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Texas may be the first word, but the focus is on the second. The bistro can fry perfect frites, turn out a sublime coq au vin, and whip up any sauce ending with “aise.” It’s not trendy, and the interior isn’t sleek, but it’s always at the tip of our tongue. We guess it just has a certain je ne sais quoi, y’all.
This article appears in February 6 • 2015.
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