Monday, October 1, 2012

Texas Antique Week: Royers Cafe


One quick note before todays blog post – I have no idea what is going on with blogger – but for some reason it is posting my posts from over a month ago and skipping over new posts. Any ideas on what to do? If so please leave a comment ;) 


Did you miss last week’s Texas Antique Week Tours of
Rachel Ashwell’s The Prairie in Round Top, Texas? If so be sure to 
CLICK HERE for TOUR #1 and CLICK HERE for TOUR #2

Back to today . . . Royers Round Top Café


Without a doubt DO NOT, DO NOT, DO NOT miss Royers Round Top Café! 
It is hands down one of my top 5 places I have ever dined. 
I love every single thing about this place!

First, the location – Royers nestled in the town square of small (pop. 91) town of Round Top Texas that brings this girl so much joy!


Secondly, the food is AH-MAH-ZING. It’s hard to describe just how fabulous. Gourmet minus the “stuffiness” -  they call it contemporary comfort food which pretty much sums it up.

Thirdly, the owner Bud the Pieman and his family have turned the 40 seat Royers Round Top Café into a National icon. Not only do they serve the best gourmet comfort food EVER, the restaurant itself is funky, fun and full of life! During Antique Week you will be seated “community/family style” which I really enjoy, you get to meet really interesting people – artists, dealers, designers, collectors & shoppers!




Fourthly, you can SHIP pies. That’s right. What a great and unique gift! They also have a program called Operation: Desert Pie where they ship pies to soldiers! How special is that?


Lastly, Royers also sells their own rubs, seasonings etc. These faves can currently be found in our pantry: their famous Royers Café Grillin Seasoning (a STAPLE in our home– we have 3 shakers currently!), Royers Peach ‘n Pepper Preserves for Grilled Pork Tenderloin (or whatever you want to use it for) and Louise’s Herb Butter Mix.

What we ordered:
App: “Really Big Stuff Jalapenos – OMG x 2”
Jalapenos stuffed with Swiss, Cheddar & Cream Cheese and Crabmeat & Shrimp Stuffing, served with Cilantro Ranch Dressing: 

Entrée:
To Share: 
A side of "Buds Mash": Mashed Potato Caserole with Creamed Corn, Red Onions & Blue Cheese crumbles

Mr: Z: The “L.I.T.S” Special {life is too short} 
A triangle of 3 portion perfection: Quail stuffed with Shrimp, Peach n Pepper Grilled Pork Tender & Angus Pasta

Me: The Pasta Special
Grilled Cajun Tilapia in a Red Wine Crabmeat Cream sauce served over fettuccini.

Pie:
"Bud’s Chocolate Chip" & "Not My Moms Apple Pie" {We got ours TO GO!}


Be sure to CALL AHEAD and put your name down! 

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