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 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 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 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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(From June 2011) This tiny, no-frills establishment in nearby Fannett may just have the best mud-bugs around. Squeeze into one of the picnic tables and place your order for several pounds at a time, some cooked up with their bright red shells crusted in blistering spices and some plain-Jane for the less ad-venturous. The succulent critters are served with a Cajun mayo dipping sauce or warm drawn butter, but when they’re in the prime of the season, they don’t need either—just pop the tender tails right out of their shells and directly into your mouth. BYOB.

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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 September 2010) The upscale decor of this new sports bar/restaurant belies its pedestrian menu. There are as many sauces to slather on the ubiquitous chicken wings as there are flat-screen TVs mounted to the walls, but we were less than wowed. The continuous service includes all three squares but few home runs in the breakfast, lunch, or dinner choices, save for the ginormous club sandwich that hit it out of the park with its buttery Texas toast and fresh roasted turkey. Not exactly training food, but good enough to go another inning. Bar.

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(From January 2011) We enjoy this little downtown place as much for the atmosphere as the food. Once we settle into a cozy booth and order a nice bottle of red, the carb fest begins. The familiar spaghetti with homemade meatballs and piquant marinara always tempts, but so does the angel hair with sweet, garlicky shrimp and fresh spinach napped in a tart white wine sauce. The crusty rolls are best used for sopping up every last drop. 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 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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