Finding a plate of fried green tomatoes topped with expertly blackened jumbo shrimp and piquant rémoulade this side of the Crescent City doesn’t happen often enough. We’re delighted to find it here at this Dallas export, where the Saturday and Sunday brunch earns huge points with cheddar-and-bacon grits topped with fried oysters and shrimp, Shiner Bock–laced barbecue sauce, and a fried egg. A second favorite is the andouille sausage in a Benedict construction incorporating fluffy biscuits, sautéed peppers and onions, poached eggs, and a blanket of Creole mustard hollandaise. Dessert can’t be overlooked, because the bananas Foster monkey bread pudding, drizzled with a dark rum sauce, is worth the trip alone. Grapefruit-infused tequila and a champagne floater take the Paloma to new heights at this casual, come-as-you are bar and grill.
City: Fort Worth