Benchmark American Brasserie
Chef Rebecca Williams mixes East Texas sensibilities with classic French training on a far-reaching menu. Order this to go: As a nod to our love of all things Parisian, we started out with the escargot scampi, breaded and fried and served with a parsley and butter sauce. Our vegan dining guest could not believe her good fortune when she discovered the sweet potato tacos: served with a side of black beans, the grilled tortillas were filled with fried sweet potatoes and caramelized red onions, all glazed with spicy-sweet chipotle-agave sauce. Her foodie opposite chose the Akaushi peppercorn steak, which was seared beautifully in herb butter and served with sautéed broccolini and pommes frites (or french fries, as we say in these parts). Pro tip: There are four tables near the entrance for outside dining.
Cuisine: New American