Arm candy to the Menil Collection, in the Museum District, chef Greg Martin’s contemporary bistro features a European-inspired menu of salads, pizzas, hearty entrées, and house-made desserts. Order this to go: Flatbreads and pizzas—like the Granada, with spicy red bravas sauce, Manchego, and jamón serrano—are a natural for takeaway, especially paired with the anchovy-crowned Caesar salad. Instead of our usual eggplant fries (famed, but not good travelers) we went with the impressive marinated goat cheese Provençal with focaccia. Entrées we fancied included the roasted salmon with horseradish dill sauce and the twelve-hour beef short ribs bathed in a port wine–shallot reduction. For dessert, the tangy lemon tart is a perennial favorite. Pro tip: Check out the brunch to-go specials (caprese omelets, Belgian waffles), which come with mimosas for two.
Note: Review reflects COVID-19 protocols in place at the time of visit.
Cuisine: New American
Drinks: Beer & wine