Get properly sauced at Arthur Ave, which offers a fresh take on classic italian dishes.
Ritual is turning tables with a Deep-South menu of gussied-up hush puppies and hoecakes.
At Dallas chef Stephen Pyles’s Flora Street Cafe, Mexican, Southern, and cowboy foodways meet an internationalist sensibility.
Dallas chef Julian Barsotti’s Sprezza does as the Romans do.
When Austin’s vegetable-forward restaurant Gardner failed, the proprietors transformed it into Chicon, a place aimed at the (adobo-rubbed) meat and (fingerling) potatoes crowd.
Dallas Asian-fusion restaurant Top Knot may be the newest member from the Uchi family, but it’s nobody’s kid brother.
Felipe Armenta’s secluded spot in Fort Worth serves up light steakhouse fare with a few surprises.
Dallas chef Nick Badovinus has brought the Pacific Northwest to North Texas, brine included.
The contemporary Southern restaurant Filament is bringing light to Dallas’s Deep Ellum neighborhood.
The building may be aged, but the food at San Antonio’s Brigid is up-to-date.
State of Grace may be new, but it evokes memories of old Houston.
A new Spanish-style restaurant, Bullfight, puts Austin’s once sketchy Airport Boulevard right in the middle of the dining arena.
How Evan Turner opened the taverna Helen in a fit of passion—and brought Houston a modern twist on dolmades.
Are Houston’s suburbs ready for “gel spheres” and “carbonated pineapple conserve”?
At Italic, the couple behind 24 Diner, Easy Tiger, and Arro worked out the kinks before they opened their doors.
At the Dallas ramen shop Ten, you have to stand to eat the food—all the better to give it the ovation it deserves.
Houston’s Oporto Fooding House is almost certainly the finest Italian-Portuguese-Indian fusion restaurant in the world.
What happens when veterans of two of Austin’s finest Mexican and Thai restaurants try their hand at Mediterranean cuisine? Very delicious things.
Braised oxtail comes to the strip mall.
Yes, a key ingredient at Austin’s Gardner usually comes in the form of a bale. But you wouldn’t want to squander these astonishing dishes on a horse.
Le Cep’s contemporary French cuisine drags Fort Worth’s culinary scene into the twenty-first century. Don’t have a cow, monsieur.
Nose-to-tail, locally sourced, and heavy on the protein: Austin chef Jesse Griffiths’s Dai Due moves from the supper club circuit to a permanent home.
Despite its name, Pax Americana is not exactly a tranquil space. But after one taste of chef Adam Dorris’s menu, who could stay calm?
Get your biscuits down to Austin and revel in a new take on classic Southern meals at Olamaie.
Gloriously novel flavors permeate the menu at Stephan Pyles’s latest venture, San Salvaje.
Dallas chef John Tesar takes the steakhouse to new heights.
California chefs Bradley and Bryan Ogden give the Lone Star State a whirl.
The setting and wine list may be sophisticated, but down-to-earth French fare gives Austin’s La V everyday appeal.
Mockingbird’s John Sheely returns to his roots.
Chef Jon Bonnell’s new venture is the biggest fish to surface in Fort Worth’s West 7th development.
Austin’s modern new Thai restaurant Sway takes a clue from Down Under.
At Houston’s theatrical Pass, to dine is to be entertained.