Breakfast

Baker's Dozen, which began in 2004 as a mom-and-pop style doughnut store, is now a 24-hour-a-day operation. The S.W. 21st St. store recently moved a few blocks west into an 11,000-square-foot building that offers a 24-hour drive-through window seven days a week. The spacious dining room hours on 21st St., where all of the store's baking is done, are now 3 a.m. to 10 p.m.

Regulars will still find the popular Peanut Butter and Jelly Donut and the Chocolate and Peanut Butter Donut, with fresh batches now made twice a day. And you still get more for your money at Baker's Dozen, which stays true to its name by adding an extra doughnut to every dozen you purchase. Diabetic? No problem! Baker's Dozen offers several doughnuts made with Splenda. (Updated 4.5.10)

Owners Bill Brading and Lee Browning strive to make Bill's Diner a quick, affordable and, of course, delicious destination for diners of all walks of life.

The restaurant specializes in unfussy American favorites, including burgers, hot dogs, chicken fried steak and pulled pork sandwiches. The service is speedy, the help friendly and the food can't be beat. Be sure to try the weekly meatloaf special, made from a recipe Bill's wife has been using for 30+ years.

Look for Bill in the kitchen, grilling your burger to perfection and chatting up customers in the dining room.

At Blackbird Espresso Bar and Bistro in the Fleming Place shopping center, your favorite coffees and teas are served by talented and friendly baristas. Plenty of soups, sandwiches, salads and wraps are available for a quick lunch or dinner, including a delicious array of options for vegetarians. A variety of baked goods are prepared regularly throughout the week, and a bar serving beer, wine and cocktails was recently added. (Updated 3.1.10)

The Brickyard Barn Inn offers a romantic spot for a wedding, a cozy spot to get-away or a quiet space for a corporate lunch. This charming dairy barn was designed by Kansas State architecture students and built in 1927 with unusual large red, glazed brick on the exterior.

It has survived floods – in 1951 and again in 2005 when it came back from substantial damage. Efforts to remodel the barn into a home began in 1976, and it got its start as a bed and breakfast in the 1990s.

Owners Scott and Truanna Nickel will do what it takes to please guests and catering customers.

“Nobody in town is as full service as we are,” Scott says confidently. “If someone wants a mariachi band, we’ll find it.”