January/February 2006
 Foodies from all over the state come to the café in Round Top (pop. 81) for upscale comfort food such as the pork tenderloin with a peach-and-pepper glaze. But the old-fashioned pie is what keeps 'em coming back. "The crust is the main thing," says owner Tara Royer. Um-hmm: It's melt-in-your-mouth flaky. Tara's father, Bud, a.k.a. The Pieman, is famous for his namesake thick, chewy chocolate-chip pie, but the pecan pie deserves a blue ribbon, too. And the butterscotch-chip, buttermilk, coconut lemon chess, apple, strawberry-rhubarb, peach, and cherry pies could give Grandma some serious competition. -K.J.
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