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The outside might look a little like an Eastside dive bar, but the Hightower isn’t about pouring Jameson shots to denim vest-wearing beardos. Yes, there is a full bar, but the focus is chef Chad Dolezal’s quietly adventurous menu that blends the Lone Star State’s culinary traditions with a global palate. We’ll drink to that.
This article appears in May 6 • 2016.
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