Lubbock

(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!

Leave a Review

(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.

Leave a Review

(From March 2012)

We felt like royalty, ensconced in a cherrywood booth at this elegant Asian fusion spot. No more tacky buffets for us! The Golden Bridge Roll—a trestle of fried crab, mango, and avocado, ribboned with shrimp tempura and salmon roe—was almost too beautiful to eat, but that made it irresistible. Next up, classic General Tso’s chicken: the glaze was unexpectedly sweet, and, appropriately, the rice came sculpted in the shape of a heart. Don’t miss the crispy duck. We could eat here once a week for a year and not sample all the dishes. Beer & wine.

Leave a Review

(From June 2011) Tucked inside a teensy storefront, all white and glistening, is the heart of Lubbock’s trendiest shopping center. Gourmet cupcakes, nestled in beribboned boxes, come in a multitude of flavors, like Signature Chocolate (a sinful mix of chocolate chips and dark chocolate cake) and Lemon Blueberry (a perfect blend of sweet and tangy). Our favorite is the Diner (old-fashioned yellow cake with chocolate buttercream frosting). Or maybe the Apricot Amaretto. No, the Bridal White. No, Butterscotch! The options are endless.

Friday, June 3rd, 2011, 11:41 am
FamilyGuy says:
Always on the list of stops. To call them cupcakes is too common- Linda is an incredibly talented baker who’s background is in custom wedding cakes, etc. As a result, there is everything from "plain" chocolate, to red velvelt, to "the elvis" (topped with bacon). The presentation of the cupcakes and the detail that is put into them make them perfect for a quick treat, but elegant enough to be a unique offering for a shower, reception, party, etc. This really is an unduplicated experience.

Saturday, April 9th, 2011, 7:07 pm
linda says:
Thanks to Texas Monthly for the GREAT review of CAKE! Our correct hours and address: 806-698-6298 8201 Quaker #128 Kingsgate Center Tue-Sat 10:00-till all cupcakes are gone! Sun-Mon Closed

Leave a Review

(From January 2012)

Mrs. Camp’s long glass cases, white baker’s smocks, and dizzying array of baked goods epitomize the vintage bakery. Sixteen “elves” run the kitchen, and while they purvey all the conventional treats, our favorites include the chocolate raspberry coffee cake, the pecan Danish with maple icing, the honey bars (oh, the golden taste of honey), and the coconut chess pie. A December visit is obligatory.

Leave a Review

(From March 2011)

The servers here are down-home friendly and the ambience rustic. And the second you open the door and get a whiff of J&M’s smoked brisket, sausage, turkey, and ham, your mouth will commence to water. In the winter, they fire up the woodstove and serve their famous chili, and there’s plenty of other kinds of meaty goodness, like barbecue burritos and barbecue Frito pie. You’ve got your choice of the usual sides, but we’d suggest the skin-on mashed potatoes with white gravy, pinto beans (with a dried-chile kick), and crispy fried okra. Don’t forget the cobbler: a sugary crust layered with piping-hot fruit. BYOB.

Leave a Review

Photograph by Daniel Vaughn

(From January 2011)

The tantalizing aroma of hickory smoke led us to this barbecue shrine, where seating is limited to a few well-worn school desk chairs. The menu is limited as well: brisket sandwiches, ham sandwiches, and burgers with chips (no fries). The brisket is tender, smoky, and proud of its messy, juicy bits of fat. For the ravenous or masochistic, the Tech Cycle goes all out, with brisket, ham, and a burger patty on a toasted bun jazzed with a peppery barbecue sauce. Keep August’s Pie—a locally made chocolate or fruit fried pie—in mind for next time.

Leave a Review

(From January 2012)

Giorgio’s is downtown lunch at its best. We’re enamored of the Italian awning, the no-frills tables and chairs, the old-fashioned red-and-white-checkered floor, and, of course, the food. Hearty meat, gooey cheese, and tomato sauce are tucked into the flaky, homemade crusts of the calzones as well piled on the pizzas, which you can get by the slice or the pie (New York–style, with a crust so delicate it folds right up in your hand). Lunch specials are a good bet, like a slice, a salad, and a drink for only $5.50 or lasagne, garlic toast, and a drink for $6.25. And with prices so low and food so beloved, you can expect a line out the door. Thank goodness it moves fast!

Leave a Review

(From January 2012)

The Sunday crowd may be family-oriented, but make no mistake: This burger joint, with its late hours and pop-art prints of icons like Marilyn Monroe on the walls, is not just for the kids. The burgers are as beefy as any you’d put on your own grill; choose a white, wheat, or ciabatta bun, and enjoy the dizzying lineup of toppings, such as slices of Hatch green chile and brown sugar–pepper bacon. Sides include fries, of course, both regular and sweet potato, but also coleslaw, “drunken” black beans, and macaroni and cheese. We loved the chili sliders and the milkshakes, which come virgin or “wild,” with shots of Kahlua, Bailey’s, Maker’s Mark, and more. Beer.

Leave a Review

(From January 2011) We oohed at the golden-hued walls, plush banquettes, and intriguing metal art, all of which make an inviting setting for the Vine’s Continental cuisine. We aahed over the spinach custard, its boldness nicely lightened with a lemony hollandaise, and the exclamations continued with pistachio-crusted pork medallions, haricots verts flavored with truffle oil, seared duck with a cherry-grappa sauce, and red cab-bage hinting of sweetness. Subtly spiced lamb meatballs stole the show, though. We sighed happily as we ended with a simple but divine sherry-soaked almond cake. Bar.

Leave a Review