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 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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(From January 2011) Wrought iron, earth tones, and Argentinean-inspired art and sculpture make this hot spot for beef a standout among El Paso’s fine dining restaurants. Originally established in Chihuahua, Garufa’s newest location offers skilled service not often seen outside classic New York steakhouses. Prosciutto-wrapped asparagus served on a bed of spinach and topped with the olive oil used to sauté the asparagus is crispy and salty. The traditional Argentinean steaks are top-notch and served juicy and fragrant with sautéed onions and jalapeños. Plus there’s house-made chimichurri on the side. Bar

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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 January 2012)

The recently opened cantina is the brainchild of local restaurateur John Geske. In a move away from the formal menu of his other restaurants, Bikini Joe's serves street-style tacos, tortas, and tapatias, along with other casual favorites such as burgers and chicken wings (crispy and spicy, they may just be the best in the city). A hopping bar atmosphere with a great patio completes the scene.

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(From June 2011) Diners entering this quaint neighborhood restaurant are treated to the classy feel of pressed tin ceilings, tiled floors, and col-orful rugs. And the stylish interior is matched with an equally chic and somewhat eclectic menu. The salpicón salad with tender brisket is a favorite, but don’t pass up the panko-crusted fish and chips—tender cod and hot crispy fries. Bar (till 2 a.m.).

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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 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 June 2011) This stylish new eatery on the west side promises organic, healthy choices without any sacrifice in flavor. Committed to serv-ing only fresh fare, chef Adam Alper starts early each morning, coordinating daily de-liveries and turning them into the likes of seared tuna with a dried-cherry compote; delicate, melt-in-your-mouth soy-glazed sea bass; and buttery, hormone-free beef sauced with a pomegranate demi-glace. Beer & wine.

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(From December 2010) This cozy neighborhood pizzeria and wine bar has terra-cotta tile floors warmed by brick and wood-paneled walls, and it offers a variety of sandwiches, salads, and gourmet pizzas. The house-made crusts are yeasty, doughy-good, and just the right thickness, while the choice of toppings is all over the map. Diners with hearty appetites should try the delectable sausage, pepperoni, and ham pizza with jalapeños. Excellent by-the-glass wine list. Beer & wine.

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