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(From April 2009) Teri and Zee Zepeda, proprietors of the popular Nuevo Café, have chosen for their encore this spare but attractive tearoom cum sandwich shop, where the approach to the standard lunchtime menu is refreshingly novel. Take the 517 BLT: The bread is fresh-baked brioche, the tomatoes green and fried, and the bacon cured in sweet apple cider. We like to start with a cup of the outstanding roasted-poblano soup, a welcome carryover from the menu at Nuevo. Finding 517 is an adventure, but it’s worth the effort; it’s hidden upstairs and behind Sister Sue’s boutique and can be entered via stairs or elevator in the shop or by its own rustic stairway from the rear parking lot. 517 Everhart Rd (361-991-7828). Lunch Tue–Sat 11–3. Closed Sun & Mon.

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(From October 2009) Decisions, decisions . . . How to choose between the Rachel (a mound of corned beef and turkey, melted Swiss, coleslaw, and Russian dressing on rye) and the Rebecca (layers of pastrami, cream cheese, and smoked turkey with Russian dressing on egg bread)? The solution for many patrons of this longtime Southside deli is to divide them between you and a friend. Just save room for the to-die-for chocolate meringue pie. Beer & wine.

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(From April 2009) Owned by a real-live New Yorker, this cozy sandwich spot lives up to its name, offering authentic subs made fresh and big enough to feed a horse. The Reuben—always the litmus test for a classic delicatessen—is piled high with lean corned beef and sauerkraut on a gigantic roll smeared with Thousand Island dressing. The Philadelphia cheesesteak is loaded with grilled beef, peppers, and onions and topped with your favorite cheese.

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(From September 2008) Set in a charming old bungalow in Central Austin, casual FoodHeads uses fresh and—when possible—local ingredients in strikingly creative ways. A blackberry balsamic vinaigrette, for instance, elevates a salami and mozzarella sandwich on toasted sourdough. The eatery also pays keen attention to detail; consider its specialty cucumber and tarragon mayonnaises, great homemade icebox pickles (sweet, sour, mustardy), garlicky coleslaw, and signature jalapeño relish. FoodHeads is aptly named; foodies will feel right at home here.

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(From June 2008) At this tearoom-style dining room, the featherweight waffles are to die for, and the hearty egg-and-sausage or -bacon tacos swathed in delicate—yes, delicate—flour tortillas carry the Tex-Mex side of the breakfast menu. Luncheon is devoted to ladylike sandwiches, quiches, and a bread basket worthy of any miller’s wife. Pioneer Flour Mills is next door, and this restaurant—in the original home of the company’s founder—showcases its wares to the max.

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(From February 2009) We felt as though we’d taken a step back in time when we visited this combination deli–hardware store–upscale restaurant smack-dab in the middle of Mineola’s quaint downtown. The linen tablecloths and fresh flowers were a much-appreciated touch that we immediately forgot about upon delivery of a juicy, thick New York strip. We could have sworn it had been cooked over mesquite and charcoal briquettes in our own backyard. BYOB.

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(From June 2009) More than the location has changed, what with the trimmed-down menu and full bar, but the quirky fusion of Asian and American endures. The onion-jalapeño-sauced Mongolian burger, accented with American cheese, is deservedly one the city’s best (so-noted in local media); with sautéed onions piled high, it’s also challenging to eat but well worth the effort. Salads here are always perfectly crisp, with icy greens and interesting dressings; the one with gingery vinegar sauce is perfect for anyone seeking a low-carb lunch. Bar.

March 22nd, 2009 at 12:40am
Gregg says:
Maybe we hit it on a bad night, but the food was awful. 3 entrees, 3 crap entrees. 1 burger, 1 bowl, 1 chowder.

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(From November 2009) We downed a large bowl of navy bean soup—thinner than expected—along with a Dr. Brown’s Black Cherry soda (they’ve been in business since 1869, a mere 115 years longer than this Florida chain). A half-sandwich of pastrami on rye with Hebrew National mustard slathered on every inch of bread rounded out our lunch. Well, that and a decadent slice of three-layer carrot cake (it must have been a fourth of the cake). Feeling masochistic? Eat nine pounds of food in an hour or less and it’s free!

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(From March 2009) This family-run juice bar and sandwich shop next to the UTMB campus has a generous hand with its fresh-fruit smoothies (we like the mango) and wraps. Our turkey wrap, packed with meat, rice, beans, veggies, and herbs, could easily have made two meals, as could our classic ham and Swiss on rye. Beer & wine.

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(From June 2009) Tile floors and wooden tables evoke a sunny home kitchen, but the fully loaded bakery cases are the star attraction. A nice selection of sandwiches ranges from a Reuben to a simple grilled cheese, but the Santa Barbara sandwich stands out—open-faced on rye with turkey, bacon, avocado, and a tangy dressing. The “Carmel” Turtle Fudge and Totally White Chocolate cakes are incredibly moist and generously frosted. If you require more, there are golden-tipped meringue pies, a buttery chess pie, and Mississippi Mud bars.

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