El Paso

(From March 2011) As if the fresh house-made pasta dishes weren’t enough (cannelloni al forno, agnolotti dal plin), new menu items and the return of chef Cosimo Battaglia’s famous six-hour osso buco make this trendy Italian restaurant the place to be on chilly evenings. And the warm wood floors, white tablecloths, and fresh flowers only enhance the beautifully plated food. We loved the gnocchi topped with mari-nara and finished off in the oven, a nice twist on the classic. Bar.

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(From February 2011) Tucked away in the Segundo Barrio district, this quaint cafe is set up in what was once a home, and the personal touches reflect the building’s previous life. Fresh and organic is the theme, with the menu focusing on healthy Mexican and American food. Crispy chicken tacos fried in olive oil offer a blend of toasty chicken and crunchy lettuce. Cheese enchiladas are nongreasy and richly flavored by the smooth, tomatoey red sauce. Plating is an art form here—the food is almost too pretty to eat. BYOB.

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(From May 2012)

Warm and inviting, with tin table lamps, wooden furniture, and curtained windows, this recently opened Lebanese-Greek restaurant serves up lemony-fresh hummus (traditional or spicy), tangy tabbouleh, and bowls of homemade lentil soup. The mixed grill kebab of kefta (spiced ground beef) and tawook (marinated chicken breast) arrives with hot pita bread and roasted onions and tomato. BYOB.

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(From June 2012)

This beautifully decorated bistro with New Mexico–style hand-carved chairs, white tablecloths, and rich gold tones oozes class and comfort, while its eclectic menu features such treats as velvety smooth and perfectly balanced New Orleans gumbo and delicate veal scallopini with shrimp and Pernod cream. Grilled steak, salmon, and spinach ravioli are also good bets. Beer & wine.

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(From February 2012)

Authentic Mexican-style street tacos reign supreme in this new restaurant from across the border. Handmade corn tortillas topped with grilled shrimp or octopus and your choice of pico de gallo, avocado, or fresh red or green salsas evoke the tropical flavors of a sunny beach, even in the winter. The tostadas of red snapper crab make another tasty choice, as does an entrée of sashimi-grade tuna. A tiki bar interior lends a festive mood. Bar.

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(From January 2012)

An offshoot of the Magic Pan on Doniphan, the Pan serves a big, fancy Sunday brunch. No buffet line here, just delicacies like spicy chipotle eggs Benedict with thick-sliced bacon and potato hash, steak and eggs cooked any way you like, and made-to-order omelets. There are also yogurt-and-granola combos, for smaller appetites. Eating in the warm copper-colored bar is especially nice on a cool Sunday afternoon.

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(From June 2011) Across the street from UTEP, this quaint spot offers indoor and outdoor dining. In-side, paneling decorated with carved wooden headboards set end to end makes for an arty atmosphere. Start with the crab nachos, a beautiful plating of lump blue crab, mango, avocado, red onion, and jalapeño on homemade wontons. For a hearty entrée, the Chihuahua pasta, penne topped with a tomato-chorizo sauce and tossed with steak, jalapeño sausage, and queso fresco, hits all the right notes. Beer & wine.

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(From March 2011) This traditional and simply decorated Lebanese eatery serves up a variety of Middle Eastern specialties. Creamy chickpea hummus, highlighted with a drizzle of good-quality olive oil, goes well with the oven-warm flatbread. Tabouleh is the usual mix of bulgar wheat and minced garlic, parsley, and flavorful, ripe tomatoes (if they are in season, of course), topped with a light squeeze of lemon juice. All of the entrées are good, but the cousa (pale-green squash stuffed with garlic-and-cinnamon-spiced ground beef, then stewed in a rich tomato sauce) and the gyros (a mix of marinated lamb and beef, crunchy lettuce, and chopped tomatoes nestled in a hot, fresh pita) are the best of the best. BYOB.

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(From May 2012)

Located in a restored house in the heart of the University-Kern neighborhood, Tom's is cozy, with its rustic wood floors and stucco walls decorated with rooster-inspired art and a guitar signed by singer Tom Russell (the cafe's namesake and a friend of owner Ian Atkins). The open kitchen sources organic and local ingredients to create dishes like a subtly spicy chicken-fried chicken in mole served on a giant crepe; a comforting stewy ratatouille; and an elegant ribeye steak with sweet potato fries. Beer & wine.

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(From January 2012)

On the last Sunday of every month, chef Giuliana Leardini partners up with Italian imports, a local wine distributor, and creates a special menu. When we visited, the bill fare included two apt pairings, the first a smooth chianti with melt-in-your-mouth ricotta-stuffed manicotti, the second fresh peaches with not-too-sweet moscato. Act fast, though. Reservations are required, and they go fast. Beer & wine.

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