Service is Extra Texas Friendly. Order at counter, comfortable couches for seating with soft music…read more Outdoor pleasant garden allowed me to forget a major highway is 20 yards away. My cheese, ham, and onion pastry was Amazing. Anyone driving through should consider this Extraordinary Texas Experience.

Yum! Be sure to order a chocolate or almond croissant. They're the best…read more You will be greeted with friendly service and a really cute space. There is a covered outdoor garden patio on the left side of the mural. I ordered a Tuscan wrap also. It was pretty good, but if you come here, you definitely grab a croissant. The parking lot is tiny, but manageable!

Traveling back from San Angelo, we stopped in and noticed a few cars parked out front and the door…read moreopen. Upon entering, I was told they were actually closed but were just working on an expansion. These people were so incredibly nice. When she realized all of the local places were closed, she offered to heat some quiche she had from her freezer. It was, hands down, the best quiche we have ever had! And how very nice to feed a couple of hungry travelers! We will stop here anytime we can. Great food, amazing people!! Grateful for people like this.

A very unique interior with five tables and self ordering…read more I think they baked their bread and the chicken salad sandwich was very good. They also had King Ranch Chicken, which is rare to find in restaurants.

Traveling thru town, looked for a place to eat. Willow Creek was the place. Great patty melt,…read moreClub Sandwich was excellent. I do need to brag about their onion rings. Service was good and atmosphere was excellent. I will come back to the restaurant and visit Mason.

My parents always raved about this place and so I wanted to give it a try. We started off with the…read morefried cheese sticks as an appetizer, and I was shocked when it didn't come with marinara. It is served with ranch. I ordered the grilled pork chop and it was delicious. My dad had the roast beef and it was decadent. My mom had a huge chicken fingers which she loved. My dad's meal came with a piece of pineapple upside down cake and it was so moist loved it. Then he decided if he wanted a chocolate pie and I forgot to talk about the salad. I like that I was able to make my own salad and you get one trip to the salad bar. Overall, this is a cute little hole in the wall place, and I really appreciated the southern style home-cooked meals, and I would totally come back here again! We had a great waitress, and Service is good.

Cant beat the frsh baked bread and the portions of deli meats and fixings is crazy. Best cold cut…read moresandwiches I have had

This Kerrville deli is a great Hill Country find. Soups, salads and sandwiches makes it a perfect…read morespot for lunch. I had the Reuben and a cup of broccoli cheese soup and both were delicious. Service is simple, you order at the counter and they will bring your food to the table. Ambiance isn't a factor with this place, it's about the food.

Great sandwiches and soup. The sandwiches are huge. Definitely want to go back and try the…read moredesserts.

Oh man, so so good. The sandwich was perf. The soup was so yummy. I was sad, through, because my…read morepie wasn't as good as I hoped. I got lemon, but it was very tart and not sweet at all. I would for sure go back for another sandwich, though!

Fabulous place. Food is delicious, great gift items, beautiful building, best service. Will come…read moreback often. Thank you Oliver's.

Yes to service Yes to location…read moreYes to the vibe Yes to the decorative space Yes to the coffee Yes to the food In the middle of nowhere and it's a Yes to Yelp reviews got it right.

The original is good, but I honestly think Llano is better. We went for lunch, it was after 1, so…read morenot real crowded. Normal Texas put BBQ setup. Order at the pit, they cu it at the pit and then slice, weigh and wrap at the counter. The brisket was good, a little dry even though we got the moist cut. The pork ribs were overcooked, as was the chicken. Sausage was good. The beef ribs weren't cooked long enough, but they were also burnt. Too hot of a pit? Not worth the price at all. Beans were good, cole slaw was OK, had a different taste.

The original and historic Cooper's (purportedly a GW favorite) serving Southern charm and excellent…read moretater salad! Search carefully, this is one and only, worth the drive if you're on the hunt for classic quality BBQ. I'm not always a fan of brisket, but this one has a beautiful caramelized sear more reminiscent of meat candy than something out of a fire pit. It's hearty, smoky, and delicious. Peach cobbler was a bit crusty, but comforting nonetheless. Thanks to their lovely team for making us feel like family!

Though I grew up in rural Virginia, the majority of my family lived in upstate South Carolina and…read moreTattnall County, Georgia. The women in my family were superb cooks. Many of them had a specialty: one reliably fried her chicken juicy, crunchy, and golden-brown; another made buttermilk biscuits that were always flaky, layered, and tender, with a subtle, tangy flavor and a rich, buttery taste; yet another baked exceptionally delicate, intensely-flavored coconut cakes; etc. I was taught and encouraged by these ladies - my Meemaw and my aunts - to manage a kitchen, and, to this day, their influence abides. My father was a restaurant man, but at home, he, my grandfather, and my uncles, all of whom would've called themselves "traditional", mostly limited their culinary efforts to food they could prepare outside. From an early age, these men taught me to work with grills and smokers, which is to say that as soon as I was strong enough, I was put to work, hauling wood before a cook and clearing ashes afterwards. And that was as close as I got to cooking with the men, until one special day, when, at 10 years old, my Uncle Buddy allowed me to baste the hog as it spun on the spit. It was another three years before I was permitted to poke the fire. Cooking, for the men, was guided by custom and tradition, a set of rituals that they'd learned from their elders. They didn't prevent my participation because they didn't trust my talent; they just hadn't finished teaching me yet. But eventually, I earned my place by the fire, and, having proved myself capable, I was entrusted with special tasks of increasing importance: grilling meats (a throwaway - kid's play - in the men's eyes); making basting sauce - the "mop" - or what some call barbecue sauce; and, in my late teens, assisting with the butchery. In the decades that followed, I traveled the United States, trying dozens of local BBQ variants. I won't criticize the barbecue of places that don't do it well, but I will say that if you're going to make the stuff and charge money for it, maybe go see how it's done in Memphis and eastern North Carolina, where my favorite types of "Q" come from. Don't just light a fire and open for business; learn something first. At home, I've owned several smokers, and I've made and eaten a lot of a LOT of BBQ. I use pecan (or a pecan/cherry mix) when I want the taste of the thing I'm smoking to stand out, or when there's not much meat to the bite. Ribs, fish, and special dishes like pizza and involtini get the light smoke. I use hickory or oak when I want an old-school BBQ flavor, or when the cut I'm cooking is large enough that it won't smoke all the way through. Those woods make excellent pork shoulder, prime rib, and leg of lamb. The one wood I won't smoke with is mesquite. Never again. The few times I used it, my food tasted the way country air smells in the summer, when road crews get to resurfacing the County road. But I know that the problem is me, because one day, a while back, I ate outstanding mesquite-smoked BBQ at Lum's in Junction, TX. That morning, I'd left Luling for Van Horn, and, since I'd missed the more famous spots in the Houston area, I was set on finding a decent plate of BBQ before I left the state. Yelp and TripAdvisor said Lum's was a good choice, which gave me hope that the place would have what I wanted. I walked in, happy to note that Lum's was not so much a "restaurant" as a "dining hall," the sort of place that serves a basic menu to lots of people, quickly and without complication. You grab a tray, shuffle down the line, choosing from a meat (or two or three) and a couple of sides, a drink and maybe a sweet treat to finish. Park yourself in a comfortable chair at a heavy wooden table, and get to eatin'. The menu board offered brisket, turkey, pork ribs, pulled pork, pork loin, and sausage. There was chicken, too, but that's not why I was there. The sides included something called "Spicy Spaghetti" which, had I been sticking around, I'd definitely have tried, but pasta wasn't on my short-list of Things To Eat In Texas' Hill Country. I picked brisket (because Texas), pulled pork and ribs, and sides of potato and cucumber salads. My plate came with white bread. And with my feast, I drank sweet tea, as God intended. What did I miss? The spaghetti, and sausage, and pinto beans and mac 'n cheese. Next time. The meats were expertly done: tender, moist, not greasy, and they'd been handled carefully by the pit master, so that the seasoning hadn't been knocked off as they were shifted from smoker to service line. Before I left, I paid my respects to one of the owners and asked what sort of wood he uses, as I couldn't quite identify the smoky flavor. I was surprised when he said, "Mesquite... we're surrounded by it!" There was no acrid, creosote-y bitterness; instead, the flavor was smooth, savory, and delicious. Lum's showed me that mesquite can work. But not at my house; I just don't have the touch.

This spot was delicious! The ribs were some of the best I've ever had, and we loved the pulled…read morepork. The brisket was kind of dry and flavorless, and had a big strip of fat, but it was easy to just cut around. The sides were overall tasty, especially the beans, though all of them could have used a bit more salt. The BBQ sauces on the tables were great. The decor was cute too! They had a counter on the wall for how many likes they had on Facebook. We had fun following them and seeing it change! The guy behind the counter seemed a little cranky but he wasn't rude, the woman grabbing our sides and the girl who rang us up were super sweet. Overall it was a pleasant visit and tasty, and we would return!

They don't make the ice cream, it's made in Fredericksburg, which is ok because I got taste some of…read morethe tiramisu and it was divine, sadly it's a one time flavor. It was a bit pricey, but it was yummy so I didn't think about it because it was crafted a short drive away. I paid $6 for a cup.

Delicious icre cream in air conditioned old building. Perfect in the heat of Texas... Friendly…read moreservice.