Though we usually come to this East Texas fave for the amazing pizza, we decided to switch things up a bit. We started with pizza’s pretty sister, the Tuscan “Fatbread,” pan-risen dough topped with garlic oil, wild mushrooms, leeks, asiago, and white truffle oil. We followed with the pan-seared salmon, served with a pesto-sauced spaghetti, and the crab ravioli, in a light but buttery cream sauce with shallots and capers. We toasted the entire meal with a perfect bottle of red, recommended by our waiter.
Drinks: Beer & wine