One of our favorite appetizers at Culture ETX is the “Oh you filthy Carrot,” featuring charred baby carrots served with local honey, pickled carrot relish, lemon crema, garlic crumble, and fennel. Of the entrées, we are fans of the Cowboy Cut Ribeye, a pound and a half of locally raised, antibiotic-free beef; the seared ahi tuna, crusted in pepper and togarashi; and the tender duck confit coq au vin. Our dessert was an East Texas original: Dreamsicle Panna Cotta, a sort of blood orange–popsicle crème brûlée, topped with a bourbon and brown butter crumble.