When visiting big Texas cities, be sure to check out the vibrant dining scene, which includes more nominees than any other state.
Year after year, urban Texas restaurants draw national praise not only from the media but also the James Beard Foundation Awards — the Oscars of the American culinary scene.
You may know of past award-winners and perennial finalists — like Hugo’s in Houston, Cured in San Antonio, and Uchi in Austin (with Houston and Dallas outposts). Here’s a sampling of Texas’s latest restaurants that have been drawing the attention of food lovers nationwide.
La Condesa (Austin)
Channeling the hip vibe of contemporary Mexico City restaurants, this two-time semifinalist puts a modern spin on regional Mexican dishes and ingredients. Starters like Sikil Pak (pumpkin seed hummus with grilled habanero) and Tostado de Atún (fresh tuna tostado with avocado and salsa macha) lead into more traditional fare, like Aguachile Tatemado (made with chilled poached shrimp), chicken in a Oaxacan black mole, and Cochinita Pibil (Yucatecan, achiote-rubbed braised pork). Don’t miss the masa-based offerings, like Huarache de Huitlacoche — a truffle-like delicacy on a griddled masa base. The extensive cocktail list is as impressive as the farm-to-table menu.
Lucia (Dallas)
This charming Italian restaurant in the lively Bishop Arts District wows locals and visitors alike. Chef-owner David Uygur — a five-time “Best Chef” semifinalist — is known for his house-made salumi and pastas; but he also dazzles diners with seasonal Italian-inspired dishes, ranging from seafood crudos, to luscious, braised pork. Lucia’s ever-changing menu reflects Uygur’s creativity and sourcing of fresh, local ingredients. The restaurant’s stellar Italian wine list and spot-on pairing recommendations are a bonus.
Elemi (El Paso)
El Paso native Emiliano Marentes learned the ancient technique of nixtamilization — cooking, soaking, and grinding dried corn into masa — to replicate the traditional tortillas that his family in Mexico perfected. At Elemi, Marentes’ reverence for tortillas and his modern interpretations of Mexican cuisine delivers flavors diners won’t soon forget. Elemi’s starters include a vegetarian quesabirria, made with local black trumpet mushrooms; and Brussels sprouts with salsa macha, balsamic-agave glaze, and goat cheese crema. Taco offerings meld Mexican sauces and salsas with both traditional and unexpected ingredients — like chicharron made of cod. Libations include a wide selection of tequilas and mezcals as well as Mexican rums, whiskeys, and wines.
Don Artemio (Fort Worth)
Don Artemio has long been a renowned and celebrated restaurant in Saltillo, Mexico. They’ve replicated their distinct take on Mexican eats in Fort Worth. The chic, modern decor pays homage to Saltillo’s signature red clay bricks, and the menu showcases Northern Mexican cuisine, presented with panache. Shareable dishes include: chiles stuffed with cabrito confit; guacamole, with add-ons rib-eye chicharron; and elevated tacos, featuring housemade nixtamal corn tortillas. Steaks figure prominently on the ample menu, but there’s seafood too — including salmon in a pipian verde sauce.
Street to Kitchen (Houston)
Benchawan Jabthon Painter won “Best Chef: Texas” for the Thai restaurant she owns with her husband. Five months later, the restaurant moved to bigger, flashier digs in the trendy Plant development. In Street to Kitchen, you’ll find many of the authentic dishes that earned the Thai-born chef acclaim — like Massaman Curry and Drunken Noodles — plus some more elevated offerings that vibe with the stylish yet fun decor. The wine list includes natural wines and splurge-worthy champagne.
Tatemó (Houston)
Originally an artisan tortilla and masa vendor, Tatemó has blossomed into a masa-centric sensation, thanks to its seven-course tasting menu dinners. Tucked into a humble strip center in the Spring Branch area, the reservations-only spot earned a “Best New Restaurant” nod, and Food and Wine magazine named its chef, Emmanuel Chavez, “Best New Chef.” Using a variety of heirloom Mexican corns, Tatemó grinds and nixtamalizes its corn for masas that make remarkable tortillas, gorditas, huaraches, and more. Besides tacos and other masa-based classics, the ever-changing menu features traditional dishes — like ceviches and moles — prepared with upscale flair.
Clementine (San Antonio)
The brainchild of chef John Russ and his pastry-chef wife, Elise, Clementine melds global and southern influences for a menu filled with surprises: hush puppies served with labneh, wildflower honey, sumac, and smoked paprika; Alaskan Halibut with corn, huitlacoche, and bacon-truffle jus; and chamomile-brined chicken with chimichurri sauce, to name a few. There’s also a chef’s tasting menu, served family-style. Clementine describes itself as a neighborhood restaurant in a casual setting, but after all the glowing reviews they’ve gotten, it’s also a hot spot for destination dining.
For your next culinary vacation, try these celebrated Texas restaurants. In a state bigger than France, it only makes sense that the cuisine is as exciting and diverse as its size. From upscale Mexican to tastes of Thailand to unique takes on southern classics—Texas has it all.
