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City dining guide

Best restaurants in Tomball

2 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.

Bib Gourmand 2

Tejas Chocolate + Barbecue

Bib Gourmand$$Barbecue

North of Houston in the city of Tomball, Scott Moore Jr. might be the only chocolatier to become a pitmaster. This wasn’t his plan when he launched a bean-to-bar operation in 2015, but now it is the main reason why customers from all over line up on the porch of this quirky house before doors open. Flintstone-sized beef ribs with salt and pepper barks and melting threads of fat are a notable daily special (Friday only). Other highlights include snappy chile relleno sausages and lovely slices of USDA prime beef brisket, all of which emerge from barbecue pits parked under a shed next to a mounta

TripAdvisor review sample · 4.2/5 · 80 reviews

Located in Tomball, Tejas Chocolate + Barbecue combines barbecue with chocolate treats. Reviews highlight high food quality, particularly praising the smoked brisket sandwiches, ribs, and potato salad, alongside excellent chocolate desserts. The atmosphere is generally described as pleasant and welcoming. However, criticisms focus on value and service. Some guests find prices high, noting discrepancies between cash and card pricing and automatic gratuities. Service issues include slow order-taking during busy periods and occasional rudeness. While many enjoy the authentic Texas flavors and friendly staff, others are disappointed by the cost and operational inconsistencies. It suits those seeking unique BBQ and dessert experiences, provided they are aware of potential service delays and pricing structures.

Ideal for those seeking unique BBQ and chocolate pairings; visit off-peak hours and verify payment methods.

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Belly of the Beast

Bib Gourmand$$Mexican, Contemporary

In an unassuming dining room in Spring, Chef Thomas Bille is putting it all on the plate. Unafraid to mix and match the cuisines that inspire him, he cooks largely with Mexico in mind. Think saag paneer with spinach mole verde and a stack of warm, sumptuous tortillas made with half corn and half flour. Other possible starters—all of which are portioned to share— include tuna tostadas with nori or street corn agnolotti. Such twists and turns make for immensely satisfying courses that feel bold and balanced. The smartest twist of all might be the finely spiced cherry mole with Rohan duck breast.

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