Jun 26, 2017 By Texas Monthly

“New American Table” describes this place to a T.

Boka 400

May 22, 2017 By Texas Monthly

Tall trees splashed with purple lights give this contemporary bistro a sophisticated feel, and the diverse menu ranges from gourmet burgers to slow-roasted suckling pig. Start with the crispy cauliflower, a quarter head roasted and offered with a Greek yogurt dressing and basil curry sauce. Then move on to grilled…


Mar 2, 2017 By Texas Monthly

Europa is a feast for the senses, with a hopping bar scene and even bowling lanes. Perched high atop stilts, the lofty place serves elevated bar fare, like arancini with pepperoni, fresh mozzarella, and a tangy marinara and the towering Big Tex Burger: two patties, brisket, applewood-smoked bacon, and pulled…

La Playa Fajita Grill

Dec 12, 2016 By Texas Monthly

Since La Playa calls their McAllen outpost a “Fajita Grill,” that’s just what we turned to on a menu packed with Tex-Mex favorites. Our ears perked up when we heard our lunch come sizzling toward us, and our eyes got their fill of seared beef over grilled peppers and onions…

Market Barbeque

Oct 4, 2016 By Texas Monthly

Market Barbeque brings mellow hickory smoke to the borderlands, a region where sharp native mesquite reigns supreme. We enjoyed that more-subtle flavor in our moist brisket and meaty pork ribs, but the star of the show was the enormous beef ribs with crusty bark. The sides were good too, especially…

Nuri Food Truck

Sep 12, 2016 By Texas Monthly

The Nuri Food Truck is much more than just another taco truck. In fact, the Nuri Taco (seared cecina steak, chori-queso, and Oaxaca cheese with grilled onions) and the Devine Swine (Asian pork belly, pickled red onions and carrots, and ponzu sauce) are so good they would have been solid…

Zucca 83

Sep 12, 2016 By Texas Monthly

Fresco-style painted ceilings bring a classic touch to this modern Italian bistro. We started with chef Marcel Fortuin’s steamed mussels, served in a bowl brimming with white wine sauce that begged to be sopped up with the crusty house-baked bread. Chilean sea bass alla Zucca was as delicious as it…

Copper Moon

Jul 27, 2016 By Texas Monthly

New Orleans po’boys originated in the twenties, when a coffee stand owner pledged his support for striking streetcar drivers by feeding them free of charge. The meals ended up being anything on hand served in a French loaf, and the rest is history. The Big Easy influence is in evidence…

Orchard Lounge

Jun 8, 2016 By Texas Monthly

While the Orchard Lounge is one of McAllen’s newest places for nightlife, the temptation of mimosas drew us in for brunch. The imaginative menu features regional fare with a fancy twist, like the fun Concha Burger, with a grilled beef-and-chorizo patty topped with Gouda cheese and bacon on a concha…