Atlanta Good Food category interest

The saying goes that diners can travel the world without leaving Houston. The sheer diversity of the city, which is home to some of the largest immigrant populations in the country, means its culinary scene is a true smorgasbord of foodways and flavors. Trying to experience it all can be a daunting task for diners.

That’s where the Eater 38 comes in. This map is intended to answer the eternal question of where you should dine in Space City and highlights the vital restaurants that make up its heart. But a constantly evolving dining scene also means this list can’t stay the same forever. Each quarter, Eater Houston updates the 38 to better reflect the changes — and mainstays — in its tapestry. For the summer season, we’ve added noteworthy additions like Tiny Champions, Belly of the Beast, BCN Taste andamp; Tradition, and Viola andamp; Agnes’ to further reflect Houston’s ever-growing dining scene.

Without further ado, go forth and explore Houston’s most intriguing uni, juiciest brisket, most comforting roti canai, classic Viet-Cajun cuisine, and much, much more.

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Tucked into a strip mall in Spring, this destination restaurant offers some of the Houston area’s best and most inventive Mexican cuisine. More traditional dishes include the carne asada and entrancing birria tacos, the latter laced with crispy, cheesy edges, but chef Thomas Bille, a California native, gets far more playful. While Bille’s potato empanadas, made with a silky comte, are essential to start, other highlights include the saag paneer with spinach mole verde, braised short rib with mole negro and fig, and the tagliatelle, deeply umami from roasted mushrooms, Spanish chorizo, porcini cream, egg yolk, and Parmesan. The tres leches, sweetened with a passion fruit meringue, always makes for a perfect ending.

An homage to the fish fries and food-fueled celebrations in Houston’s historic Independence Heights neighborhood, Gatlin’s Fins andamp; Feathers — the second restaurant by pitmaster Greg Gatlin — is a must when it comes to fried chicken and seafood. Create a crispy spread with a selection of combos and sides, like red beans and rice and collard greens, or go for the saucy and spicy Viet-Cajun chicken sandwich, topped with basil coleslaw and pickles. Whatever you do, leave room for a smoky, heartwarming bowl of gumbo.

James Beard-nominated chef Emmanuel Chavez showcases the beauty and breadth of masa in this reservation-only, multi-course tasting menu restaurant, giving many diners a new appreciation for Mexican cuisine. Though the lineup of dishes constantly changes, diners can find masa-fueled bites like the fan-favorite quesadilla and a version of the enmolada, which features a plantain tortilla, mole negro, and masa tempura sweet potato. This summer, the restaurant has transitioned into its seafood-focused menu, which features a bluefin tuna tostada with chipotle aioli and a pico mix, and fish-forward dishes like a mackerel taco stuffed with pickled ramp, hoja santa, and black bean puree. Check out its first-come, first-serve atmosphere on Sunday brunch pop-ups, where cheesy quesadillas and masa pancakes are highlights.

Proud Houston chef and Top Chef: Houston alumna Evelyn Garcia displays her Mexican and Salvadorian heritage and her passion for Southeast Asian food at this Heights restaurant, which has captivated diners with its shareable dishes that pack fun punches of flavor. Diners (and servers) rave about the housemade pickles, the lamb curry, the oysters topped with mignonette and fermented mango, and carrots served with salsa matcha, Salvadorian cheese, and a quail egg. The fried chicken here is already a legend: Served crispy and piping hot, it’s bursting with spice and umami flavor thanks to the incorporation of a funky shrimp paste, ginger, Thai chili, and a sprinkle of fresh herbs.

This Heights restaurant offers a strong selection of sharable small plates leading into showstopping mains. Opt for a cold start with the chicken liver pâté with its seasonal jam and focaccia, or go for something warm like the cornmeal-battered fried fish, the ricotta dumplings, or the charred broccoli with herbs, lime, and za’atar. Then, dig into an entree like the roast chicken or the famed French cheeseburger smothered in raclette cheese, which can be selfishly devoured on one’s own.

The beloved late chef Alex Au-Yeung opened Phat Eatery in 2018, focusing on Malaysian street food staples like roti canai and satay skewers. Au-Yeung succeeded in making it a must-try destination, ultimately expanding its seat capacity to account for its popularity (a second location opened in the Woodlands in June). Trendy yet casual and affordable, diners should prepare to order a slew of signature dishes, like its big and juicy curry-sauced crawfish, addictive shrimp dumplings, and house favorites like sizzling black pepper beef, Hainanese chicken with a trio of sauces for dipping, and its signature saucy beef rendang.

The building in the gritty Warehouse District that once housed Justin Yu’s lauded restaurant Oxheart is now home to Theodore Rex, a casual but sophisticated restaurant where the chef’s capabilities remain on display. Expect to be wowed — first, by the look of dishes like the soured pork sausage with cucumber, tomato toast, and sweet melted onions in buttermilk — then, by the flavor. The restaurant updated its menu last year replacing half of it with vegan and vegetarian dishes where produce shines, like its agnolotti with cream and Muscadine grapes, and smoked and braised greens served in a rich “likker” with beans.

At this fast-casual food stall in POST Houston, Nigerian American chef Ope Amosu has amplified the beauty and range of cuisines across the African diaspora through customizable bowls that come with options like jollof rice, Liberian greens, braised collards, sweet plantains, and East African-style coconut curry. His second outpost, which opened in Montrose in October, features an even more expansive menu, with beef suya, red stew, and yassa curry with shrimp, plantain bread pudding, and cocktails showcasing African spirits and flavors, including an Old Fashioned made with plantain syrup and garnished with bruleed plantain. Take the owner’s lead and try one of the restaurant’s Blok pairings: The Motherland and Trad are terrific starting points.

This East Downtown hangout offers diners a place to unwind with drinks, pizza, pasta, and more inventive dishes like the cult-favorite braised butter beans served with charred pickled peppers for a kick, garlic toum, torn croutons, and a generous sprinkle of dill. The menu changes seasonally, with fun renditions like a summer corn pizza with chili cream sauce, smoked mozzarella, and pickled green tomato. Still, diners can always enjoy staples like the fennel sausage pie topped with red peppers or the classic rigatoni bolognese. Venture out afterward to Tiny Champion’s more refined sister, Nancy’s Hustle, for the iconic Nancy’s Cakes and a pour from its robust wine list.

Chef Felipe Riccio’s reservation-only tasting menu restaurant is set on providing an experience that transports diners to different regions of the Mediterranean. A specific locale is spotlighted for a few months; then, the restaurant closes to regroup and relaunch with a new focus after a brief hiatus. Most recently, March is captivating diners with the flavors of the Italian region of Genova, in six- and nine-course tastings, which feature chilled Capponada made up of preserved fish with olives, capers, and sailor’s cracker, and a cabbage-topped Ligurian sausage loaded with salami and served atop spiced blackcurrant pork jus.

With its breathtaking design and opulent decor, Musaafer is a restaurant you must see to believe. Made up of various dining rooms, including a room coined the Sheesh Mahal — or palace of mirrors — built with more than 220,000 mirrors, the restaurant truly transports diners to majestic India. The menu takes a modern approach to Indian cuisine, showcasing dishes in an artful way and reflecting the foods and flavors of the country’s 29 states.

Eater Houston’s Best New Restaurant of 2023 has quickly become a staple of the Montrose community. Chef Jason Ryczek’s love letter to the ocean is communicated through colorful, elegant plates highlighting the Gulf Coast. The celebratory environment means that a visit here is meant for indulgence, so don’t be afraid to go all out. Lobster gnocchi, tender grilled octopus with marbled potatoes and Shug, and crab croquettes served with tomato gazpacho have become calling cards, and the oyster bar’s crustacean offerings are plentiful. Looking to truly splurge? Consider the caviar by the ounce: Little’s White Sturgeon Golden Imperial from California and Golden Imperial Osetra from China are served with pillowy soft potato dumplings, hush puppies, radish butter, onion jam, and chives.

Don’t let the block-wrapping line intimidate you. With a stamp of approval from Beyoncé and more than 20 years in the culinary game, the Breakfast Klub has more than earned its keep as a Houston institution. This legendary Midtown restaurant serves up staples like its iconic and flavorful chicken and Belgian waffles, which deliver the perfect balance of sweet and salty, plus crispy catfish and grits, cheesy breakfast sandwiches, and more, all against a jazzy backdrop.

Inspired by Nobie’s chef and co-owner Martin Stayer’s grandmother, this Montrose restaurant brings a homey feel to a former bungalow with comforting dishes with culinary flair and a funky vinyl soundtrack. The fluctuating menu here keeps things interesting, but diners can expect dishes like super-fresh raw oysters, pull-apart milk bread with smoked trout roe, whole fried chicken dinners to share, and Nonno’s pasta — a stellar tagliatelle Bolognese that, thankfully, isn’t going anywhere. Dessert here also has a cult following, with a diner-favorite olive oil cake and a rotating selection of pies.

BCN has served Houston diners in the heart of Montrose for a decade with a combination of traditional and modern Spanish fare. Newcomers will be wowed by its intricate version of patatas bravas, which has cylinder-shaped molded potatoes topped with dollops of aioli, and its vast menu of gin and tonic cocktails. BCN classics include crispy-skinned suckling Ibérico pig “a la Segoviana,” served with cherry for an added sweetness; grilled branzino with an airy mayonnaise foam; and octopus perched over potato puree with olive oil and a sprinkle of smoked paprika. The ravioli, filled with Ibérico ham and leek compote and topped with porcini mushroom sauce and Manchego cheese, is a sleeper hit. End with the warm, crispy filo dough, filled with a cool Catalán vanilla creme.

Chef Manabu “Hori” Horiuchi cooks up a constantly changing menu with fresh fish flown in almost daily from Japan, making way for delicious sushi, including maki rolls and an impeccable omakase experience. But with Kata Robata’s name being a shortened reference to fireside cooking, the restaurant is also sure to incorporate the hot side of things, with grilled meats cooked on the robata, and dishes like lobster and crab ramen, fried green tomatoes with kimchi aioli, and uni chawanmushi, a tender egg custard that packs a briny punch. Though some may argue that the miso lobster mac and cheese doesn’t belong at a Japanese restaurant, it’s a must-try. For even more heat-loaded dishes, venture out to its sister restaurant, Katami, in the Harlow District.

This East End cafe and restaurant offers beautiful interpretations of Mexican staples, like tender and spice-loaded cochinita pibil, served on a platter with sides or in taco form; tamales and roasted chicken with mole negro; and flavorful salad, grain, or rice bowls served with fiery proteins like roasted beets and grilled pineapple shrimp. Diners can often be seen scurrying in for Cochinita’s breakfast, too, where chilaquiles and loaded breakfast tacos are available only until 11 a.m. Fortunately, the fruity aguas frescas and coffee drinks are an all-day affair.

Find beautiful, Michelin star- and exhibit-worthy dishes at this fine-dining restaurant that’s tucked into the Museum of Fine Arts, Houston. Chef de cuisine Felipe Botero creates an inventive menu that displays seasonal fruits, vegetables, and herbs and locally sourced meats and seafood that are pleasing to both the eye and palate, like the feathery-light heirloom squash carpaccio, made with romesco, almonds, and caper berries; chilled corn veloute made with poached gulf shrimp and curry oil, and Sakura pork chop served with polenta and piperade. Looking for something quicker? Try the restaurant’s bar bites menu, which features smoked trout dip with potato chips and roe, its decadent wagyu burger topped with gruyere, and an extensive cocktail and mocktail menu.

Middle Eastern flavors pack every dish at this Israeli restaurant in Rice Village. For first-timers, the only appropriate way to start is with the full or “whole shebang” salatim: The spread of nine dips, including creamy, captivating squash tahini with a hint of sweetness and harissa carrots served with fresh pita bread, is the perfect lead into main dishes like Hamsa’s saucy shrimp, made with chili and grapefruit and served with bread made at the neighboring Badolina Bakery, or the ground lamb and beef kabob, which pairs well with the red onion parsley salad and the Haims rice, made from a family recipe. Be sure to indulge in a fun cocktail or two. The restaurant honors its owners’ New Orleans roots with tableside snowballs this summer. Whether they’re boozy or not is up to you.

Deemed a culinary “archeological dig,” this Kemah-tasting menu restaurant takes diners on an educational journey through Thai and Choctaw cuisines, starting at the very beginning — 2400 BCE. Choctaw chef David Skinner and James Beard Award-winning Thai chef Benchawan Jabthong Painter team up for the multi-course chronological dining experience, with historic dishes like Gaeng, a Thai dish made with seasonal fish, green squash, and tamarind, and the Day andamp; Night Three Sister dish, an intricately plated combination of smoked salmon and black beans served with vegetable ash and corn butter. Thanks to colonization and the incorporation of modern cooking techniques, the menu slowly evolves with dishes like the fiery Pad Ped curry and Skinner’s Tanchi Labona, a corn soup with smoked pork jowl — making for a filling yet educational evening.

Founded by three Alief natives, this Bellaire smokehouse combines Asian flavors and Central Texas-style barbecue in a way that is undeniable to the tastebuds. Stay for the brisket, fall-off-the-bone ribs, togarashi smoked chicken, brisket fried rice, and pork belly burnt ends — and consider ordering in bulk to take some home for later. Advance orders require a minimum of five pounds of meat and must be placed 48 hours in advance via Blood Bros.’s website. The specials, which rotate daily, are also a fun way to spice things up.

Viet-Cajun crawfish is a distinctly Houston dish, and there’s no better place to find it than this James Beard Award-nominated spot in Asiatown. Big, juicy mudbugs tossed in a spicy, buttery, garlicky sauce will have even skeptical crawfish newbies coming back for more. Though crawfish is the most obvious order, other dishes, including the basil fried rice, pho, and fried seafood options, including the salt-pepper crab or shrimp, are worthy options. If you can’t make it to Asiatown, try the restaurant’s new outpost in the Houston Farmers Market in the Heights.

Inspired by chef Aaron Davis’s grandmothers, this laidback, BYOB Seabrook restaurant has garnered national attention for bringing Creole home cooking to the forefront. Diners will find staples like gumbo loaded with chicken, sausage, and blue crab; fried cheese curds topped with red gravy; and brunch staples like the New Orleans-style barbecue shrimp and grits served with toasted French bread. A crowd-pleasing combination of crispy, Cajun-spiced fried chicken served with diner’s choice of a buttermilk vanilla, pecan praline, or Southern red velvet waffle has become an attraction. The rotating daily specials, typically written on the chalkboard wall, are where Davis gets wildly creative — he cooks up things like chargrilled short ribs marinated in Korean barbecue and Caribbean jerk spices and a standout oxtail plate. The food here takes time, but a drink can make the wait go by faster. The restaurant’s refillable beverages, which come in mason jars, make for the perfect mixers.

Tucked into a strip mall in Spring, this destination restaurant offers some of the Houston area’s best and most inventive Mexican cuisine. More traditional dishes include the carne asada and entrancing birria tacos, the latter laced with crispy, cheesy edges, but chef Thomas Bille, a California native, gets far more playful. While Bille’s potato empanadas, made with a silky comte, are essential to start, other highlights include the saag paneer with spinach mole verde, braised short rib with mole negro and fig, and the tagliatelle, deeply umami from roasted mushrooms, Spanish chorizo, porcini cream, egg yolk, and Parmesan. The tres leches, sweetened with a passion fruit meringue, always makes for a perfect ending.

An homage to the fish fries and food-fueled celebrations in Houston’s historic Independence Heights neighborhood, Gatlin’s Fins andamp; Feathers — the second restaurant by pitmaster Greg Gatlin — is a must when it comes to fried chicken and seafood. Create a crispy spread with a selection of combos and sides, like red beans and rice and collard greens, or go for the saucy and spicy Viet-Cajun chicken sandwich, topped with basil coleslaw and pickles. Whatever you do, leave room for a smoky, heartwarming bowl of gumbo.

James Beard-nominated chef Emmanuel Chavez showcases the beauty and breadth of masa in this reservation-only, multi-course tasting menu restaurant, giving many diners a new appreciation for Mexican cuisine. Though the lineup of dishes constantly changes, diners can find masa-fueled bites like the fan-favorite quesadilla and a version of the enmolada, which features a plantain tortilla, mole negro, and masa tempura sweet potato. This summer, the restaurant has transitioned into its seafood-focused menu, which features a bluefin tuna tostada with chipotle aioli and a pico mix, and fish-forward dishes like a mackerel taco stuffed with pickled ramp, hoja santa, and black bean puree. Check out its first-come, first-serve atmosphere on Sunday brunch pop-ups, where cheesy quesadillas and masa pancakes are highlights.

Proud Houston chef and Top Chef: Houston alumna Evelyn Garcia displays her Mexican and Salvadorian heritage and her passion for Southeast Asian food at this Heights restaurant, which has captivated diners with its shareable dishes that pack fun punches of flavor. Diners (and servers) rave about the housemade pickles, the lamb curry, the oysters topped with mignonette and fermented mango, and carrots served with salsa matcha, Salvadorian cheese, and a quail egg. The fried chicken here is already a legend: Served crispy and piping hot, it’s bursting with spice and umami flavor thanks to the incorporation of a funky shrimp paste, ginger, Thai chili, and a sprinkle of fresh herbs.

This Heights restaurant offers a strong selection of sharable small plates leading into showstopping mains. Opt for a cold start with the chicken liver pâté with its seasonal jam and focaccia, or go for something warm like the cornmeal-battered fried fish, the ricotta dumplings, or the charred broccoli with herbs, lime, and za’atar. Then, dig into an entree like the roast chicken or the famed French cheeseburger smothered in raclette cheese, which can be selfishly devoured on one’s own.

The beloved late chef Alex Au-Yeung opened Phat Eatery in 2018, focusing on Malaysian street food staples like roti canai and satay skewers. Au-Yeung succeeded in making it a must-try destination, ultimately expanding its seat capacity to account for its popularity (a second location opened in the Woodlands in June). Trendy yet casual and affordable, diners should prepare to order a slew of signature dishes, like its big and juicy curry-sauced crawfish, addictive shrimp dumplings, and house favorites like sizzling black pepper beef, Hainanese chicken with a trio of sauces for dipping, and its signature saucy beef rendang.

The building in the gritty Warehouse District that once housed Justin Yu’s lauded restaurant Oxheart is now home to Theodore Rex, a casual but sophisticated restaurant where the chef’s capabilities remain on display. Expect to be wowed — first, by the look of dishes like the soured pork sausage with cucumber, tomato toast, and sweet melted onions in buttermilk — then, by the flavor. The restaurant updated its menu last year replacing half of it with vegan and vegetarian dishes where produce shines, like its agnolotti with cream and Muscadine grapes, and smoked and braised greens served in a rich “likker” with beans.

Pastry chef Vanarin Kuch’s Koffeteria made the James Beard semifinalist list this year, and for good reason. The talented chef offers inventive takes on pastries inspired by countries across the Asian continent. Influences from Cambodia, Vietnam, London, and France are visible in beloved pastries like the black sesame mochi with salted egg yolk pastry, the pistachio baklava croissant, a citrusy London Fog roll, and his mainstay — the beef pho kolache. Kuch also crafts a weekend brunch menu that fuses Cambodian and Houston flavors with pupusas made with funky fish paste and taco machetes made with Cambodian boudin.

This East Downtown hangout offers diners a place to unwind with drinks, pizza, pasta, and more inventive dishes like the cult-favorite braised butter beans served with charred pickled peppers for a kick, garlic toum, torn croutons, and a generous sprinkle of dill. The menu changes seasonally, with fun renditions like a summer corn pizza with chili cream sauce, smoked mozzarella, and pickled green tomato. Still, diners can always enjoy staples like the fennel sausage pie topped with red peppers or the classic rigatoni bolognese. Venture out afterward to Tiny Champion’s more refined sister, Nancy’s Hustle, for the iconic Nancy’s Cakes and a pour from its robust wine list.

James Beard Award-winning chef Benchawan Jabthong Painter and Graham Painter, the duo behind Street Kitchen, unleash “unapologetic” Thai dishes in their dream location in the Plant in Second Ward. Expect Chef G’s classics like her Massaman curry and the shrimp pad thai on the all-day menu, plus special features like the truffle durian crab curry over forbidden black sticky rice at dinner and newer dishes exclusively from Chef G’s home region in Northern Thailand. Street to Kitchen also features an expanded list of “bougie” cocktails at its neon-lit bar, with boozy frozen Thai iced teas and Toki highballs on tap.

Chef Felipe Riccio’s reservation-only tasting menu restaurant is set on providing an experience that transports diners to different regions of the Mediterranean. A specific locale is spotlighted for a few months; then, the restaurant closes to regroup and relaunch with a new focus after a brief hiatus. Most recently, March is captivating diners with the flavors of the Italian region of Genova, in six- and nine-course tastings, which feature chilled Capponada made up of preserved fish with olives, capers, and sailor’s cracker, and a cabbage-topped Ligurian sausage loaded with salami and served atop spiced blackcurrant pork jus.

With its breathtaking design and opulent decor, Musaafer is a restaurant you must see to believe. Made up of various dining rooms, including a room coined the Sheesh Mahal — or palace of mirrors — built with more than 220,000 mirrors, the restaurant truly transports diners to majestic India. The menu takes a modern approach to Indian cuisine, showcasing dishes in an artful way and reflecting the foods and flavors of the country’s 29 states.

Eater Houston’s Best New Restaurant of 2023 has quickly become a staple of the Montrose community. Chef Jason Ryczek’s love letter to the ocean is communicated through colorful, elegant plates highlighting the Gulf Coast. The celebratory environment means that a visit here is meant for indulgence, so don’t be afraid to go all out. Lobster gnocchi, tender grilled octopus with marbled potatoes and Shug, and crab croquettes served with tomato gazpacho have become calling cards, and the oyster bar’s crustacean offerings are plentiful. Looking to truly splurge? Consider the caviar by the ounce: Little’s White Sturgeon Golden Imperial from California and Golden Imperial Osetra from China are served with pillowy soft potato dumplings, hush puppies, radish butter, onion jam, and chives.

Don’t let the block-wrapping line intimidate you. With a stamp of approval from Beyoncé and more than 20 years in the culinary game, the Breakfast Klub has more than earned its keep as a Houston institution. This legendary Midtown restaurant serves up staples like its iconic and flavorful chicken and Belgian waffles, which deliver the perfect balance of sweet and salty, plus crispy catfish and grits, cheesy breakfast sandwiches, and more, all against a jazzy backdrop.

Inspired by Nobie’s chef and co-owner Martin Stayer’s grandmother, this Montrose restaurant brings a homey feel to a former bungalow with comforting dishes with culinary flair and a funky vinyl soundtrack. The fluctuating menu here keeps things interesting, but diners can expect dishes like super-fresh raw oysters, pull-apart milk bread with smoked trout roe, whole fried chicken dinners to share, and Nonno’s pasta — a stellar tagliatelle Bolognese that, thankfully, isn’t going anywhere. Dessert here also has a cult following, with a diner-favorite olive oil cake and a rotating selection of pies.

BCN has served Houston diners in the heart of Montrose for a decade with a combination of traditional and modern Spanish fare. Newcomers will be wowed by its intricate version of patatas bravas, which has cylinder-shaped molded potatoes topped with dollops of aioli, and its vast menu of gin and tonic cocktails. BCN classics include crispy-skinned suckling Ibérico pig “a la Segoviana,” served with cherry for an added sweetness; grilled branzino with an airy mayonnaise foam; and octopus perched over potato puree with olive oil and a sprinkle of smoked paprika. The ravioli, filled with Ibérico ham and leek compote and topped with porcini mushroom sauce and Manchego cheese, is a sleeper hit. End with the warm, crispy filo dough, filled with a cool Catalán vanilla creme.

Chef Manabu “Hori” Horiuchi cooks up a constantly changing menu with fresh fish flown in almost daily from Japan, making way for delicious sushi, including maki rolls and an impeccable omakase experience. But with Kata Robata’s name being a shortened reference to fireside cooking, the restaurant is also sure to incorporate the hot side of things, with grilled meats cooked on the robata, and dishes like lobster and crab ramen, fried green tomatoes with kimchi aioli, and uni chawanmushi, a tender egg custard that packs a briny punch. Though some may argue that the miso lobster mac and cheese doesn’t belong at a Japanese restaurant, it’s a must-try. For even more heat-loaded dishes, venture out to its sister restaurant, Katami, in the Harlow District.

This East End cafe and restaurant offers beautiful interpretations of Mexican staples, like tender and spice-loaded cochinita pibil, served on a platter with sides or in taco form; tamales and roasted chicken with mole negro; and flavorful salad, grain, or rice bowls served with fiery proteins like roasted beets and grilled pineapple shrimp. Diners can often be seen scurrying in for Cochinita’s breakfast, too, where chilaquiles and loaded breakfast tacos are available only until 11 a.m. Fortunately, the fruity aguas frescas and coffee drinks are an all-day affair.

Find beautiful, Michelin star- and exhibit-worthy dishes at this fine-dining restaurant that’s tucked into the Museum of Fine Arts, Houston. Chef de cuisine Felipe Botero creates an inventive menu that displays seasonal fruits, vegetables, and herbs and locally sourced meats and seafood that are pleasing to both the eye and palate, like the feathery-light heirloom squash carpaccio, made with romesco, almonds, and caper berries; chilled corn veloute made with poached gulf shrimp and curry oil, and Sakura pork chop served with polenta and piperade. Looking for something quicker? Try the restaurant’s bar bites menu, which features smoked trout dip with potato chips and roe, its decadent wagyu burger topped with gruyere, and an extensive cocktail and mocktail menu.

Chef Aaron Bludorn and his team follow up the dining mainstay Bludorn with this Rice Village restaurant. New York chef Jerrod Zifchak steers the menu, offering top-notch service and creative seafood dishes such as crawfish risotto, squid ink linguine with rock shrimp, prosciutto, tomato, and rosemary, and special fish preparations like blackened red snapper served with aji amarillo and delicate dover sole with meuniere. Diners shouldn’t miss the hot biscuits served with seaweed butter or the baked clams. Find paella, served on Mondays and Tuesdays, which feeds two to three people for $65.

Middle Eastern flavors pack every dish at this Israeli restaurant in Rice Village. For first-timers, the only appropriate way to start is with the full or “whole shebang” salatim: The spread of nine dips, including creamy, captivating squash tahini with a hint of sweetness and harissa carrots served with fresh pita bread, is the perfect lead into main dishes like Hamsa’s saucy shrimp, made with chili and grapefruit and served with bread made at the neighboring Badolina Bakery, or the ground lamb and beef kabob, which pairs well with the red onion parsley salad and the Haims rice, made from a family recipe. Be sure to indulge in a fun cocktail or two. The restaurant honors its owners’ New Orleans roots with tableside snowballs this summer. Whether they’re boozy or not is up to you.

Deemed a culinary “archeological dig,” this Kemah-tasting menu restaurant takes diners on an educational journey through Thai and Choctaw cuisines, starting at the very beginning — 2400 BCE. Choctaw chef David Skinner and James Beard Award-winning Thai chef Benchawan Jabthong Painter team up for the multi-course chronological dining experience, with historic dishes like Gaeng, a Thai dish made with seasonal fish, green squash, and tamarind, and the Day andamp; Night Three Sister dish, an intricately plated combination of smoked salmon and black beans served with vegetable ash and corn butter. Thanks to colonization and the incorporation of modern cooking techniques, the menu slowly evolves with dishes like the fiery Pad Ped curry and Skinner’s Tanchi Labona, a corn soup with smoked pork jowl — making for a filling yet educational evening.

Founded by three Alief natives, this Bellaire smokehouse combines Asian flavors and Central Texas-style barbecue in a way that is undeniable to the tastebuds. Stay for the brisket, fall-off-the-bone ribs, togarashi smoked chicken, brisket fried rice, and pork belly burnt ends — and consider ordering in bulk to take some home for later. Advance orders require a minimum of five pounds of meat and must be placed 48 hours in advance via Blood Bros.’s website. The specials, which rotate daily, are also a fun way to spice things up.

One of the city’s essential pho destinations, the broth at this Asiatown spot is simmered for at least 12 hours, making it rich, fragrant, and dare we say, healing. Opt for a traditional combination bowl of beef soup with rare steak, flank, tendon, tripe, and meatballs, or modify your protein as you see fit with 17 different varieties. Pair it with a Vietnamese coffee or salty soda lemonade for the full experience.

Viet-Cajun crawfish is a distinctly Houston dish, and there’s no better place to find it than this James Beard Award-nominated spot in Asiatown. Big, juicy mudbugs tossed in a spicy, buttery, garlicky sauce will have even skeptical crawfish newbies coming back for more. Though crawfish is the most obvious order, other dishes, including the basil fried rice, pho, and fried seafood options, including the salt-pepper crab or shrimp, are worthy options. If you can’t make it to Asiatown, try the restaurant’s new outpost in the Houston Farmers Market in the Heights.

Inspired by chef Aaron Davis’s grandmothers, this laidback, BYOB Seabrook restaurant has garnered national attention for bringing Creole home cooking to the forefront. Diners will find staples like gumbo loaded with chicken, sausage, and blue crab; fried cheese curds topped with red gravy; and brunch staples like the New Orleans-style barbecue shrimp and grits served with toasted French bread. A crowd-pleasing combination of crispy, Cajun-spiced fried chicken served with diner’s choice of a buttermilk vanilla, pecan praline, or Southern red velvet waffle has become an attraction. The rotating daily specials, typically written on the chalkboard wall, are where Davis gets wildly creative — he cooks up things like chargrilled short ribs marinated in Korean barbecue and Caribbean jerk spices and a standout oxtail plate. The food here takes time, but a drink can make the wait go by faster. The restaurant’s refillable beverages, which come in mason jars, make for the perfect mixers.