DIZZY DEAN SAID, “IT AIN'T BRAGGING IF IT IS REAL!!!”
We're humbled by the adoration of food editors and patrons alike. We try hard to create the best food and atmosphere possible and we hope you'll agree with some of the sentiments below.
If you haven't made it out to the cafe yet or you haven't tasted one of our pies, we don't recommend that you take others word for it! Click
here to order a pie today and taste what everyone's talking about!
*Summer 2008 ~ ROMANTIC HOMES
Watch for the cafe's pies to be in in upcoming edition!
* April 2008 ~ Jane & Michael Stern of ROADFOOD.COM
"You are the best! Everyone was reminiscing about how great the pies were as we drove back to Austin. I can't tell you how much I appreciate your contribution to the Roadfood.com tour ... and how much I loved that piece of apple pie a la mode I had at Smitty's! Hoping to see you soon, and thanks so much." Michael
*April 2008 ~ COWBOYS & INDIANS MAGAZINE
PIED PIPER...."Meet Bud Royer, the reason Round Top, Texas (population 81), is a foodie destination!" And click here for rest of the story.
*Feb 2008 ~ RIDE TEXAS MAGAZINE
"Top 10 Dessert List for Texas Bikers" We're on the list right after following DQ! That BLIZZARD is a hard act to follow....and some DQ on our pies would be pretty darn good!!!
*Feb. 2, 2008 ~ TEXAS COUNTRY REPORTER
The cafe was featured on the Feb. 2nd show and you'll be able to link on to watch the vidoe very soon. Thanks Bob for your support! Be sure to check out his Spa At Escandida in Medina....a truly special place to visit!
*Jan. 31, 2008 ~ HOPELESS UTOPIAN'S's "Valentine’s Day Wish List: 10 Desirable Alternatives to Ho Hum Gifts"
#7 ~
"The residents and tourists of Houston, Austin, San Antonio and surrounding areas actually stand in snaking lines outside of Royers Round Top Café (www.royersroundtopcafe.com) for an opportunity to indulge in some of its fine home cooking and - best of all - its world famous homemade pies. For the complete experience, get yourself to Round Top, Texas on February 14th and have yourselves a true Texas hoedown. Alternatively, order up a fresh baked pie just for the two of you and the Royer Family will ship one right out."
*October 10, 2007 ~ Washington Post Wine Column
Karen Page and Andrew Dornenburg
".....And a new tradition you'll want to start is pairing port with autumn pies, which can create just as much magic.
After spying the first bright- orange pumpkins of fall, we craved pumpkin pie so intensely that we mail-ordered the only version we've ever loved: the pie from Royers Round Top Cafe in Round Top, Tex. (population 89). We also ordered the cafe's legendary pecan pie and cafe's founder Bud Royer's namesake Bud's Chocolate Chip Pie http://www.royersroundtopcafe.com. Port's diversity is such that we were able to find the perfect partner for each pie.
However, those of us looking for the biggest bang for our bucks would do well to choose 10- and 20-year-old aged tawny ports, such as the fruitier Churchill's Tawny Porto 10 Years Old ($29) and the mellowed Sandeman Tawny Porto 20 Years Old ($49), which perfectly echoed the flavors of our pumpkin pie, elevating the duo to new heights....."
*August 17, 2007 ~ Austin
Chronicle: Food-O-File
Virginia
Wood, Food Editor
“Bud the Pieman called to invite us down to Royers Round Top Café where they
marinate chicken pieces in buttermilk and garlic for 24-hours and serves
up bone-in fried chicken every Sunday along with their full menu. Sounds
like fried chicken worthy of a road trip!”
(Note ~ Since we marinated it for 24 hours…. when we run out it is
gone….so come early!)
*SUMMER 2007 ~ 1000 PLACES TO VISIT BEFORE YOU DIE IN THE USA & CANADA (On New York Times Best Seller List)
Patricia Schultz
she says, "when you're hungry, wait for a table at Royers Round Top
Café, by far the most popular place for lunch and supper on the town
square. Royers is famous for its grilled pork tenderloin topped with
peach and pepper glaze, beef tenderloin filet so tender you can cut it
with your fork, and the family-styled fried chicken (served on Sunday only) with mashed potato casserole and creamed corn. For the royal treatment, consider Royers Pie Sampler yled fried chicken (served on Sunday
only) with mashed potato casserole and creamed corn. For the royal
treatment, consider Royers Pie Sample.
*April 4, 2007 ~ Dallas Morning New, Cathy Barber, Taste Editor
PIE TIME: His crust technique breaks all know rules of crust-making
and produces a fat, flaky crust that pushes the limits of "rustic".
www.dallasnews.com
*April 4, 2007 ~
San Antonio Express-Karen Haram, News Food
Editor
|
'Pie Man' breaks the rules in his art of baking
When Bud "The Pie Man" Royer makes pies, he believes in keeping it casual. Cooking is not a science, it's an art," Then,
in two-hour class at Central Market here as part of
the Texas hill Country Wine & Food Festival, Royer proceeds
to put his philosophy into action, much to the chagrin
of some of the class. For starters, he uses warm water, not
iced, in his pie crusts. "Doesn't make any difference," he says in answer to a
question from a student. |
||||
(Courtesy
Matt Lankes/Matt Lankes Photography)*Pie Empowerment Project News!
-
Watch KVUE's Olga Campos' November 10, 2006 story about the Pie Bud Royer (left) shows his pie-making skills as Austin Central Market Cooking School's Vance Ely watches Empowerment Project and baking pies at Austin's Meals On Wheels Kitchen.Then take a moment to view these other stories telling more about the Austin Pie Empowerment Project covered by the Austin media on November 20, 2006.
-
KEYE News: “Want to help charity? Buy a pie!”
-
News 8 Austin: “Royers Pies Raise Money for Two Charities"
-
KUT News: “Austin Pie Empowerment Project Gives You Something to Sink Your Teeth Into”
Thanks for all of the support of the Austin community in launching this project to help Austin's kids at risk and support the feeding of 1,000s of Austin's homebound and edlerly! - bless, bud the pieman!!!
*From the award winning blog of Andrew Dornenburg & Karen...
November 29, 2006 — "We've been extending our holiday celebration with some of the tastiest pies available in America today. And that's not only our opinion: Just ask Bon Appetit, Texas Monthly, and Jane and Michael Stern, who have all called Bud's pies among the country's best. Who's Bud, you ask? Why, Bud, the Pieman, of course! He's the proprietor of Royers Round Top Cafe in Round Top, Texas. And he's so full of life that to know him is to love him. (And we know him, by email and phone since researching our book CHEF'S NIGHT OUT and in person as of a couple of years ago.)
In any case, Bud's pecan pie has for the past five years been our favorite pecan pie of all time, but as of this week his pumpkin pie has earned a place as our favorite pumpkin pie of all time. We never had a second-favorite pumpkin pie. In fact, pumpkin pie isn't something that ever interested us much. Until Bud's. It has just enough pumpkin pie spice to make it compelling, but not a dash more — plus an addictive lard-based crust that is almost like eating shortbread. It's got to be tasted to be believed.
The flavor of Bud's pies is reason enough to order them. But we're also impressed with Bud's Pie Empowerment Project, which partners with
American Youth Works to staff the kitchen.
So, what are you waiting for? Head on over to Royers Round Top Cafe to order your holiday pies (or your holiday pie gifts) now. You'll thank us later. Bud's most popular pie is a chocolate chip pie that was once named one of the year's best dishes by USA TODAY. While it's admittedly delicious, we love the pecan and pumpkin pies even more. Over the years, we just might have tried them all, and we haven't tasted one yet that we wouldn't want to taste again right this minute!"
*TEXAS MONTHLY - Nov 2006
Pat Sharpe, Food Editor
She lists the Café’s Original Buttermilk pie as one of her top 40 picks of Texas Mail Order Gifts! She says: “Royers has the best, flakiest crusts of any mail order pies I’ve ever eaten, bar none. Homemade classic, they’re tender and beautiful, like the pies cooling on the windowsill of the seven dwarfs’ house in Walt Disney’s, Snow White.”
*The Food Network - August 29 thru September 4, 2006
Watch “Bud, the Pieman” on Food Network's “Road Tasted” with Bobby & Jamie Deen.
*Foodquest Online - May 29, 2006
“With its colorful decorations and unique rustic appeal, Royers Round Top Cafe appears almost like a set from a movie.” For more information on Foodquest Online, click here.
*Austin Chronicle 2006
Austin Chronicle 2006 Critics' Choice for Best Restaurant Worth the Drive!
*AAA's Texas Journey Magazine Online - 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.
*Texas Monthly - November 2005
“It's all about the crust. Crust purest here in Texas agree that for sure that for flakiness & tenderness, you can't beat the pies at Royers!” —Pat Sharpe, Senior Editor & Food Writer
*Austin American Statesman - February 9, 2005
“...other sweets for your sweetie pie!”
*Austin Monthly - February 2005
“...Royer's pies are a great way to say 'you're sweet!' to someone you love!”
*Austin Chronicle - May 20, 2004
Royers Round Top pies are the BEST DESSERT~ 2004 CRITICS PICK
*Austin American Statesman - Food & Life May 19, 2004
“PIE A LA ROAD!” “... sooner or later if you ride a bike (a Harley) you'll be in Round Top (eatin' at Royers)”
*Karen and Andrew Dornenburg Newsletter - May 2004
Read more about Becoming A Chef, here.
*Houston Chronicle - Dining Guide April 15, 2004
“Round Top Cafe's Bud Royer drives for miles to find good eats prepared with loving care!” The story is about where Bud eats and why he eats where he eats!!! You can read all about it here here.
*Austin American Statesman - April 7, 2004
The buzz at Friday night's SAVEUR'S TEXAS HILL COUNTRY FOOD & WINE FESTIVAL STARS ACROSS TEXAS tasting event surrounded Bud Royer's stuffed quail.... “it was one of the heartiest treats at the event!”
*Houston Chronicle - Dining Guide March 18, 2004
A full page photo of the cafe's pecan pie along with a great 1/3 page pic of Tara & Bud standing behind the pie counter! The story was a background story on pecan pies.
*Texas Monthly - November 2003
“...Cafe's pecan pie is luscious!”
*Ride Texas - The Motorcycle Magazine of Texas! June/July 2003
“... a Round Top instition drawing patrons from across Texas and beyond”
*Bon Appetite - March 2003
“Epicurious” Web site listed the Cafe's Pies in their “America's Top Ten Pie” List! For more information on the Epicurious review, click here.
*My Table - June/July 2002
Café’s wine list is recognized as one of the top in Houston!
MORE BRAGGIN' RIGHTS
Southern Living - Vacation Travel Spring 2002
Food Finds - Food Network TV May 9, 7 & 11PM CTS
Country Discoveries - Spring 2002
Texas Monthly - March 2002
Texas Highways - March 2002
Austin Chronicle - January 30, 2002
Zagat Houston - 2001/2002
My Table - June/July 2001
Texas Monthly - June 2001
Texas Monthly - July 2001 (Ford Explorer ad!)
Southern Living - April 2001
Southern Living - Vacation Travel Spring 2001
Houston CBS - November 23, 2000
Jane & Michael Stern - September 26, 2000
Houston Chronicle - August 30, 2000
Houston Chronicle - Dining Guide July 12, 2000
Country Home - April 2000
Travel and Leisure - April 2000
Texas Monthly - Biz March 2000
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