The Classic at Roanoke
Celebrating 23 years in business, this pioneer of fine food in a once tiny town just north of Fort Worth continues to impress with innovations and loyalty to, as its name implies, classics. Chef Charles Youts wood-smokes salmon onsite to include in a plate of radiatori pasta, tomato, capers, and white wine–dill sauce, as well as in an appetizer plate with horseradish-chive cream sauce. Ample shreds of Gulf blue crab elevate a hefty cake with a crisp exterior that pairs perfectly with a smoked-veggie tartar sauce. A mint crust on the grilled rack of lamb gives the right herb balance to the rosemary-pomegranate molasses alongside. You can’t get more Texan for dessert than the peach-and-pecan mixture included in the bread pudding, crowned with a rum-caramel sauce. The wine program is a special focus too.
Cuisine: New American