Unique Places to Eat in Texas: 12 Dining Experiences for Your Bucket List
Share with your friends!
Pinterest
LinkedIn
Email
Flipboard
Reddit
No time for a full-on vacation, but craving adventure? Consider these unique places to eat in Texas that boast immersive experiences and inventive cuisine. We focused on the larger cities of Austin, Dallas, Houston, and San Antonio, but there's one spot in the small town of Kemah that is not to be missed. Check out these spots where multi-sensory, interactive dining is leading the way.
Austin
Dipdipdip Tatsu-Ya
More Info: dipdipdip-tatsuya.com
Japanese hot pot goes new school at this interactive playground, where diners explore varieties of nabemono and shabu shabu tabletop cooking. Fantastic bubbly broths await your choice of meats for dipping, along with sauces and exotic condiments galore. Tatsu-Ya was awarded as an Austin Recommended Restaurant in the 2024 Michelin Guide.
Pin
Gangnam Korean BBQ
More Info: gangnamkbbq.com
Neon-lit Gangnam in South Austin sports generous booths and huge tables for searing prime sliced meats on your tabletop. Spicy marinated pork belly, beef short ribs, and ribeye — it's all here, along with myriad bowls of banchan (side dishes) for you to doctor up your meal. Don't pass up a signature cocktail like the Guava Melon to snap you into vacation mode.
Pin
Hestia
More Info: hestiaaustin.com
With stellar Downtown views from its patio, this Michelin-starred stunner focuses on live-fire dishes. Every dish (right down to dessert) is perfectly cooked on a 20-foot-long open hearth in the gleaming open kitchen.
Bold flavors centered on smoke, ash, and char create a unique fine-dining experience, with dishes like dazzling hearth-dried beets, tuna tostada, smoked mushroom, and Texas wagyu ribeye with fermented green peaches. Chefs leap from the kitchen to deliver plates to each guest and chat about the ingredients, which kicks it up a notch.
Pin
Dallas
Domodomo Ko
More Info: domodomorestaurant.com
From the owners of New York City's Domodomo comes Domodomo Ko in The Quad. Dallas Chef Brian Kim introduced an immersive seven-course seasonal omakase menu with Korean influences. Of the many fascinating dishes, Hwe Dupbap comes with seven kinds of fish and a side of rice mixed with shiso, trout roe, and gochujang. You're given a few pieces of nori to create your own little hand rolls. It's fun and interactive.
Pin
Houston
Bari Ristorante
More Info: bariristorante.com
Old-school tableside service is back in a big way. It adds a touch of theater and allows guest to view their food as it's prepared while also gleaning culinary tips. At Italian favorite Bari, order the truffle pasta tossed in a gigantic hollowed-out Parmesan wheel from a cart rolled to the table.
The same goes for the carved-to-order chateaubriand and beautiful whole branzino al sale (fish baked in salt) filleted and served tableside. Don't forget dessert! Bananas Foster is prepared at your table in grand style, along with flaming Cherries Jubilee made with fresh seasonal cherries.
Pin
MARCH
More Info: marchrestaurant.com
This beautiful and modern special-occasion restaurant features an extravagant tasting menu that spotlights different regions of the Mediterranean. Your evening starts in the sun-soaked lounge with intricate bites (think truffle scarlet crab) and cocktails. Right now, guests receive a dissertation on The Republic of Venice with a menu by exec-chef Felipe Riccio that has been tirelessly researched and painstakingly practiced for months.
MARCH holds your attention and never lets up, with creations like frutti di mare, Prosecco and bay leaf, and A5 wagyu with wild Madagascar peppers — all served on stunning vintage tableware. From the first course to the last, Michelin-starred MARCH is Texas's most sophisticated culinary escape.
Pin
Musaafer
More Info: musaaferhouston.com
This Michelin-starred destination, which channels an Indian palace, feels worlds away. There are jaw-dropping rooms lined with hundreds of Indian mirrors, royal blue and green velveteen banquettes, and a dreamy terrace with fabric-draped cabanas.
The regional menu traverses 29 states in India with authentic dishes like Mithus Coriander Shrimp with coconut and turmeric. Don't miss the enchanting, artful desserts, such as the Mishti Doi with faux yogurt mushrooms 'growing' on almond cake.
Pin
Toca Madera
More Info: tocamadera.com
Smoking hot West Hollywood import Toca Madera transports diners to the heart of Mexico City. The action in the stylish, dark dining room never stops, with live entertainment that includes fire dancers and musical performers. Cocktails like the Ghost Rider arrive flaming; steak is delivered in flames as it cooks.
But it's not all fun and games. There's serious cooking going on with fresh seafood (try the Mayan prawns) and shareable appetizers like tableside-prepped guacamole, queso fundido with warm tortillas, and A5 wagyu and wasabi nestled in crispy wonton tacos. Settle into the plush, oversized banquettes and order another margarita.
Pin
San Antonio
Hot Joy
More Info: hotjoysa.com
When you enter Hot Joy, you've suddenly left San Antonio for a fantastical Chinese gathering space with red dangling ceiling lanterns, striking animal murals, and tiki drinks rivaling the South Pacific. Of the creative menu choices, we recommend Hong Kong cornbread with orange honey, chili oil noodles with cucumber, and the Shitake Chow Fun. Come back on a Sunday for dim sum featuring rolling carts that let you look and then choose.
Pin
Mixtli Progressive Mexican Culinaria
More Info: restaurantmixtli.com
Michelin-starred Mixtli is named for the Aztec word for 'cloud.' Like clouds, the tasting menu travels the vast regions of Mexico. The current menu spotlights Veracruz, Mexico's top producer of cattle, citrus, and seafood. Expect at least 10 courses that might include smoked coconut (smoked fish and fermented pico de gallo), Rohan duck with vanilla, and ribeye-stuffed plantain molote. The cooking is cerebral and delicious, with artfully plated dishes that tell a story.
Pin
Nicōsi Dessert Bar
More Info: nicosisatx.com
With the slogan 'where dessert is theater,' you know you're in for a treat at Nicōsi. Get submersed in an inventive, multi-course tasting menu that embraces acidity, sweetness, bitterness, and savory flavors. The intimate 20-seat venue features show-and-tell style seating that fosters dialogue with the talented chefs over an eight-course pre-set menu. You can anticipate wild creations like passion fruit ceviche, and pecan milk and vegan caviar.
Pin
Kemah
Ishtia Restaurant
More Info: ishtia.com
In the tiny Texas coastal town of Kemah, ultra-adventurous diners splurge on a tasting menu of twenty-something courses showcasing Choctaw cuisine by Native American chef David Skinner. The menu, featuring live fire, smoke, and other novel techniques, is spellbinding.
You can look forward to dishes like Tanchi nihi Champuli (corn and chocolate) and Bula Okichi (bison and black tepary beans). Guests will be immersed in the entire two-hour experience, from the unique setting to chef lectures about the origins of the dishes and the artistry on the plate.
Pin
Bon appétit!
**********
Give your inbox the Southern makeover it deserves — subscribe to StyleBlueprint's FREE daily emails!
About the Author Robin Barr Sussman
Native Houstonian Robin Barr Sussman is a veteran culinary, wine and travel writer who studied at The Culinary Institute of America, Greystone, Calif. Before her writing career, as a chef for California wineries, her specialty was food and wine pairing. When she's not checking out the lastest restaurant openings in Texas, she's scouring a farmers market or planting herbs in her garden.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Winnipeg Free Press
12 hours ago
- Winnipeg Free Press
Kenzo brings mischief back to Paris' iconic Maxim's with a riot of color and clash
PARIS (AP) — Few Paris addresses conjure myth quite like Maxim's, the gilded Belle Époque haunt where artists and aristocrats once jostled for a seat at dinner, and a place immortalized in Cole Porter's lyrics and classic Hollywood films as the very symbol of Parisian chic. On Friday night, at Paris Fashion Week the renowned restaurant-turned-nightclub became the improbable stage for Kenzo's latest co-ed show — a riot of pop color, celebrity and cultural collision served tableside. Guests perched around white tablecloths as Nigo, the first Japanese designer to helm Kenzo since the late, great Kenzo Takada, set out to prove the house can still surprise. What unfolded was a knowingly playful mash-up of preppy classics and off-kilter eveningwear: eye-popping pink dresses loosely gathered and knotted, each one tossed with a Left Bank silk scarf; a slinky tuxedo jacket paired with a blaring urban-printed tee in wild color, topped with a cartoon bunny in intentional clash. Think cocktail hour by way of Shibuya street style. Tongue-in-cheek references ran rampant — a circus master's striped waistcoat here, sheeny tiger-motif pants there, all nodding to Kenzo's signature mix of high craft and subcultural wink. If the goal was to recapture the house's historic sense of fun, Nigo went all in. While the creativity on display was undeniable, the sheer abundance of ideas sometimes made it hard for a single vision to shine through. With so many bold references and layers echoing recent seasons' spirit of collaboration and eclecticism, the collection sometimes felt more like a lively collage than a focused statement. Still, there were moments where the craftsmanship and playful accessories truly stood out, offering glimpses of the distinct Kenzo spirit that Nigo has made his own. Weekly A weekly look at what's happening in Winnipeg's arts and entertainment scene. Since joining Kenzo, Nigo has brought a fresh spirit of collaboration and cross-cultural exchange, most visibly in his headline-grabbing work with Pharrell Williams at Louis Vuitton and his frequent partnerships with artists from across the globe. That outward-looking energy has helped pull Kenzo back into the pop-culture conversation, blending the house's playful legacy with new momentum. As part of the LVMH stable, Kenzo now enjoys the reach and resources of the world's largest luxury group, giving Nigo freedom to experiment, push boundaries and reawaken the brand's irreverent roots. It was a night that nodded to both past and future. After a string of worn years under the previous design duo, Kenzo seems determined to shake off old dust and reclaim its seat at Paris' most storied table. The show at Maxim's — equal parts fashion circus and cultural memory — was a reminder that Paris style is best served with a wink, a clash and more than a little mischief.
Winnipeg Free Press
15 hours ago
- Winnipeg Free Press
Chef Nobu serves his famous miso cod with a side of inspiration in a new documentary
NEW YORK (AP) — World-famous chef Nobuyuki Matsuhisa has been tantalizing foodies for decades as he built his empire to include more than 50 upscale restaurants and several luxury hotels. The new documentary, 'Nobu,' reveals the man behind the cuisine in an intimate look at how he found success, despite several major setbacks. The film traces Matsuhisa's journey to creating his unique fusion cuisine, blending traditional Japanese dishes with ingredients discovered while living in Peru. Matsuhisa, now 76, was driven to run his own restaurant but faced obstacles, including financial woes, doubters and a devastating fire at one of his first spots. Candid and sometimes emotional interviews with Matsuhisa are interspersed with mouthwatering shots of his 'Nobu-style' culinary treats, made with a precision and standard of excellence his diners have come to expect. 'Nobu' releases widely July 2. Director Matt Tyrnauer and the chef himself sat down with The Associated Press to discuss his perseverance, creativity and influence on the culture. Answers have been edited for clarity and brevity. AP: One of the most dynamic things about the film is the gorgeous food. How did you approach it, Matt? TYRNAUER: Nobu started as a graphic designer, and you can really see it in the plates. The totality of his vision for creating a new type of cuisine, which he calls 'Nobu style,' or the signature dishes, was really interesting, but also the beauty of the presentation, which is so important. We had cameras everywhere — on the ceiling, we had them over the shoulder, and anything to kind of get the precision and the detail. At a certain point in the film, you see him correcting some of the chefs who work for him and it's a pretty tough process because he's a perfectionist. I wanted to show that. AP: There are many difficult moments in the film and you have to relive some pain from your past. How was that process for you Chef Nobu? MATSUHISA: Even though my life was pain, but I learned from this pain. Also I learned lots and lots of love from people who supported me. So nothing is losing, in my experience. I'd like to say, at my age, I can say, I did my life. AP: Matt, were there any surprises when you were shooting the film? TYRNAUER: When he broke down on camera and couldn't stop crying, it was a big surprise. I didn't understand the true wound of the loss of Nobu's best friend, Sakai. I've interviewed a lot of people. I've never had anyone really be so emotional. I thought it was extraordinary and very beautiful, actually, and very honest. Nobu invited me to go see the grave of his dear friend who had taken his own life and the pain and the suffering that we see on camera is unexpected in a movie that you think is just going to be about great food and the artistry of being a chef. There's a soulfulness to it. ___ If you or someone you know needs help, the national suicide and crisis lifeline in the U.S. is available by calling or texting 988. There is also an online chat at ___ AP: Your world travel helped you develop your Nobu style. You're still traveling and visiting restaurants. Can you talk about that? MATSUHISA: I made the Nobu corporate teams. These teams that are traveling with me … they stand by at all the locations, and they set up, then they're training for the next generations. The Nobu teams keep growing like a family, and they (are) working there long times so they understand Nobu's quality, philosophy, the passions, how to do service. We have good teams. AP: From 'The Bear' to reality TV, there is high interest in what goes on in restaurant kitchens in pop culture now. Did that play into the film? Wednesdays Columnist Jen Zoratti looks at what's next in arts, life and pop culture. TYRNAUER: What I wanted to do was show the process and put that on display. Part of the secret to his success is that he's actually created a very civilized culture, and it comes from the top down. I think that's why he goes around the world like he does and visits all these restaurants and trains the chefs personally in his own style. But his own temperament is exemplary. AP: What do you want people to take away from the film? MATSUHISA: I'm very glad because I didn't give up on my life. That's the message. Even (when) the young people has a problem, I like to say, 'Don't give up. Just don't forget about the ambitions, passions and go step by step.' ___ This story has been corrected to report that 'Nobu' releases widely on July 2, not July 1.
Vancouver Sun
17 hours ago
- Vancouver Sun
Beauty Buzz: The 3 best beauty products we tried this week from Rhode, Tatcha and Nuxe
Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. We try dozens of beauty products each month. These were our testers' three favourite launches this week: They say: A new facial moisturizer from Tatcha that features Japanese purple rice, prebiotic green tea extract and zinc hyaluronate to provide lightweight hydration that balances oil and provides a dewy, bouncy glow. We say: This moisturizer is lightweight yet effective. Our tester layered it on following her go-to toner and serum and was pleased with how soothed and hydrated her skin felt. Plus, the product size makes it a perfect travel partner this summer. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. $80 | They say: A new mist from new beauty billionaire Hailey Bieber's brand Rhode, this superfine spray features five hero ingredients including magnolia extract, ectoin and ceramides to provide a 'next-level glow'. We say: While there's a lot of buzz around the brand's makeup (it is very good), we've found the skincare to be among the real stars of the Rhode lineup. From the Glazing Milk to the Barrier Restore Cream, our tester reports the line delivers on its promise of glowing, hydrated skin. This mist falls in line with the rest, providing an instant dose of hydration where spritzed and a trending glass skin-like finish. $48 | They say: A night cream that promises to be 'more effective than retinol' thanks to an Alfa Technology, which includes alfalfa extract, hyaluronic acid, and hemerocallis fulva extract. We say: Our tester, a woman in her 60s, found this rich moisturizer gave her skin an instant dose of hydration. A little goes a long way and she didn't not any issues with sensitivity. With regular use, she noted her skin appeared 'smoother and brighter' than before. $88 |
