DeWese’s Tip Top Café, opened in 1938, is one of the oldest continuously operated family restaurants in Texas. The knotty pine walls, neon, and family memorabilia remind some of “Happy Days,” but everyone agrees the ambience reassures customers that little has changed over the years, including the recipes. This is a restaurant where “fried” is still king.

“House Favorites” include fried onion rings and the legendary chicken fried steak; they should be designated as much a part of the San Antonio experience as the Alamo and the River Walk. The rings are huge, crisp, and tender and served in a foot-tall stack that could feed four. The CFS is also notable for its prodigious size, but even more for the fact that the cream gravy is served underneath instead of on top, ensuring that the top crust stays crunchy to the last bite. Folks avoiding fried can always opt for the equally caloric enchiladas, drenched in chili and served “en casserole,” or demonstrate self-restraint by ordering the grilled tilapia—though we wouldn’t. Regardless, you have to have a slice of chocolate or banana ice box pie, prepared daily and served by waitresses who should surely call you “honey.”