BEST OF AGGIELAND
MAROON LIFE
KOPPE BRIDGE BAR & GRILL
Celebrating
25 Years of serving Aggieland the best burger in town 11777 Wellborn rd (979) 764-2933 • 3940 Harvey rd (979) 776-2833
www.KOPPEBRIDGE.nEt
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TABLE OF CONTENTS
15 || KATHRYN WHITLOCK
THE FARM PATCH
BEST FARMER’S MARKET
05 || MADISON TELSCHOW
FIRST WATCH BEST BREAKFAST
06 || JANE TURCHI
SWEET EUGENE’S BEST COFFEE SHOP
16 || LEXI ELLIS
MADDEN’S CASUAL GOURMET RESTAURANT REVIEW
17 || ABIGAIL OCHOA & ANGEL FRANCO
GRUB BURGER BAR BEST BURGER
07 || HANNAH FALCON
18 || SANNA BHAI
SABI BOUTIQUE
PITA PIT
BEST BOUTIQUE
BEST FOOD TRUCK
08 || SAVANNAH MEHRTENS
19 || NAVID NATHANI
THE WAREHOUSE
ZOËS KITCHEN
BEST PLACE TO BUY AGGIE GEAR
BEST HEALTHY OPTION
9 || SAMANTHA MAHLER
20 || TY WILSON
THE DIXIE CHICKEN
ROSA’S CAFE
BEST BAR
BEST TEX-MEX
10 || GISELLE WARREN
21 || TAYLOR FENNELL
LAYNE’S CHICKEN
C&J BARBEQUE
BEST QUICK BITE
BEST BBQ
11 || COLE FOWLER
22 || NAVID NATHANI
FUEGO TORTILLA GRILL
SHARETEA
BEST TACO
RESTAURANT REVIEW
14 || JORDAN BURNHAM
H-E-B BEST GROCERY STORE COVER PHOTO ILLUSTRATION Anthony Pangonas, TABLE OF CONTENTS Meredith Seaver— THE BATTALION
The “Welcome to Aggieland” water tower stands over campus at over 108 feet tall
23 || NICOLE SHAIR
TIFF’S TREATS BEST DESSERT
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Jesse Everett— THE BATTALION
Texas A&M students stand and wave their 12th Man towels in support of the Aggie football team.
LETTER FROM THE SPECIAL SECTIONS EDITOR There is more to Aggieland than meets the eye, so take your time and explore, says Special Sections Editor Sanna Bhai To Aggies new and old,
H
owdy! My name is Sanna Bhai. I am a political science junior and the special sections editor for The Battalion. This is the second annual Best of Aggieland magazine to be published, with some repeated and surprising winners. A survey was sent out to students via email to pick their favorite places. Then, Battalion staff members interviewed owners, workers, and customers of winning locations. From grocery store to restaurant, the Battalion staff worked hard to compile features on local favorites. Thank you to everyone who participated in the survey. Flip through to see if your favorites won! Those not versed in the variety that exists in College Station assume it is a boring city, or as many people put it, “not Austin.” Indeed it’s not Austin, Dallas or Houston. It’s College Station, and it has its own unique style — from food to shopping. Small, yet unique, this town is filled with restaurants that have been here for decades, like the Dixie Chicken and those that are new and rising in popularity like Grub Burger Bar. A perfect combination of creamy mac and cheese and a medium-rare burger
combined within a lightly toasted bun is what I call a cheat meal. Found at Grub Burger Bar, this burger places everything I love in one meal, making it my personal favorite burger. As you flip through the pages, you will notice not only pictures of the appetizing food offered, but also the people who make it happen. From cooks to servers to owners, Aggies are spread out throughout the Bryan-College Station area, serving their customers with the best quality of food possible. With restaurants popping up left and right, people tend to forget that there is more than just food surrounding us. Many local and national businesses cater to the students and help make College Station our home. The population of Bryan-College Station has been rising exponentially with students and residents, bringing in new business. These new establishments have given The Battalion a new outlet to write through restaurant reviews presenting student views on the food, service and ambiance offered. To give all the readers a glimpse of the new opinions section, we have featured two of these review among all the winning businesses.
Moving to such a small town from the huge city of Dallas, I was not expecting much. Almost all my cousins went to the University of Texas at Austin, so when I committed to Texas A&M, I created an everlasting rivalry. I started my freshman year with the mindset that there would be less to do compared to other cites, but boy, was I wrong. The experiences I’ve have had here in Aggieland are unlike any other. I wouldn’t trade the places I visited, the people I met, the friends I made or the food I ate for anything. With most students being away from home, it’s a different environment and culture from their hometown, allowing for many new experiences. With this opportunity at hand, I encourage all students to go out, explore and take in what College Station has to offer. Visit the historic sites, the locally owned restaurants, the antique stores in Downtown Bryan, and take in the culture that makes Aggieland an unforgettable place. Sanna Bhai is a political science junior and Special Sections editor for The Battalion.
FALL 2018
Megan Rodriguez, Editor-in-Chief Luke Henkhaus, Managing Editor Sanna Bhai, Special Sections Editor Cassie Stricker, Photo Chief Meredith Seaver, Asst. Photo Chief Jesse Everett, Asst. Photo Chief Angel Franco, Sports Editor Abigail Ochoa, Asst. Sports Editor Anthony Pangonas, News Editor Taylor Fennell, News Editor Jordan Burnham, Asst. News Editor Kathryn Whitlock, Life and Arts Editor Hannah Falcon, Life and Arts Editor Samantha Mahler, Asst. Life and Arts Editor Sydney Clark, Page Designer Brady Stone, Page Designer
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Graphic by Nicholas Tan
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BEST BREAKFAST: FIRST WATCH
Photos by Josh Gleason — THE BATTALION
First Watch offers farm-to-table breakfast, brunch and lunch options to the Bryan-College Station community.
Rise and dine
First Watch creates cozy atmosphere with welcoming, delicious breakfasts By Madison Telschow @maditelschow
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hanging light bulb buzzes overhead. A carafe of water drips condensation onto the wooden table. Clinking silverware creates a soothing stream of white noise. All around, the hustle and bustle of scraping chairs, squeaking shoes, and rustling paper menus is dampened by a relaxing atmosphere of organized serenity. Farm-to-table has never felt better. First Watch, a California-based chain restaurant, opened its doors in Bryan in the summer of 2016. Nestled just northeast of the intersection of Texas Avenue and University Drive, “The Daytime Cafe,” as their slogan states, has quickly risen to popularity among early birds and late risers alike. First Watch prides itself on serving fresh, farm-totable meals from 7 a.m. to 2:30 p.m. daily. The restaurant’s true allure lies in its mission statement, “you first,” according to general manager Lindsey Kahn. While food
is most certainly intrinsic to the operation, Kahn describes “you first” as a greater calling for the restaurant. “We care about people before the business, before the food,” Kahn said. “If you don’t have great people and develop them and get them to buy into the culture that you’re creating, then everything else that is important to a restaurant won’t matter.” Kahn said she believes this perspective is the key to understanding why First Watch is so appealing to the Bryan-College Station community and especially to Aggies. “Having that 12th Man, there’s always somebody standing behind you, ready to take over when you can’t,” Kahn said. “The minute that you’re falling or failing, there’s somebody there that’s going to pick you up.” The effectiveness of the First Watch team comes from the close bonds the workers share. Cheyenne Mullins, First Watch server, said her coworkers are her motivation. “I’ve hung out with these people more in the past six, seven months that I’ve worked here than I have with anyone ever,” Mullins said. “It really is like a family.” Mullins said while other restaurants she has worked at boast a similar family atmosphere, she feels that First Watch is an entire-
ly different community altogether. “Over here, you have to be helping someone else, putting others before yourself,” Mullins said. “People come up and you get in the habit of asking first, ‘What can I do for you?’” First watch waiter Paul Hinton said it’s the culture of the restaurant that makes it truly stand out. “It’s a very healthy, very positive work environment,” Hinton said. “In the restaurant industry, that’s very rare. It’s amazing to have such community.” Kahn said she has seen close bonds form between her staff and customers. “We have people that are here six days a week eating with us,” Kahn said. “They know the servers by name, and the servers know their customers by name. They know their family. They make that connection. They create that atmosphere here.” One of many anecdotes Mullins has from her time at First Watch is the story of “Mr. John,” who comes every other day of the week. “He’ll give all the girls here necklaces,” Mullins said. “I have mine hanging in my car.” Shelby Corbitt, a frequent patron and biology senior, said she loves how she is
welcomed to First Watch no matter the occasion. “I love their coffee; I love their variety of food — super healthy stuff,” Corbitt said. “But I especially love that I can bring my vegetarian sister or my carnivorous dad. I don’t even mind coming alone because I love the community table so much. Anyone can sit down and chat because it’s such a calm place and the staff is super friendly.” Lynn Hagan, Class of 1977 and First Watch customer said service is key to any restaurant. “It’s all about the sit-down breakfast,” Hagan said. “It’s cozy, it’s homey and the service is great.” Although other restaurants might also have pretty lights, water on the table and the hustle and bustle of busy workers, there is something about First Watch that has always set them apart. Speaking directly to the needs of staff and customers alike, the familial, service-driven culture and farm-to-table atmosphere has stolen the hearts of Aggies and non-Aggies alike across the Bryan-College Station area. With two Best Breakfast awards in the bag, only time will tell if “The Daytime Cafe” follows the old Aggie proverb and makes it a tradition.
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BEST COFFEE SHOP: SWEET EUGENE’S HOUSE OF JAVA
Sip, snack & stay a while Sweet Eugene’s offers tasty treats and relaxing place to study By Jane Turchi @ JaneTurchi
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Photos by Meredith Seaver — THE BATTALION
Open until 1 a.m. throughout the week, Sweet Eugene’s offers coffee, baked goods and more.
ollege Station runs on coffee. And where do thousands of sleep-deprived students prefer to get that cup of joe? Sweet Eugene’s. This homey coffee shop and bakery invites customers to snuggle up on a sofa and chow down on delicious treats, surrounded by a cozy atmosphere and intriguing artwork that lines the walls. In 1993, brothers Aaron and Matthew Brown took a risk and started the now-famous coffee shop straight out of college. “My brother and I had about a dozen names we had that we were trying to choose from,” Aaron Brown said. “We wanted something a little different, a little unique that wasn’t like ‘coffee this, coffee that.’” After narrowing down their choices, the brothers decided on the title for their new venture: Sweet Eugene’s. The name was inspired by a nickname that a former roommate of Matthew Brown had in college. “I think his name was actually Paul, it wasn’t Eugene, but when he was younger in a small town, he did a really good play in baseball and the local paper botched his name and called him Eugene,” Aaron Brown said. “That kind of stuck with him through high school and then it evolved into sweet Eugene in college. We just thought that was kind of weird, kind of a neat little story, and so that was just the one that we decided on.” Aaron said when they opened the
business, specialty coffee shops were popular on the East and West coasts, but the trend had not yet reached the central U.S. “It was tricky,” Aaron said. “It took it a while to get off the ground. No one knew what a latte was, no one knew what a cappuccino was back then, which is hard to fathom now.” The coffeehouse hosts busy students finishing assignments on the free WiFi and old friends meeting over coffee. Not only a quality hangout, Sweet Eugene’s offers something for every coffee lover. “We really try to focus on high-quality; it’s a huge difference,” Aaron said. “We try to focus on friendliness and convenience. We’re kind of large for a coffee shop, so it’s not a big deal if someone kind of lingers for a long time.” Elizabeth Kelly is a visualization junior who frequently visits Sweet Eugene’s to finish late-night projects. Kelly said it’s her favorite coffee shop because of the unique atmosphere. “It’s a cool place where I’ve made a lot of good friendships,” Kelly said. “The coffee is great and the relationships are even better.” For the coffee aficionados, Sweet Eugene’s roasts beans from around the world, only brewing with water purified by reverse osmosis. The coffeehouse also boasts numerous specialty espresso drinks known to help customers stay awake to study for gruesome finals. Some favorites are the Cafe Amore, raspberry mocha and the Nutty Irishman — a hazelnut and Irish cream drink. There’s something for
everyone at Sweet Eugene’s, from teas, to smoothies and cream sodas to boot. Emily Brunken is an employee at Sweet Eugene’s who still stops by to chill or grab a coffee on her days off. According to Brunken, Sweet Eugene’s has flavors she doesn’t see at other coffee houses. “Where I think we’re different is that our menu is huge, so people who don’t even like coffee can get something here,” Brunken said. “I’ve never seen another coffee shop with candy bar specialty espressos. I’ve always seen the basic lattes, mocha, your basic syrup flavors, nothing too crazy. I like Sweet Eugene’s because they have an individual menu.” The shop also offers a variety of delicacies for a snack between study breaks, including muffins, cinnamon rolls and apple fritters. For a heartier treat, the bakery also sells kolaches and quiches. Various crepes, sandwiches and paninis are offered, which can be complimented by a slice of the popular cheesecake for dessert. “I used to come here every Wednesday night and study with my roommate,” Brunken said. “I really like the environment. It’s the spot to be for studying.” With an ideal location less than two miles from campus off of George Bush Drive, Sweet Eugene’s offers an escape from mundane study rooms while providing customers with all the necessities. With late-night hours for student schedules, Sweet Eugene’s is open Monday through Saturday from 6 a.m. to 1 a.m. and Sundays from 7 a.m. to 1 a.m.
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Photos by Brandon Holmes — THE BATTALION
Sabi Boutique opened its first physical location in 2012 in College Station and plans to open its second location across from the Texas A&M Campus in Century Square.
By Hannah Falcon @hannahfalcon_
S BEST BOUTIQUE:
SABI
Fashion runs in the family Inspired by their mother, two sisters find success pursuing their childhood dream
abi Boutique has offered fashionable finds to “every woman of every age and every budget” for seven years, as the store’s motto says. Sisters Meredith McAuliffe and Natalie Wood started Sabi Boutique in 2011 as an online retail store based in College Station. The pair was inspired by their mother, Janis Stancik — whose nickname is Sabi. When the sisters were children, their mother owned a similar boutique. Wood no longer lives in College Station, but her jewelry line, Natalie Wood Jewelry, is sold exclusively at Sabi Boutique. McAuliffe said she and her sister have discussed opening a boutique since they were children, but they both followed different paths. Wood was pursuing a pre-medical degree from Texas A&M while McAuliffe worked at KBTX. Ultimately, both sisters felt called back to retail, and in 2011, Sabi Boutique became a reality with the help of their mother. “Our mother said, ‘It’s not going to be easy; it’s going to be a lot of work,’” McAuliffe said. “‘It’s fun, but it’s not as glamorous as you would think.’ I wouldn’t say she discouraged us. She’s always been a very encouraging mother, but she gave us the harsh reality of what owning a business is like.” What started as an online boutique quickly led to trunk shows and a physical
store, which opened in 2012. The boutique will soon be opening a second, smaller location in Century Square. “[The new store] is going to feel like Sabi,” McAuliffe said. “We want you to get the true Sabi experience with the most unique products and the same mission: for every woman of every age and every budget.” Keeping up with the quick growth of Sabi Boutique was a challenge for McAuliffe, who was simultaneously working as a broadcast journalist at KBTX. McAuliffe said her awakening came when her work life began interfering with her home life. In 2014, she left television, but she continues to fill in at the station from time to time. “Ireland, my little girl who is six, I had her the week we opened Sabi,” McAuliffe said. “I was doing TV, Sabi, being a mom, a wife and when we had Declan, our second child, it became apparent that I had a little too much on my plate. I was blessed to be able to come to Sabi full time.” Marisol Hernandez, Class of 2018 and web and brand manager for Sabi, oversees the boutique’s online presence, styles models for photoshoots and helps organize events such as Cyber Monday and MaysFest appearances. Hernandez has been shopping at Sabi since it opened and said it almost felt serendipitous when she saw a job opening. “It was everything I wanted to do,” Hernandez said. “It was events, marketing, web and styling. I thought it was perfect for me.” McAuliffe and her mother’s dedication
to customer service and personalization is what puts Sabi boutique a step ahead of its competitors, Hernandez said. The owners and employees at Sabi truly care about their customers and make an effort to establish a relationship with them. “I think Meredith and Janis, Sabi, help it stand out,” Hernandez said. “They’re always in the store, and I think they make you feel like they’re your friends. Even if you see them in public, they always remember you.” McAuliffe said a big part of Sabi’s mission is to give back to the community because of the hospitality and success it has provided her and her family. “I have no idea how much we’ve given back over the years, but it’s been a lot, and we’re blessed to be able to do that,” McAuliffe said. “I would say women and children’s organizations are what we’re most passionate about, but we support all types of organizations.” Aly Sams, agricultural communications and journalism senior and sales associate at Sabi Boutique, said she enjoys connecting with customers on an individual level. Sams said this kind of personal customer service is what Sabi Boutique strives for, but it’s also what makes her job worthwhile. “The most fun part is when a customer comes in and they’re looking for a formal dress or something and they tell you what they want,” Sams said. “You get to kind of dress them for that event and get to know them. It’s really fun, kind of like shopping with your friend every time you work.”
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BEST PLACE TO BUY AGGIE GEAR: THE WAREHOUSE
Truckloads of Aggie Spirit In this 20,000-square-foot building in College Station, A&M gear is stocked for every season and occasion By Savannah Mehrtens @SJMehrtens
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he Warehouse at C.C. Creations is an Aggie owned and operated store off Holleman Drive where shoppers can find a massive selection of Texas A&M shirts, hats and other items. Established in 2009, The Warehouse was created after the success of the Original C.C. Creations Tent Sale. The concept was moved into a 20,000-square-foot store that Aggies and visitors alike visit today, making it the world’s largest space for A&M merchandise. Vice president of marketing Katy Lee said The Warehouse and C.C. Creations love to give back, distributing over half a million dollars a year within the community through various methods. “We are included in a lot of events in and around town,” Lee said. “We try to support the Aggie Network and our customers in any which way we can. Of course, just like any other company, there are going to be times where we have to turn some opportunities down, but we try to be as involved as often as we can and give back to the community, because the community has given so much to us and has been such great supporters of our brand for over 35 years.” Lee said the company wants The Warehouse to be an experience – not just another store. “When people come to The Warehouse, they know it’s not air conditioned, so in the winter it’s cold and in the summer it’s hot,” Lee said. “But it’s 20,000 square feet of Aggie Disneyland.” The company wants visitors to remember their trip to The Warehouse for everything the store has to offer, said Lee. “We want it to be an experience when people walk in so that when we do have first-time customers and somebody walks in our doors, we want them to have that ‘wow’ moment,” Lee said. “We want them to look in awe at the amount of selection that we have. Because we produce most of our product in-house, we are able to offer the lowest prices around for the same great quality our customers have come to expect.” First-time visitor Cubby Roman is an electrician from Midland who was visiting Aggieland with his family and made The Warehouse one of their stops. “They have the biggest selection that we’ve found in College Station, and the prices are really great,” Roman said. Ronda Light-Brown, vice president of retail, has been with C.C. Creations for 13 years. She said the variety and one-of-a-kind designs The Warehouse offers are the reason the store is one of the leading A&M sellers of merchandise.
“We offer such a large selection of Aggie tees with our unique and exclusive designs that are created by our in-house artists in our art department,” LightBrown said. “I think we’re just always on the cutting edge of what’s new and trendy, and we have some of the best pricing that they’re going to find in town for the merchandise that we carry.” On game day, Light-Brown said The Warehouse offers a wow factor. During
the Aggies’ game on Nov. 17 against the University of Alabama at Birmingham, psychology freshman Angelina De La Fuente paid a visit to The Warehouse and said she was impressed with how much there was to choose from. “They really market it very well so everyone already knows about it,” De La Fuente said. “It just automatically became a spot where people go to get clothing.” Animal science freshman Elizabeth Little said she shops at The Warehouse because of the quality and price of their products. “It just has so much of the feel of Aggieland,” Little said. “Everyone in there is so nice and they have a lot of good stuff.”
Photos by Josh Gleason — THE BATTALION
The Warehouse at C.C. Creations is a 20,000-square-foot facility that sells Aggie merchandise.
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BEST BAR: DIXIE CHICKEN
Home for Aggies old and new Four decades later, iconic Northgate bar sticks to its roots with down home atmosphere and decor By Samantha Mahler @ mahlersamantha
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he Dixie Chicken provides down home comfort to multiple generations of Aggies through beer on tap, burgers and fried foods. Erected in 1974, the Dixie Chicken is both the first and oldest bar on Northgate. As times have changed, the Dixie Chicken has strived to maintain its old fashioned values — a constant which has made it a tradition among past and present Aggies. Hanging on the wall are animal mounts, photographs and license plates, many of which have been a part of the Dixie Chicken since the bar first opened. A set of swinging wooden doors has been stationed at the
front since 1974, and square wooden tables around the bar are etched with the names of past visitors. “The same down home feel hasn’t changed at all, and that’s by practice,” marketing director Adam Drake said. “We don’t want to change that. We want an Aggie Class of ‘77 or ‘83 who’s coming here with their sons now, their daughters now, to feel at home like they did when they were going here.” Geof Hutton, Class of 1986, worked as a bartender for the Dixie Chicken when he was a student at A&M. Hutton said with limited nightlife options, the Dixie Chicken became a staple for Aggies during his time on campus. “If you were on campus, you really didn’t have anywhere else to go,” Hutton said. “You just walked across campus and it just became part of your life. It was the tradition.” According to Dixie Chicken customer Al Slavin, Class of 1985, the biggest changes to the Dixie Chicken are the price increases. There was a time when pitchers of beer were just $2.95. “We’d come in with $3 and we’d spend eight hours in here drinking because you’d buy a pitcher, somebody else would buy a pitcher,” Slavin said. “We’d just continue on and on and on for hours.” The Dixie Chicken has not always served food, but as it evolved, the bar elected to expand its menu. Food options range from a
chicken strip dinner to appetizers like chips and salsa. “As far as food goes, the burgers and the Tijuana fries are our two most popular menu items because it just kind of goes with the feel of the Dixie Chicken,” Drake said. “A nice, greasy burger just feels right here at the Chicken.” Veterinary medicine graduate student Jacob Willingham, Class of 2017, uses the Dixie Chicken to take a break from his schoolwork, and said his favorite part is the bar’s atmosphere. “The setup of this place is a homey experience for me because I grew up hunting and doing a lot of outdoors things,” Willingham said. “You have all these mounts and everything on the wall. It’s a well-known place and everyone comes to hang out, so it’s a great place to meet new people and relax.” Visitors of the Dixie Chicken can play dominos and pool or visit with the in-house mascot — a live rattlesnake. The speakers play a Spotify playlist of outlaw country artists such as Hank Williams Jr., in addition to newer Texas country artists like Cody Jinks. Slavin said the playlist creates a welcoming atmosphere. “It’s a good place to unwind,” Slavin said. “It’s dark enough. It’s spacious enough. You’d be crowded, but you’d still have enough space to move around and interact.” Though it can be difficult to pack so many people into one bar, veterinary medicine graduate student Mason Irvin, Class of 2018, said he likes the Dixie Chicken just the way it is — without big screen TVs stationed on the walls or music playing so loud patrons can’t hear one another. “It’s more about the community and hanging out, talking, drinking, eating,” Irvin said. “It’s not focused on one aspect of that. It’s a combination of everything.” The Dixie Chicken is a favorite of Aggies and fans of rival teams that visit College Station. According to Drake, when football teams like Clemson come back into town, many fans use social media to post about their excitement to return to the famed bar. Drake said one of the best parts of his job is going online and seeing their reactions. “After they’ve left, they’re like ‘Oh my God, everything has changed in College Station,’” Drake said. “‘There are so many new buildings and a new Kyle Field, but the Dixie Chicken is the same as we remembered and that’s amazing.’”
The Dixie Chicken has been a local hot spot and Aggieland icon for over 40 years. Meredith Seaver — THE BATTALION
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BEST QUICK BITE: LAYNE’S CHICKEN FINGERS
A College Station classic that’s here to stay Aggies flock to Layne’s for the homey vibe and legendary chicken fingers By Giselle Warren @Giselle Warren16
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rom the beginning of their time at Texas A&M, many Aggies are drawn to the food and atmosphere of Layne’s Chicken Fingers, establishing the restaurant as an integral part of the A&M experience. The restaurant was established in 1994 by Mike Layne and was purchased by the current owner, Mike Garratt, in 1999 during his senior year at A&M. Garratt has continued the original look and feel of Layne’s, keeping
in tact the homey vibe that has made it so special. Adrian Capetillo has worked with Layne’s for 16 years and is now the general manager of the three College Station locations. Capetillo said Layne’s atmosphere is what keeps people coming back. For college students, Layne’s is a shared experience unique to their school. Shannon and Mark Manglicmot, both Class of 2006, said Layne’s looks the same today as it did 10 years ago. “It’s got a timeless and classic feel just like the school,” Mark said. “There’s something to be said for it being Aggie owned and operated. It’s got a real sense of community
to it.” Shannon said the couple’s visit to Aggieland in November was the first time they had been back in about four years, and Layne’s was their first stop. Mark said he remembers hearing about Layne’s for the first time during his Fish Camp in 2002. “They were talking about how Layne’s was the place to go in town,” Mark said. “Layne’s is just a central part of the A&M experience.” [Dan Jrika] is a devoted customer who has broken the record for most times eating at Layne’s in
Layne’s has served their chicken fingers to the B-CS community since 1994. Photos by Cassie Stricker — THE BATTALION
one month with a total of 70 visits. He has been coming to the restaurant almost every weekday for 12 years. “The food is always consistently delicious,” Jrika said. “And the employees are very friendly.” Customers leave drawings and notes on the walls of the restaurant, creating a sense of community and tradition. “I love that Aggies love Layne’s,” Garratt said. “I love this town, this community. I like what Aggies stand for, and I’m proud that a lot of them almost feel a little bit of ownership — like they are a part of Layne’s.”
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BEST TACO: FUEGO TORTILLA GRILL
Photos by Josh Gleason — THE BATTALION
In College Station, residents and visitors can go to Fuego Tortilla Grill at any hour of the day, six days a week, for the restaurants famous tacos, queso and guacamole.
Fresh flavors keep Aggies coming back
Fuego serves up fresh food with community and students in mind By Cole Fowler @thecolefowler
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ver the eight years that Aggieland has been graced with the presence of Fuego, the restaurant has been woven into the very fabric of the Texas A&M lifestyle. Open 24 hours a day, six days a week, the restaurant offers tacos made from fresh ingredients at any time of the day. From late-night taco runs after long study sessions to a quick bite to eat before heading to class, Fuego is always a great option. The restaurant is revered by many A&M students and has even reached a legendary status in the eyes of some. [Freshman] Danny Garcia summarized how influential Fuego is to the student population — “Fuego is
life-changing.” The restaurant isn’t “life-changing” simply by chance. Thad Nelson, manager at Fuego, said the kitchen is full of hardworking employees. “The kitchen runs like a well-oiled machine,” Nelson said. “Some of those guys back there have been around since the beginning.” The efficiency of the kitchen leads to direct results with customers, Nelson said, and even during the busy game days, food comes out quickly and correctly. “No one in the kitchen is a slacker,” Nelson said. “Everyone back there is always hustling.” This hardworking environment is certainly noticeable, and opposing football fans from across the country often stop at Fuego on game day. Nelson said Clemson fans took photos and videos of the kitchen during their first visit exclaiming that they had never seen any kitchen work as productively as Fuego’s.
Despite the speed of the kitchen, quality is still the number one priority. Nelson said the restaurant lives by the motto “fresh food brings people.” Since they first opened their doors in College Station eight years ago, Fuego has been determined to deliver each customer fresh ingredients in every taco. Their food is prepared on site every day, and the manager on duty personally tastes the food to ensure the quality of each ingredient. Nelson said he finds pride in serving fresh food and enjoys checking the quality of the products. Regardless of how busy the restaurant gets, the manager on duty also checks each meal before it’s delivered to the customer. Nelson said Fuego’s dedication to quality control ensures that each bite the customer takes has a rich, satisfying taste. Fuego has established itself as a staple of A&M student life and the atmosphere reflects its most loyal customers. Much like college students, on first glance,
Fuego can look chaotic and out of control. However, upon closer inspection, things are not nearly as out of control as one might assume after seeing Fuego packed with eager customers. Fuego is usually full of students relaxing after a long day of class, celebrating another Aggie football victory or cramming for tests. In every case, the atmosphere remains true to the Aggie spirit. Fuego hostess Sarah Smith said the overall feel of the restaurant makes it a great place to work and eat. “You can’t really find a place with a better atmosphere in College Station,” Smith said. From the Fuego Steak Taco to the El Presidente, the hard work of every member of the “well-oiled machine” is noticeable in every bite. Freshman and frequent Fuego customer Brad Delia summed up the reverence that students have for the restaurant in two simple words — “Fuego bangs.”
THE BATTALION MAROON LIFE 12
ADDITIONAL
BEST OF AGGIELAND WINNERS
Photos by Brandon Holmes, Josh Gleason, Cassie Stricker and Meredith Seaver — THE BATTALION
BEST ON-CAMPUS DINING:
BEST BUILDING ON CAMPUS:
SBISA UNDERGROUND
MEMORIAL STUDENT CENTER
BEST PIZZA:
BEST ON-CAMPUS STUDY SPOT:
GUMBY’S PIZZA
EVANS LIBRARY
THE BATTALION MAROON LIFE 13
purcHASE your
Spring
meal plan
FAVORITE TRADITION:
AGGIE RING DAY
get it now!
mealplans.tamu.edu CONTACT US
PHONE: 979 845 0152 EMAIL: DINING@TAMU.EDU
@aggiedining
FAVORITE YELL:
BTHO
THE BATTALION MAROON LIFE 14
BEST GROCERY STORE: H-E-B
Texas-sized selection likes H-E-B better than all of the other grocery stores.” With a vast international section, unique H-E-B brand products and a curbside option, H-E-B offers a supermarket experience that By Jordan Burnham isn’t found at other stores, Flurkey said. @RJordanBurnham “There’s all kinds of stuff that people come in and say, ‘Yeah you can only get this at ince 1905, H-E-B has supplied Tex- H-E-B’ or ‘H-E-B has the best version of ans with affordable, quality groceries this,’” Flurkey said. that make the store “so much more” than a supermarket. The store’s namesake, Howard E. Butt Sr., began with a small store in Kerrville and eventually created what is today the eighth largest grocery retailer in the United States. The company is a regional chain that services Texas and Mexico. In College Station alone, there are three H-E-B locations. Tony Atkins, general manager at the Texas Avenue location, said he started in the grocery business when he was a boy and has worked for H-E-B for the past 22 years. He said H-E-B strives to create a welcoming environment not only for customers but also for partners who work with the company. “H-E-B is always looking and saying ‘How can we do more?’ and that’s an exciting thing,” Preston Flurkey, Assistant Service Manager Atkins said. “That’s the key difference. [At] H-E-B, we work for a company that genuinely cares for the people that they serve across the state of Texas and genuinely cares for the peoH-E-B offers a curbside service to customple that work for them.” ers, which Flurkey said is convenient for busy H-E-B strives to be involved in the com- families. munities that surround their stores by creat“We have a whole department of H-E-B ing educational programs, honoring veterans partners that do your shopping for you, bag through their Operation Appreciation pro- it up and then you can come pick it up at the gram and donating food to local food banks curbside,” Flurkey said. around Thanksgiving. Animal science junior Reagan Gallagher “H-E-B just shipped 22 palettes of hams and said she doesn’t have an H-E-B back home in turkeys to the Brazos Valley Food Bank, but Plano, and she hopes to live closer to one after not only to our food bank but to food banks graduation. across South Texas,” Atkins said. “All of their produce is locally sourced, Philosophy senior and assistant service man- which I think is really cool,” Gallagher said. ager Preston Flurkey said he plans to continue Atkins said he gets emails from friends who with H-E-B after graduation and aims to go on have moved away from Texas about how to an upper management or corporate position much they miss H-E-B. with the company. Flurkey said the customer “Texans are passionate about H-E-B, and I service and hospitality created at H-E-B is an think that goes back to that environment that aspect customers won’t find at other retailers. H-E-B has created for all of us to work or to “I’d say the best thing about it is the hospi- shop in,” Atkins said. “H-E-B truly cares, and tality that we promote and create for people,” that shines through in everything we do.” Flurkey said. “I know that’s why everybody
H-E-B strives to make customers feel welcome while providing low prices
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H-E-B has five locations throughout the B-CS area, from north Bryan to south College Station. Photos by Megan Cusick — THE BATTALION
“The best thing about it is the hospitality that we promote and create for people. I know that’s why everybody likes H-E-B better than all of the other grocery stores.”
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BEST FARMERS MARKET: THE FARM PATCH
Photos by Annie Lui — THE BATTALION
COLORFUL PRODUCE MARKET PUTS ITS CUSTOMERS FIRST
In addition to its usual selection of produce, The Farm Patch also offers Holiday decorations including pumpkins and Christmas trees.
Farm Patch meets needs of Aggieland with fresh fruits, vegetables and more By Kathryn Whitlock @kathrynwhitloc8
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rom tomatoes to Christmas trees, the Farm Patch Market is committed to serving its customers with a vision for pristine standards and neighborly affection. Since 1974, the Scarmardo family has been working in the Brazos Valley area providing fresh, local produce at the Farm Patch. Located on South College Avenue in Bryan, the vegetable and fruit market has expanded to sell flowers, bedding plants, pumpkins and Christmas trees. Visitors can explore the shop Monday through Saturday from 9 a.m. to 7 p.m. and Sunday from 10 a.m. to 6 p.m. Farm Patch owner Mark Scarmardo sold produce in bushel baskets in front of a gas station in his youth, and the business flourished from there, according to manager Molly Ward. “People really enjoyed the effort that went into getting the fresh produce, and things began to grow and grow,” Ward said. “Drives were made every day to San Antonio to ensure the best was brought in, and eventually Scarmardo Produce was opened to serve the restaurants in the area with their produce needs as well.”
Ward said The Farm Patch creates a warm atmosphere because of the friendly, welcoming staff and customers. “We have lots of cool stuff, but the people working there take every order, and every customer needs to be of the utmost importance,” Ward said. “Whatever it is you want, big or small, we will do everything we can to try and track it down. We are so grateful to all our customers that continue to keep us in business.” In 2016, Scarmardo installed a drip line around the perimeter of the market to grow corn and create a cozy feel at their annual pumpkin patch, according to Ward. “The pumpkin patch has really grown and changed over the years, and it is something people have come to count on,” Ward said. “For some kids, it’s their first time seeing goats and chickens up close and in person, and for the college crowd, it’s the only spot to get just the right fall selfie. It’s open to the public, and just one of those things that delights all people, regardless of age or background.” Ward said the Farm Patch is small enough for customers to be served attentively and feel more closely connected to their food. “Along with great produce prices, the dollar wall helps everyone’s budget; our imports might remind people of home; our plants help make dorms and apartments cozy,” Ward said. “There’s also a
sense of hope we offer the students. Cool little markets can still exist in today’s society.” Biomedical sciences senior Abby Fontenot said any trip to the Farm Patch is rewarding and keeps her coming back. “There is always a variety of fresh produce and food,” Fontenot said. “I like their avocados, fruit and herbs. I also like their succulents. The market’s environment is cute and refreshing. I have enjoyed every experience.” Fontenot said as a college student, affordable, fresh and organic food is necessary, and the Farm Patch always meets the criteria. “It is reasonably priced and delicious,” Fontenot said. “Their produce is locally grown, and along with that fresh produce, they also sell pre-packaged goods. I also like that the people are always friendly and helpful. The checkout line always moves quickly.” The Farm Patch creates traditions and looks out for college students to ensure healthy, local and fun food options, Scarmardo said. “Students need to feel good when they get up on a Saturday morning,” Scarmardo said. “They can go get their Starbucks and
then walk around. Here, we can actually visit with them about everything. You get a lot of information that you wouldn’t normally get in a grocery store. Our prices are competitive, and our reputation is built on having the best.” Scarmardo said his main goal is to make people happy, and his second goal is to make money doing it. “I like enjoying and visiting with the people,” Scarmardo said. “We welcome the college students, and we want them to feel they can come and ask us anything. Whatever they’re looking for, we’re here to answer your questions. We thrive on taking care of our customers.”
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RESTAURANT REVIEW: MADDEN’S CASUAL GOURMET
Olivia Treadwell — THE BATTALION
Life & Arts writer Lexi Ellis says Madden’s Casual Gourmet in Downtown Bryan is not the typical college student hangout, but its assortment of tasty dishes makes it well worth the trip.
A cozy, delicious experience from start to finish Madden’s offers elaborate dishes, warm ambiance and great service downtown By Lexi Ellis @lexiellis10
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adden’s Casual Gourmet is exactly that — casual, yet gourmet. Located in Downtown Bryan, the restaurant is open for lunch Monday through Saturday and dinner Thursday through Saturday. The restaurant itself is lovely. When I visited, it was decorated for Christmas, so the ambiance was especially cozy and warm. The candlelit chandeliers had Christmas wreaths and ribbons around them, and the fireplace mantle was decorated to match. The brick fireplace near my table gave the restaurant a homey feel, and the friendly staff enhanced the overall experience.
I made a reservation online just in case I wouldn’t be seated, but I arrived an hour early and was served immediately. My waitress was kind and carried herself with the polite professionalism you might expect from a hospitality specialist at a high-end restaurant. The tables were covered in white tablecloths, and bottles of wine were on display; it was not the typical college student hangout. I went for lunch, and the food came out quick and hot. All of the meals on the lunch menu were $10 to $13 each, which seems reasonable for the quality, portion size and service. Before the meal, bread was brought before the meal with oil and fresh herbs and was cut in little cake-like squares. It had a consistency similar to cornbread, but softer, with a milky flavor. It was somewhat dry, but dipping it into the oil and flavorful herbs made up for the original taste. I had the bacon, havarti, white cheddar
and avocado sandwich. It was basically a fancy grilled cheese, but it was delicious. The bread was perfectly crunchy and buttery, and the avocado was spread smoothly. My sandwich paired well with the potato soup, which was thick and had an almost grainy texture, but not in a bad way. It had whole chunks of soft potato in it, fresh chives and carrots with a dollop of fresh sour cream on the top, sprinkled with parmesan. The roasted potatoes were plain with minimal seasoning — good, but I wasn’t wowed. Madden’s Casual Gourmet has some of the best iced tea I’ve ever tried. It was not bitter without sweetener, and it had a smooth, rich taste. The flavored raspberry iced tea was also good. The raspberry taste was subtle, yet noticeable. The grilled chicken breast with smoked onion sauce was served with fried mac and cheese and green beans. The sauce was creamy and elevated the plain grilled
chicken to a gourmet status. The fried mac and cheese is what added a spark to the dish. The breading was similar to that of a Layne’s chicken tender but with a creamy mac and cheese center. The fresh green beans were seasoned well — crisp and not overcooked. The pasta with grilled chicken, sun-dried tomatoes and spinach was cooked just the right amount. The garlic cream sauce was good and not too overpowering. I thought the dinner portions would be more worthwhile for the money, considering the dishes are not as simple to make as lunch items. Was it something I could have made at home? Yes. Would it have been nearly as good? No. It was great, quality food. The meal was expensive, but well worth it. Lexi Ellis is a general studies sophomore and Life & Arts writer for The Battalion.
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BEST BURGER:
GRUB BURGER BAR
Not your average burger joint Grub offers menu packed with new twists on favorite American classics By Abigail Ochoa & Angel Franco @AbigailOchoa88 & @angelmadison_
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Photos by Brandon Holmes— THE BATTALION
The Lockhart Legend and Cheese Fries are just two of Grub’s nontraditional menu items.
rub Burger has offered its customers quality food with an emphasis on creating an exciting burger experience since 2012. From 11 a.m. to 10 p.m. every day, customers can go to the burger bar on University Drive in College Station for unique burgers, french fries and milkshakes. Keaton Penny, managing partner at Grub Burger, said although the menu is full of popular options, the environment is what makes the restaurant successful. “It’s starts with the people,” Penny said. “We’ve got a good vibe; we’ve got good people, so it’s nice to be in a warm, inviting place. Then the food sells itself.” Grub currently has 12 specialty burgers on their menu, including Bacon Love #9, Voo Doo Mushroom and the Lockhart Legend — a burger filled with Applewood smoked bacon, cheddar cheese, Dr. Pepper BBQ sauce, two onion rings and sliced dill pickles. Frequent Grub Burger customer Lindsay Sansom said she enjoys the freedom the menu offers because of her dietary restrictions.
“You can actually get any of the burgers with chicken, which is pretty awesome,” Sansom said. “That’s one of the things I like about this place is you can get it with chicken, or you can get it with a chickpea patty or whatever you want if you don’t want beef.” Customers like Sansom are not a rare sight for Grub. Communication senior and bartender Shelby Olson said customers often come back for the wide variety and the environment. “Everyone loves Grub,” Olson said. “We have a lot of regulars, so it’s a lot of fun getting to interact with all the customers.” Olson and Penny both agree that the Mac-and-Cheeseburger is a must-try for customers. Burgers like the Guacapotle are also some of the house favorites. However, the menu is ever-changing; Grub offers a unique item every two months and has a new burger being released soon, according to Penny. “Currently, we have the Stuffing Your Face Burger,” Penny said. “It’s basically turkey, cranberry, french onions – everything you think of in a Thanksgiving dinner in one bite.” Although burger is in the name, the restaurant offers other foods such as salads, shakes, sandwiches and chicken tenders. “Our salads are really good,” Penny said. “They really surprise people. We have the turkey pesto cob, a California chicken bowl … as well as our cheese fries and other really good appetizers.”
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BEST FOOD TRUCK: PITA PIT
Health on the go Pita Pit offers quick and tasty on-campus dining By Sanna Bhai @BhaiSanna
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Photos by Megan Cusick — THE BATTALION
In addition to its Texas Avenue restaurant, Pita Pit operates a food truck on campus.
stablished in College Station 13 years ago, Pita Pit is a quick and healthy option available both off campus and on campus at their food trailer next to the Pavilion Originally founded by college students in Canada in 1995, Pita Pit made its way to the U.S. in 2005. According to Amy Vanzant-Hodge, owner of Pita Pit College Station and Houston-249, the restaurant was created to meet a very specific need. “When the guys created this concept in Canada, they were looking for some good bar food to have while they were going out drinking,” Hodge said. “Something that they could eat that would fill them up and that they could carry around.” Hodge tried Pita Pit for the first time when she came to College Station with her son for a campus tour of A&M. She later decided she wanted to be more than just a customer. “I got to say ‘Boy, I wish there was one in Houston; I should just open one up,’” Hodge said. “[My husband] said ‘Why don’t you?’ and I said ‘Okay, I think I’ll start looking into it.’ I actually have a degree in computer science. I have a 30-year career in that, so I was ready for a change.”
Though she originally hoped to start with a Houston Pita Pit, she ended up buying the College Station locations first in 2015. “My son made the decision to go to A&M, so he could help out,” Hodge said. “My daughter was there, so it became a family thing.” With a wide variety of options, Pita Pit strives to provide a product that fits it’s tagline: “Freshly grilled, flavor filled.”
“I like that there is such a variety that I can get. I can get chicken or gyro or whatever I want.” Eleanor Mixon, Chemical engineering
“Many of the proteins, we take them and throw them on the grill, and they work very hard to come up with a proprietary pita,” Hodge said. “It’s thin; it’s flexible. We’ve got a lot of bread in it all. It’s almost like eating a wrap.” Chemical engineering junior Eleanor Mixon said she has been coming to the food truck for a couple of years now and enjoys the assortment she is able to choose from on Pita Pit’s menu.
“I like that there is such a variety that I can get,” Mixon said. “I can get chicken or gyro or whatever I want.” Although Pita Pit was named the best food truck, the location on Texas Avenue allows for a wider range of choices than the limited options offered at the food truck. However, if it’s possible for a menu item to be made in the food truck, they will not turn you down, Hodge said. “The food truck can only do so much,” Hodge said. “At the restaurant we have soup, we have smoothies, we also have a lot more variety in bottled beverages. For the most part, any product we can make on the grill we can do it [in the food truck].” With busy schedules day in and day out, it can be hard for students to stay on a healthy, balanced diet. Aerospace engineering junior Morgan Harmon said that of the places to eat, Pita Pit is one of the best places to eat. “It is really the only healthier food option, I feel like, on campus,” Harmon said. “I don’t eat at any of the other food trucks.” A parent of two Aggies, Hodge is aware of the hectic schedules that surround college students. As a mother, she said she wants her kids to eat well, and she passes this objective on to other students through Pita Pit’s healthy dining options. “I’m an Aggie mom,” Hodge said. “When my customers come from class, I feel like I’m their mom, and I want them to eat healthy.”
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BEST HEALTHY OPTION: ZOËS KITCHEN
Fresh take on fast food
Small business turned health food empire thrives in College Station By Navid Nathani @nathaninavid
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ince its founding in Birmingham, Alabama over 20 years ago, Zoës Kitchen has introduced people throughout the U.S. to fresh Mediterranean food. In the summer of 2017, Zoës Kitchen opened in Century Square. Every day of the week from 11 a.m. to 9 p.m., Zoës offers sit-down-style dining with a mission statement to “deliver goodness from the inside out.” Zoës Kitchen prides itself on being a healthy choice and offering options that are friendly to both Paleo and Whole30 diets, according to store manager Roldo Gonzalez. Both diets are based around consuming minimally processed foods and refraining from dairy and sugar. “We are successful because we offer fresh and healthy foods with some classic southern hospitality,” Gonzalez said. “Zoë Cassimus, about 25 years ago, started this mom and pop restaurant with her husband in Birmingham, Alabama. She is from Greece, and he is from Alabama. She would be in the kitchen making the food, and he would be at the front register with his southern hospitality, meeting with all the guests and making sure everyone enjoyed themselves.” Zoës also displays art pieces that are available for purchase through the Child Art-
work Program, Gonzalez said. “We team up with local schools in the area and provide them with the canvas and paint,” Gonzalez said. “We ask them to paint something that fits the theme. The theme is ‘what makes you happy.’ All paintings are $20 and all proceeds go straight to the local elementary school.” Zoës also holds fundraisers for local nonprofits and Texas A&M organizations. Gonzalez said Zoës commitment to charity shows its desire to connect with the community. Marketing junior Jeannette Nunneley said she prefers Zoës over its competitors because of the quality of its ingredients and ambiance. Nunneley said the hibiscus green tea is one of the main reasons she visits the restaurant. “I like that it has really fresh options,” Nunneley said. “I never feel gross and greasy after I eat here. It always feels inviting, coming here. I never have to wait either because they have really quick service.” Petroleum engineering junior Aliky Zamfes said she loves going to Zoës Kitchen for a tasty meal with her family. She said the employees at Zoës make guests feel at home. “They have a very comfortable environment to sit down in, but they also have great customer service to get to-go food,” Zamfes said. “I think that is something they do really well - adapt to meet their customers’ needs. They always try to bring a smile onto their customer’s face.”
Photos by Bradley Ponzio — THE BATTALION
Zoës Kitchen provides healthy options made with fresh ingredients for their customers.
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BEST TEX-MEX: ROSA’S CAFE
Photos by Meredith Seaver — THE BATTALION
From nachos to fajitas, Rosa’s Cafe offers Tex-Mex favorites to the Bryan-College Station community.
Tex-Mex from the heart
Rosa’s Cafe prioritizes employee and customer care through continuous its top-quality service By Ty Wilson @tywilson13
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ustomers and staff agree — it’s more than the mesquite-smoked fajitas bringing people through the doors of Rosa’s Cafe. Located on University Drive, Rosa’s Cafe in College Station is open from 6:30 a.m. to 11 p.m. Sunday through Thursday and 6:30 a.m. to 12 a.m. on Friday and Saturday. Rosa’s Cafe manager and long-time Bryan-College Station resident Terah Halbrook said that while the fresh food is what initially attracts people, the family atmosphere inside is what brings customers back. “Everything inside is all from Mexico — everybody wants something off the wall,” Halbrook said. “We want people to be happy and that matches with our bright decor inside the restaurant.” Halbrook said her favorite part about Rosa’s Cafe is the fresh food and large variety of Tex-Mex favorites. “We come in early every day to make the food for the breakfast rush,” Halbrook said. “Everything is made fresh, even the cilantro is chopped fresh every morning. Our mesquite-grilled fajitas are one of the best sellers,
along with our sour cream chicken enchilada and taco plates. We also have a fresh salsa bar that people really like.” According to political science sophomore Braden Toulouse, Rosa’s Cafe offers more than just great food. Toulouse said he goes to Rosa’s for its taco Tuesday specials and fascinating atmosphere. “My friends and I like that we can afford to eat there every week and still pay our bills,” Toulouse said. “Plus the atmosphere is pretty unique and interesting.” Walking around Rosa’s Cafe, customers will see brightly-colored framed artifacts from Bryan-College Station. Photos of weddings that Rosa’s has catered and student organizations it has sponsored hang on the walls. Halbrook said she thinks it shows the bond the staff has with the customers and community. “Our regulars that come in every week are just as close to us as we are with each other,” Halbrook said. “We know about when their kids are graduating, when they get promotions, birthdays — anything that’s going on with them.” According to Halbrook, the love for customers stems from the support Rosa’s Cafe gives to its team members. After working for the company for over 12 years, Halbrook participated in a program offered through Rosa’s Cafe called Choices, which focused on redefining yourself. Halbrook said the Choices program is just one way this company helps its staff grow.
“I learned how to look at things differently than I had ever thought about,” Halbrook said. “Employees or customers, you never know what someone is going through when they come in.” Rosa’s Cafe creates an environment that makes everyone feel at home by providing a team tempered by development and cuisine that will take many customers back to their roots, according to educational human resource development master’s student Patrick Sheridan. “I lived in Corpus Christi for a long time and miss the taquerias that I’d get breakfast from on the way to school,” Sheridan said. “Being a college student, a lot of times you are living on a strict budget, so it’s nice to know I can always eat at Rosa’s when the craving strikes.” Toulouse said Rosa’s is unmatched in terms of price to portion ratios, making it an ideal spot for college students. “It really is all about the price point for me,” Toulouse said. “I want to eat good food and not break the bank, and Rosa’s lets me do both.” From developing their staff through self-improvement to providing a unique dining experience for Texans across the state, Rosa’s works hard to develop a strong relationship with its employees and customers. “It doesn’t matter where you are from or how many times you’ve been to Rosa’s,” Toulouse said. “Somehow they make you feel at home every time.”
THE BATTALION MAROON LIFE 21
BEST BBQ:
C&J BARBEQUE
Photos by Annie Lui — THE BATTALION
The Manning family’s C&J Barbeque restaurant has seen tremendous success in the Bryan-College Station area and has expanded to three locations.
Barbeque that tastes like home C&J BBQ makes customers feel like family, serves only top-quality meats By Taylor Fennell @ taylorpaige1299
W The door leading to the kitchen is signed by C&J Barbeque’s many famous customers.
hen Chip and Jo Manning bought a convenience store on Harvey Road in 1981, they had no idea it would transform into a local staple with three locations and famous customers, including former presidents and Chuck Norris. C&J Barbeque is a business which has evolved dramatically since its inception. Soon after opening the store in 1981, Chip put in a barbeque pit and gained a loyal base of customers who adopted the restaurant as the goto meeting spot. After finding success selling barbeque in the store, Chip and Jo converted the building to a deli-style restaurant in 1997. In 2002, the couple opened a second location in Bryan, and later opened a third on Wellborn Road in 2006. Today, their children Justin and Reagan manage the business. General manager Justin Manning said loyal customers became family, which creates an inviting feeling. “My dad was like the old school Dr. Phil,”
Manning said. “People would come in and talk to him, bounce problems off of him. … It was always funny to see everybody come in and say hey to my dad. It just feels like home.” That loyal base is something the restaurant has maintained throughout its 37 years of business. College Station resident Joe Kern has been visiting C&J for years. He introduced it to his co-worker Erubiel Longoria, Class of 2014, and urged him to try the ribs. While Longoria opted for brisket instead, he said the recommendation was undoubtedly a welcome one. “So far it’s pretty good,” Longoria said as he went for another bite. Manning said he wants each customer to taste the TLC in his barbeque — a goal he strives to achieve each day. “We really try to harp on quality,” Manning said. “From raised quality of beef to good quality consistent smokers we use and the trimming, seasoning, how long we let them sit and marinate, things like that. ... There’s a lot that goes into each brisket.” In addition to the food they serve, C&J puts emphasis on serving an experience, Manning said. “My dad and I love to get to know new
people, see why they’re in town, or how they got to know about us, what their plans are for while they’re here,” Manning said. “Just give them that personal touch that I feel makes us unique and let these people leave with a memory.” Customers leave with both a memory and a recommendation. In fact, when notable celebrities arrive in College Station, C&J is usually one of the first places they are told to try. Manning recalled when former President George H.W. Bush and former first lady Barbara Bush visited the restaurant for the first time in the early 2000s. “Getting to serve him Shiner Bock was so cool,” Manning said. “And they asked if we had any wine for Barbara and we didn’t, but I did give her a Strawberry Hill wine cooler. I watched her face … she took a sip and said ‘It’s good.’ I wish I had something nicer for her, but y’know.” Whether they’re movie stars, football players or other customers, Manning said he is grateful for each customer and feels like they are part of the family. “We’re in the people business — we just happen to sell food,” Manning said. “Without all our great customers, our loyal customers, we wouldn’t be as successful as we are.”
THE BATTALION MAROON LIFE 22
RESTAURANT REVIEW:
SHARETEA
Bringing a taste of Taiwan to Texas Sharetea provides quick service with great drink options for every season Meredith Seaver — THE BATTALION
Importing ingredients from Taiwan, Sharetea a wide variety of drinks including milk tea, fruit tea and brewed tea.
By Navid Nathani @nathaninavid
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ounded in Taiwan in 1992, Sharetea has established itself as an authentic place to get quality boba tea. Sharetea is a franchise that offers a variety of beverages, including hot and cold teas and coffee, making it ideal for all seasons. The College Station location opened in September of 2018 at Century Square. The store is open every day from 11 a.m. to 11 p.m., extending to 12 a.m. on Fridays and Saturdays. The quality of ingredients is the biggest advantage Sharetea has over its competitors. All of its ingredients are imported directly
from Taiwan to preserve their authentic taste. Sharetea also offers a lot of non-boba options for those who are not a fan but still want to enjoy diverse teas. I ordered a variety of drinks and was pleasantly surprised with their quality. The fruits taste fresh and sweet, and of course, the tapioca balls taste great. Sharetea also gives control to the customer in regards to sweetness, offering percentages ranging from zero to 100. Customers have the ability to control ice levels, but even with both light ice and no ice, the drink is very cold and watery. This being said, the flavors are still there. Sharetea also offers cream teas with a large chunk of frothy cream on top. The hot drinks are very warm and comforting, especially in cold weather, and taste great
if customers like milky teas. The milk teas also contain boba, which pairs surprisingly well. They include both lactose-free and vegan options for those with dietary restrictions. The store offers a variety of board games, as well as a convenient wall outlet next to every table. The staff was available to answer questions, and the drinks were made very quickly. However, the major issue I found with the store was a lack of space. The tables were cramped and caused a feeling of claustrophobia. With the large variety of board games available for free, it seems that customers would be content for hours if tables were actually available. Another issue derived from a small space is the sound. It’s tough to hear because of the constant chatter, machinery and
lack of space for sound to travel. A larger shop such as Starbucks or Sweet Eugene’s would be more ideal for a study session. I had a great overall experience with Sharetea. My favorite drink was the kiwi fruit tea with aiyu jelly. The drinks are highly customizable and tasted great. They have a wide variety of options, making the store ideal all throughout the year. The only issue with the store is the tight space, but Sharetea is definitely a great place to get a drink on-the-go. It has good prices, speedy service and a wide variety of quality drinks. Navid Nathani is a business administration sophomore and Life & Arts writer for The Battalion
THE BATTALION MAROON LIFE 23
Business baked from scratch
BEST DESSERT: TIFF’S TREATS
Bakery aims to deliver sweets and happy memories with each purchase By Nicole Shair @NicoleEShair
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Tiff’s Treats customers can make in-store purchases or order delivery from a menu that includes cookies, brownies, ice cream and much more. Photos by Brandon Holmes — THE BATTALION
rom the outside, Tiff’s Treats seems to blend in with the various boutiques and restaurants in Century Square, but what makes Tiff’s stand out is its famous cookie delivery option and specialties such as the Tiffwich — an ice cream sandwich made with the customer’s choice of cookie. The idea for Tiff’s Treats came in 1999 after Tiffany Taylor baked her then-boyfriend Leon Chen a plate of cookies to apologize for standing him up on a date. Sensing that delivering warm, fresh cookies was a great business idea, Taylor and Chen delivered cookies to students at the University of Texas at Austin after their classes. Today, Chen and Taylor are husband and wife, and their company has expanded to deliver cookies across Texas and beyond. Tiff’s Treats’ main goal is for customers to have that special #WarmCookieMoment. College Station store manager Tammy Birkline said her most memorable moment was when she delivered cookies to a family celebrating its first Father’s Day. “As I approached the house I was delivering to, I noticed that the sender, a new mother, caught sight of me through the blinds,” Birkline. “Her husband opened the door to receive the cookies and the new mother was video recording the whole event from behind him, shouting ‘Happy first Father’s Day!’ It was a really special moment that I got to share with the family.” According to Blinn student and Tiff’s on-duty manager Blanca Orozco, making people happy is one of the best parts of the job. “It’s so heartwarming when you tell someone ‘Hi, I have a gift delivery for you,’” Orozco said. “The smile on their
face is just pure gold. I love making people happy, and Tiff’s gives me the opportunity to do that every day.” After eating Tiff’s cookies in her home town, allied health freshman Camryn Gill has become a regular customer at the College Station location. “We have one in The Woodlands that we go to a lot, and the cookies are always just so good and fresh and they’re warm and I just love it,” Gill said. “I like their oatmeal chocolate chip cookies and I usually get them as a Tiffwich with the ice cream in the middle.” On top of delivering warm cookies, Tiff’s Treats donates money to nonprofit organizations across Texas and beyond, Birkline said. “When Tiff’s Treats’ College Station location opened in 2017, all the sales from our grand opening event benefited Patriot PAWS,” Birkline said. “We also matched those sales numbers and donated to the Hurricane Harvey Relief Fund.” Orozco said working at Tiff’s has provided her with opportunities to make other people happy while guiding her to find a major that brings her joy. “Tiff’s Treats has been one of the best things that has happened to me,” Orozco said. “Tiff’s has enabled me to increase my leadership and social skills. Additionally, I have acquired new business knowledge which has sparked an interest in marketing and advertising — inspiring my new major. I’ve met wonderful people that have made an impact on my life, and I’m so grateful for that.”
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