The bistro burger with fries is the best bet here during the daytime, but Tuesday through Thursday from 4 to 7pm, you can nab great bar food for $5.
Celebrating sausage on Rainey Street, this place has become a neighborhood staple. Sure, the ample and often unexpected selections of sausage are responsible, but don't forget the creative specials, such as fried chicken sausage atop creamy mashed potatoes.
The best meal to have here is Sunday brunch. The steak and eggs are just that, a decent-sized rib eye and a couple of eggs, all cooked precisely to order. All seats are alfresco.
“Slow down and stay awhile” is the motto of this upscale diner. While a split-level bakeshop and beer garden may seem an unlikely pairing, the interplay among handcrafted breads, house-cured meats, and a lovingly curated beer menu is surprisingly successful.
Located in the Driskill Hotel, this cafe is a convenient and casual option for Downtown workers and hotel guests. Favorites include the aptly named Hangover Burger and the pricey but delicious selection of baked goods.
We'll have the Count Gourdough Cristo, if you'll have the Dirty Plucker (fried chicken atop a doughnut, slathered in maple icing and honey). For dessert, let's get the Sin-a-Bomb or Salty Balls.
Callie Speer's punk-rock swagger extends to the naming of the diner's dishes, from the grilled cheesus to the green chili trash fries.
Combining 2/3 Easy Tiger, 1/3 24 Diner, and maybe just a splash of the W. Fifth bars it neighbors, this unpretentious concept focuses on heady drinks, classic sandwiches, and daily blue plate specials. Don't forget to take a selfie by the pink neon sign out front.
Get your healthy, fresh, gourmet entrée salads in a fast, casual environment and made with a commitment to local farmers, vendors, and the environment. Downtown lunchtime delivery is available.
Midwestern details appear in the food as well as the hand-embroidered aprons here. The Cubicano uses the classic components of a Cuban sandwich, but with ballpark Bertman's mustard and "Detroit Pickles." The cheese and charcuterie boards use La Quercia salami from Iowa and Smoking Goose cured sausage from Indiana. The menu is far from predictable, though, as you'll find sardines on toast served as a zesty compote.
The local outpost of this San Diego-based chain commodifies American classics with enough cleverness to make them seem exotic. Look for duck fat french fries with tomato jam as well as buffalo wings trimmed to resemble lollipops. The shrimp and bacon grits are a credit to their Southern classic status, and brunch is also a bright spot. Duck fat biscuits and gravy, and delicious bacon await you here.
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