DINING FEATURE
BY KAYLI THOMPSON
Mama Bear ($11*) is a breakfast plate with wa es, black pepper bacon, maple sausage and two sunny-
*Menu prices are set to increase in June.
THREE DISHES TO TRY
Owner Megan Teismann opened the restaurant in July 2021 in Tomball.
side-up eggs with a side of cinnamon apples. ($3*)
The Huntsman ($8.50*) is a buttermilk fried chicken sandwich with ham, Swiss cheese and honey dijon mustard. A side of fresh fruit is $3*.
Biscuits and gravy ($9*) features two fresh buttermilk biscuits with gravy. (Photos by Kayli Thompson/Community Impact Newspaper)
Pine Street Eats and Sweets Tomball eatery o ers escape with decor, indulgent food M egan Teismann, the owner of Pine Street Eats and Sweets, said the day before the eatery opened, and fresh food; Teismann said she is at the restaurant by 5 a.m. each day
Although the restaurant faced construction delays, Pine Street Eats & Sweets opened in July 2021. Teismann said the restaurant o ers breakfast plates in addition to salads, chicken and wa es, ribeye sandwiches, and biscuits and gravy. There are also freshly baked goods daily. Teismann released a new lunch menu in early June, and she plans to apply for a beer and wine license and add dinner hours. She said owning a restaurant has planted roots for her and allowed her to become part of a community. “It feels good to nally feel somewhere that I belong where I have extended family through our customers,” Teismann said.
Pine Street Eats & Sweets 107 N. Pine St. Tomball 936-231-8667 www.pinestreeteats.com Hours: Tue.-Sun. 7 a.m.-2 p.m., closed Mon.
she wants customers to feel like they are stepping out of Texas and into another place when they walk through the front door. Teismann said she modeled the inside of the Tomball eatery to remind her of Gatlinburg, Tennes- see, and the Smoky Mountains, where her family often vacationed. “I want people to walk in and feel comfort, welcomed and at home,” she said. Teismann created this atmo- sphere with touches such as handmade wood tables by her neighbor, Don McQueen, who died
to bake the buttermilk biscuits. Teismann said she started with a bakery in the Woodlands in 2014. Between rent going up and wanting to have her own restaurant, she found the current Tomball location in 2018. The restaurant is owned by Teis- mann and her parents, George and Robin Menchen, whom she credits with making the restaurant a reality. “They wanted to help support my dreams. I loved working in the bakery; I always wanted to do more [because] I felt like there was more that I could o er,” Teismann said.
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TOMBALL MAGNOLIA EDITION • JUNE 2022
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