Bageltown Cafe, opened in February 2013, serves up coffee, tea, and classic deli cuisine. Patrons can order bagels smeared with scallion- or strawberry-infused cream cheeses, or opt for bialys and made-from-scratch baked sweets that are baked fresh each day. Cooks also grill panini sandwiches, prepare whitefish and lox salads, and sell Boar's Head meats and cheeses by the pound.
A beaming neon sign boldly glows above Carlyle At The Omni Diner, where checkered floors, rock 'n' roll jukebox tunes, and classic diner fare rewind reality to the 1950s. Short-order cooks whip up breakfast items until 10:30 a.m. each day, firing up their griddle to build towers of buttermilk pancakes and smaller duplexes out of belgian waffles. Lunch and dinnertime eats include classic deli sandwiches, specialty salads, and pizzas, which all wash down with coffee and tea. Open during business hours, the diner welcomes business people staying at the hotel to sink into plush red booths while nibbling cheesecake and pouring ketchup over their expense reports.
The savory aroma of grilled chicken lingers in the air of Austin Grilled Chicken as chefs marinate birds in juices, herbs, and spices for 48 hours before tossing them on the grill. They cobble together local ingredients into poultry-based dishes such as chicken pot pies and grilled-chicken salads, and sides such as coleslaw, potato salad, and mashed potatoes, which are all made from scratch daily. Diners can sup at an abundance of tabletops scattered about the vibrant pink-and-yellow, casual eatery, or opt for takeout service to feast within the comforts of home or a kiddie pool filled with dipping sauce.
Zorn's award-winning fried chicken comes in old-fashioned boxes, buckets, and gigantic baskets with homemade fixins and all-time-favorite sides. Pair a half-chicken dinner for one (rotisserie-style $8.49, fried $9.99) with two of sixteen sides such as creamed spinach, macaroni and cheese, or garlic mashed potatoes ($2.39 individual, $4.29 large). Or, high-five Freud with a bucket o' breasts: four plump, juicy pieces of skinless white meat Southern-fried to a deep-golden, crunchy glow ($12.99). For a competitive-eating party, pour 50 barbecued wings from a bucket onto the table and devour a path to glory ($29.95). Click here to see the full menu.