Brownsville, Lockhart, Marfa, Mission, and Seguin have all secured representation on the coveted list, often known as the Oscars of the restaurant industry.
The Italian restaurant was the spot where the upper crust dined with regular folks. After it was bought by Tilman Fertitta and relocated, it lost some of its charm as well as its less-well-off regulars.
Whether you’re attending a Red Raiders game, or passing through on your way to New Mexico, this Panhandle town offers more in the way of impressive dining than you may think.
At white-tablecloth restaurants, Wagyu beef is more expensive, but it’s also cooked excellently, with techniques from dry-aging to sous vide.
Whether you prefer to read Harry Potter with a stack of pancakes or ‘Jane Eyre’ with a charcuterie board, you’re encouraged to stick around awhile at these bookshop bistros.
One writer—who was served by Velma and ate from a salad bar in a Roadster—finds the eatery, with locations in San Antonio and Addison, equally unnerving and enticing.
While Muslim Uyghurs face persecution in China, the proprietors of Turan Uyghur Kitchen, in Plano, focus on bringing awareness through freshly made hand-pulled noodles and more.
Third-generation owner Susannah Cronin opened the event space Amelia Farm & Market in Beaumont to save her family’s pecan orchard.
Chef David Skinner of Eculent has been called a mad genius. With a focus on molecular gastronomy, he invites guests to “rethink everything.”
Owner Rusty Cook has accumulated enough neon signs to cover the entire restaurant, and artisan Rebecca Welch restores them to their original glow.
While mental illness affects one in five U.S. adults, service employees have several factors—including late hours and low wages—that can exacerbate issues. Luckily, some nonprofits are ready to step in.
Austin’s El Patio was on the brink of closing in 2019 until some extended relatives stepped in and took the business to grocery shelves.
Sometimes food is less about the taste (or the ingredients . . . or the presentation) and more about being home.
Sure, the restaurant chain was founded in Dallas and is currently headquartered there—but the concept also embraces the Dallas identity.
The restaurant inside an old brick dairy building is run by chef David Claybar, whose family roots in Orange run several generations deep.
David Cea of Orlando’s Italian Restaurant reflects on the restaurant’s legacy and growth.
Established in 1946, this Houston restaurant is keeping the family tradition alive, one piece of fried chicken at a time.
Founder Raymond Edmonds reflects on his Tolkien-inspired vegetarian cafe, which has expanded over fifty years and earned the love of even cheeseburger connoisseurs.
Texas Country Reporter interviews Craig Joseph, grandson of the restaurant’s original owners.
Mexican wines haven’t had much recognition, but the tides are turning as sommeliers and shop owners struggle to keep them in stock.
After raising three kids on a budget, novelist Amanda Eyre Ward indulges her teen fantasy of being the parent who says, “Order whatever you want.”
Three newcomers and five mainstays that you won’t want to miss.
The orange fruit, while prevalent in Texas, is still a mystery to some folks. Try the juicy fall produce in this elevated appetizer.
At 19, Sarah Hernandez runs a successful San Antonio business with her sister, Rebecca. The two are used to convincing confounded customers.
Our barbecue editor was impressed not only with the quality of the city’s Texas-style ’cue but with the overall love and respect for the cuisine.
While Douglas definitely isn’t a “joint,” it still has all the hallmarks of Texas ’cue, including brisket, ribs, mac and cheese, and banana pudding.
While Oak Cliff's Casa del Vegano has a few flaws, its innovative taco fillings like konjac root, banana blossoms, and oyster mushrooms warrant a try.
They keep their communities running, whether it’s providing a gathering space or keeping prices low in the face of inflation.
This two-day recipe from the Nicolett in Lubbock might be a bit of a project, but the result of crispy, melt-in-your-mouth morsels is worth it.
The water-dense fruit (yes, cucumber is a fruit) serves as the great base for a cooling salad that kicks it up a notch with a spicy dressing.
After the U.S. Supreme Court overturned Roe v. Wade, employers and workers in the majority-female food-service industry stepped up their fund-raising and travel assistance.
An Austin man wonders if the people who stand behind a counter and take our orders deserve the same remuneration as the waiters and waitresses of the world.
The new restaurant is indicative of the changes happening in the city, where former residents are returning and bringing new ideas from their travels.
The enterprising duo behind Black Cur honors their late dog with truly sublime dishes.
After two years, the festival makes its glorious return to the Capital City, and the dining scene is a little different but no less enticing.
The Lord of the Rings–inspired restaurant has transcended its theme to become a local staple for burgers, vegetarian food, and mead.
Restaurants are still struggling, yet new places keep stepping up to the plate. Here are our favorite dishes from the most impressive rookie establishments.
Patio dining has become a necessity during the pandemic. Here are some of the best places to get your alfresco on.
Despite everything, new restaurants are still opening. Here are a few we’re looking forward to this year.
A law requires sponsors to serve refugees “culturally appropriate” meals. For Afghans landing in Houston, those come from Omer Yousafzai’s restaurant.
Mouthwatering to-go menus from restaurants around the state offer a hearty excuse to keep your oven off this Turkey Day.
Selections from Brownsville, San Antonio, Bellaire, and more showcase the wide variety of vibrant foods in the Lone Star State.
The postmodern food movement and the principles of the late Texan architect Charles Moore teach us to get curious about what we eat.
With delta infections surging and local governments unable to enforce mask regulations, restaurant personnel have become reluctant de facto enforcers.
Locals and tourists alike wait in lines that circle the block to eat at the Breakfast Klub. But Marcus Davis is serving much more than wings and waffles.
Part historical text, part recipe book, ‘Lost Restaurants’ memorializes the self-made entrepreneurs who uplifted the island during its years of segregation.
From small towns to big cities, these community-focused culinary concepts are serving up food for thought for chefs, developers, and customers alike.
Roma and D'Amico's, Italian eateries in the Rice Village, have taken opposite approaches after Greg Abbott lifted pandemic-era restrictions on businesses. Both establishments' owners say they're looking out for staff.
After her four decades of dining across Texas came to a halt in the pandemic, Pat Sharpe realizes that what makes a meal special goes way beyond the food.
More and more Texas chefs are reconnecting with their roots by making artisan tortillas from scratch.
