Restaurants in Texas
Established by Butch and Ana Enriquez in 1981, this Lemmon Avenue landmark serves homemade traditional Tex-Mex cuisine to customers ranging from Dallas Cowboys and movie stars to in-the-know tourists.
With its mix of gold-colored and limestone walls, cherry wood floors and soft lighting, Arturo's dining room transports you to Tuscany.
Established in 1958, this family-owned barbecue joint is now a popular chain with locations throughout the Lone Star State (there’s even an outpost in Sandy, Utah).
Gaining the attention of Food & Wine in addition to being named the Restaurant of the Year by Esquire Magazine, Fearing’s has become a fine dining staple in Dallas's Uptown area.
Eating at the old-style family diner in Houston feels like an Edward Hopper dream with a Deep South spirit on the side. The same soulful bunch of ladies in the back kitchen have been at the Inn for ages, and five days a week they fry yardbirds to order.
About 30 minutes south of Houston, this renowned steakhouse is tucked away inside a deceptively understated former icehouse. The dining room, however, is decidedly upscale, with classic white tablecloths, decorative ironwork, and Old West—themed paintings.
Order the signature two-inch-thick pork chop and brisket directly from the pit.
Located in the Warehouse District, Ranch 616 specializes in South Texas cuisine, with an emphasis on Gulf Coast seafood, wild game, and bold spices.
This updated version of the traditional diner concept is not, in fact, a cafeteria at all but a sit-down restaurant popular for its take on traditional meat-and-three Americana.
This little bit of Paris, charmingly set in an unassuming brick house at the edge of the Museum District, is the labor of love of two young Frenchmen, Eric LeGros and Dominique Bocquier. When it opened in late 2007, they brought a homey touch to serious French cooking.
Texas is known for its barbecue, and as locals will tell you, Goode Company Texas Bar-B-Q is the place to go in Houston for authentic Texas barbecue.
The original of what is now a widespread chain of steakhouses, this Lemmon Avenue landmark is outfitted with dark wood paneling, leather upholstered furniture, and dim lighting.
Master chef Teiichi Sakurai spent time in Tokyo honing the art of the buckwheat noodle for his soba restaurant.