Beaumont

(From January 2012)

The menu here has everything from gumbo and chicken strips to po'boys and burgers, but we recommend going straight for the fish tacos, a generous serving of the day's fish grilled and garnished with a cilantro-spiked slaw and scorching habenero sauce. Sides include mac and cheese, french fries, and a zesty corn salad that complements just about everything.

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(From June 2011) Most days we come to this popular lunch spot craving something from the regular menu, like the portobello sandwich on rustic wheat dressed with a smoky red-pepper mayo. Or the fish tacos, elevated by a spicy-sweet mango salsa. But the daily specials lure us too. Recently we all but inhaled lively sau-téed shrimp nestled on a pillow of fluffy cheese grits, a dish that had us contemplat-ing seconds. But we opted for a tasty baby cheesecake instead, one small bite of creamy homemade heaven. Beer & wine.

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(From February 2012)

Nothing takes the chill off a cool day like a steaming bowl of pho, here a savory broth filled with vermicelli and your choice of beef, pork, or seafood. For starters we like to share the spring rolls stuffed with glass noodles and shrimp and enlivened by sprigs of fresh mint. This friendly, family-owned place boasts a full menu of Vietnamese favorites, and we have yet to find one we don’t like. BYOB.

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(From November 2011)

The fresh redo (after a kitchen fire last year) looks good on the place, and we’re happy to find the fare just as tasty as it always was. We sing the praises of the fried shrimp, but we know many who crave the cornmeal-crusted catfish filets, their little kick of spice pairing well with the creamy house-made tartar sauce. A new addition to the menu is the sweet potato fries, which we have discovered are a great side for just about everything here. BYOB. 

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(From August 2011)

The name alone is a party, and the little place is festive as all get-out. But the celebration really starts with the first bite of the exceptional shrimp po’boy, a generous portion of fried shrimp drizzled with sweet, tangy rémoulade and cradled in a crusty French loaf. The crawfish étouffée rates high too, its aromatic mélange of Cajun seasonings no doubt a secret family recipe. Standards like these, along with daily specials, draw a loyal downtown lunch crowd. Wine. 

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(From May 2011) Rumors of a shake-up in the kitchen gave us reason to revisit this establishment, where we found a lively sophisti-cation to the revised menu. We got off to a good start with duck “tenders” accompanied by a hot-sweet, gingery dipping sauce. Then we went old-school, segueing pleasantly into a wedge salad with smoky bacon bits and a zesty blue cheese vinaigrette. By the time the meaty filet of sea bass dusted in a crunchy Parmesan coating ar-rived we were already planning a return visit. Bar.

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(From January 2011) This entertainment complex eatery lacks the clubby ambience that goes so well with red meat and red wine. But it makes up for it with juicy house-cut steaks perfectly cooked to order, plus sides like decadent mac and cheese and fresh sautéed spinach. We recommend the sirloin strip straight up or the filet served atop a mound of mashers studded with Gorgonzola. And though the pan-seared salmon is delightful, it’s all about the cow here. Bar.

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(From February 2011) We don’t come here for the menu alone, though it’s a food lover’s dream, one only heightened by the lovely restored building, with its art-filled walls and excellent staff. Our last visit rewarded us with a lump crab cake served atop a crunchy-crusted fried green tomato and complemented by a delicate hollandaise spiked with peach brandy. The pan-grilled tilapia arrived with an inspired side of creamy crawfish risotto, and the ribeye delighted us as much as its clever accompaniment of crepe-wrapped asparagus. Bar. 461 Bowie, Beaumont

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(From November 2010) This modest space, formerly an ice cream parlor, is proof that big things do come in small packages. As we stepped in, pungent aromas wafting from the kitchen hinted at what was to come. That unique Thai balance of spicy and sweet was present in all the dishes, from the traditional pad Thai, its rice noodles garnished with dried chiles and crushed peanuts, to the highly seasoned green curry with tofu, tangy chunks of eggplant, and fresh basil. Our lunch was so good we contemplated returning for dinner.

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(From March 2011) This is our go-to place for Chinese. We like the modern surroundings and the friendly staff, who always seem to know we’re craving those succulent pan-fried dumplings with tangy ginger sauce. We’ve tried almost every entrée, from traditional chicken, beef, and seafood dishes to house specialties, and find the portions abundant, the ingredients fresh, and the seasonings superlative (particularly the spicy dishes). And we’re convinced the velvety wonton soup has curative powers. BYOB.

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