Japanese hand rolls, sashimi, and sushi and en- joy the restaurant’s excellent vinyl collection. What does all this say about dining in Texas as weapproachtheendofthefirstquarterofthe twenty-firstcentury?Maybejustthis:Weneed to make room for more fun. The hospitality industry knows hard times all too well, with the ever-rising costs of raw ingredients and labor and the hollowing out of once vibrant restaurant-centric neighborhoods. Given all that, who wouldn’t opt for a break from the real world? It was in the same spirit that we selected the ten best new restaurants in Texas, along with a handful of honorable mentions. So get out there. Ask some friends to dinner; try some wild and crazy dishes; visit a place not on your radar. Life is serious enough—live a little. And eat a lot. To read the list of the best new restaurants in Texas, please subscribe to Texas Monthly .
IS IT OUR imagination, or are Texas restau- rants more, well, imaginative than ever? On our visit to an idiosyncratic spot in the Gulf Coast town of Kemah, we were treated to bil- lowing dry ice, a blowtorch, and a pasta cre- ation that was a dead ringer for a coral snake. In Dallas, we settled into a long, narrow dining room that looked as if it had been uncoupled from the Orient Express. In Fort Worth, we were sure that characters in The Crown would have felt right at home in a convincing replica of a posh London townhouse. Of course, not everything we loved this past year was stagy. One of our favorite venues was a comfy lit- tle place in Houston where guests can order
FEATURE PREVIEW
Where to Eat Now Dining in Texas has been one big experiment this year. Dry ice. Pasta snakes. Whey foam. Corn bubbles. (That’s right: corn bubbles.) Our best new restaurants want you to have a meal you’ll never forget.
BY COURTNEY BOND AND PATRICIA SHARPE
A scallop dish from Ishtia, in Kemah; smoked king salmon crudo at the Chumley House, in Fort Worth; sabering a bottle of wine at Isidore, in San Antonio.
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