With exciting twists on South Texas fare, this restaurant’s menu features local produce and Texas proteins – think duck confit queso, braised 44 Farms short rib, or blackened redfish with potato gnocchi and tomato butter. They’ve been busting their chops to accommodate diners during the pandemic, with quadrupled seating on their huge lovely patio, a chef’s counter experience, daily happy hour, and tasty to-gos. Don’t miss the blueberry tart.

This article appears in First Plates 2021 (Supplement) and First Plates 2021.

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