Caracol
Photo by Troy Fields

Imagine the magic of Hugo's legendary brunch buffet. Now imagine it with a focus on bright and vibrant seafood. That's what you have with this latest coastal Mexican venture from Hugo Ortega and Tracy Vaught. Start with a fewcóctelescreated by beverage director Sean Beck, then move on to the outrageous buffet that you're about to hit up at least three times too many. Platters of whole roasted fish, brightceviches and half-shell oysters sit alongside Mexican street foods such asempanadas,chorizo y papas, chilaquiles andchicharronesstew. Just be sure to save room for the cascade of Mexican pastries, decadenttres leches and cinnamon-laced hot chocolate. You need to get your $35's worth, after all.

Molina's Cantina

Since 1941, the Molina family has been turning out tasty, family-friendly Tex-Mex, and at the heart of any great Tex-Mex restaurant are the chips and salsa. Molina's chips are made fresh daily. Extremely thin and crisp without the slightest hint of oil, they break if you dip them too vigorously in the salsa, and that's exactly what makes them so good. For the dip, you can take your pick between the original, a vinegar-based salsa spiked with fiery jalapeños, or the salsa fresca, a chunkier version made with fresh roasted tomatoes and jalapeños, along with dry roasted arbol and pasilla peppers. Those wanting a green salsa can request that, too. It's called "salsa a la Michael" and is made with tomatillo, avocado and roasted jalapeños.

Thien An
Courtesy of Thien An Facebook page

It's back! Not that Midtown has any shortage of Vietnamese restaurants to choose from, but we sure are happy that Thien An has finally reopened after closing down in 2012 and assuring fans it would re-emerge a mere six months later. The popular sandwich joint has a new, larger location on San Jacinto that allows for a more open floor plan, more parking and more menu items to satisfy customers seeking anything from the classic banh mi sandwich to the signature banh xeo, a rice flour pancake filled with savory shrimp, pork, onions and bean sprouts. Though some people have complained that Thien An increased its prices after reopening, $3.75 for the grilled pork majesty that is the banh mi thit nuong is certainly hard to beat.

The Original Ninfa's On Navigation

Ninfa Laurenzo is the mother of a small empire of Tex-Mex restaurants, and years later the Ninfa's on Navigation is the crown jewel of all the places that carry her name. It all has to do with the quality of the beef fajitas, and there is no substitute for the tasty Hereford outside skirt steak. Chef Alex Padilla marinates the meat simply with soy, salt and pepper, then throws it on the grill for that perfect char. The fajitas are served on a classic sizzling plate over naturally sweet caramelized onions with a small side dish of grilled peppers, and the thing to do is to grab a hand-made flour tortilla and fill it to the brim with refried beans, pico de gallo, guacamole and sour cream, then top it off with the onions, peppers and thick cuts of meat. Now, take a bite. This is what fajitas should taste like.

Brenner's on the Bayou
Courtesy of Brenner's Steakhouse

We can all admit that Houston isn't the most picturesque city around, which makes an elegant meal at this stunning steakhouse on the bayou that much more special. With the serene backdrop of the trickling water (who knew the bayou could be so pretty?), the restaurant has a cabin-in-the-woods kind of feel. A very classy cabin in the woods. The airy two-story dining room is rustic, vibrant and modern all at once, while the outdoor Blue Bar, lush gardens and scattered fountains feel incredibly rich and chic. Perhaps Houston's not so ugly after all.

Caracol
Photo by Troy Fields

When Caracol opened in late December 2013, the crowds came, not just in support of the beloved duo of chef Hugo Ortega and restaurateur Tracy Vaught but because the space was amazing and offered food to match. From the get-go, Caracol operated like a well-oiled machine. Signature dishes, like the wood-grilled oysters topped with chipotle butter, quickly emerged. In fact, pretty much everything coming out of the kitchen was superb: tuna tacos in which the fish was cooked to mimic carnitas; shrimp aguachile served atop a bed of beautifully arranged cucumber; whole grilled fish; and the namesake ceviche de caracol (conch), so fresh it tasted of the ocean. Drinks, overseen by veteran beverage director Sean Beck, complemented the cuisine perfectly, from that lesser known glass of Italian Vermentino to creative cocktails made with mezcal or tequila. And the sweets were automatic winners, with wonders like the much-Instagrammed El Coco, a coconut dessert encased in a hollow round chocolate shell that you got to crack open with a wooden hammer. From the food to the drinks and the ambience to the service, Caracol had it all from the start — a recipe for success and the reason it merits the title of Best New Restaurant of 2014.

Revival Market

The best spot to feel right at home in the Heights is Revival Market. Stop by to purchase a few local products, such as cupcakes from Fluff Bake Bar, cheese from Houston Dairymaids or hot sauce from Bravado Spice, and stock your fridge with fresh fruits, vegetables and butchered meats from the grocery section. Enjoy the peaceful neighborhood by sitting outside with a latte and house-made yogurt and granola for breakfast, or a roast beef sandwich on challah with a side of mustard potato salad for lunch. Chef Ryan Pera's menu is simple and scrumptious and makes you feel right at home, from the grilled cheese sandwich with caramelized onions to the classic BLT with green goddess mayo. Of course, you can't miss out on the Saturday morning breakfast specials announced weekly — especially when kolaches and doughnuts are involved.

Killen's Steakhouse

Cordon Bleu-trained Pearland native Ronnie Killen knows how to make a mean steak. His icehouse-turned-steakhouse is certainly the best in Pearland, and his steaks, sourced from high-quality meat purveyors such as Allen Brothers and Strube Ranch, are among the best in the greater Houston area. In fact, order his 32-ounce dry-aged long-bone rib eye, and there really is no contest — it readily beats any other steak in Houston hands-down. First, there's the size. The bone itself is at least 24 inches long, fit for a caveman and oh so amazing. Then there's the meat, charred to perfection so that the edges are crisp and salted just right. Cut through it, and the meat is tender, juicy and incredibly savory. Nowhere else in Houston will you find a steak this beautiful.

The Hay Merchant

This Montrose brew bar helmed by guru Kevin Floyd remains just as popular today as it was when it burst onto the scene in 2012, thanks in part to its stellar cask selection (five per day, to be exact) and eccentric list of local favorite and hard-to-find beers. It's the place to go for brews in Houston. With about 80 beers on tap, covering everything from German-style Schwarzbier to all manner of pilsners and ales, both rookies and beer geeks are sure to leave hoppy (sorry, we couldn't help ourselves). Join them for a daily happy hour from 3 to 6:30 p.m., when the Hay Merchant offers a selection of 30 beers for just $3 each.

Charcuterie service is fun and interactive.
Photo by Mai Pham
Charcuterie service is fun and interactive.

It happens every single time there are new people who haven't yet been to Kris Bistro: When the charcuterie comes out, presented on a hanging display with the different cuts of meat dangling from clothespins, heads turn, cameras whip out and collective gasps erupt all around. And that's just for the presentation. When time permits, Executive Chef Kris Jakob will bring the charcuterie to the table himself and explain each of the meats, which vary from day to day. Usually there's a German sausage, a duck pastrami and a Parma ham — everything cured in-house and absolutely delicious. At the bottom of the charcuterie plate, house-made pickles and a small ramekin of house-made pâté usually complete the order, which is accompanied by French bread baked fresh daily by the students at the culinary school upstairs. Jakob, who is German by descent and grew up in a family involved in the restaurant business, learned how to cure meats from the age of five. He's now a culinary instructor and executive chef at the restaurant, and his charcuterie is second to none.

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