Taco Ocho

Jun 23, 2017 By Texas Monthly

It is a chain, and it may look like a fast-food joint from the outside, but don’t pass it up, because everything is fresh and made from scratch. There are all kinds of tacos offered; we’re partial to the Rico Ocho, with its black beans, plantains, potatoes, red onions, jicama,…


Oct 4, 2016 By Texas Monthly

A really hot skillet of creamy charred artichokes with roasted garlic, herbs, and spicy lemon aioli—plus lots of pita bread to sop up the good stuff—made a wonderful beginning for our table. Our he-man ordered the pan-grilled Akaushi flatiron paired with a sweet potato, fresh corn, and bacon hash (it…


Jul 27, 2016 By Texas Monthly

This rustic spot is a find, with a varied menu of pizzas and pastas as well as accomplished seafood entrées, like blue crab–stuffed shrimp and mascarpone-accented risotto adorned with lovely grilled shrimp, bits of shaved asparagus, and colorful roasted red peppers.

Black Walnut Café

Feb 29, 2016 By Texas Monthly

The parking lot was packed at 10:50 a.m. Maybe everyone there was looking for a late breakfast (a spectacular array of dishes) or an early lunch; in either case, this kitchen can deliver. Truly, the lobster Benedict was a showstopper, with its generous chunks of lobster, peppered bacon, and poached…

One 2 One

Jan 25, 2016 By Texas Monthly

Tucked away in an upscale shopping center, this spacious restaurant allows for a view of the open kitchen, where cooks churn out the likes of cream of asparagus soup strewn with chunks of crab and chives, thick burgers ornamented with sweet grilled onions and cheddar cheese, and tall slices of…