This is "moist" brisket at Killen's Barbecue.
Photo by Mai Pham
This is "moist" brisket at Killen's Barbecue.

Big as a dinosaur bone and tender as all get-out, pitmaster Ronnie Killen's incredible beef rib continues to set the standard when it comes to Houston's crazy barbecue obsession with gnawing at the bone. In fact, Killen basically set the standard for the hulking, juicy beef rib when he decided to serve up the once underappreciated short-plate rib, a cut that comes from the chest instead of the back of the cow, making them ever the more gigantic and succulent. You'll want to line up early in the day to get a taste of these bad boys ($22 a pound, and they can feed nearly three people) because they do sell out, but don't fear the line — Killen's always serves up free ice-cold beer to help pass the time.

Photo by Troy Fields

Double-fried and spicy as you please, the Korean fried chicken wings at this popular South Korean eatery in Katy, with more area locations to come, have stepped up Houston's chicken wing game immensely since debuting in late 2016. That's because the wings and drumettes remain moist and tender on the inside yet crispier than all get-out when it comes to the skin, glazed as it is in a sticky, finger-licking good soy-garlic sauce with a touch of saltiness. In terms of process, this spot has it down to an art: In the kitchen, the wings are battered and fried once, allowed to rest until reaching room temperature, and dunked again in the fryer to achieve that incredible crispiness. And if you're down for mouth-numbing spice, go for broke with the spicy glaze that creeps up over time and is best alleviated with the accompanying daikon and the go-to drink order here, a fruity soju flight.

Best Hot Dog
Photo by Gwendolyn Knapp

This cult favorite hot-dog stand is known for consistently solid franks and brats that come deeply griddled and fully loaded with a mishmash of toppings on a toasted bun. When you order them "all the way" (which we suggest you do), that means you're getting the spicy, sweet, tangy and creamy taste sensations of black pepper, spicy mustard, curry ketchup, honey mayo, a hit of Sriracha, griddled and crunchy fried onions, and the one thing that sets these dogs apart — satisfyingly awesome, melting cream cheese. These Frankenweenies are best devoured late-night between the hours of 9 p.m. and 3 a.m., mainly because those are Yoyo's regular hours, but also because the loaded sausages are sure to send you off into a sweet, blissful slumber.

Photo by Troy Fields

Overflowing with meat and cheese, the Texas Picnic Board not only conjures up the nostalgia of old-school family picnics with its unabashed deviled eggs, herb-laced and addictive, and its perfectly nutty and tangy pecan-topped cheese ball, but the real star of the show: Ritual's incredible house-cured charcuterie. Top a helping of thinly shaved ham with a little slab of sage cheddar and layer it on a greased-up toast point for epic snacking. Next go for the head cheese. Softly gelatinous and utterly porky, it's best slathered with the accompanying grain mustard that packs a bit of heat and layered on the crisp and exceptional housemade crackers, alongside a nibble of sweet, house-cured pickles. The peppery beef sausage, doused as it is in a sweet and spicy barbecue sauce, needs no sidekick, but if you're sharing this with pals, make sure to get your fill right away, because something this good is bound to disappear fast.

Best Sushi
Photo by Troy Fields

MF Sushi is not for everyone. It is not for the budget-conscious. It is not for those who eat sushi rolls. It is for those who love and appreciate traditional Japanese sushi of the highest quality and freshness and for those who understand that sushi rice is just as important as, if not more so than, the fish itself and how it's cut. In other words, it's for those who appreciate that the preparation of sushi is a culinary art and are willing to pay for quality. MF Sushi is one of the most traditional sushi restaurants in Houston, and the omakase tasting menu by sushi chef and owner Chris Kinjo is world-class. Exotic fish are flown in regularly from Japan's famous Tsukiji fish market, and plates of expertly prepared nigiri and sashimi made from prized species like kinmedai and akamutsu are nothing short of exquisite.

Saint Arnold Brewery

What a year it's been for Texas's beloved OG craft beer bastion Saint Arnold Brewing Company. On top of planning the massive 20,000-square-foot Saint Arnoldville Beer Garden heading to the brewery's location just outside of downtown, and serving up fine brews, including the 2017 launches of Pub Crawl Ale and Raspberry AF, along with a killer lunch and dinner menu meant for perfect food-and-beer-pairings as well, co-founder Brock Wagner and the Saint Arnold Brew Crew continue to do terrific things for the Houston community at 23 years in, including raising money for numerous local charities in collaboration with some of the city's finest restaurants, and no doubt inspiring the younger operations among H-Town's now bustling craft-brewing industry.

Tiny Boxwood's Cafe

Dining al fresco at Tiny Boxwoods feels like dining in a different city altogether. The über charming café offers a lush and stylish escape from the ordinary, with some of Houston's best fresh-from-the-oven chocolate chip cookies to boot. During weekend brunch, you'll find the social set lingering over white wine mojitos, pastry boards and house migas. While weekday breakfast is perfect for a quick avocado toast or flaky croissant slathered with honey butter and fresh jam, lunch brings house favorites such as the roasted beet burger and slow-roasted pork Cubano, and dinner gets decadent with espresso-rubbed ribeye and jumbo shrimp risotto.

Local Foods

Walk into any Local Foods location and you'll find a crowd of happy patrons chowing down on seriously good (and good-for-you) eats. While the nut crumble "crunchy" chicken sandwich is easily one of the house faves, the hip kitchen's mindful eats are perhaps best showcased in the seasonal harvest salad. Seriously plump with mixed greens and sprouts, velvety goat cheese, sunflower seeds and a fresh herb vinaigrette, the salad gets a by-the-season remix of market veggies and fruit — from beets and pumpkin to peaches, grapefruit and squash. For best results, enjoy it alongside some refreshing citrus mintade.

Oporto Fooding House
Photo by Troy Fields

Tapas take a spin through the vibrant culinary landscape of Portugal, India and even Italy at this eclectic Midtown haunt. The vibe here is sophisticated and sultry, with a stylish crowd sharing artfully arranged plates of za'atar-kissed pao com tomate, goan-spiced pork curry, mix-and-match cheese and charcuterie, and larger offerings like wood-grilled filet and a tomato rice plump with scallops, clams, mussels, prawns and Gulf snapper. Don't miss the thoughtful boutique wine list, which includes after-dinner Ports and Madeiras that pair perfectly with an espresso chocolate torte or bolo de bolacha, the Portuguese version of tiramisu. And if you're looking to save a buck, the Monday through Friday happy hour offerings are both bountiful and reasonably-priced, with bites and house wines starting at $5.

Aladdin Mediterranean Cuisine
Photo by Christina Uticone

You'll want to come hungry to this choose-your-own-adventure, Mediterranean-inspired cafeteria. Then you'll want to grab a tray and make some tough choices, such as which hummus you're going to slather onto your fresh-from-the-brick-oven, fat and pillowy pita — traditional, spicy, spinach, caramelized onion or, screw it, baba ghanoush. Move down the line and the conundrum gets harder, with side options ranging from herbaceous tabbouleh, feta-laced spinach salad and a can't-miss roasted cauliflower to a giant breaded and fried mashed potato ball that's stuffed with cream cheese and will have you seriously rethinking this year's Thanksgiving plans. For the grand finale, face your fate and pick from mains like fall-off-the-bone lamb shank, curried chicken stew, kebabs and gyros, and roasted snapper. Can't decide? Persuade your dining companion to go halfsies (that's what we always do).

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