(From June 2008) Notable decor: A wall of vacation photos from patrons who’ve taken bottles of Harold’s sauce to all corners of the globe.
It’s worth standing in line at Harold’s for the oak-smoked offerings behind the counter—including flavorful brisket and a sausage so savory we eschewed the spicy homemade sauce. The sides and desserts (including what was, perhaps, the holy grail of peach cobbler) more than held their own.

(From June 2007) An Ethiopian menu, combined with a rather formal Italian atmosphere, adds up to a serious dining adventure. We used injera—a soft, spongy flatbread—in lieu of utensils to scoop up red, yel-low, and green lentils of varying intensities of heat. (We loved the mellow yellow ones but went easy on the red). Yebeg alitcha, a not-too-spicy mixture of stewed lamb in garlic, appealed as well. Traditional Italian dishes reassure timid souls. Bar.

(From September 2008) Of the four house brews on tap, the dark lager goes great with the peppery grilled pork chop. You’ll find plenty more to match up with the other beers, from pretzels and buffalo wings to burgers and Wiener schnitzel. Only the small, sad salad bar is disappointing. Beer & wine.

(From January 2008) Staff and customers seem to be settling into the new, larger digs of this favorite eatery. Offerings now include a lunch buffet and pizza night, and they still have the best coffee in town. Pastas and panini beckon at lunch, as do the excellent salads—try the ensalata mista, with tomatoes, artichokes, and that magical combination of kalamata olives and Fontina cheese. One caveat: It might be best to sit with your back to the frenetically billowing red curtains that screen the new kitchen. Beer & wine.

(From October 2008) We agree with Julia Child: Butter and cream make almost any dish delectable. Case in point: chicken breast stuffed with spinach, prosciutto, and red peppers in a rich cream sauce, served with crunchy-fresh snap peas. Our only quibble was the whole black peppercorns; they don’t reward chewing. The Western theme extends from the piping on the servers’ shirts to cow skulls and ranching tools around the dining room. Bar (with membership).

(From January 2008) Seems like this is what Alpine has been waiting for, given the opening of a second dining room to accommodate the lunchtime burger and burrito crowd. Although our Mexican plate was so garish it looked unreal—pumpkin-colored rice, flaming red chile sauce over cheese enchiladas, yellow cheese on beef tacos—the flavors were pure Texas comfort food. Thankfully, the table salsa is less likely than before to scald your tongue.

(From July 2007) This cozy bistro offers Italian classics and some modern dishes: crisp Caesar salad, fried calamari, pasta, and veal or chicken Marsala. If you prefer salmon, try the Vesuvio with a rich, tangy balsamic glaze. Another specialty is the tiramisù—light on the espresso, not too sweet, fabulously creamy. A guitarist plays unobtrusive Sinatra-esque tunes. Beer & wine.

(From September 2007) We savored the juicy brisket and gnawed every morsel of our succulent beef rib at this counter-order barbecue joint. The chili is delicious (add a few green chiles for extra kick). And don’t give up your seat before sampling the banana pudding or fresh cobbler. Now serving breakfast. Beer.

(From July 2008) A location on Old Route 66, some forty miles west of Amarillo. Folks dressed as dance hall girls and cowboys. Tin and wood and red velvet. You’ll think you’ve walked onto a movie set. But Rory Schepisi, of Next Food Network Star fame, is in the back manning the cast iron, and there’s nothing make-believe about the food. Start right in with a Black Angus burger with provolone and sautéed mushrooms, and request a side of sweet potato fries. The twelve-ounce New York strip (we ordered ours rare) will satisfy the most critical steak eater, while the flaky pan-seared mahimahi will please the piscivore. Bar.

(From July 2007) Indulge in a fabulous Kobe steak at this stylish spot. Or opt for the pork tenderloin wrapped in applewood-smoked bacon—a hearty dish exalted by a sweet and savory apple and bacon dressing. The special of grilled escolar (a mild Argentine fish) satisfied, but its accompaniments of colorful pineapple-cilantro rice and chimichurri sauce stole the show.