dining SPOTLIGHT

Another Broken Egg Cafe

It’s our passion to create exceptional dishes for breakfast, brunch and lunch that are “craveably” delicious with an artisanal flair.

Mon-Sun 7:00 -2:00 pm

Frank’s Taco Grill

At Frank’s Taco Grill, we are bringing the classic street-style taqueria experience into the modern age. Join us for our $5 Lunch Specials. Also, Weekend Specials available.

Haute Sweets Patisserie

Treat yourself & the ones you love with the finest desserts, French Macarons, cookies, cakes & more. Award-winning chefs bring premium restaurant quality treats right to our neighborhood. Paleo & Gluten-free available.

Mon-Fri: 9:00am-7:00pm Sat: 10:00am-6:00pm

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Preheat oven to 350 degrees; grease 9-inch round cake tin. Sift together the flour and cocoa, and set aside. Using wire whisk, mix eggs and sugar in a bowl set over a pan of hot water. Continue whisking until the mixture is light and creamy. Remove from heat and whisk until cold. Gently fold the flour-cocoa mixture into egg mixture, then fold in melted butter. Pour batter into prepared cake tin. Bake 30 minutes or until middle springs back when touched.

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Check out our website for Daily Specials and Special Events

• Open for Lunch • 16 Big Screen TV’s

• Happy Hour 11am-7pm

• Private Room Available

• Voted Top 5 Brunch Spot by Dallas Morning News

• Plenty of Free Parking • Kid-Friendly

One90 Smoked Meats

Offering bbq combo plates, sandwiches, tacos, sides, desserts & a wide variety of locally smoked meats, including Brisket, Bison, Turkey, Chicken, Pork, Salmon, Duck, Lamb & Tenderloins.

Hours:

Mon. Closed , Tues.-Sat. 11am-8pm Sun. 11am-5pm

Alfonso’s Italian

• Celebrating 33 Years of Service!

• Newly Remodeled Dining Room

• Rustic Italian Cuisine

• 16-Seat Full Bar / New Wine List!

• Mondays: 50% off glasses of house wine & $3-off pizza 12”or larger

CHOCOLATE MERINGUE:

4 egg whites

1 tablespoon cocoa

1 ½ cup sugar (divided use)

Preheat oven to 325 degrees, and line a cookie sheet with parchment paper. By hand or mixer, beat egg whites until foamy, add 1 cup of sugar gradually and continue beating until egg whites are very stiff. Sift remaining one-third cup sugar and cocoa together. Fold into the meringue mixture by hand. Spread onto cookie sheet. Bake until puffy, turn off oven and leave overnight.

RUM SYRUP:

1 cup water

2 cups sugar

1 tablespoon rum or to taste

In saucepan, bring water and sugar to a boil. Let boil 3 minutes. Leave until cold, and add rum.

CHOCOLATE MOUSSE:

¾ cup butter

6 ounce semisweet chocolate

6 tablespoons cocoa, sifted

4 egg yolks

1 ½ cups powdered sugar

1 pint cream

In the top of a double boiler or over a hot water bath, melt butter and chocolate. Whisk to blend, then whisk in the cocoa powder. In a bowl, whisk yolks and powdered sugar until smooth. Pour the butter-chocolate mixture into the bowl and mix well, then gently fold in the whipping cream.

ASSEMBLY:

Use plastic wrap to line a 9-inch sponge tin with sides 2-inches high. Cut sponge horizontally into two pieces. Put one in the bottom of the tin, and soak with rum syrup. Pour half of chocolate mousse over sponge, and then top with another layer of sponge and remaining rum syrup. Top with remaining mousse, cover and refrigerate overnight. Just before serving, break the meringue chunks and place them on sides and top of cake. Dust with powdered sugar.