Inn at Dos Brisas
Epicures keen on a true farm-to-table experience will find the intimate restaurant at this luxe Relais & Chateaux inn reason enough to drive an hour from Houston or two from Austin. Chef Zachary Ladwig uses the inn’s own organic farm to create vegetable-focused tasting menus with Texas flair. Your five courses may start with a beautiful home-grown tomato salad daintily anointed with raspberry vinaigrette. After that, you might find yourself indulging in Hudson Valley foie gras perfectly accented with strawberries and strawberry jam. Subsequent courses grow more complex, like pasta stuffed with farm fresh corn, porcini mushrooms, and Alabama red shrimp. Our tender property-raised Freedom Ranger chicken was cleverly roasted over hay for a smoky flavor and came with Thumbelina yellow carrots, sauce velour (a light chicken stock with blonde roux), and rich whipped potatoes made with sweet European butter—call it Sunday supper all dressed up. Desserts are more whimsical than decadent (think peanut bombe with whipped ganache, cherries, and popcorn sherbet). Or opt for the Texas cheese course (an extra $10) with tomato conserve and honeycomb from on-site beehives. Insider tip: Reserve a table by the pretty arched windows for a view of the terrace and serene grounds, or dine alfresco on cooler nights for a tranquil escape from the urban jungle. Expect polished service and peace and quiet in both the Spanish-style lounge and the dining room anchored by a grand fireplace from France. Lunch is à la carte; dinner prix fixe $95 (wine pairings extra). Note that the restaurant and inn will be closed during July and August 2018.
Cuisine: New American