State of Grace
Photo by Troy Fields

What makes a dozen raw oysters better than any others in town? It starts with the oyster bar, which at State of Grace is known as the Oyster Room, tucked into a chic and intimate space at the front of the restaurant, and it's always bustling. That's probably because the River Oaks restaurant offers $1 oysters during its designated happy hour, which runs weekdays from 11 a.m. to 6 p.m. On top of that, the bar here sources giant Gulf bivalves and brinier tinier options from the East and West coasts and Canada. If that still doesn't tickle your fancy, go for broke with the massive $150 seafood tower, which will also come with an array of the raw bar's signature items, including the must-order smoked redfish dip, and don't overlook a quality drink from the cocktail bar. They make a mean, classic gin martini here, perfect for sipping on between all that aphrodisiacal feasting.

Ramen Tatsu-Ya
Photo by Gwendolyn Knapp

What makes the best ramen in town? Is it the broth alone, that creamy, porky liquid, or the tender, fatty chashu (soy-marinated pork belly) that falls apart at the lightest urging of a chopstick? Of course, but at Ramen Tatsu-Ya, the noodle-slurping experience goes well beyond the obvious, managing to buck the all-too-often corporate or austere qualities of most ramen joints with its hip digs and a menu that delivers on flavor. The best ramen here is actually more of a rarity, the tsukemen, a condensed dipping broth made from long-simmered pork bone with bits of chopped goma pork collecting at the bottom. It arrives in a bowl separate from the ramen, chashu, soft-boiled egg, seaweed and lime, so you can build your own feast. Throw in some hush piggies (deep-fried balls of pork) and Yodas (sweet and sour Brussels sprouts), and stuff yourself happy like the giant lucky cat out front.

Kitchen 713
Photo by Daniel Kramer

With a new location that opened to crowds in December 2016, owners James Haywood and Ross Coleman resurrected everything that was great about their former, and quite humble, Third Ward counter-service restaurant, Kitchen 713, and expanded on it tenfold. The duo now turn out a wealth of exceptional global soul food with table service, craft cocktails, and more space to kick back and relax. You're just as likely to find shrimp and grits, gumbo, and chicken-fried steak right alongside turkey neck lettuce wraps that taste oddly reminiscent of banh mi or kitfo, Ethiopian steak tartare. Lunch and dinner don't disappoint, but the secret here is the brunch, when the restaurant's incredible fried chicken and one of the best kolaches in town are on the menu.

Tiny Boxwood's Cafe

When another place in town can dethrone the awe-inspiring masterpiece at Tiny Boxwoods, we will happily concede the title. Until then, this neighborhood favorite will continue to reign supreme as the chocolate chip cookie champion with its golden, crisp-edged, gooey-centered specimens laced with a generous amount of chocolate. These cookies are so popular, you can buy frozen cookie dough at Tiny's Milk and Cookies near Rice Village to bake at home.

Best Margaritas
Photo by Carla Soriano

Another year, another crown for The Pastry War, where the selection of tequila is wide, the price is right (especially during the $5 margarita happy hour) and the margaritas are always deliciously boozy. It's hard enough to choose between frozen or on the rocks when it comes to the perfectly sweet and tart house margarita, but visitors should make sure to save room to sample the mango and chamoy version or the spicy habanero and serrano margarita.

Cloud 10 Creamery
Courtesy of Cloud 10 Creamery

If only every ice cream place in town dedicated as much time to its ice cream sundaes as Cloud 10 does to its ever-changing seasonal sundaes — the spring sundae, for instance, features strawberry ice cream with banana jam, banana chips, housemade whipped cream, black tea cream, toast crumble and strawberry crunchies. Still, the classic Cloud 10 sundae is hard to beat, with a combination of jam and chocolate magic shell, sprinkled Nutella dust and a topping of bruléed banana. You get to choose the flavors in your sundae, and you can choose anything from sarsaparilla-anise to cilantro ice cream with roasted pineapple, which makes for the best sundae experience in town.

Local Foods

This locally sourced and seasonally focused sandwich, salad and soup shop has blossomed into a successful chain purveying more-traditional sandwiches alongside vegetarian-friendly offerings like a vegan "meat"ball sandwich made from mushrooms and pecans, a taco salad with convincing and flavorful vegan taco "meat," and a creative vegan Caesar salad complete with cashew cheese. Whether you're a 24/7 vegetarian or just out for a meatless Monday meal, Local Foods is a great bet for vegetarian food that's so delicious, you'll forget you're eating plant-based at all.

Best Bloody Mary
Photo courtesy of State Fare

If you thought one Bloody Mary was thirst-quenching, try sipping on a flight of them at this Southern charmer from Cherry Pie Hospitality. Dreamed up by tincture queen and beverage director Laurie Harvey, the flight offers petite tastes of four varieties. Start with the delectable house Bloody, rocking vodka, a garnish of candied bacon and house-pickled green beans, and made either classic or spicy (hint: go spicy); move on to the tequila-infused Bloody Maria, bright and zippy with pickly onion, lime and jalapeño; next, it's a gin-kissed Red Snapper, adorned with pickled onion and olive; and finally, a Michelada combines an in-house spiced michelada mix with beer, lime wedge and a salted rim.

Be ready to get messy, since Cajun Kitchen takes your average mudbug and ups the ante by doing things Viet-Cajun style. Here, that means the seasoned boil is finished in a wok with finger-licking sauces and spices. Choose your preferred spice level (from mild to cray cray) and your flavor. There's the classic spice-laden Cajun, the buttery garlic blend, and a rich, slightly sweet and fragrant Thai basil. The Kitchen Special is a particularly addicting blend featuring citrus, onion, scallion, butter and garlic. Those looking to loosen a few belt buckles should go for the "fatass" combo — a swoon-worthy spread of crawfish, snow crab legs, prawns, nibs of corn and potato, and, if you're really feeling bold, hunks of sausage.

The Pass
Photo by Troy Fields

There are only a handful of restaurants in Houston that offer tasting menus, but few like The Pass, the fine-dining side of The Pass & Provisions, which has been the quintessence of the progressive American genre from the get go. Beyond a menu offering five courses with the option to supplement three more, what sets this restaurant apart from others is its open-kitchen format, which functions not only as a stagelike spotlight where diners can view the plating, but also as the springboard from which chefs Seth Siegel-Gardner and Terrence Gallivan will actually serve their cuisine directly at your table. Dishes are generally whimsical and creative, with gorgeous presentation and an element of surprise, like the belly three-ways, in which lamb belly, pork belly and tuna belly are presented on individual hot rocks that sizzle. The menu changes quarterly, and service is impeccable, so it's possible to visit often and still be wowed.

Best Of Houston®

Best Of