(From July 2011)

This newcomer has an almost mysteriously dark interior, with limestone walls receding into the shadows but brightly lit tabletops. Steak, natch, is the main attraction, with eight-ounce cuts running from $28 to $75 (Akaushi beef). Even the low-end filet proved exceptional: tender with an intense meaty flavor. Not a beef eater? The Chilean sea bass, a big, thick, fresh-tasting chunk with a miso-wine sauce, was cooked as well as any we’ve had in town. Appetizers were a bit less exalted; both the lox and the carpaccio struck us as perfunctory, while the side of macaroni and cheese was almost flavorless. But if you focus on the main courses, Ounce can be a prime experience. Bar. 

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(From August 2011)

The sultry aroma of woodsmoke and the fresh scent of surrounding orange groves swirl about this converted two-story home, quaint with wood siding and Texas memorabilia. Step up to the counter and place an order for fall-off-the-bone baby back ribs and succulent beef ribs (sometimes hard to find at barbecue joints). They’re seasoned with just a little dry rub, and they both go well with 492’s thin vinegar-pepper barbecue sauce. Wash it all down with a cherry lemonade, perfect for a hot South Texas afternoon. 

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(From September 2010) This is a chain? It feels, acts, and tastes like a hometown cafe run by the neighborhood’s favorite abuela. An extensive menu has something for everyone: shredded beef enchiladas smothered in rich red chile sauce, chiles rellenos bursting with queso fresco, overstuffed burritos, and spicy menudo. The shrimp burrito, with rice, coleslaw, and tangy sauce, is excellent, and the traditional tortas satisfy with a variety of fillings, our favorite being the tender carnitas. ¡Muy sabroso!

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(From February 2012)

There’s nothing like good, inexpensive Tex-Mex. Alice herself either cooks or tends tables, and the whole staff seems related (if not by blood, then by time spent together). The menu is nothing fancy, just good taco salads, enchiladas, and an exceptional table salsa. Just don’t expect an amuse-bouche.

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(From June 2011) Famous for its burgers, Alicia’s also does better than most with Tex-Mex. Building blocks like chiles, beans, and tomatoes get seasoned to perfection and turn the chalupas, tacos, and enchiladas into seriously good eats. Check out Jonny’s Omelet, which is actually a huge egg crepe enveloping a scrumptious pile of cheese, peppers, and tomatoes.

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(From November 2010) Named for the matriarch who perfected these authentic Mexican food dishes, this restaurant has quickly become a local favorite. The decor is fun, the service quick, and the food hot. We chose the picadillo, a delicious stew of spiced ground beef mixed with onions and large chunks of potatoes, served with rice and beans. We also liked the carne guisada, with its rich, slightly spicy sauce. Both came with fresh flour tortillas. A nearby diner proclaimed the food four-star worthy.

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(From August 2011)

Lobster et Fromage sounded not only uptown but irresistible, so we ordered fresh-squeezed orange juice and read our paper until the platter arrived. The gigantic omelet came brimming with cream cheese, garlic-sautéed Maine lobster, and diced tomatoes, all topped with Brie and a champagne cream sauce. To boot, there were diced potatoes and a crisp English muffin. That fine breakfast pretty much guaranteed a future return to this bright, sunny Louisiana import. 

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(From November 2011)

Precise rows of apple trees angle away from the highway, inviting you into a scene straight from Robert Frost. Inside the A-frame is nothing fancy, just mismatched tables and a lunch buffet with items you would enjoy at a homey Sunday dinner. Hearty chunks of white meat and moist dumplings in a savory broth will send you back for seconds of the chicken and dumplings. The beef stew and cornbread are equally filling. The tangy dressing on the pea salad made it our surprising favorite. Finish with a flaky apple turnover or apple puff. Don’t forget a jar of Dutch apple preserves or the apple festival in September.

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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 June 2011)

After an exhausting day of sketching at the museum (much fun for our youngest as-sociates), we sank into chairs facing gor-geous Chihuly glass flowers and listened to classical music while waiting for our lunch. Flatbread covered with a layer of garlicky pesto and then topped with locally made moz-zarella and sliced tomatoes was surprisingly good. And the small blueberry tart with a shortbread-like crust was just the ticket for dessert. Bar.

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