Tucked away on the University of Texas campus, this little gem is special, both for its enticing presentation of food and its impeccable service. Executive chef Josh Watkins has made an art of consistent delivery from his finely tuned kitchen, right down to the petite morsel of compressed watermelon with a dollop of miso-infused mascarpone, a cilantro leaf, and a dash of sea salt served to us as an amuse-bouche. The six-course tasting menu is really the best way to go, especially if you choose the meticulously paired wines to go with each dish. Of the progression, our favorites included the escolar sashimi, with orange essence and a sliver of passion fruit with a black-garlic garnish, and the signature crispy pork belly with slices of Asian pear in a sweet and savory glaze. Olive oil–poached tenderloin over potato purée with smoked maple syrup was delicious (though we prefer the texture of grilled steaks). Ask for a seat in Oscar’s section and you’ll be in great hands. (10/13)