Designed to emulate an Amazonian rain forest, the restaurant Américas is bold yet whimsical, drawing you in for a dinner experience that takes you on a ride from Argentina to Peru to Nicaragua. For something playful, start with the lobster corndogs or the smoked lamb lollichops, then move on to one of the many ceviches. The signature churrasco steak — butterflied, marinated, grilled tenderloin served with chimichurri sauce — is always a home run. But then so are a myriad of other dishes, from the pollo encamisado (plantain crusted chicken) to the paella mariscada (seafood paella) for two, not to mention the legendary tres leches. Sunday brunch buffet is not to be missed, and the daily happy hour is one of the city's best.

READERS' CHOICE: Fogo de Chão

The name of the game at Bernadine's is Gulf Coast cuisine, so of course there's an excellent selection of oysters from the region. They are available by the dozen, either raw on the half shell or chargrilled. The shuckers at Bernadine's don't limit themselves, though, and they often have oysters from the East Coast as well, including Prince Edward Island and Virginia. Accented with a dash of Bernadine's housemade hot sauce or mignonette, these bivalves make for a mighty fine ride. Get there early because the rarest oyster varieties often sell out long before closing time.

This classic neighborhood haunt off Airline is old-school in the best possible way. Teotihuacan serves three varieties of vintage Tex-Mex nachos, and our favorite just may be the nachos rocio. Served simply with beans, cheese and borderline greasy ground beef, the chips are best eaten with sour cream, guacamole, pickled jalapeño and a giant, seriously boozy frozen margarita for good measure.

Rice Village welcomed an outpost of the fast-growing Liberty Kitchen empire at the beginning of the year, and Little Liberty quickly became a favorite among locals, mostly thanks to its cozy atmosphere and refreshingly good grub. Get sloppy double burgers smothered with Thousand Island dressing, hickory-grilled Gulf fish and weekend brunch plates piled high with Southern eggs and heirloom cheesy grits, all of which pair nicely with local suds and craft cocktails. Be sure not to miss Little Liberty's latest hit, a customizable Hawaiian poke menu.

If your brunch plans don't involve at least some sort of seafood, you're doing it wrong. At his namesake restaurant, veteran chef Mark Holley wows with coastal fare inspired by a tapestry of Southern flavors, from the Lowcountry and Gulf Coast to the bourbon-centric tastes of Kentucky. This year the restaurant and oyster bar upped its game with the introduction of Sunday brunch. Start with a smoky Scotch Bloody Mary, then slurp up East Coast and local Gulf oysters on the half-shell. Next try the citrus-cured smoked salmon with crispy potato latke, and sorghum-glazed shrimp and grits. Of course, there's non-seafood stuff too. No one will be mad at you for smashing a Wagyu cheddar burger or roasted pork debris eggs Benny. You can order à la carte or off the special prix fixe menu.

READERS' CHOICE: benjy's

Stephanie Hoban knows her way around vegetables, so much so that her vegan food truck can serve up convincing caprese melts made with vegan cheese and pulled-pork-esque sandwiches made from jackfruit. Brunch options range from superfood acai bowls to delicious gluten-free cornmeal pancakes and baked doughnuts. If you can't catch the truck during its sojourns outside of Inversion Coffee House or at various farmers' markets on Tuesdays, Wednesdays and Saturdays, Ripe Cuisine also offers vegan catering services and cooking lessons.

READERS' CHOICE: Pepper Tree Veggie Cuisine

The only thing bad about the thoughtfully composed pastas at this garden-to-table Italian spot is that your favorite may leave with the change of the season. But that's okay, because the genius team at Coltivare will likely come up with something new and equally favorable. And if nothing seasonal tickles your fancy, the pastas that stay on the menu — including heaven-sent ricotta gnocchi and perfectly al dente spaghetti with black pepper — are equally as satisfying. Come with friends so you can mix and match the dishes alongside fresh backyard salads and bubbly pizzas.

Despite Houston's less than cool climate, locals take no issue slurping this modern Japanese spot's hot ramen all year round. On weekends you'll likely find a slight wait for a table even on the hottest days. Once you taste the intensely flavored, 18-hour slow-cooked pork bone broth and toothsome, from-scratch noodles, you'll know why. Go for the signature Tonkotsu Black and round your meal out with a refreshing local craft pint and some green tea mochi ice cream. You may need to cool off a bit.

When you talk about regional Mexican cuisine in Houston, the conversation inevitably turns to Hugo's. One of Houston's finest restaurants since 2002, chef Hugo Ortega's eponymous venue has been a critical hit from the get-go, a reason why he has been a James Beard Foundation finalist in the Best Chef Southwest category for the last five years. What's wonderful about this restaurant is its adherence to Mexican culinary traditions. It takes you on a journey through Mexico's vast geography with dishes like cochinita pibil (slow roasted suckling pig) from the Yucatan or huachinango a la Veracruzana (whole snapper from Veracruz). There are deep, richly flavored moles that hail from Puebla or Oaxaca; tart ceviches one might find in the Baja; not to mention killer churros and hand-churned Mexican drinking chocolate. A bountiful and undeniably fantastic Sunday buffet brunch is one of the city's best. Delicious cocktails utilizing Mexican spirits and a thoughtfully curated wine list complete the picture.

All of the bread at Tony's is baked in-house, including the long, spindly breadsticks called grissini. Dig in the basket and you'll find a treasure trove of other wonders, including Parmesan-sprinkled focaccia and sesame white pumpkin bread. It's such a lovely assortment that it seems possible to dine simply on bread and wine alone, but to miss out on the beautiful pastas, roasted meats and fishes would be a shame. It's this kind of elegance that extends even to the bread course that makes Tony's one of Houston's best fine dining destinations.