(From June 2011)

For a restful stop in a serene setting, this circular room, with views of sculptures and a reflecting pond, would suffice even without the scrumptious food. But luckily for us, chef Dena Peterson chooses local ingredients and humanely raised animals (sans antibiotics and growth hormones), handles it all with a delicate expertise, and plates her food as artfully as anything you’ll see in the museum. Capellini with sautéed arugula, dried tomatoes, and toasted pine nuts came nestled around herb-grilled chicken and laced with lemon-garlic olive oil, while tender crepes enveloped goat and Swiss cheeses and sat atop creamy mushroom duxelles. Bar.

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(From January 2012)

Hot, tired, hungry? Want really good food in a really casual, really tiny cafe? This is your place for breakfast burritos, all the sandwich greats, and good coffee. If it’s too hot (or cold) to hit the trails in Big Bend National Park, just down the road, a rack of books and magazines donated and circulated by customers is at hand. So lean back, chat with whoever’s there, and have another cuppa joe.

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(From June 2011) From our vantage point in the small, mod-looking dining room, its bright walls adorned with local art, it was clear that this oldie but goodie still draws a steady crowd. We contemplated a charcuterie plate to start, but the more than generous bowl of Drunken Citrus Mussels had us at Thai chiles and fresh cilantro. A silken cauliflower bisque soothed with each rich and buttery bite. Panko-crusted chicken piccata came lavished with beurre blanc, but it was the haystack of crisp french fries atop the well-seasoned hanger steak that had us begging for more. Beer & wine.

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(From November 2011)

When we're feeling New Yorkish, we head for this long-time deli on the south side, which features such delights as the Rachel (corned beef and turkey, melted Swiss, coleslaw on rye) and the Rebecca (pastrami, cream cheese, and smoked turkey with Russian dressing on egg bread). We accompany it with an imported beer or the featured wineby the glass, and we always save room for a slice of the to-die-for Key lime pie. Beer & wine.

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(From March 2011) A sophisticated veneer of brick and dark wood belies the comfort food to be had at this laid-back eatery. A breakfast of French toast made with Texas-size slices of egg bread dusted with confectioner’s sugar was truly a treat, and though we didn’t need the accompanying slices of bacon, their crisp, salty bite complemented the sweetness nicely. Provolone and fresh spinach elevated a humble omelet, and a bowl of grits on the side made for a filling meal. Count on super-friendly service. Bar.

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(From March 2012)

While not of the franchise with a similar name, this place does sell spiral-sliced hams and smoked turkey. But what is widely overlooked about this country shop is that it operates a fine soup and sandwich kitchen. We created our own sandwiches from a selection of meats, vegetables, dressings, and fresh-baked breads and had them warmed on the grill. The Texas minestrone served on Wednesdays and Saturdays is a must, as are the luscious oatmeal-cranberry cookies.

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(From January 2012)

Step back a few decades at this quaint little bakery, where the breakfasts and lunches will remind you of that cherished “simpler time” when everything was prepared fresh and a friendly hello was obligatory. We started with a salad of fresh sliced strawberries, avocado, red grapes, and toasted brown-sugar almonds on leaf lettuce; it came with poppy seed dressing and a cup of creamy baked potato soup. Changing gears, we transitioned right into a brisket sandwich with the restaurant’s signature Czech-Tex barbecue sauce. We’re eager to visit at breakfast for a fresh sweet roll or—of course—a kolache. 

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(From February 2011) Sometimes after a long day, a tiny, cozy, ultracasual neighborhood joint is just what the doctor ordered, especially when said joint serves up a handful of sensational specialty pizzas with perfectly crisp crusts. Not only that, there are deli sandwiches, such as toasted pastrami on rye (we’ll soon be back for the chicken salad, which we hear is to die for). The Greek salad has a fresh, herbal dressing with just the right hit of salt, and the carrot cake is a dreamy layering of spongy cake and rich cream cheese icing. Seating is limited, so lots of folks order to go. BYOB.

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(From March 2012)

Having discovered that this is more than just a place to pick up a holiday ham, we’ve set about exploring the sandwich lineup at Greg and Julie Golden’s neighborly spot. Sandwiches feature thick-sliced homemade bread piled high with the likes of peppered beef or chunky chicken salad. Sides include soups, salads, and nicely spiced navy beans doctored up with pork.

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(From January 2012)

Tucked into a historic East End neighborhood, this erstwhile corner store draws loyal patrons with hearty all-day breakfasts, lunchtime blue-plate specials, and classic salads and sandwiches. We relished our Philly cheesesteak, while a friend dug into chicken salad on seven-grain bread. A happy table of local ladies made leisurely work of generous spinach salads spiked with pecans, dried cranberries, feta, and bacon crumbles

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