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There are no wrong choices at this welcoming EaDo hangout that has dazzled the city since opening in 2017. If anything, there are perhaps too many choices. How could one possibly decide between the spicy beef and butter dumplings with sauerkraut and the fluffy Nancy cakes with smoked trout roe? Should chilled carrots with buttermilk ricotta be your entrée or is it finally time to take down the cheeseburger stacked on a housemade English muffin? But then there’s the grilled wagyu tri-tip with beef fat sticky rice. Whatever you decide, expect lively, bold, heart-warming cooking that keeps a clos

Tucked away off Richmond Avenue this restaurant, housed in a 1920s white stucco bungalow and managed by some of the most personable staff in the city, cooks with both flair and familiarity. Seafood is a must, as in fresh razor clams or the signature char-grilled octopus with pommes purée. Chef Luis Roger knows his way around land, too, and his Iberian suckling pig arrives with a crackling crust, meltingly tender meat in a rich red wine sauce. Save room for dessert, especially the tarta de Santiago with zingy lemon marmalade. The beverage selection is intriguing, featuring an all-Spanish wine l

Growing up in Houston as the child of Nigerian immigrants, Chef/owner Ope Amosu always wanted to showcase Nigerian and West African cuisine. Enter ChòpnBlọk, a small stand inside of The Post. It's casual but stylish, showcasing traditional African decor complemented by books and vinyls.Jollof rice, coconut curry and rice bowls steal the spotlight, and whether it's rice with peanut stew, jollof jambalaya or rice with stewed plantains, West African flavors are at the forefront. The golden bowl is a delicious blend of smoky jollof jambalaya, motherland curry, yaji vegetables and stewed plantains

This ambitious atelier sets its sights on a culinary exploration of the Mediterranean, studiously delving into individual regions one by one, from the Maghreb in Northwest Africa to Murcia and Andalusia in Southern Spain, to Greece, with a tasting menu and beverage program inspired by each cuisine in turn. But if all that sounds a bit precious, rest assured that the experience itself is utterly disarming, with a winning sense of hospitality that makes for a meal that is both engaging and luxe. Guests start with finely tuned cocktails and first bites in the stylish lounge area before being whis

With locations in Manhattan and Miami, Chef Alain Verzeroli also shares his verdant, stylish French cooking with Houston. The location couldn’t be more apt: The Museum of Fine Arts matches his colorful dishes that are both beautiful and satisfying. Accomplished sauces, seasonal vegetables and thoughtful cocktails tell a story in line with the restaurant’s name and design. The set menu shifts with the seasons and might include such delights as vol-au-vent of wild mushrooms. Order a side of pommes dauphine with a delectable truffle aioli, while the decadent Valrhona dark chocolate crémeux will s

In the shadow of downtown Houston right off Highway 10 is Justin Yu’s wedge of a restaurant. There’s little else in the area, but the red stop sign at the intersection is, poignantly enough, also at the front door. Counter seating is practically shoulder to shoulder, but it is a prime perch for taking in all that this welcoming restaurant has to offer. The cuisine is hard to pin down but know that everything looks simpler than it really is and is seasoned far better than you could have imagined. It's also all intended for sharing. Highlights include fried bread with tomato fondant and Gulf red

Chef Benchawan Jabthong Painter and her husband have rightfully won over the hearts and appetites of the city with fearless, fiery cooking at this aptly named spot that was so popular they outgrew their space (and opened a second location!). Chef brings many of her grandmother's recipes to life while also spotlighting dishes from across Thailand rather than focusing on just one region. Start with the papaya salad, but be warned: This opening act, even at medium spice level, takes no prisoners. There must also be pad see ew, which is a masterclass in charred noodle excellence. The house-made cu