Three’s the charm here with an inviting ambience, a seasonal Texas menu, and a family legacy of great cooking. Rustic brick walls bracket a transparent wine wall while large-scale heirlooms whisper of a fascinating past. The menu is obsessively curated and consistently impresses. Our go-to seared tuna perches atop compressed watermelon cozily mortared with fresh horseradish. Texas black drum lounges on a low bed of dirty rice smeared with a piquant hollandaise and artfully capped with a perfectly fried egg, too little seen at the dinner table, we say. A KC strip, pink and seared to perfection, is well embraced by a brilliant roasted-butternut risotto, robust with thyme. Our North Star remains the impeccably roasted and crispy-skinned salmon filet in a cozy, nutty farro, spiked with red peppers, onions, and mushrooms.
Cuisine: New American