Located just steps from Texas A&M University, Harvey Washbangers is frequented by coeds lugging overstuffed hampers. But the laundrobar offers more than location—namely Culinary Institute of America–trained general manager Michael Lair. His jalapeño cream cheese burger, coconut and pecan pie, and “Ol Army Fries” (hand-cut fries topped with gravy, melted cheese, chorizo, and sliced jalapeños) are all made in-house. The food, along with 6 taps pouring Texas microbrews, attracts plenty of non-matriculated local residents. “We have a light board that alerts diners when their laundry is done,” Lair says. “We joke that you can ‘eat and drink till your lights go out!'”