When Austin’s vegetable-forward restaurant Gardner failed, the proprietors transformed it into Chicon, a place aimed at the (adobo-rubbed) meat and (fingerling) potatoes crowd.
Dallas Asian-fusion restaurant Top Knot may be the newest member from the Uchi family, but it’s nobody’s kid brother.
Felipe Armenta’s secluded spot in Fort Worth serves up light steakhouse fare with a few surprises.
Dallas chef Nick Badovinus has brought the Pacific Northwest to North Texas, brine included.
The contemporary Southern restaurant Filament is bringing light to Dallas’s Deep Ellum neighborhood.
The building may be aged, but the food at San Antonio’s Brigid is up-to-date.
State of Grace may be new, but it evokes memories of old Houston.
A new Spanish-style restaurant, Bullfight, puts Austin’s once sketchy Airport Boulevard right in the middle of the dining arena.
How Evan Turner opened the taverna Helen in a fit of passion—and brought Houston a modern twist on dolmades.
Are Houston’s suburbs ready for “gel spheres” and “carbonated pineapple conserve”?