The Clay Pot
416 Franklin Ave.
Hours: 11 a.m.-10 p.m. Tuesdays-Sundays
Alcohol: BYOB, but beer and wine permit applied for.
On the menu: Vietnamese cuisine, including pho and bun nuoc (Vietnamese soups), clay pot dishes, noodle dishes, spring rolls. Beverages include bubble tea and Vietnamese coffee
Good to know: The Clay Pot’s new location has a spring roll bar and an outdoor patio complete with fountain.
Restaurant origin: Owners Thanh Le and Phong Le relocated their restaurant from its longtime Interstate 35 location near Baylor University to downtown, opening in October with a grand opening on Nov. 6.
Brown House Cafe
9110 Jordan Lane, Woodway
Hours: 8 a.m.-8 p.m. Tuesdays-Thursdays and Saturdays, 8 a.m.-9 p.m. Fridays. Breakfast menu served 8-11 a.m., full menu after 11 a.m.
Alcohol: No. BYOB.
On the menu: Steaks, seafood, soups, sandwiches, salads. Desserts made fresh daily.
Good to know: Family home recipes used for many menu items, including chicken-fried steak, a customer favorite, and pies. Grilled salmon and catfish popular items on Fridays as is handmade chicken salad.
Restaurant origin: Owners Danny and Laurie Brown, who started with a cafe in McGregor in 2015, opened their Woodway location in July 2017.
Hecho En Waco
300 S. Sixth St., Suite B
Hours: 7 a.m.- 10 p.m. daily.
Price: $$ (see below)
Alcohol: Yes. Full bar available.
On the menu: Regional Mexican cuisine including enchiladas, carnitas, fajitas, quesadillas and moles.
Good to know: Dishes prepared with an eye to healthy eating with more vegetables, less fat. Specialty margaritas featuring cucumber, jalapenos, pineapple or avocado.
Restaurant origin: Owners Lupita and Pedro Leon opened their restaurant on Sept. 9.
Butter My Biscuit
1427 S. Valley Mills Drive (inside King’s Landing Games)
Hours: Full menu available 4-9 p.m. Fridays, 10 a.m.-2 p.m. and 4-9 p.m. Saturdays; partial menu served during King’s Landing hours, 10 a.m.-9 p.m. Mondays-Saturdays and noon-6 p.m. Sundays.
Price: $ (see below)
Takeout: Yes. Curbside pick- up, catering also available.
Alcohol: Craft beer on tap with domestics, wine.
On the menu: Scratch-made biscuits with meal toppings or sandwich fillings, baked potatoes, soups, salads. 18 different add-ons for biscuits and potatoes.
Good to know: Buttermilk and Texas jalapeño biscuits served daily with other flavors including garlic parmesan, Guinness “Irish tenor” and sweet biscuits. Bacon pimento tomato sandwich on biscuit or sourdough bread is a customer favorite as are Saturday morning breakfast specials.
Restaurant origin: Owner and head chef Lee Bankston opened Butter My Biscuit in December 2016.