(From May 2012)

We imagined the theme from Cheers as we made our way through the rollicking saloon to a big ol’ booth in the dining room. All things to all people, the menu offers Asian-spiced seared sea bass with snow peas; smoky, bacon-wrapped meat loaf with collards and mashed sweet potatoes; and perfectly cooked, though overly herbed, ribeye. Our burger-lover raved over his bacon-cheddar version, topped with crispy onion strings. Bar.  

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(From May 2012)

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(From May 2012)

Admitted bread snobs, we’re quite particular about what bookends our lunch meat, and Blue Baker’s artisan offerings are the real deal. Seven types are served daily, along with a couple of rotating specialty breads. We picked the Royal sandwich, a flavorful blend of roast beef, pastrami, bacon, and cheddar with spinach and roasted red peppers on delectable sourdough. We also enjoyed the light, fresh taste of a Mediterranean pizza, the homemade crust topped with kalamata olives and artichoke hearts with feta and mozzarella. The cafe also has salads, soups, and breakfast items. Blue Baker has two locations in College Station and a third opening this spring in Austin’s Arboretum.

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(From June 2011) This 77-year-old bakery recently moved a few blocks to the west, to a former 1920’s church building complete with oak pews and stained-glass windows. Now there’s a little more space for breakfasting on sausage rolls and muffins and lunching on chicken salad sandwiches with house-made chips. You may need absolution if you overindulge in cup-cakes, petits fours, and cookies.

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(From May 2012)

This chef-driven bistro in a town just east of Abilene will treat you to high-quality food in a wonderful, art-filled atmosphere. Start off with the smoked beef enchiladas and fresh baby greens mixed with honey mustard, feta, and candied walnuts. Jump right into a big plate of tasty braised pork shank with raspberry chipotle, served with green chile hominy and creole mashers. Top it all with a piece of New York cheesecake drizzled with Mexican chocolate.BYOB ($5 corkage).

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(From May 2012)

When the planned rooftop space is finished, you’ll be able to see the namesake Calatrava bridge. Until then, just concentrate on the good food here at Kay Agnew’s new iteration of Margaux’s. The Pasta Chandelier (bowtie pasta with chicken, shrimp,and andouille sausage napped with basil cream sauce) was just right, especially when paired with field greens glistening with a refreshing Key lime vinaigrette and dotted with small slivers of dried apricot and spiced pecans. Don't pass up the warm bread pudding with rum sauce.

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(From March 2011) This popular Houston fast-casual restaurant initially developed by renowned chef Robert Del Grande has made its way to Central Austin (it occupies a former La Madeleine location, utterly modernized and transformed). The bright, cheerful setting makes for an inviting lunch or dinner stop, especially for those on the go. We got off to a shaky start with watery baked potato soup and an overdressed Greek salad, but the bacon blue cheese burger on a toasted kaiser bun hit the spot. So did a warm and gooey molten chocolate–cream cheese cupcake. Beer & wine.

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(From April 2012)

Don’t let the nearby Taco Bell and cigarette shop deter you from dining at this delightful Mediterranean spot. We were charmed the minute we walked in and surveyed the long, stylish bar and small tables dressed in white and topped with brown parcel paper. Our congenial waiter walked us through the specials—we couldn’t resist the roasted apple and radicchio salad (delicious)—and clued us in to all the house-made breads, pastas, and gnocchi. We approved of the lightly toasted baguette (baked early that morning), which proved to be the building block of our scrumptiously comforting croque-monsieur. But the honors went to the lovely house-roasted pork shoulder over roasted apple couscous and warm ratatouille. Bar.

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(From May 2012)

The aromas of homey American dishes with a Southwestern twang waft into the lobby of the Omni, luring residents and travelers alike. Satisfying Texas favorites are available from mid-morning (eggs Benedict atop cornbread) through lunchtime (a generous chipotle chicken chowder served with corn dumplings) and on to dinner (chicken potpie with green beans and grits and a massive country-fried Angus steak). Bar.

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(From April 2012)

Seated at a little wooden table, surrounded by colorful murals of a Mexican town square, you’ll feel like you’re on vacation. The chiles rellenos are the prize here: gigantic poblanos stuffed with spicy ground beef and cheese and coated with bread crumbs, the way a South Plains relleno should be. The tacos have thick, flat-bottomed shells—all the more room to stuff with fresh meat and crisp veggies. Even the American dishes are tasty here. Don’t miss the refreshing lemon pie for dessert.

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