Best Place to Skip Dinner and Get to Dessert

Epicure Café

The problem with dining at the Epicure Café is that the well-lit case of desserts beckons during your whole meal. Sure, the lemon chicken is in fact quite lemony and generously seasoned, making your taste buds tingle. And the salads are nicely balanced. But these meals are no match for the legions of cakes, cookies and other sugary delights on display in the dessert case. How can you pay attention to chicken and wild rice when there's cappuccino raspberry cake, tiramisu, Italian cream cake, fruit tarts, pistachio cream cake, marble cheese cake, pistachio cheese cake and other fine European pastries in the same room? The baked goods here are so beautiful, and tasty, that other restaurants buy their desserts from Epicure. You might as well spoil dinner and start with cake, and don't miss the berry lemonade.
Our one reservation about picking this place is that once it's discovered, it might lose some of that tucked-away feel. Its strip center is in the middle of a residential area, anchored by a Hollywood Video. To find it, you have to look for the shaded patio hidden behind a barbecue. At first you might think the place is closed, but if you brave your way through the vine-covered doorway into this snug little eatery, you'll feel like you've entered an authentic little European bistro. They offer a variety of salads, pizza and pastas in addition to regular entrées, like the Toulouse mignon and catfish amandine. But the Sunday brunch menu is the perfect after-church indulgence with Florentine quiche, seafood benedict, salade niçoise, gazpacho and seafood bisque to choose from, and a glass of champagne for the proper accent.
Just as there are food stalls in the mercados in Mexico, there are taco trucks in the parking lot behind the Farmer's Market on Airline Drive. The one in the middle is crowded with well-dressed Mexican-Americans at 1:30 p.m. "Taqueria Tacambaro," it reads in painted letters on the roof. There are stand-up counters mounted on three sides of the back of the truck. They all face a short-order cook named Maria Rojas, who is stuffing gorditas, frying tortillas and chopping meat all at the same time behind sliding glass windows. The taco al pastor is made with spicy pork that is crisped in a skillet and put into two folded-over corn tortillas, which are toasted on the griddle. Roasted jalapeños are a specialty of the "house." Maria Rojas is from Michoacan, and she cooks here just like she would in a stall in the produce market in her hometown.

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