Midweek, this upscale spot on the second floor of a bank is filled with bankers, lawyers, and ladies and gentlemen who lunch. Weekend evenings, you’re likely to find folks celebrating an anniversary or a birthday. Regardless, Brad and Wes Ebey—brothers, Le Cordon Bleu grads, owners, and executive chefs—turn out delicious dishes to appreciative East Texans. We enjoyed a new take on a Southern favorite: fried green tomatoes topped with lump crab, curry aioli, preserved Meyer lemon, and cucumber in a balsamic reduction. Brussel sprouts and crispy pancetta bathed in a Thai chile and soy caramel were equally delightful, and a perfect prequel to the delicate sea bass served with a wild mushroom risotto. We confess that we helped ourselves to more than a bite of our friend’s New York strip (there was almost a pound of it) served in a cabernet demi-glace.