Al Copeland, Jr. was kind enough to share a vast sampling of new food selections and cocktails with Dig staff at his Cheesecake Bistro location on Bluebonnet Blvd. Many in the city are fond of the menu there, and my first thought was something along the lines of, ‘why fix what’s not broken?’

“Culinary innovation,” replied Copeland. He seems to have grand plans for his Cheesecake Bistros – of which he now has three, including one in Atlanta. Copeland cut 50 percent of the menu and kept the best-sellers. The servers now wear chef-like jackets with “Food Ambassador” monogrammed on the front, and they’ve added such creations as “dessert waffles” to the cheesecake counter. Don’t judge it just yet: those waffles are amazing, because they’re made out of cake batter.

But don’t worry: the cheesecake is still around, and it’s one thing that Al swears has changed (or, in his words, “It’s not even similar.”). On further inspection…well, it is similar, and just as tasty, if not tastier. Al Copeland, Sr. would be proud.