(From September 2009) Tucked away in a small shopping strip is this family-owned, no-nonsense Kosher eatery. We dropped in one morning for a huge omelet with mushrooms, onion, corn, black olives, cheese, and a confetti of green, yellow, and red peppers. Wonderful additions to the plate included slices of fresh tomato and crispy hash browns. We finished it all off with some of the fluffy house-made cheese-cake.

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(From July 2009) Casual to the max—a mounted moose head sports Christmas lights—this friendly, 18-year-old spot offers “foods from sunny latitudes,” like nachos, tacos, and burgers. We had the Cozumel shrimp, sautéed with lime and garlic and served with melted butter and sides of steamed new potatoes, rice, and corn. And they actually threw in a bowl of shrimp chowder. Key lime pie is made in-house; it’s not too sweet, not too tart, and plenty good. Bar.

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(From January 2009) At this quaint downtown spot we started with puff pastry and Gulf shrimp drizzled with spicy garlic butter. We found ourselves grinning like the Cheshire Cat when our radiatore pasta arrived, tossed with applewood-smoked salmon, tomato, and capers in a white wine–dill cream sauce. Our companion was equally happy with the mixed grill of smoked quail, espresso-rubbed pork tenderloin, and house-made sausage with a vanilla-mushroom cream sauce. If you have the willpower, leave room for the walnut chocolate torte topped with a warm chocolate glaze. Bar.

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(From January 2009) Exposed pipes overhead, unpainted brick, and flat-screen televisions evoke urban-industrial chic, but the vibe is warm and intimate, thanks to attentive service and oldies music playing in the background. The Philly cheesesteak was so-so, but the ample and tasty Asian sampler of egg rolls, pot stickers, spring rolls, and assorted dipping sauces made up for it. Bar.

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(From January 2009) It was offal! And we loved it! The seared veal sweetbreads were revelatory, with their sauce of cherry tomatoes, capers, and balsamic onions. And don’t even get us started on the pan-roasted chicken livers with bacon and spinach. In keeping with the wild-game theme (think moose rack chandeliers) was the peppery antelope with truffled mushroom demi-glace, which inspired ear-to-ear smiles all around. The play of flavors in this wonderful meal—what is that spice? Is that cinnamon?—was the dominant topic of conversation at the table. Bar.

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(From January 2009) Cappuccino walls, clean lines, and abstract art make for a serene, civilized space in the Westin Galleria. That Bijoux’s Scott Gottlich consulted on the menu is evident from A to Z. Warm house-made breads paired well with our first course, Yukon potato soup with a sprinkling of lardons. Our highest praise went to executive chef J. Chastain’s Kennebec potato gnocchi, which were brilliantly pan-seared, stuffed with goat cheese, and sauced with creamy spinach and walnuts. Bar.

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(From January 2009) This serene restaurant presents itself as a temple of soba, the simple buckwheat noodles that are consumed everywhere in Japan, from the humblest stall to the finest dining room. Yet the menu is broad enough that all but the most stubborn meat-and-taters eater can find something to enjoy. The nubby gray-brown noodles come in endless variations; we loved them hot with a poached egg on top and cold in a soba salad with a bit of seaweed and mild sesame oil. If you crave something mainstream, try soba carbonara, rich and creamy, just like the Italian version. Or have small morsels of beef or duck cooked on a tabletop grill by your smiling hostess. Bar.

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(From September 2008) If you’re looking for comfort food made from scratch, look no further than this grand old building on the square in downtown Waxahachie. An ambitious menu boasts all manner of salads, pastas, seafood, and steaks; we’re partial to the tasty coconut shrimp with mango-raspberry sauce and the tender pepper-crusted sirloin with sides of crunchy onion rings and fresh green beans. Chisholm also serves a hearty breakfast on the weekends (steak and eggs, omelets, pancakes). Bread, pies, and cakes are made daily in the restaurant’s bakery.

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(From May 2009) A new executive chef has spearheaded a menu overhaul at this year-old establishment. Retaining a few favorites, like the seared foie gras (now offered as a tasting size or a full portion), 2900’s new bill of fare includes an excellent crispy duck breast accented with a light, sweet mole and a fall-off-the-bone braised lamb shank. Happily, the restaurant has kept its cool, industrial interior and fantastic wine list. Bar.

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(From April 2009) A recent renovation has resulted in a quieter and warmer dining space off the lobby of the Ashton Hotel, and chef Ismael Rojas has designed the menu with Southwestern palates in mind. The Tlalpan Salad (named for a district in Mexico City) featured assorted greens, toasted pistachios, and sliced cucumber tossed in a chipotle vinaigrette, while the grilled fourteen-ounce ribeye came with whipped Yukon potatoes, baby carrots, a poblano with corn sauce, and a topping of fried onions. The experienced and knowledgeable servers are a real asset. Bar.

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