Seasons 52

Dishes that clock in at no more than 475 calories make this a prime destination for those thinking ahead to swimsuit season. And flavor does not fall by the wayside in dishes like flatbread generously topped with balsamic onions, roasted red peppers, mozzarella, and garlic pesto chicken; a quinoa and citrus salad with diced jícama, sun-dried cranberries, and fresh mint; and mushrooms stuffed with lump crab, roasted shrimp, and spinach with a crunchy Parmesan-panko crust. (3/14)

Hofmann Hots

It’s the United Nations of hot dogs, housed in a fifties diner complete with round windows and red vinyl stools. Pick a German or kielbasa frank and have it served up as a bruschetta dog with balsamic-drizzled tomatoes, basil, and mozzarella; a Himalayan dog with onion chutney, toasted-curry aioli, and fried onion straws; and a good ol’ bacon cheeseburger dog. The only dessert offered is a milk shake, and we recommend the Oreo one. (3/14)

Company Cafe

Whether you eat before or after a run is up to you. Just make sure you step off the Katy Trail to replenish your culinary reserves at this unfussy spot. Who could resist a glass of freshly squeezed Granny Smith apple juice? Follow that up with a generous portion of tender chicken-fried steak elevated with amazing honey-jalapeño gravy—we scraped up every morsel. There’s a great outdoor patio for pleasant weather. (3/14)

Thai Lanna

Authentic Thai food was the last thing we expected to find on the I-20 feeder road just north of Mount Pleasant. Next to a Super 8 Hotel and occupying what may have once been a Waffle House, this unassuming spot is a diamond in the rough. We started out with the tom kha, a delightful lemongrass-scented soup with a plethora of vegetables. The brothy rad na was a perfect second course, the thick noodles blending with shrimp, broccoli, carrots, snow peas, and mushrooms. (3/14)

Four Winds Steakhouse

One would expect to find a steakhouse this outstanding only in large metropolitan areas, but Four Winds is so exceptional that it’s been known to attract diners blown in from Oklahoma, Arkansas, and Louisiana. The fare is thoughtfully prepared and professionally served, and the atmosphere is elegant yet unpretentious.

Cafe Dobré

A small-town cafe on the courthouse square is an endangered species in Texas, so do a good deed and give yourself a treat: get off the highway and come here to eat honest food served by amiable proprietors. Memorabilia from the city’s Czech history decorate the walls, and the dining room, when filled with locals, has the feel of a church social. A juicy burger topped with cream cheese–filled jalapeños and bacon exceeded the norm, and the CFS had the crispiest of coats.

Hog-Butchering, Pecky Cypress, Pizza, and Cocktails

Ryan Pera and Morgan Weber opened Coltivare, an Italian restaurant in Houston’s Heights neighborhood, in January of this year. Three years ago, they founded an artisan meat market and café named Revival Market, which sold, among other things, cuts of meat and bacon from pigs raised at Weber’s farm in Yoakum. We talked with them by phone in late February.

Patricia Sharpe: I understand you’ve been doing demonstration hog butcherings at Revival Market. 

Gatsby's Coffeehouse

We’d like to keep quiet about this little two-story coffeehouse, but that wouldn’t be fair. Stopping in at Gatsby’s is like hiding away in your own breakfast nook or study, and the view of Cactus Alley’s courtyard amps up the charm. There’s always a new corner to tuck into here, where you can enjoy Gatsby’s superb coffee and get some reading done. We prefer the morning hours, because it gives us an excuse to enjoy house-made oatmeal or waffles topped with bananas and chocolate chips.

Getting to Know Killen's BBQ's New Pitmaster

The Houston barbecue scene got a bit hotter last month with the opening of the highly anticipated Killen’s BBQ. The new Pearland restaurant has attracted hoards of carnivores from near and far with its signature take on hours-long smoked meats and classic home-style sides. What’s more, the Houston haunt recently welcomed former Underbelly cook Patrick Feges as the lead pitmaster.


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