List july

Page 2 • THE LIST • July 1, 2013 • @heightsleader

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the month for our classic car showcase.

As Houston celebrates the Fourth of July and America’s independence, The List celebrates patriotism and good solid All-American food. It’s not as simple as you think. (Submitted photo)

Coming up with the July con-cept for The List was a no-brainer. With the Fourth right around the corner, nothing but All-Ameri-can foods would do.

Hamburgers, hotdogs, barbe-cue and apple pie – right?

We’re serious journalists around here, you know, so we started our research and found that there’s a lot more to “Ameri-can” food than those patriotic staples.

There are the city favorites such as Philly cheesesteak, San Fran-cisco sourdough bread, Chicago pizza, Hollywood’s Cobb salad and New York deli.

Regional favorites provide an-other category – things like the seafood specialties of New Eng-land, Florida, the mid-Atlantic states and the Pacifi c Northwest; chile-laden southwestern dishes, wholesome Midwestern fare, southern comfort foods. (And of course, Texas is a land onto itself with a multitude of infl uences.)

And then there are the mul-

ticultural contributions, real and imagined. You know that Tex-Mex had its deepest origins when Texas was part of Mexico, of course. But did you know that chicken fried steak, one of Texas’ major food groups, had its origin in the wienerschnitzel brought here by German settlers?

And we uncovered a whole list of foreign-appearing foods that are purely American – things like the fortune cookie. Not Chinese in the least.

All-American cuisine is also about lifestyle.

Americans love to cook and eat outdoors, so we have some advice – including new ideas other than steak and baked potatoes – about what you can grill in your back-yard. And there’s a list of our favorite picnic spots in Leader neighborhoods and a bit further into Houston. Despite the heat, what better than a Fourth of July picnic? You don’t have to whip up the fried chicken, potato salad and slaw yourself anymore and worry about it going bad. There are all kinds of prepared foods at

groceries, take-out from popular eateries, ways to keep them safe – and great places to take them to.

We’ve even thrown in a nibble of All-American at the ballpark -- far afi eld from the standard greasy hot dogs and warm beer these days – and what NASA’s idea of an American meal was in outer space.

Finally, you’ll fi nd a listing of many of the dining establish-ments in our area that showcase American cooking. And we es-pecially hope you’ll patronize the local eateries and businesses who supported this publication through their advertising and highlighted their commitment to the foods we’ve grown to love in the U.S.A.

If you think food doesn’t get more American – or Texan – than chicken fried steak, you should know that it was brought to Texas by the Germans, as wienerschnitzel. (File photo)

by Charlotte [email protected]

Andy’s Mexican Cafe 1115 E. 11th St.

Open 24 hoursA Heights Tex-Mex classic,

known for staying open 24 hours. A perfect place for a early morn-ing meal after a night of partying, including a menudo that some place among the best in Hous-ton, gooey cheese enchiladas and homestyle carne guisada.

Barbecue Inn116 W. Crosstimbers

10:30 a.m. to 9:30 p.m. Tuesday through Saturday

www.thebarbecueinn.comA local institution, the Barbe-

cue Inn earned its reputation for its fried chicken, which many rank as among Houston’s best. But the rest of menu is worth more than a passing glance, clas-sic smoky, saucy barbecue.

BB’s Cafe 2701 White Oak

11 a.m. to 12 a.m.Sunday through Thursday

11 a.m. to 2 a.m.Friday and Saturday www.bbscafe.com

A Cajun restaurant ready to sat-isfy all cravings Louisiana, there

are boiled and blackened seafood and fi sh and big salads for those who want a taste of the Big Easy and its unique Cajun-Creole of-ferings.

Berryhill in the Heights 702 E. 11th St.

11 a.m. to 10 p.m., Monday through Thursday11 a.m. to 11 p.m. Friday

8 a.m. to 11 p.m. Saturday8 a.m. to 10 p.m. Sunday

www.berryhillintheheights.comTh is Baja-style Mexican food

emporium made its name with tamales, but there’s a wide choice of menu items – standard Baja-infl uenced Mexican fare such as fi sh tacos to grilled corn on the cob, soups and salads – in a menu that allows for diners to mix up their own creative combinations.

BRC Gastropub 519 Shepherd

11 a.m. to 2 a.m. Monday through Friday

10 a.m. to 2 a.m.Saturday and Sunday

www.brcgastropub.comPart of the New American style

of cuisine that has risen in popu-larity in recent years, BRC Gas-tropub features a creative array

of specials including Dixie-style fried and backyard barbecue-style chicken, burgers, biscuits and ba-con jam, and mac and cheese. And it can all be washed down with a great selection of craft beers.

Cavatore’s 2120 Ella Blvd.

713-869-6622www.cavatoresitalianrestaurant.com

Classic Italian – one of the most popular cultural infl uences in American cuisine -- in a warm, homey setting with piano accom-paniment. Known for a a made-at-your-table Caesar salad (a dish invented not in Italy but in Baja California, according to legend), traditional soups, chicken, sea-food & fi sh and veal dishes and pasta.

Cedar Creek 1034 W. 20th St.

10 a.m. to 12 a.m.Monday and Tuesday

10 a.m. to 1 a.m. Wednesday10 a.m. to 2 a.m.,

Thursday and Friday7 a.m. to 2 a.m. Saturday7 a.m. to 12 a.m. Sunday

www.cedarcreekcafe.comPart of the Creek Group in the

Greater Heights, Cedar Creek

in Shady Acres has one of the most extensive patios in the area. Plenty of All-American choices starting with breakfast and con-tinuing with burgers, salads and sandwiches at lunch.

Chatter’s Cafe & Bistro 140 S. Heights Blvd.

11 a.m. to 10 p.m.Monday through Thursday11 a.m. to 11 p.m. Friday

10 a.m. to 11 p.m. Saturday10 a.m. to 9 p.m. Sunday www.chatterscafe.com

Chatter’s “new American cui-sine” combines Mediterranean, Italian and Greek infl uences, Chatter’s off ers a full array of appetizers, healthy burgers and wraps, pizzas, salads, build-your-own pasta dishes and more for lunch, dinner and weekend brunch.

Chick-fil-A13240 Northwest Frwy.

(290@Hollister)713-462-7693

Closed SundaysLong a revered outpost of

healthy fast food, Chick-fi l-A has recently bolstered its menu, just in time for summer, with three new salads -- a grilled market,

Asian and COBB salads -- and a grilled chicken cool wrap with lots of veggies.

Chipotle207 Heights Blvd.

11 a.m. to 10 p.m.Monday through Sunday

www.chipotle.comPart of the “Fresh Mex” trend

in casual dining, the Chipotle chain off ers a limited menu of made-to-order items including tacos, burritos and salads with a variety of steam table fi llings and fresh produce, guacamole and cheese.

Cottonwood 3422 N. Shepherd

4 p.m. to 12 a.m.Monday through Thursday

4 p.m. to 2 a.m. Friday12 p.m. to 2 a.m. Saturday12 p.m. to 12 a.m. Sunday

www.cottonwoodhouston.com A craft beer mecca created by

the owners of the popular Liberty Station, Cottonwood brings a massive collection of brews along with a menu comprised of com-fort food with a modern twist, including creative takes on quail,

Page 3 • THE LIST • July 1, 2013 • @heightsleaderTHE LIST.

Listings continued • Page 4

Even though Houston weather is no picnic – especially around the most outdoorsy holidays of Memorial Day, Fourth of July and Labor Day – that never stops families and couples from enjoy-ing the tradition of a meal in the fresh air and sunshine.

Case in point: Houston’s Free-dom Over Texas Festival along the banks of Buffalo Bayou in the shadow of downtown skyscrap-ers offers minimal shade – but still packs in thousands each Fourth of July.

If you’re looking for a great, nearby picnic spot on the Fourth – or any time of year – here are descriptions of our top choices. So pack up your favorite picnic meal – whether it’s from your own kitchen, the prepared food cases at your local market or a restaurant – and enjoy the great outdoors:

MEMORIAL PARK6501 Memorial Drive

Any park that has a road called “Picnic Lane” is up to the chal-lenge of being a prime locale for those wanting a memorable out-door experience. This massive park, close to Leader neighbor-hoods, features picnic grounds and all kinds of spots to set up for a family outing, small or huge. With playgrounds, water, trails for hiking, biking and jog-ging – not to mention tennis, swimming and golf – your picnic doesn’t just have to be a one-di-mensional meal. And the Hous-ton Arboretum is within its bor-der, too, for nature explorations.

STUDE PARK1300 Stude

A winding green space along White Oak Bayou at the edge of the Heights, with lots to do for all ages and views of downtown.

There’s a playground, swimming and a water playground, sports fi elds and an .83-mile trail to en-joy as part of a picnic.

HERMANN PARK6201 Hermann Park Drive

Venture through the Museum District to fi nd another of Hous-ton’s signature parks – the ver-dant, canopied ones (even with thinning from the drought) that outsiders don’t imagine Hous-ton has. Picnic areas abound in Hermann, and there’s so much to do in and around it: a train ride, pedal boats on a pond with ducks to feed, a Japanese garden, wilderness areas – not to mention the zoo, science museum/but-terfl y center/planetarium/IMAX and Miller Outdoor Theater (see below).

MILLER OUTDOOR THEATER6000 Hermann Park Drive

Dine al fresco on the sloping hillside leading to the amphi-theater and enjoy entertainment ranging from Theatre Under The Stars productions (this year’s is “Chorus Line”) to the Houston Symphony to multicultural cel-ebrations refl ecting Houston’s diversity. Miller’s Fourth of July celebration is the city’s most traditional, with patriotic mu-sic from the symphony, topped by Tchaikovsky’s 1812 Overture the way it was meant to be staged

– with cannons and fi reworks – and a fi nale of stirring John Phillip Sousa marches.

DISCOVERY GREEN1500 McKinney

With Discovery Green, Hous-ton got the kind of downtown park that most urban areas have. There are always events going on – festivals, live music, expos – plenty of space for youngsters

see Picnic • Page 11

The view is sweeping from Memorial Park (File photo)

fi sh tacos, veggie and turkey pa-ninis.

Crisp 2220 Bevis 11 a.m. to 11 p.m.

Monday through Thursday11 a.m. to 1 a.m.

Friday and Saturday11 a.m. to 10 p.m. Sunday www.crisphouston.com

Featuring an excellent selection of wine and beer, Crisp also has a full menu featuring pizzas and sandwiches.

Cyclone Anaya’s1710 Durham

11 a.m. to 10 p.m. Thursday11 a.m. to 11 p.m. Friday

8:30 a.m. to 11 p.m. Saturday8:30 a.m. to 10 p.m. Sunday

www.cycloneanaya.comFounded by a well-known pro-

fessional wrestler from a bygone era, Cyclone Anaya’s has been serving Tex-Mex for more than 40 years but has moved with the times to off er charbroiled and grilled choices, along with soups, huge salads and plenty of seafood, including summery ceviche.

Dairy Queen 5425 Antoine www.dairyqueen.com

Does it get more All-American (and Texan) than DQ? If you haven’t experienced a Blizzard, or steak fi nger basket or a Hun-ger Buster, you should have you’re Texan bona fi des taken. And this location includes another Ameri-can classic recently revived – the Orange Julius.

Down House 1801 Yale

9 a.m. to 12 a.m.Monday through Sunday

www.downhousehouston.wordpress.comDown House’s locally sourced

menu creates a myriad dining op-tions with farm-fresh local eggs and venison sausage among the breakfast/brunch choices, pan grilled fi sh and seafood and in-ventive salads the rest of the day.

Dry Creek Cafe 544 Yale

7 a.m. to 9 p.m. Sunday through Thursday

7 a.m. to 10 p.m.Friday and Saturday

www.drycreekcafe.com From breakfast through sup-

per, you can dine inside or on the patio at this cozy neighborhood joint with comfortable choices of burgers, sandwiches, salads and other All-American choices.

Doyle’s Restaurant 2136 W. 34 St.

10:30 a.m. to 8 p.m.Monday through Saturday

www.doylesofhouston.comServing patrons in the Oak

Forest for nearly 60 years, Doyle’s has become an icon for its Ameri-can comfort food, Italian fare and thin-crust pizza. Th ere are also chicken sandwiches, big salads -- including the ever popular Heart-land Salad with tangy marinated chicken -- and homemade soups to choose from.

El Gran Malo 2307 Ella

4 p.m. to 12 a.m.Monday through Thursday

4 p.m. to 2 a.m. Friday11 a.m. to 2 a.m. Saturday11 a.m. to 12 a.m. Sunday

www.elgranmalo.comTh e “gastrocantina” concept is

uniquely American. At El Gran Malo, off erings bring a modern spin on Mexican food, pairing dishes such as tortilla soup, sal-ads, fi sh tacos and ceviche with speciality tequilas.

El Rey Taqueria3330 Ella

7 a.m. to 10 p.m. Monday through Saturday8 a.m. to 10 p.m. Sunday910 Shepherd

7 a.m. to 10 p.m.Monday and Tuesday

7 a.m. to 12 a.m. Wednesday7 a.m. to 3 a.m.

Thursday and Saturday8 a.m. to 10 p.m. Sunday www.elreytaqueria.com

El Rey combines Cuban and Mexican fare for locals looking for tasty dishes, especially late at night on the weekend. Healthy preparation is key here: the chick-en is slow roasted on a rotisseries, and fi sh and seafood are grilled.

El Tiempo Cantina5602 Washington Ave.

11 a.m. to 9 p.m. Monday and Tuesday

11 a.m. to 10 p.m.

Wednesday and Thursday11 a.m. to 11 p.m. Friday

9:30 a.m. to 11 p.m. Saturday9:30 a.m. to 9 p.m. Sunday

www.eltiempocantina.comCreated by the Laurenzo fam-

ily, which for many years owned the popular Ninfa’s chain of res-taurants and still controls the original, El Tiempo keeps the family culinary tradition alive but with updated twists. Th eir fajitas platters are legendary.

Frida Mexican Kitchen3452 Ella Blvd.

www.lacasadefridahouston.comPaying tribute to Mexican artist

Frida Kahlo, the kitchen promises to serve dishes like Kahlo painted, with “the fi nest colors and ingre-dients.” Try the famous mole en-chiladas while you’re there. Food is prepared fresh and, unlike tra-ditional Mexican cooking, uses olive oil. For family dining, order the “parilladas,” which feature heaps of grilled beef, chicken, carnitas and shrimp, as well as peppers and onions, served with handmade tortillas.

Gabby’s Barbecue3101 N. Shepherd Dr.

713-864-5049www.gabbysbbq.com

All kinds of traditional and imaginative barbecue options -- plus items like a jazzed-up Frito pie, loaded baked potatoes, side veggies and desserts including a melting banana pudding with va-nilla wafers make Gabby’s a go-to place. As a bonus, there’s live en-tertainment on weekends.

Gatlin’s BBQ1221 W. 19th St.

713-869-4227www.gatlinsbbq.com

Billing itself as the “holy grail of barbecue,” Gatlins won’t get much argument on that claim. Th e street lined with cars and the patient line of customers per-petually snaking out the door are testament to the popularity of its slow-smoked ribs, brisket, sau-sage and turkey, and its gracious southern hospitality. If you want something specifi c, pre-order by phone or get in line early -- or risk disappointment.

Hickory Hollow101 Heights Blvd.

11 a.m.-9 p.m.



1. Thanksgiving dinner2. Cheeseburger3. Reuben sandwich4. Hotdogs5. Philly cheesesteak6. Nachos7. Chicago-style pizza8. Delmonico’s steak9. Blueberry cobbler10. Chocolate chip cookies11. Green chili stew12. Po’boy sandwiches13. Frito pie14. Apple pie15. BLT16. Barbecue ribs17. Indian frybread18. Buff alo wings19. Lobster rolls20. S’mores21. New Mexican fl at enchiladas22. New England clam chowder23. Fried chicken and waffl es24. Popcorn25. Baked beans26. Peanut butter sandwich

27. Fortune cookies28. Cioppino29. Potato chips30. Maryland crabcakes31. Macaroni and cheese32. Grits33. Meatloaf34. California roll sushi35. Wild Alaska salmon36. Chicken fried steak37. Smithfi eld ham38. Biscuits and gravy39. Jambalaya40. GORP (good old raisins and

peanuts)41. Cornbread42. Banana split43. Fajitas44. Jerky45. Twinkies46. Pot roast47. Cobb salad48. San Francisco sourdough bread49. Tater tots50. Key lime pie

Every so often, someone polls Americans on their favorite foods. Sometimes, as in Oxfam International’s 2011 survey, the choices are simple and basic (in order): Pizza, steak, chicken, Mexican food and pasta.

You can count on burgers, pizza, hotdogs, mac and cheese and Mex-ican making almost every list.

But here’s our favorite, boiled down from CNN Travel, which in-corporates all kinds of regional favorites. You can view it in its mouth-watering entirety at http://travel.cnn.com/explorations/eat/best-usa-travel/top-50-american-foods-513946.

Listings continued from • Page 3

Monday through Thursday www.hickoryhollowrestaurant.com

Billing itself as a “real Texas cafe,” Hickory Hollow features a variety of All-American treats including barbecue and burgers – as well as menu items that are “lean on calories but big on Texas fl avor.”

Hubcap Grill1133 W. 19th St.

713-862-0555www.hubcapgrill.com

Known at its Heights outpost as the Hubcap Grill and Beer Yard, creativity is the watchword here. Burgers have toppings such as Cheetos and peanut butters, fries can be had plain or slathered with toppings like fresh garlic (Stinky Fries). Be prepared for a long wait at peak times, but these hubcap-size burgers -- which have been featured on national TV -- are worth it.

Jackie’s Kitchen 2210 Mangum


www.jackieskitchenhouston.comOpening its doors in 2010,

Jackie’s Kitchen has quickly es-tablished itself as a family-friendly eatery specializing in comfort food.

Java Java 911 W. 11th St.

7:30 a.m. to 3 p.m.Monday through Friday

8:30 a.m. to 3 p.m. Saturday and Sunday

www.javajavahouston.comStarted in the former Heights

Above Florist shop, Java Java has quickly become one of the city’s top coff eehouses and eateries. Th is is a classic comfort food, neigh-borhood café with burgers, sand-wiches and a soup and salad bar – along with, of course, legendary java.

Juanita’s Mexican Restaurant

2628 W. T.C. Jester Blvd.A neighborhood Tex-Mex with

a loyal clientele, Juanita’s Mexican Restaurant’s menu is fi lled with comfort food staples that have


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Americans love their pro sports, and stadi-ums and arenas – where patrons frequently pay in the triple digits for tickets – have had to ramp up what’s being served.

Sure, there are still hotdogs, nachos and beer – but now you’ll fi nd local and regional specialties, frequently served by top area res-taurateurs who enjoy the wider exposure to their cooking.

Although the Astros seem to fl ounder per-petually, the cuisine at Minute Maid Park

made a list of the best in U.S. sports meccas, chosen by Travel & Leisure Magazine. Of note:

•The Blue Bell ice cream-based milkshakes offered by Prince’s Hamburgers;

•El Real Tex-Mex’s Freddy Fender, described as a crispy paprika tortilla loaded with items such as chorizo and tequila-braised onions; and

•Little Big’s Grand Slam burger, a half-pounder on a challah bun with refried beans

and corn chips among its toppings.For the whole list, go to http://www.trave-

landleisure.com/articles/americas-best-sta-dium-food/18.

Some of our most popular “foreign foods” are really only foreign-sounding. Others have their basis in another cuisine. Here’s a list of some exotic dishes that may sound like they

come from distant lands but were really invented and popular-ized in the good ol’ United States of America:

1)Russian dressing2)French dip sandwich3) Stromboli4)Vichyssoise5) The fortune cookie6) Swiss steak7) German chocolate cake8) Chimichanga

9) Chop suey10) Haagen Dazs ice cream11) General Joe’s chicken12) English muffi n13) Doritos14) Pasta primavera15) Cioppino16) Cuban sandwich

Based on information from 11points.com and USA Today


Grilling these days is not your dad’s old “toss a steak on the bar-becue with a couple foil-wrapped baked potatoes” affair.

With the Fourth of July bearing down on us, we’re in peak grilling season, and families are taking meals outside to enjoy the sun-shine that include fare beyond red meat. While a traditional bar-becue is always great, Americans are increasingly adding unique twists to their summer grilling routines.

Here are some tips to get cre-ative on your grill with some fresh ideas:

Set a themeIf you’re throwing a barbecue,

one way to get guests excited is to pick a theme. Great themes should be fun and easy to follow, such as a Hawaiian luau, south-ern hoedown, or summer beach party. Make food fi t the theme, and encourage guests to wear themed clothes.

Grill more than meatBurgers, hot dogs and steaks

are staples at most cookouts, but the best barbecues don’t limit themselves to just this standard fare. Expand the options and consider adding unique items such as grilled pizza and breads to the menu.

Next time you’re deciding on dinner, try grilling a pizza, which is an easy option that the whole family, including kids, will enjoy. Start with fresh pizza dough, such as one picked up from a local piz-zeria or one from the refrigerator case at the grocery store.

Roll it out, grill for a golden crisp crust, and top it just the way you want it. Opt for a clas-sic choice like mozzarella and to-matoes, or get innovative with a taco pizza or a barbecue chicken pizza. It’s faster than takeout, done your way and doesn’t heat up the kitchen with a prolonged, high-temp oven, or leave a mess to clean up.

If you are serving traditional barbecue, go beyond boring buns and try something unique, such as grilling biscuits for your burg-ers, chicken and hot dogs.

For sides, grill fruit to accom-pany the main course. Pineap-ples, plums and peaches are de-lectable when grilled. The natural sugars caramelize with the grill’s heat. And these fruits are low in calories and loaded with vitamins and minerals.

Shake up dessertIce cream and frozen yogurt

immediately come to mind for barbecues, but did you know you can grill your dessert? Try grilling a pie at your next get-together. Grilled pie can be the perfect fi -nale to a successful barbecue. All you need is a pie crust, (one from the grocery refrigerator case or a thawed frozen crust works just fi ne) and the fi lling you like. And what better than to take advan-tage of readily available summer fruits such as strawberries and peaches to make an easy grilled strawberry pie. See the above recipe.


Brother’s Pizzeria3820 N. Shepherd Drive

713-692-2020www.brotherspizzeriahouston.com

The fi nest New York Style pizza in Houston, winners of KHOU-Channel 11 Best Pizza 2009.

We treat you like family!

Dickey’s Barbecue Pit1911 Taylor St.832-673-0077

www.dickeys.comSince 1941, Dickey’s Barbecue has been offering a quality

selection of signature meats, seasoned and slow-smoked on site, plus home style sides and tangy barbecue sauce.

Houston Dairymaids2201 Airline Drive

713-880-4800www.houstondairymaids.com

Taste and buy cheese from Texas and beyond, plus Slow Dough bread, olives, cured meats, wine, beer and more.

Open Tuesday through Sunday.

PLACES you should tryGRILLING ALTERNATIVES

Dessert for an outdoor meal doesn’t have to just be a gallon of ice cream. You can grill fruit or even a fruit pie to make the most of summer cooking outside the kitchen. (Submitted photo)

Grilled strawberry pie• Heat grill to around 400 degrees.• Mix strawberries, sugar and cornstarch; set aside.• Unroll pie crust. Place in ungreased pie pan. With back of spoon,

spread one-fourth cup strawberry preserves evenly on crust. Spoon strawberry mixture on top.

Slightly fold crust over fi lling.• Place second pie pan upside down on grill to make elevated sur-

face. Place pan with pie on top so it is elevated off grill. Cover grill.

• Cook 20 to 25 minutes or until crust is golden brown and fi lling is bubbly. Remove from grill; cool 10 minutes before serving.

Your guests will be awed by this original dessert. With some new ideas and creativity, your barbecues will never be the same.


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Whether it’s crunchy lettuce, rosy tomatoes, mushrooms and peppers for your burgers, an array of colorful spuds for your potato salad or the tangi-est fruit for your pies and cobblers -- Canino Pro-duce has what you need to bring a touch of fresh-ness to your All-American dining.

Canino’s been in business since 1958 and anchors the front of the 17-acre Airline Produce Market at 2520 Airline Drive, in what appears to be a more conventional, enclosed store facing the street. But it isn’t conventional at all, cooled by giant fans and containing only fresh produce and a carefully cho-sen smattering of other regional foodstuffs. The only meat is a cooler of boudin from Louisiana.

At any given time, Canino stocks 170 fresh pro-duce items. More sophisticated tastes and Houston’s diverse palates require such variety, he said. Sec-ond-generation owner Bill Canino and brother-in-law Lawrence Pilkinton run their produce market, not from an isolated offi ce, but from a desk at the front of the store, where customers feel comfortable approaching them.

Canino’s is a repository for local and regional products. There are tables stacked with bulk pack-ages of nuts, the one case fi lled with fresh eggs and a few other specialty items requiring refrigeration, and rows of shelves almost the length of the store featuring jars of Texas- and regionally-produced honey, syrup, jams and jellies and salsas.

“These urban market folks didn’t invent these

concepts,” says Bill Canino with a touch of bemuse-ment. “Those folks may have an acre or two. They grow what’s in season, and that ends real fast…people want this homegrown stuff – but there’s not enough to go around. That’s where we come in.”

Canino’s Produce2520 Airline Drive713-862-4027Open 6 a.m.-8 p.m. daily

Owner Lee Ellis and Executive Chef Lance Fegen show off their novel American concepts – includ-ing special attention to national days designated to celebrate different foods –– at their popular Lib-erty Kitchen & Oyster Bar in the Heights and BRC Gastropub on Shepherd in the Washington Avenue corridor.

Liberty is referred to affectionately as “the Kitch-en” by its fan base, many of them neighbors in The

Heights. But don’t let that oyster bar emphasis and its reputation for the freshest seafood fool you. “The Kitchen” devotes a large chunk of its menu to “land-lubber” fare, including freshly ground and creative-ly topped burgers, now legendary fried chicken and quirky specialties, such as gourmet takes on Hawai-ian-infl uenced loco moco and Spam.

So popular is the chicken that it will spin off into its own eatery next door in the Heights, paired with doughnuts.

Part of the New American style of cuisine that has risen in popularity in recent years, BRC Gastropub features a creative array of specials including Di-xie-style fried and backyard barbecue-style chick-en, burgers, biscuits and bacon jam, and mac and cheese. And it can all be washed down with a great selection of wine, craft beers and ales –– many of which cannot be found elsewhere in the city, served in a casual, friendly setting.

Both restaurants cater to the weekend breakfast-brunch crowd. Breakfast runs from 8 a.m.-2:30 p.m. Saturday-Sunday at Liberty Kitchen, and BRC offers brunch starting at 10 a.m. both days.

To bring a taste of either eatery home, both kitch-ens offer party packs and catering.

Liberty Kitchen 1050 Studewood@11th St.www.libertykitchenoysterbar.com

BRC Gastropub519 Shepherd Drivewww.brcgastropub.com

Spotlight: Canino Produce

Spotlight: Liberty Kitchen & BRC Gastropub

Liberty Kitchen’s fried chicken and the trimmings have become so popular that the restaurant is spinning off into an adjacent chicken-and-doughnut stand next door. (Submitted photo)

Employees at Canino have begun bringing in the Summer harvest (Photo submitted)

For the fi nal voyage of the Space Shuttle, STS-135, NASA planned an “All-Ameri-can Meal” for the astronauts. On the menu of freeze-dried and thermostabilized foods: An appetizer of crackers, brie and sausage; entrée of grilled chicken or bar-becue brisket, southwestern corn and baked beans, with apple pie for dessert.


1777 Airline Dr. 713-862-2828

• BREAKFAST • LUNCH • DINNERDine-in or Takeout

All Day Delivery ($10 min)Mon-Thurs & Sun 9am-10pm

Fri & Sat 9am - Midnight

www.chicagoIBP.com

Join us forbreakfast

Yes!We Cater

Americans have embraced the Mediterranean diet and its healthy choices, and Kojak’s Café offers an enticing array of regionally inspired dishes not readily found in the Greater Heights.

Located in the Lazybrook area, the humble café serves breakfast, lunch – and now an expanded dinner period through 9:30 p.m. Monday-Friday. For a $3 corkage charge, you can bring your own wine to enjoy with dinner.

Breakfast choices include tacos, plates and muffi n melts, with the choice of egg whites instead of whole eggs, and the options of yogurt with fresh fruit and steel cut oatmeal.

Lunch and dinner can start with several choices of appetizers – among them, a Mediterranean trio of hummus, baba ganoush and huhammara with house-made pita chips.

Signature salads are meal size, and sandwiches include falafel, gyros, chicken choices and more traditional deli fare, such as a pastrami reuben, grilled chicken club and Angus cheeseburger.

There are fl atbread pizzas, pastas that can be served with chicken or shrimp, and din-ner plates that include a gyro

plate, fi sh tacos, chicken entrees, salmon and tilapia, and more traditional restaurant fare such as meatloaf, pork chops and a peppercorn crusted sirloin.

And for a surprise element, specials such as enchiladas and red beans and rice are thrown in. Those daily specials are posted on Kojak’s website at www.kojakscafe.com.

Customers frequently come to linger, and free WiFi makes it easier for those who need con-nectivity while they eat.

For those planning a meet-ing, party or other gathering, a private dining room is available.

No time to linger? Kojak’s thoughtfully features a deli and bakery cases, to pick up items to go, and there’s a small “market” session with products such as

olive oils for your own home cooking.

Kojak’s Café1912 W. 18th St.713-426-1800

The fare doesn’t get any more All-American than the choices at Albert’s Deli, which came under new ownership in the past year.

Despite traveling half the globe, Portia and David Bowen have focused on staples that have made delicatessens a quintessential American part of cuisine – delicious and hearty meals on bread or a bun served with fresh lettuce, pickles and tomatoes, along with an array of chips, cold drinks and cookies.

Open for breakfast and lunch from 7 a.m.-3 p.m., Albert’s offers breakfast tacos in the morning and fresh sandwiches, burgers, po-boys, salads, stuffed eggs, fresh fruit, Philly sandwich-es, chili, hotdogs, daily lunch specials and more for dine-in

or take out. They’ll also provide dazzling party trays for meetings and gatherings.

With an emphasis on service and a friendly atmosphere, Por-tia and David are offering free chips and soda with purchase of a sandwich when you bring in their ad from The List so you can get acquainted with them and their charming neighborhood deli.

Albert’s Deli2910 Antoine713-682-2520

With lots of Mediterranean specialties, some traditional deli items such as reuben sandwiches thrown in, and surprise specials such as red beans & rice, pictured here, Kojak’s off ers something for everyone.(Photo submitted)

Spotlight: Albert’s Deli

Spotlight: Kojak’s Cafe

Albert’s Philly (Photo submitted)


found their way into American diets. Enchilada lovers should try the chicken enchilada with red sauce.

Kojak’s Cafe1912 W. 18th St.

7 a.m. to 9:30 p.m.Monday through Friday

Kojak’s is one of the few plac-es in the Greater Heights to of-fer Mediterranean food, such as falafel, hummus, baba ganoush and stuff ed grape leaves, along with American deli style fare, in-cluding homemade soups. Kojak’s has just extended its hours, so you can enjoy supper through 9:30 p.m. Monday through Friday.

La Fisheria Mexican Seafood Cocina4705 Inker St. 11:30 a.m. to 10 p.m.

Tuesday through Saturday12 p.m. to 4 p.m. Sunday

Th e concept is Mexican, but the seafood is fresh from the Gulf. Chef Aquiles Chavez, a TV star in Mexico, has drawn rave reviews with his Heights seafood

restaurant that serves seafood with a twist.

Little Bitty Burger Barn 5503 Pinemont

11 a.m. to 9 p.m.Monday through Friday


www.littlebittyburgerbarn.comWith a bevy of accolades and

kudos from Houston burger lov-ers, the Little Bitty Burger Barn has been pleasing customers for a long time and has even drawn national attention. Th e menu, which is constantly changing, features burgers for any type of palate, as well as grilled chicken sandwiches and big salads.

Lola 1102 Yale St.


www.eatlola.comPart of the Ken Bridge Deli-

cious Concepts group, this mod-ern take on the classic American diner off ers hearty breakfasts, including the trendy chicken and waffl es, and substantial plates of favorites, such as chicken fried

steak or chicken and meatloaf with homey and fresh sides.

Lupe Tortilla Mexican Restaurant

1511 Shepherd11 a.m. to 10 p.m.

Sunday through Thursday www.lupetortilla.com

Th is popular Tex-Mex chain originated here in Houston and has quickly expanded across the city. Known for that All-Ameri-can Tex-Mex favorite, fajitas.

Miller’s Cafe 3830 N. Shepherd Dr.


11 a.m. to 5 p.m. Saturday www.millerscafehouston.com

Any place that calls itself the “home of the almost famous hamburger” has to know some-thing about slinging beef. Miller’s Cafe has been serving burgers since 1980, and their current menu features 14 diff erent burg-ers to satisfy a variety of cravings. Among those: the Bleu Cheese Burger, complete with its name-sake dairy.

Mission Burrito1609 Durham

11 a.m. to 10 p.m.Monday through Saturday11 a.m. to 9 p.m. Sunday

www.missionburritos.comAnother of the “Fresh Mex”

concepts to come to Houston in the last 20 years, Mission Bur-rito is a bit more Cal-Mex, with its made-to-order burritos and tacos.

Mom’s Country Deli 7818 Pinemont

6 a.m. to 3 p.m. www.momscountrydeli.com

Mom’s Country Deli features old-fashioned meals just like, you guessed it, mom used to make, but there are new twists, too -- chicken pita, gyro and sub sand-wiches, meal-size salads and giant baked potatoes, among them.

Mytiburger 2211 W. 43rd St.

10:30 a.m. to 9 p.m. Monday through Sunday

A paragon of old style road-style Texas hamburgers, Mytiburger has been serving up thin-patty

vintage style burgers for nearly 50 years, but was invigorated last year when Shawn Salyers took it over. Th e burgers, fries, tots, milk shakes and malts – and the bi-weekly classic car shows – will make you feel like you’ve been transported to a bygone era.

Onion Creek Cafe 3106 White Oak Blvd.

7 a.m. to 12 a.m.Monday, Tuesday and Sunday

7:30 a.m. to 2 a.m.Wednesday through Saturday

www.onioncreekcafe.com One of a quartet of restaurants

owned and operated by the Creek Group, the Onion Creek Cafe is an institution in the Heights known for its coff ee, drinks and food. It takes pride in serving Texas milk, Texas pastured eggs and meat and chicken that’s veg-etarian fed and hormone-free.

Pappa Geno’s Steak and Cheese 1801 Ella

11 a.m. to 10 p.m.

Tradition is something that Americans take very seriously. One of the great tra-ditions is parents building a successful business that they can pass along to their children. Chicago Italian Beef & Pizza is living that American Dream and honor-ing the food of one of the great cities in the U.S.

In June 2012, Don Jose Marquez passed the family business on to his daughter, Rosio Caro.

As a child, Rosio was afforded the opportunity to learn about Chi-cago-style cooking because her family resided in the Windy City for years. As the new chef/owner, Rosio always dreamed of having a care free family style restaurant. “I always wanted to open a casual place where I could bring some of the traditional food of Chicago, not knowing that Houston, Texas would become my home,” she said.

At Chicago’s, one can sit and enjoy a cold frosted beer, a one-of-a-kind deep dish pizza, a gyro, Italian beef, Philly steak sandwich, and our famous Chicago hot dog served on a poppy seed bun. Let’s not forget about the assorted salads and pasta dishes, served with home-made garlic bread that is made daily.

It’s the varied cultural infl uences of Chicago brought authentically to your neighborhood – where the Chicago skyline takes root in the shadow of the Houston skyline.

Chicago Italian Beef & Pizza1777 Airline Drive713-862-2828


Classic American breakfasts and lunches (and early dinners) with hearty Texas-sized portions have made the Texas Cafeteria a favorite in the Heights for nearly a half-century.

The Texas Cafeteria was fi rst known as the Texas Café when George and Polly Koumonduros opened it in 1965 on Shepherd Drive in the Heights, and today it’s serving new generations of the original patrons’ families.

The original Texas Café that was located closer to the street burned down in 1969. When the restau-rant reopened in the early ’70s, it had the new name and increased parking – and today, the family is in the process of updating the eatery once again.Texas Cafeteria. They are in the process of updating and changing their property once again.

“Start your day with a fresh cooked breakfast or come and join us for lunch to try out home style cooked meals or home baked rolls and cornbread,” the café’s menu beckons. All of our fried items are hand breaded and everything is prepared fresh daily.” From the days when Miss Mary was the cook, running the kitchen like a master sergeant to today, they pride themselves with good meals at a good price – “home style food at fast food prices,” they’re fond of saying.

Breakfast includes that consists of eggs, huevos ranchero, omelets, port chops, pancakes and oat-meal and cereals, not to mention the memorable French toast, biscuits and gravy and hash browns.

There are daily lunch special consisting of meat, two vegetables, a salad and rolls for $5.50 and up – and housemade desserts, if you have room after the generous portions.

The bountiful steam table also features seafood, special salads, and barbecue on certain days, ham-burgers, chicken & dumplings and steaks.

From blue-collar workers to executives in suits and families with children –– everyone is welcome in the Koumonduros family dining room, just as they have been for nearly a half-century.

Texas Cafeteria2400 N. Shepherd713-862-59586 a.m.-4 p.m. Monday through Saturdaywww.texascafeteria.comTexas Cafeteria on Facebook

The crew at the Texas Cafeteria has long service to the restaurant and its customers.(Photo submitted)

Spotlight: Texas Cafeteria

Spotlight: Chicago Italian Beef & Pizza


Chef and owner Rocio Caro

Monday through Saturday www.pappagenos.com

Philly cheese steaks are one of those dishes that defi ne American cities. Pappa Geno’s off ers several confi gurations – including the classic with Cheez Whiz – along with burgers and chicken options on all its signature sandwiches.

Petrol Station 985 Wakefield

5 p.m. to 12 a.m. Monday2 p.m. to 12 a.m.

Tuesday through Friday11 a.m. to 1 a.m. Saturday12 p.m. to 10 p.m. Sunday

A bar and coff eehouse known for its killer beer selection, Pet-rol Station also features a stellar menu with a strong reputation for its burgers. Th ere’s a lamb burger as an option, along with fi sh tacos, large salads, hummus and a soup of the day.

Pizzitola’s Barbecue1703 Shepherd Dr.

713-227-2283www.pizzitolas.com

Pizzitola’s 70-year old big brick pit runs on east Texas hickory, smoking ribs, brisket, chicken and rough-textured Hill Country sausage. Yummy beans, slaw and desserts including pecan pie and bread pudding, too. Th eir tangy sauce is now bottled and available for sale.

Rainbow Lodge 2011 Ella

11:30 a.m. to 10:30 p.m. Tuesday through Friday

6 p.m. to 10:30 p.m. Saturday10:30 a.m. to 9 p.m. Sunday www.rainbow-lodge.com

You won’t fi nd the normal fare at Rainbow Lodge. Dotted with exotic meats such as elk, venison and buff alo, the seasonally ad-justed menu features a variety of dishes for patrons for something off the beaten path. Th ere are

Burger Fridays with blends of the game meats, and Comfort Food Sundays, with discounted wine.

Ruggles Green748 E. 11th St.

713-714-8460www.rugglesgreen.com

Houston’s fi rst certifi ed green restaurant practices a strong eth-ic of healthy eating, off ering an abundance of gluten- and dairy-free and vegetarian options, with a special emphasis on its Kids Live Well choices for youngsters. Th e menu is vast, with appetizer wraps, soups, salads, tacos, sand-wiches and paninis, pastas and pizzas.

Shade in the Heights 250 W. 19th St.11 a.m. to 9 p.m. Monday

11 a.m. to 10 p.m.Tuesday through Thursday

11 a.m. to 10:30 p.m. Friday9 a.m. to 10:30 p.m. Saturday

9 a.m. to 9 p.m. Sunday www.shadeandcanopy.com

A bastion of fi ne dining in the Heights, Shade features a upscale menu and renown brunches. Th e fi sh are pan seared, the salads and soups inventive, ingredients are locally sourced.

Smashburger174 Yale St.

10 a.m. to 10 p.m. Daily www.smashburger.com

One of the new “fast gourmet” burger chains, Smashburger also off ers a spicy black bean veggie burger, grilled chicken sandwich-es, meal-size salads, and sides in-clude sweet potato fries and veg-gie frittes, and an assortment of vegetables.

Spanish Flowers4701 N. Main

Open 24 HoursMonday through Friday

Closed Saturday and Sunday www.spanish-fl owers.com

Open literally all week, this Heights institution is the place to go when you’re starving in the middle of the night. If it’s Tex-Mex you’re craving, you’ll fi nd any dish you want on Spanish Flowers vast menu. Its menudo is often touted as Houston’s best hangover cure.

Table 19 632 W. 19th St.



Table 19 is a cozy little dining spot in the Heights, featuring homemade breakfasts, soups, sal-ads, sandwiches and pies (includ-ing a killer chicken pot pie).

Tacos A Go-Go2912 White Oak Dr.

7 a.m. to 10 a.m.Monday through Thursday

7 a.m. to 2 a.m. Friday8 a.m. to 2 a.m. Saturday8 a.m. to 10 p.m. Sunday

www.tacosagogo.comWhat’s more Texan than break-

fast tacos? You’ll fi nd those and nonstandard options throughout the days that make you forget the old crunch shell-lettuce-toma-toes-cheese-ground beef version of your youth.

Tortas El Angel1018 N. Shepherd

8 a.m. to 9 p.m. Monday through Thursday

8 a.m. to 10 p.m. Friday and Saturday

10 a.m. to 7 p.m. Sunday www.tortaselangel.com

Sandwiches are universal, and tortas are Mexican sandwiches that have become a staple in Houston. Tortas El Angel’s bo-lillos (French style rolls, crunchy on the outside and fl uff y inside--a holdover from France’s occupa-tion of Mexico) set these tortas apart. Th ere are classic Tex-Mex dishes, too.

Triple A Restaurant 2526 Airline Dr.


6 a.m. to 3 p.m. Saturday www.triplearestuarant.com

Billing itself as “Where Good People Meet to Eat,” the Triple



Chances are you’ve been served by City Wide Wholesale, even though you probably didn’t know it. If they’re not on your radar and you have anything to do with feeding large numbers of people, you should know about them.

The company has provided restaurants with food, drink, pa-per goods and other supplies for more than 80 years.

Over the years, the business has kept up with the times, serv-ing convenience stores, caterers and food trucks, too.

City Wide is also the go-to place for schools, Scout troops, Little Leagues – anyone needing quality items at affordable prices for large groups.

The company is a family affair – started in 1932 by Jake Court, who passed it to his son, Jerry, who will pass it on to his son, Wayne.

First it was located down-town at Preston Avenue, then on Washington Avenue, then to the Heights Boulevard. In 1985, City Wide moved to Airline Drive, but only three months later, it was destroyed by fi re.

Within days, the Courts were back in business nearby, and have been thriving at their Service Street location, near the Airline Drive Produce Market, since.

City Wide Wholesale801 Service St713-862-2530

One owner in Oak Forest has cornered the market on good, old-style family-style, All-Amer-ican treats. Shawn Salyers started by operating the Baskin Robbins on 43rd Street, which has be-come a neighborhood staple for all kinds of cold treats, especially welcome in summer months.

And when the beloved Myti-burger shut down last summer, Salyers saw its customers’ loyalty and saved the day.

No matter how its passion-ate fans describe it –– classic, vintage, an old-fashioned joint –– the burgers do the talking at Mytiburger. They’re the kind you (or your mom and dad) chowed down on in the 1960s and ’70s –– simply grilled patties on lightly grilled buns with iceberg lettuce, tomatoes and a slice of good ol’ American cheese, if you please. On the side, you’ll fi nd substan-tial fries and homemade onion rings. There’s a drive-thru, and décor inside is a throwback, too, with a black-and-white fl oors, tile counter, old school menu board (no digital here), and vin-tage Coke memorabilia.

New: Bacon, refried beans, eggs are now topping options, patty choices include buffalo, turkey and veggie, and you can munch sweet potato fries. New/

old: Biweekly classic car shows on Saturdays. Most modern touch: free wi-fi .

Order a thick malt or milk-shake, and toast Salyers for sav-ing this community institution.

Mytiburger2211 W. 43rd St.713-686-7078Mytiburger on Facebook

Baskin Robbins1354 W. 43rd St.713-290-0877

Spotlight: Mytiburger, Baskin Robbins

Spotlight: City Wide Wholesale

Shawn Salyers rescued Mytiburger last summer and has kept the iconic aspects of the Oak Forest hamburger joint while adding welcome new touches and continuing to operate the Baskin Robbins down 43rd Street. (File photo)

Chicken and Waffl es are part of the latest craze in American comfort food - at any time of the day or night. (Photo submitted)


PAGE 11 • THE LIST • JULY 1, 2013 • HEIGHTSLEADER

2400 N. Shepherd713-862-5958

Open Mon-Sat 6 am-4 pm • Breakfast 6 am-11 amCredit Cards

Wel come

Chef, Shrimp, Chicken, & Greek SaladsAll You Can Eat Catfi shLet Us Cater Your Event

Hearty Breakfast Specials From 6 AM Daily

• Choice of Entree• Fresh Vegetables• Salad • Roll

$550And Up

A Restaurant recalls a 1940s diner, complete with waitresses that call you “sweetie” and classic comfort food dishes. With its location right next to the Airline Produce Market, you can bet the veggie choices are fresh and tasty.

Witchcraft Tavern & Provisions Co. 1221 W. 11th St.

11 a.m. to 11 p.m.Sunday through Thursday

11 a.m. to 1 a.m.Friday and Saturday

www.witchcrafttavern.comCombining a selection of craft

beers, quality wines and upscale dish-es, the Witchcraft Tavern has quickly become a Heights mecca for food (in-cluding its popular Stilton blue cheese burger with bacon, grilled red on-ions, mushrooms and the eponymous cheese) and spirits.

Yale Street Grill 2100 Yale St.

7 a.m. to 4:30 p.m. DailyA throwback to the days when

“drug stores” featured lunch counters that were good for a homestyle meals. Located in a former pharmacy found-ed in the Heights in 1923.

Let’s claim them: Fajitas and a number of Tex-Mex dishes have their origins in Texas as much as South of the Border.

So it’s not a stretch to in-clude Tex-Mex in the All-American category at all, and nobody does it better than Frida Mexican Kitchen in Oak Forest. Their inclusion of family-style parilladas on the menu reinforces those values that are wholly Ameri-can of sitting around a table, collegially sharing good food, drink and conversation. The grilled protein options in-clude fajitas, chicken, carnitas (pork) and shrimp, served on sizzling platters with all the trimmings.

Frida is known for its hearty breakfasts and a wide menu of Tex-Mex favorites with home-style touches (enchiladas, ta-cos, gorditas, fl autas, mole, to name a few).

The warmed-up red and piquant green salsas are killer, diners mix their guacamole to order at the table, and ci-lantro-fl ecked arroz verde re-places the standard Mexican rice. The rice and perfectly

seasoned charro beans are served in little pots with each order.

Chef Linda Plascencia has been at her craft around the globe for more than two de-cades, and the restaurant – and she – take their inspira-tion from the culturally com-mitted iconic Mexican artist Frida Kahlo, whose counte-nance is everywhere. It’s a cel-ebration of one of America’s most popular “adopted” cui-sines.

Frida Mexican Kitchen3452 Ella Blvd.713-683-3980

to run around, and a splash pad for cooling off. You won’t have to worry about getting into a scorching car when you leave – parking is underground.

SPOTTS PARK401 S. Heights Blvd.

This 16-acre park boasts pic-nicking, challenging trails , a play-ground, covered and lit basketball court, tennis – not to mention a great view of the skyline.

BUFFALO BAYOU PARKAlong Allen Parkway

This site of the Freedom Over Texas festival is a work-in-prog-ress under the guidance of the Buffalo Bayou Partnership, so you have to be fl exible to keep away from construction areas. After years of grousing about why Houston doesn’t capitalize on its waterway the same way San Antonio has with its river, fi nally there are new bridges, paths, kayaking, public art and festival grounds – not to mention plenty

of places to plunk down a blanket and a picnic basket. You can wan-der nearby at dusk to watch the bats swoop out on their nightly search for bugs or simply enjoy the beauty of the skyline as it re-fl ects the sunset then glows with lights.

WEST 11TH STREET PARK2400 W. 11th St.

It’s easy, when you’re planning a community, to identify how many parks to put in and where to locate them. It’s a lot harder to carve out parkland in existing neighborhoods, especially desir-able ones where developers lurk to gobble up any land that be-comes available. West 11th Street Park is a jewel in Timbergrove, 20.2 wooded acres saved by a group of persistent nature lovers for everyone to enjoy. It fl our-ishes despite the drought, with trails, birds and lush plantlife. There’s even a Wireless Wilder-ness Cell Phone Tour to help you identify what you’re seeing as you walk off that picnic feast.

T.C. JESTER PARK4201 W. T.C. Jester Blvd.

Nestled in a long strip between T.C. Jester and White Oak Bayou, this park is a neighborhood go-to spot in Oak Forest. For picnickers and visitors, there are age-appro-priate playgrounds, a one-acre-plus dog park divided for large and small pooches, hike and bike trails along the bayou, a renovat-ed swimming pool, a skatepark, and what’s universally touted as Houston’s best disc golf course.

JAYCEE PARK1300 Seamist

A great neighborhood park in Timbergrove, with a playground featuring swings and a seesaw, a climbing wall, tennis and a wa-ter feature. One of those places where grownups can relax and youngsters run free.

CANDLELIGHT PARK1520 Candlelight Lane

Plenty of shade and room to run, plus a nice community cen-ter with a gym that keeps hours Monday through Saturday.

Whether you’re planning a picnic to celebrate an occasion or simply enjoy a pleasant summer afternoon, it’s easy to make each picnic unique. The food, candles, fl owers, games, music, and other diversions you bring add a special touch. But no matter the occasion, most every picnic requires some basic essentials. Consider the following:

From Recreation.gov and Weather.com, which also has tips about choosing the ideal picnic location and picnic health and safety.

For Transporting and Storage• Cooler fully stocked with ice or ice

packs• Picnic basket• Food storage containers

For Serving• Utensils/plates/cups• Napkins/paper towels• Condiments• Bottle opener/corkscrew• Plenty of water/beverages

For Safety and Comfort• Picnic blanket or tablecloth• Low-standing picnic table• Cushions or pillows• Folding chairs• Antibacterial gel• Insect repellent• Anti-allergy medication• Sunscreen• Umbrella

For Cleanup• Towelettes/paper towels• Trash bags

Spotlight:Frida Mexican Kitchen


PICNICS • continued from page 2

Fajitas are just one of the many Mexican and Tex-Mex foods that have become part of ‘American’ cuisine. (Submitted photo)

Come and Get It ~ Family DiningComing in August

The Leader area’s most family-friendly eateries Kids-eat-free specials Family-style dining

Businesses that cater to children’s palates The best places to shop for healthy family meals

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