighs of a dragon.

Although Yasbel Flores emigrated from Cuba at the age of 18, her cooking remains firmly rooted in the flavors of her native culture. Yasbel and her husband, Ron, did their best to bring the flavors of Cuba to Austin by opening Habana Restaurant and Bar in 2001, with Yasbel basing the menu on a trove of family recipes she pored through with her mother. Ron, meanwhile, spent hours honing the mixology of the eatery’s Cuba--evoking cocktails, such as the Cuban daiquiri and the mojito with a decorative island floating in it.

In the eatery’s sunlit dining room or on its patio, patrons feast on meat marinated in Cuban spices—such as the pork steak with onions, the rib eye, and the fried chicken—or vegetarian dishes brimming with plantain chunks, okra, and other tropical vegetables. Alternatively, sandwich-powered lunches include traditional pairings such as roast pork, ham, swiss cheese, and pickle sandwiched between pressed bread or plantain slices. Monday through Friday happy hours, held from 4 p.m. to 7 p.m., foster a joyful mood by serving discounted appetizers and beers, rather than populating the bar with laughing hyenas.

Chewy pearls of tapioca enliven the creamy teas and fresh juices in The Tea Lounge's colorful range. A special infusion of dark-brown sugar and caramel gives the Lounge's tapioca bubbles a singular flavor without resorting to hot sauce or cheeseburger extract. In addition to traditional green and black teas, guests can enjoy signature cream-tea blends, iced coffees, and tropical juices. Other bubble pearls, or "sinkers," lend robust flavor in 19 flavors such as peach-yogurt gelatin, herbal jelly, and glitter pudding.

Founded by sisters Anni Zovek and Piroska Althauser, the two-story European Bistro houses a fleet of linen-topped tables and booths adorned with Hungarian, German, French, and Eastern European cuisines. Red-brick and wood-paneled walls serve as the base layer for the restaurant's rustic, Old-World character, enhanced by antiqued paintings, chairs reminiscent of 19th-century Europe, and a special table reserved for members of the Grimm brethren.

On weekends, an accordionist charms ears with German, French, and Hungarian tunes while patrons savor such entrees as wiener schnitzel, hungarian stuffed cabbage rolls, and duck liver. Meat-free fare includes tofu steak and vegetarian paneer cheese goulash. For larger groups, the eatery also boasts a banquet room that can host up to 175 diners.