Though pastry chef Roy Shvartzapel — who laid the groundwork for the Montrose cafe's cult following — has since left to pursue other opportunities, you're still likely to find a line at the door. And while you may be tempted to get everything on the pastry bar's colorful lineup, you should most definitely add the humble chocolate chip cookie to your hit list. That's because a touch of walnuts and a wealth of gooey Valrhona chocolate chunks bring this soft and fluffy, perfectly chewy cookie to an almost spiritual level. This is the kind of cookie you go back for. See you tomorrow, Common Bond.

It's cool that Hubcap Grill has received national accolades, thereby putting one more feather in Houston's cap. It's great that owner Ricky Craig and his parents have tirelessly worked to grow from a tiny, cramped joint on Travis Street to locations in the Heights and Kemah, with a future airport location on the way. It's interesting that Hubcap Grill offers so many well-received specialty burgers, like the Philly Cheese Steak Burger (topped with thinly sliced rib-eye steak, grilled onions, green bell peppers and Swiss cheese) and the Greek Burger (with feta, Kalamata olives, onions, green bell peppers, lettuce and tomato). Yet none of those things are as important as the fact that even just a simple cheeseburger, with its tender, toasted bun and beef patty with just the right amount of meat juice seeping out, seems life-changing. Even the mundane is anything but at Hubcap Grill.

The Pass, the fine-dining side of The Pass & Provisions, puts on a show a few nights a week. There's no singing and dancing, though. The show is quiet, and it's on the plates. Special-occasion restaurants should be memorable, and The Pass always is. Dishes on the menu, which can be ordered as either a five- or an eight-course tasting, rotate with new offerings a few at a time, so after a few months, it's an entirely new adventure. Chef Terrence Gallivan and chef Seth Siegel-Gardner's careful platings, with artful swaths of sauce, herbal adornments and astute selections of meats, vegetables, fruits and grains, are so beautiful that it seems a shame to eat them. On the other hand, they're so delectable that it would be a shame not to, so there's nothing to do but enjoy with abandon. A meal at The Pass is truly a gift worth giving — and receiving.

Tucked away within the unassuming facade of Culinary Institute LeNôtre is one of Houston's best values in French dining. Kris Bistro, helmed by chef Kris Jakob, is staffed by aspiring culinary students both on the floor and in the kitchen. The net effect is earnest but not amateur, and everything is made in-house. That includes the divine charcuterie. Selections change based on which meats are cured and ready to go, but can include aged ham, beef bresaola, merguez sausage and cold smoked duck breast. Also to be admired is the whimsical presentation. The meat is hung from clothespins on a specially built rack, allowing diners to release the lovely slices of meat and watch them fall gracefully onto carefully held plates. Wash them down with one of the many red wines offered at quite reasonable prices.

The most fanciful sundaes are to be found at Cloud 10 Creamery. That's thanks to chef Chris Leung's creativity as well as the experience he gained at acclaimed restaurants like Bootsie's and Kata Robata, among other places. There's a seasonal sensibility at work here. Flavor combinations change right along with the temperatures. A summer sundae, for example, might have raspberry yogurt, apricots, pistachios, potato chip crumble and whipped cream. On Waffle Wednesdays, a crispy, curved waffle serves as a giant edible bowl. The possibilities are endless, and a chocolate chip waffle with corn ice cream, mascarpone mousse, milk chocolate and hazelnuts is just one example of what is possible. No one leaves Cloud 10 without feeling as if he or she just saw something new.

Right off the bat, Karbach Brewing Co. smartly ensured its beer was packaged and distributed even to Houston suburbs. It was a strategic business move that helped the company quickly establish a customer base — and a fan base. Consistency in brewing is extremely important, and Karbach nails it time after time. Hopadillo IPA, Sympathy for the Lager, Rodeo Clown Double IPA and Weisse Versa Wheat are not just standard fixtures in bars and retail stores. They are good, reliable beers, too. When it's time for releases of the latest installment of BBH (Bourbon Barrel Hellfighter) or the F.U.N. (Freaking Unbelievable Nectar) series, lines form and sellouts happen. The fact that Karbach opened its own on-site restaurant to rave consumer reviews this year is just icing on the cake.

READERS' CHOICE: Saint Arnold Brewing Company­

Blacksmith is well-known as a coffee spot, but its fast, flexible and varied breakfast options are equally enticing. The staff is always helpful and tries to meet dietary requests, even if that means coming up with a combination that's not exactly on the menu. Trying to increase your vegetable intake in the mornings? Add a small salad or a side of Brussels sprouts bathed in lightly sweet soy sauce. Cutting down on carbohydrates? Even though it's not on the menu, it's totally possible to get just thick-sliced bacon and eggs. Of course, if bread is on the menu, a sausage patty and sunny-side up egg on a square biscuit that's crunchy on the outside and tender on the inside is a fine choice. Best of all, the Blacksmith staff never looks askance at orders for "lunch food" during breakfast, so a savory or meaty craving can be easily satisfied.

This Texas-based chain of fresh, nutritionally balanced kitchens lets you feel good about eating takeout. That's because choosing something healthy (and actually enjoying it) is a "snap." The refreshing concept uses in-season, local ingredients to craft crave-worthy meals — think grass-fed beef meatballs and peppers, butternut squash macaroni and chicken sausage breakfast tacos — that are anything but bland. Just grab and go. And pick up some snacks, desserts and cold-pressed juices while you're at it.

If you think making great french fries is easy, think again. Not every potato lends itself to great fries. The starch content and moisture vary from one variety to the next and even within the same variety at different times of the year. The Hay Merchant's Kevin Floyd says that while his place has always served hand-cut fries, it was former chef Dax McAnear who perfected them. The Hay Merchant uses Kennebec potatoes and, even though the process is solid, the bar is constantly adjusting for the variables. Fries aren't listed as an individual order on the menu, but you can indeed order them alone. Just ask. Pro Tip: Request the condiments basket and mix your own fry sauce from Kewpie mayo, Sriracha and a dab of mustard.

Sweet Cup Gelato opened in 2012 and has been Houston's most underrated ice cream shop — until now. It's a complete mystery as to why more people aren't raving about inventive and exotic flavors like Kashmir Rose, Bacio (after the Italian chocolate-hazelnut candy) and Malai Kulfi. The shop also sells sorbet (in other fanciful flavors like grapefruit lavender and curry coconut milk) and a small selection of yogurt. By the way, if you're shopping at Whole Foods, keep your eyes open. Sweet Cup Gelato pints are now available for retail sale, too.