Chef David Luna's modern Texas fare at Line & Lariat showcases the best the Lone Star State has to offer, from surf to turf. Try the Gulf-caught red snapper or cobia for lighter fare that doesn't skimp on flavor, or go whole hog with an antelope steak or mustard-roasted wild boar chop. You'll find everything from German and Mexican to cowboy and Cajun influences on the menu, which ranges from pulled pork tostadas (which make a great bar snack with a pint of locally brewed beer) to filé gumbo filled with Gulf shrimp and local chicken.