(From May 2012)

Once a regular haunt for barhoppers in the Warehouse District, this sleek and sophisticated cocktail-driven locale has upped its game and decamped to the vibrant West Sixth Street area, offering its familiar menu of mini burgers as well as a handful of dinner items matched to cocktails, wine, or beer. We liked the Kansas City strip lamb loin served medium-rare with rosemary and the beef tenderloin salad with Gorgonzola dressing and crispy shallots from the “Scotch” menu. We’d advise a different preparation sauce for the tuna tartare on the “Martini” menu, but we absolutely loved the toasted banana bread pudding with caramelized bananas from the “Julep” menu. Bar.

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(From June 2011) Lawyers, law enforcement officials, and regular folks make up the crowd at Al Fresco’s, conveniently located near the Hidalgo County Courthouse. The modest setting (folding chairs and year-round Christmas lights) hardly prepares you for the delicious food. Everyone loves to nibble on the sweet jalapeño cornbread, made fresh daily, and the most popular entrée has to be the pork chops, tender beauties topped with tomato, spinach, and a light garlic-lemon sauce. We enjoyed the spinach tortilla taco, a special featuring grilled fish, poblano chiles, avocado, and a drizzle of lemon-cilantro ranch. Nice selection of salads and sandwiches too.

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Photograph by Ivan Pugh

(From August 2011)

We have British friends who can’t get enough of the exotic, to them, offerings at this place. Gumbo is a great way to begin; put your money on the alligator-and-crawfish version. Then there’s the alligator-and-chicken jambalaya, with its tasso ham, tomatoes, bell peppers, and onion, all meant to be washed down with homemade root beer. The best of all possible worlds comes last: We love pecans, we love sweet potatoes—so what could be more heavenly than a pie combining both. Live music Fri & Sat. Beer & wine. 

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(From June 2011) Goodbye, Cuba Libre. Hello, Alma. Chef Mi-chael Brown (formerly with Red O, in Los An-geles, whose menu was designed by Mexican food guru Rick Bayless) has hit the ground running with fare that eschews Tex-Mex for interior specialties. That’s why you’ll find attention paid to salads, like the ensalada del chef, Boston lettuce and avocado in a light cilantro vinaigrette. Meats are a strong point, especially the cochinita pibil: pork shank marinated with achiote and orange juice and slow-baked to perfection. The lamb shank—rubbed with pasilla chile—melds beau-tifully with the light char from the grill. Although extremely underdone chicken in a lackluster Oaxacan mole needed a makeover, we forgot all about it upon the arrival of the goat cheese cheesecake with a bright, aro-matic hoja santa sauce. Bar.

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(From May 2011)

The red-and-white tablecloths, murals of country scenes, and friendly servers at Apple Tree make for a cozy, farm-house atmosphere. The tortilla soup, brimming with vegetables and chicken, is light but filling, especially paired with half a sandwich. Apple Tree blends tangy mayonnaise, pickles, and pineapple into its chicken salad and serves it on thick-sliced fresh bread. There’s also an assortment of Mexican dishes, including an enormous burrito, stuffed with beef and beans and topped with creamy enchilada sauce. Breakfast is good too, particularly the baked goods: The pretty Bavarian cream turnover was our favorite—flaky and just rich enough.

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(From May 2012)

We quite liked the airy, open feel to this artfully designed space in the Domain, Austin's uber-upscale shopping destination. Who wouldn't like to cool their Manolos while partaking of a civilized lunch? We began with three tricked-out deviled eggs - white truffle oil, Dijon, truffle shavings, and a roasted red pepper aioli for dipping (quite necessary for a burst of flavor) - before moving on to a satisfying Philly cheesesteak soup; splendidly cheesy yet not too filling. Our Cake Ball Cobb - "red velvet" chicken, queso fresco, applewood-smoked-bacon crumbles, and dried cranberries tossed with a French onion vinaigrette - missed the mark, though; the consistency and sweetness of the bird simply didn't work. What did work was the namesake dessert. We're partial to the lemon drop, natural lemon oil with Meyer lemon curd, but we also adore the tiramisu and chocolate mint. Bar.

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(From June 2012)

We felt a bit like Scheherazade, seated at a huge copper table amid scarlet and gold cushions, listening to Middle Eastern music, and indulging in exotic, delicious food. For an appetizer, we had two “cigars” of sautéed spinach, goat cheese, garlic, and preserved lemon wrapped in crisp puff pastry; beware of the fiery harissa yogurt sauce. An apricot-mint glaze elevated grilled lamb kebabs to greatness; we especially loved the side of tabbouleh studded with pomegranate seeds. Rather than finish with the usual baklava, we gave in to the temptation of the silken blood orange gelato. Bar.

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(From January 2011) Popular with locals and fishermen bringing in their catch from the Laguna Madre, this small bar serves up daily lunch specials made from scratch, ranging from smothered steak to spaghetti and meatballs. We went with the soup of the day, chicken tortilla with a tangy, cilantro-infused broth and big chunks of chicken, and one of their much-talked-about pizzas; its sourdough crust was crispy, with a light layer of slightly sweet tomato sauce, and piled high with our favorite toppings. Bar.

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(From January 2011) Located next to a tattoo and piercing parlor, this burger joint is as hip as its neighbor. Just for fun, build your own burger: Pick a regular, wheat, or jalapeño-cheddar bun and then choose your toppings (all the usual ones, plus roasted pepper relish, cranberry-apple chutney, and “guaco mayo”). There are also salads and a variety of sandwiches, as well as onion rings and regular and sweet potato fries. Finish with the O-Pie, an Oreo crust with peanut butter crème and chocolate-velvet filling. (All of the artwork at Belly’s is for sale, for those who prefer it on the wall rather than the body.) Bar.

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(From January 2011) At this softly lit Brennan’s outpost in CityCentre’s Hotel Sorella, expect a fusion of Texas tastes and Creole cuisine. Dishes can be hit or miss, but all are ambitious and presented stylishly. Our favorite? A bone-in pork chop brined in Creole mustard and rum, perfectly grilled, and served with mashed new potatoes gussied up with bacon and jalapeño. Alas, rainbow trout was overcooked and trying to catch its breath under all the seasoning, pecans, and brown butter. Bar.

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