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CAFE J
2605 19th
(806-743-5400)
Lunch Sun & Tue–Fri 11–2:30. Dinner Sun & Tue–Thur 5:30–10, Fri & Sat 5:30–11. Brunch Sun 11–2:30. Closed Mon.
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$$–$$$ |
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(From March 2011) Tucked inside the Godbold Center, an upscale art gallery with mysterious, winding hallways and cozy, romantic nooks, this hideaway offers varied selections for lunch and dinner and a brunch menu that will dress up any Sunday morning. Choices on the latter range from eggs Benedict (Ã la Pacific, on crab cakes) to a fried egg sandwich with a European spin (on ciabatta with creamy aioli and feta). As always, there are comforting local creations: a migas omelet, a breakfast relleno, and Southwestern crepes. Bar. |
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COWAMONGUS
Texas Tech University, first floor of the Animal and Food Sciences Building, Indiana Ave at Main Ave
(806-742-2882)
Open Mon–Fri 8–5:30.
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(From May 2012) Started by Daniel Brackeen, a Texas Tech alumnus and the man behind TCBY, Cowamongus is a campus mainstay, beloved as much for its cowhide chairs and cowboy clientele as its food. Start with the creamy tomato basil soup, but plan on sampling the juicy burgers and grilled chicken sandwiches too; the beef and poultry are processed right in the building, so they can’t get any fresher. Whatever you do, indulge in the ice cream, which just happens to be whipped up in the TTU dairy. Our favorite flavors: sweet cream (a cross between custard and vanilla frosting) and chocolate-covered cherry (with legit cherry chunks). The best part? Student-friendly prices! |
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MESQUITES SPORTS GRILL & BAR
2419 Broadway
(806-744-9277)
Open Mon-Sat 11a.m.-2 a.m., Sun 9 p.m.-2 a.m.
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(From January 2012) Mesquites is the ultimate dive: all moody with beer signs, junkyard antiques, and hefty wooden tables. Don’t hit this joint anywhere near a weekend, and pack some patience the rest of the time, because service is leisurely. Rewards, however, are ample. Our group started with the mouthwatering brisket taco, fashioned from just a simple tortilla, meat, and cheese. Then we jumped on the brisket sandwich and the green-chile cheeseburger; the chiles gave the burger a surprising kick, more sweet than spicy, and the accompanying fries were thick and hand-cut. Bar. |
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