Blue Duck

Mar 20, 2019 By Texas Monthly

An atmosphere with bygone-era charm that complements the thoughtful American fare.

Bodega Tavern & Kitchen

Feb 3, 2016 By Texas Monthly

Exposed pipes and subway tiles set an industrial tone at Bodega, which boasts modern South Texas cuisine and the only house-cured charcuterie south of the Alamo. Take a group to share several options, from the delicate duck prosciutto to the peppery brisket pastrami. We declared the beet fries topped with…

Boiler Nine

Jan 21, 2018 By Texas Monthly

An evening out at this modern-industrial Seaholm eatery is always a good time, especially when seated on the upper level. We started with a devilishly good serving of muhammara, a Middle Eastern dip akin to hummus with red pepper, yogurt, cumin, and coriander, served with thin, crispy sesame crackers. Perfectly…

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…

Bootlegger Grill

Jun 22, 2017 By Texas Monthly

This laid-back venue reminds us of an English pub but with a distinct “cowboy meets mobster” flair. The TV screens are as plentiful as the fried-food options on the menu. We were pleased with the pulled-pork nachos, which were (surprisingly) served on deep-fried pita bread and topped with refried beans,…

Bosscat Kitchen & Libations

Jul 17, 2017 By Texas Monthly

Bosscat takes the “libations” part seriously: witness an inviting, gloriously lit private whiskey room, with more than three hundred bottles of whiskey, scotch, and bourbon, and a bar serving innovative cocktails like the Revolver (rye, coffee, orange bitters) and the BC Lemonade (vodka, lemon, and jalapeño). We sat at a…

Brunch Club

May 24, 2016 By Texas Monthly

Brunch isn’t just for weekends anymore. This new cafe offers up fancy egg dishes, salads, sandwiches, and varied entrées seven days a week. For a twist on the traditional eggs Benedict, try the Rob Benny: poached eggs topping grilled asparagus, smoked pork loin, and savory bread pudding, all covered in…