There are a lot of Indian restaurants in the Houston area. But when talk of the best Indian cuisine comes up, one restaurant is always mentioned: Himalaya Restaurant and Catering. Located about 45 minutes outside the Woodlands in southwest Houston at the intersection of Hillcroft and Hwy 59 (6652 S.W.Freeway @ Hillcroft, Houston, TX 77074), Himalaya has become the go-to spot for Houston foodies craving the best of Indian and Pakistani cuisine.
Founded by Chef Kaiser Lashkari and his lovely bride Azra (both of whom are there daily), Himalaya has been delighting guests for almost 20 years. And the patron list is a who's who of national and local foodies: Anthony Bourdain was a regular when he visited Houston, Andrew Zimmern has featured Himalaya on his program, and the walls of this modest restaurant are covered (literally) with accolades from the media, both local and national. Chef Kaiser has been nominated, not once, but twice for a coveted James Beard Award, a feat matched by only a small handful of chefs in the United States. No restaurant in Texas (if not the nation) has been more recognized for its excellence.
The hospitality at Himalaya is warm and inviting. Chef Kaiser is ever present in the dining room, greeting guests and making suggestions for those overwhelmed by all of the choices on his menu. Unlike many restaurants, Kaiser and Azra are present every single day that they're open, insuring that quality never slips and that customers receive the best experience possible. This dedication and work ethic are remarkably rare today, and are a key part of the success that Himalaya has enjoyed.
Speaking of overwhelmed, it's a bit overwhelming to first walk in to the humble Mahatma Ghandi District location, and look around. The walls are literally covered (and by literally, we mean in the literal sense) with recognition from food publications from around the country. Many establishments have a "brag wall" with a half-dozen framed articles praising the restaurant. But Himalaya has hundreds; I wouldn't be surprised if there are more in storage because the walls are out of space. It's a stunning visual testament to the excellence that Kaiser, Azra, and their hard-working team achieve each and every day.
From countless local food writers to Houston's James Beard Award-winning Alison Cook to national media from coast to coast to two nominations from the James Beard Society, Himalaya's walls reflect the recognition that has been showered on the restaurant by those who know great food. We were lucky enough to run into the late great Anthony Bourdain at lunch at Himalaya a few years back; talking with him was an incredible honor.
Curries are a core component of Indian cuisine, and Chef Kaiser has not only mastered the classics, but he has devised new curries that reflect his approach to feeding hungry Houstonians. Perhaps the most notable example is his Chicken Hara Masala, a verdantly green Hyderabadi curry that combines large chunks of moist, tender chicken with lush herbal flavors and a moderate degree of heat. Mexican food lovers will adore this curry; the unmistakable flavor of green chiles and cilantro pervades each bite. This curry is utterly unique, and available only at Himalaya; folks drive from all over the state for another bowl.
Of course, the traditional dishes are well represented. From the best rendition of Chicken Tikka Masala that we've ever experienced to the savory Tawa Gosht (Alison cook called this dish “berserk boeuf bourguignon”) to the Goan delicacy Lamb Vindaloo, Himalaya turns out a tremendous range of curries from mild to wild. One could spend many visits simply exploring the range of curries that Chef Kaiser has mastered.
Himalaya's Biryanis are superb version of this Hyderabadi classic. Made with a base of fragrant Basmati rice, variations include mutton (Anthony Bourdain's favorite), beef, chicken, and two vegetable versions.
Chef Kaiser is a master of grilled meats, many in the Punjabi tradition. The place to start is the Special BBQ / Grill Platter, which is a delight for any carnivore. Combining Lamb Seekh kabab, Chicken Seekh Kabab, Chicken Boti, Persian Kabab and Himalaya's famous Steak Tikka (another Bourdain favorite) this dish is an introduction to the range of tandoori grilled meats that Texans can't get enough of. We keep going back to this dish, because it's very difficult to choose a favorite from these savory bites, but if we had to pick only one, Steak Tikka would be our choice. Not only is this house specialty a delicious north Indian dish, it's one of the best steaks you'll find in Houston, with flavors unlike any other.
Himalaya presents a rare Pakistani delicacy that's not found anywhere else in the United States: Authentic Hanifa-style Hunter's Beef. This south Asian beef creation is reminiscent of pastrami, but with its own unique flavor profile. Andrew Zimmern gave this dish his highest recommendation; meat lovers should not pass it up.
As we mentioned earlier, the cuisine at Himalaya goes beyond traditional Indian and Pakistani cuisine, to Chef Kaiser's groundbreaking fusion dishes, which combine centuries-old desi spice and flavor profiles with modern American cuisine and sensibilities. He's always working on new fusion creations; this keeps the experience fresh and every week.
Perhaps the best example is the iconic Himalaya Fried Chicken. Considered by many foodies and writers to be the best friend chicken in the city (no less than Andrew Zimmern raves about it to this day), this profoundly flavorful rendition relies on Chef Kaiser's secret blend of herbs and spices and a painstaking preparation, which begins days before the chicken even hits the fryer.
Whole chickens are broken down and marinated in a savory mixture of masala spices for 48 hours, allowing the rich flavors to permeate and perfume the tender chicken. Upon ordering, the chicken is dredged in a seasoned batter, and fried using the chef's selected oil that is changed out frequently.
The result is nothing short of remarkable. Friend chicken is definitely a big deal in Texas, and Himalaya's version stands alone with its incredible flavors that are infused down to the bone. Lovers of Nashville-style hot chicken definitely need to try Himalaya Fried Chicken; we think it's the next step in the evolution of this American classic.
Chef Kaiser has also put his spin on another iconic southern favorite: The pot pie. This staple of southern cooks has been elevated to the next level. It begins with a housemade pastry crust, as light and flaky as the proverbial grandmother used to make. But that's where things take a turn to the south; in this case, South Asia.
Instead of the tasty but often bland filling found in a traditional pot pie, Chef Kaiser kicks things up a notch or three with his Desi Pot Pie. He builds a savory combination of tender, juicy meats, fresh vegetables, and his own blend of masala spices to create a pot pie that's incredibly unique and flavorful. Kaiser doesn't do bland, and this dish is a perfect example of the wisdom of his approach.
The fillings of the pot pie change with the seasons and the whims of the chef, so be sure to ask what's available. We've sampled several, and wouldn't hesitate to order any of them again. And again. And again.
To say the food at Himalaya is broad would be an understatement; to say it is outstanding doesn't do it justice. Chef Kaiser Lashkari and his team have wowed everyone from dedicated foodies to award-winning chefs to the media to national food personalities. The approach at Himalaya focuses on providing great food to each and every guest, and after numerous visits, we can confirm that they are experts at exceeding expectations time and time again.
If you're seeking out some of the best Indian and Pakistani food in the nation, hop in your car and head down to southwest Houston to Himalaya. We think you'll be delighted. It's definitely food worth the drive.
Himalaya Restaurant | 6652 Southwest Fwy, Houston, TX 77074 | +1 713 532 2837 | http://www.himalayarestauranthouston.com
Chef Austin Simmons is on a tear. Originally moving to the Woodlands as John Tesar's sous chef at the late, lamented Tesar's Modern Steakhouse, Simmons quickly found a home with the Hubbell & Hudson empire, moving rapidly from the sous position to Executive Chef, where he quickly received notice from the food community. He helmed the Bistro, the Kitchen, and the catering operation, winning accolades for each. But it wasn't enough for this ambitious young chef.
So, in 2018, he closed the successful Bistro and reopened it a few days later as the reimagined Tris, to universal accolades. Previously, he had launched a successful tasting menu restaurant, Cureight, giving him a venue to flex is creative muscles.
Having conquered the competitive Woodlands market, Simmons wanted to bring something new, different, and unique to his guests in the Woodlands.
The result is CollaborEIGHT, a series of dinners, each conceived by Simmons and a notable guest chef.
The latest event brought Chef Dominick Lee, of Poitin to the Woodlands. Chef Dominick moved to Houston from New Orleans, and attended the Art Institute under the inaugural Chris Shepherd Underbelly Scholarship. He was executive sous chef at Kiran's, learning from Houston's matron of Indian cuisine, before moving to the executive chef position at Poitin.
The theme for the evening had a definite Asian influence, with chef Dominick's South Asian expertise melding with Chef Austin's extensive knowledge from his travels through East Asia.
The evening started with passed appetizers. Pictured above are Chef Dom's Fried Chicken Tikka Masala bites, a delicious spin on the new Houston trend of Indian-influenced comfort food. (The godfather of this new culinary style, Himalaya's James Beard-nominated chef Kaiser Lashkari, was in attendance at this event with his lovely wife Azra. The pressure was on, and Chef Dom responded beautifully.)
Next, Chris Perry, Director of Operations and General Manager of Tris, passes bite-sized renditions of Chef Austin's Kimchi Crab, a dish that has been wowing crowds at Tris since the opening.
If the appetizers were any indication, the guests were in for a very special experience tonight.
The crowd was seated at the intimate dining space, and the first course appeared: Chef Austin's Tom Yum Soup, accompanied by a nicely crunchy Shrimp Toast with sesame seeds. The bright, tangy flavors of the Tom Yum were complimented by the briny soulfulness of the shrimp.
Next appeared Chef Dominick's first dish: Duck Breast Korma. A beautifully braised and seared slice of duck breast was presented in a pool of light silky yoghurt-based sauce. Almonds and apricots added depth to the wonderfully tender and flavorful duck.
Now, it was time to kick things up. Chef Austin presented his Singapore Chili Crab with Fry Bread. Light, airy chunks of lump crabmeat surrounded by a zesty Singapore Chili sauce were combined with quarter-sized pieces of fry bread. The result was spicy (without being overbearing) and delicious.
Next came Chef Dominick's Pork Belly with Pindi Chana. The chick peas of the pindi chana were perfectly prepared; the chana masala that Chef Dom had whipped up was outstanding. However, the pork belly had issues. The skin's desired crispy texture had been taken too far; it was hard an challenging to bite into. The underlying meat was rich, savory and tasty, but a touch dry. Regardless, we still enjoyed this dish; the delicious chana masala and the well executed chick peas saved the day.
Heading east, we were presented with Chef Austin's Korean Short Rib. Perfectly sous vide rib meat was combined with jewel-like pork dumplings, and the spicy Korean flavors were deftly balanced. This was our bite of the night; I hope this dish makes it onto the menu at Tris.
Chef Dominick parried with a sublime Blanc Angus Strip Vindaloo with Aloo Methi. Strips of precisely mid-rare Black Angus were seasoned, served with lovely roast potatoes, and dressed with a subtle Goan vindaloo curry. Many vindaloo preparations lack finesse and carry lots of heat; Chef Dom's was skillfully balanced and delicious.
The dessert course was presented by Poitin's pastry chef, Hani Lee. Her Balinese Mille-Feuille featured buttery, razor-thin French pastry with a cream filling. Asian accents of coconut and papaya carried the dish from France farther east, and the result was outstanding. A delicious denouement to a very memorable meal.
In bringing together multiple cuisines of Asia, Chef Austin Simmons and Chef Dominick Lee flexed their culinary muscles to the surprise and delight of the assembled guests. The attention to detail shown by these talented men was impressive; the skillful execution of the Tris and Poitin teams is worthy of applause. We look forward to future collaborations between such talented chefs. The Woodlands is very lucky to be able to experience such world-class meals here in our quiet little suburb.
We make no secret that Tony's is one of our favorite restaurants... anywhere. With decades of dedication to a superlative dining experience, and unrivaled attention to detail, Tony's sets the standard in Texas for fine dining restaurants.
We were recently invited to take part in the #TonyLoveHouston wine dinner. This was a very smart idea; Tony Vallone and Scott Sulma invited a group of lifestyle bloggers to experience Tony's. This savvy group of media personalities trended young (I was definitely the senior citizen at the table) and they were well traveled and knew good food. But many hadn't visited Tony's before. It was fascinating to watch the reactions to a first time experiencing the magic that is Tony's
Upon our arrival, the main dining room was full of both energy and patrons. The beautiful room displays a formidable art collection, highlighted by a towering work by Jesus Moroles and a stunning work by Rauschenberg. Outside of a museum, one rarely sees this sort of art collection; it is an indication that you're not at a typical restaurant.
We were shown to the Wine Cellar, one of the larger private rooms at Tony's. The table was set for the soiree, with Versace chargers and the beautiful floral arrangements that are a hallmark of Tony's.
As the crowd gathered, appetizers and cocktails were passed. Allowing for the fashionably late to arrive, the first course was announced, and we were seated to see what Tony had in mind.
Tony and Scott welcomed the assembled group to the dinner, and Tony gave the reassuring words I've heard him say so often: "Have fun!" Even at an establishment as storied as Tony's, the mindset is all about joy and delight, and making sure the guests have a great time. This is one reason that Tony's has stayed on top for five decades as other fine restaurants have come and gone.
Now, without further adieu, the food:
The first course was an attention grabber. Caviale e Franciacorta, featuring beautifully carved slices of Granny Smith apple, topped with a heaping serving of Petrossian Caviar. The salty/sweet balance was inspired, and this course announced that this was not going to be an ordinary meal.
After a short respite, the Tonno Crudo in Camicia arrived as a second course. Thinly sliced, raw Ahi tuna was draped over braised octopus, and garnished with an heirloom tomato tonnato. Raw fish is something Tony's does extremely well, and this combination with the braised octopus was inspired.
Now we get to the pasta - something Tony does better than anyone else in Houston. Cappelletti d'Anatra Confit in this case. Handmade cappelletti filled with Crescent Island duck, sauced with an etherial Parmigiana stravecchio, and crowned with a freshly cut slice of Norcia black truffle. A perfect bite; my favorite of the evening.
The fish course was next: Opah Erbette. A perfectly cooked slab of this unique fish (typically found near the Hawaiian islands, and the first fish discovered to be warm-blooded) was finished with a lobster ristretto, petite herbs, and offered with an expertly seared slice of eggplant.
Lamb is a meat that is easy to mishandle. That doesn't happen at Tony's. Cotoletta di Agnello was prepared optimally rare, and accented with a combination of chopped bluefoot mushrooms and huckleberry jus. Easily one of the best lamb dishes we've ever tasted.
Foie gras is a delicacy that fits perfectly with the Tony's philosophy, and the offered Foie Gras all Fiamma did not disappoint. Pan seared with moscato and toasted farro, the lush, creamy foie gras was beautifully balanced with the acidic tang of the sauce.
Dessert was beautiful in its simplicity: Un Bacio Arancione. Pound cake served with orange sorbet and a light cookie crumble. After an evening of decadence, this simple, beautifully executed dessert was the perfect finish.
Chef Austin Waiter, the Chef de Cuisine at Tony's generously allowed us to venture into the kitchen and watch the magic take place. Watching him work revealed a master technician who won't let a plate go out that doesn't meet his incredibly high standards. It was a privilege to watch the man do what he does so very well.
To say this event was a success would be a gross understatement. Tony Vallone introduced a new generation of thought leaders to the magic that is Tony's. In the course of our conversations, I heard many gushing compliments about the food, the service, and the atmosphere. But one I won't ever forget:
"I've eaten all over the world. But I've never experienced anything on this level."
It reminded me of my first visit as an adult to Tony's many years ago. I left with the same impression. Tony Vallone does that to you.
Thank you, my friend, for another spectacular evening.
David Siegman, native Houstonian and long-time employee of the Vallone Restaurant Group, was named Managing Partner of Ciao Bello, the group's Tanglewood-area Italian trattoria.
Restaurant patrons know Siegman as the welcoming face of the restaurant, keeping tabs on the bustling dining room and working with his staff to insure that each guest's needs are met.
Siegman began working at VRG's flagship restaurant Tony's in 2009 after earning his bachelor's at UT Austin. He joined the Vallone team with four years restaurant experience.
"We always knew he'd be a great manager at Ciao Bello." says Tony Vallone, iconic Houston restaurateur and head of the Vallone Restaurant Group.
One of the questions we're most often asked is "Where should I eat?" We're setting out to answer that question.
With the imminent arrival of Torchy's Tacos to the Woodlands, we feel that it is time to help our readers find the very best tacos in the Woodlands area. We've visited Torchy's, and we're proud to confirm that taco lovers have much better options in the area.
Here is our list of our favorite places to eat tacos in the Woodlands area. This list represents our ideas about the best tacos in the Woodlands, Spring, Conroe, and surrounding areas.
Cabo Baja - If you're looking for something different, Cabo Baja offers tacos with a distinctly California accent. The emphasis is on fresh, light tacos. Our favorites include the grilled shrimp tacos, the fish tacos (either fried or grilled), and for those who want more food, the outstanding burritos.
Chycho's - Chycho's began as one of Houston's uncountable taco trucks, but evolved into a brick-and-mortar location 10 minutes from the Woodlands. Traditional tacos are the draw here; our favorites are the fajita, chicken, and pastor. Chycho's grills its meat over charcoal, and the distinctive flavor is infused into the meat. Bargain seekers visit on Tuesday and Wednesday, when tacos are only $1 each.
Hello Taco - Hello Taco serves traditional Mexican tacos in an environment that's friendly and inviting. Ingredients are high quality, and those who prefer nontraditional toppings can be accommodated as well. Patrons watch their tortillas being made just before they're used as the foundation for a delicious lunch or dinner.
Blue Mug Cafe - Now under new ownership, this casual bistro on the far west border of the Woodlands offers some excellent seafood tacos. Shrimp tacos were our favorite; the housemade sauce added just enough heat to the perfectly grilled shrimp.
La Palma - This blue collar taqueria in central Conroe has been a preferred destination for those wanting authentic tacos in a brick-and-mortar setting. Pastor tacos are our favorite, and the plate of grilled onions shouldn't be ignored.
Houston BBQ fans have been anxiously awaiting the reopening of Corkscrew BBQ, the award-winning BBQ spot on the north side. Before today, Corkscrew was located in a trailer on Budde road, just South of the Woodlands.
We arrived at Corkscrew BBQ just before the opening. This has become a tradition for us - we visited the original location on opening day, and were immediately impressed by the BBQ turned out by this family business.
The new Corkscrew is on the northern edge of Old Town Spring, having taken over the old Hyde's Cafe building. Will and Nichole Buckman, owners of Corkscrew, completely renovated the historic building. The setting is rustic and comfortable, with the two Corkscrew pavilions repurposed to create an outdoor seating area.
As expected, lines at the new Corkscrew were out the door to the curb. Waits to order ran about an hour, which isn't bad for top quality craft BBQ.
The assembled crowds had their waits rewarded. Corkscrew delivered its Texas Monthly Top 50 meats and delicious sides.
We're excited to see the reopening of Corkscrew BBQ. The Spring area once again has two top quality destinations for barbecue fans. We'll be back. Often.
Cary Attar is a man you should know if you enjoy great food in the Woodlands. He created Hubbell & Hudson Bistro, considered by many to be the finest restaurant in the Woodlands area, and one of the best in Houston. His Hubbell & Hudson Kitchen concept elevated fast casual dining, bringing an attention to detail that is often sorely lacking in the genre.
More recently, Cary created Fielding's Wood Grille, which quickly earned a reputation as one of the Woodland's premiere dining destinations. The focus on locally sourced ingredients and classic French technique applied to elevated comfort food won over the Woodlands locals. Fielding's burger's are among the best in the Woodlands, and their cocktail program is the benchmark by which others are measure.
His latest creation, Fielding's Local, is set to open soon in the Creekside Park village center. We stopped in to get a sneak preview of Cary's latest creation.
Stepping into the restaurant, we were taken by the bright, airy interior. The dining room and bar areas are surrounded by glass, looking over the lovely Creekside Park village center grounds.
Thoughtful, modern touches abound - each table has power and USB, allowing digital savants to recharge their devices while they refuel their bodies.
The bar area is airy and open, and the signature Fielding's cocktail program is in full effect, along with, 18 beers on tap. The well edited 100 bottle wine list is supplemented by 20 choices by the glass.
Scotch is a focus at the bar at Fielding's Local, with an impressive lineup of bottles. If you're a scotch fan, you're going to enjoy working your way through the collection.
And as always, the craft cocktail program is second to none in the area. We sampled the Dragon's Breath, featuring Herman Marshall whiskey, St. Germaine, crushed lime juice, and smoke, poured over a single cube from Fielding's Ice Program. Yes, Fielding's has an ice program, and we expect this unique idea to spread throughout the area.
The kitchen at Fielding's Local is open, spacious, and stocked with state-of-the-art equipment. No expense has been spared.
All of this leads up to the centerpiece of this new restaurant: The food. We sampled several items at this sneak preview; Fielding's was generous enough to invite us over as their guest. Since this was a pre-opening runthrough, we won't be critically evaulating the dishes, but we will point out highlghts.
Hammond Farms goat cheese, with charred avocado, Colinas De Garzon EVOO, house made fennel crisps. Smooth, creamy, with a hint of sweetness. One of the mildest goat cheeses we've tasted; we see it having broad appeal, even to those who don't typically like goat cheese.
44 Farms filet mignon. Nicely seared, rare center (as ordered), supremely tender. Fielding's knows how to handle high quality meat, and it shows here.
Dessert: Coconut rice tamale. Jasmine rice, pina colada sauce, mango habanero salsa. Superb dessert; sweet, light, tropical, with a subtle kick from the habanero. Perhaps the perfect Texas summer dessert. Do not miss this.
We've been fans of Cary Attar's restaurants for years, and with Fielding's Local, he has created another exciting concept. From the beautiful setting to the interesting, creative cuisine, we look forward to returning and sampling more from this exciting new restaurant.
Fielding's Local | Creekside Park Village Center | 26400 Kuykendahl Road 77375 | 281-352-2225
Bernie's Backyard opened today to a throng of hungry guests ready to check out North Houston's first food truck park. Located on the Northbound I-45 feeder between FM 2920 and the Grand Parkway, Bernie's hosts several popular food trucks in a modern, comfortable facility. Covered outdoor dining in a large pavilion, and an indoor, air conditioned bar area (beer and wine only) complete the complex.
Bernie's opened with a good range of popular food trucks, offering a variety of foods:
BBQ Godfather - South Texas BBQ from the award-winning pitmaster.
Black Garlic - Gourmet burgers and fries.
Rustica - Italian offerings from the team behind the Lasagna House.
Gogi Paradise - Unique Korean-influenced comfort food. Tacos, burgers, and more.
Love Me Tenders - Specializing in chicken tenders.
The Naked Fry - Serving a variety of fries, both naked and not.
Buzzles - Purveyors of shaved ice, including New Orleans-style with creamy toppings.
Bernie's opens at 11am daily, and closes at 9pm.
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We're live on opening day at Bernie's Backyard, the new food truck park on I-45 in Spring.
BBQ Godfather, Black Garlic, Rustica, Gogi Paradise, Love Me Tenders, Buzzles, and The Naked Fry are lined up for the opening.
Members of the Woodlands Area Foodies group are in attendance for the event.
Update: Robard's excellent Social Hour burger added to the list.
One of the questions we're asked most often is "Where should I eat".
Here is our list of our favorite places to eat burgers in the Woodlands area. This list represents our ideas about the best burgers in the Woodlands. We enjoy burgers at each of these places, and we think you will, too.
Del Frisco's Grille - This more casual American bistro concept from the highly-regarded steakhouse chain knows its beef, and their burgers reflect this expertise. A custom grind featuring aged sirloin is formed into two quarter-pound patties. High quality cheese, fresh, crisp veggies, and an airy, eggy bun complete the package.
Hubbell & Hudson Bistro - What happens when a classically-trained chef with a love for burgers has access to the best ingredients in the world? The Bistro Burger at Hubbell & Hudson Bistro. Chef Austin Simmons starts with a carefully developed custom grind of prime beef, hand formed into a generous patty and cooked to temperature. It's covered with melted, aged cheddar and thick-cut bacon, then toped with handcrafted veggies, included oven-dried tomatoes, two process onions, and three styles of housemade pickles. No sauces are needed to dress up this master course in burger execution. For our money, this is the best burger to be had in the Houston area.
Robard's - Tucked away on the Social Hour menu may be the Woodland's best burger value. This classic steakhouse burger, a half-pound custom grind based on Robard's USDA prime steaks, is stunningly good. The beefy, expertly-handled patty is finished with high-quality cheese and fresh veggies. The value is amazing: This serious burger and excellent fries (parmesan truffle or plain) for $8.
Beck's Prime - Mesquite is the key word at the well established local chain. Certified Angus beef, your choice of cheeses, sauces, and fresh veggies have kept burger lovers coming back to Beck's for decades.
Crisp - This Heights import burst on the Woodlands scene and caused quite a stir with it's Italian-accented take on casual American cuisine. The well executed burger is highlighted by addictive purple onions marinated in balsamic vinegar. It's a surprising blast of acid that pairs nicely with the high quality, hand-formed beef patty.
Fielding's Wood Grille - An obsession with high-quality ingredients and unique flavor profiles elevates Fielding's above the norm. Chef Edel Goncalves starts with 44 Farms angus beef, and artfully combines it with hand-selected cheeses, veggies, and housemade sauces to create some of the most unique burgers we've tasted. We keep coming back to his Texas Blues burger, featuring Point Reyes bleu cheese, pickled red onions, fig jam, and jalapenos.
Grub Burger - This college station import grinds its own beef, bakes its own buns, and combines this solid base with a variety of fresh ingredients to create some unique burger combinations. Don't be afraid to sample the often odd-sounding monthly special - a recent muffuletta burger was a surprising favorite.
Jax Burgers - This local take on an old-school burger joint serves up big, hand-formed patties with plenty of melted cheese and your choice of toppings. There are no gourmet pretentious here - just big, classic burgers executed well.
Photo Credit: ZZ Top's Tres Hombres album, via MyLesPaul.com
It's no secret that we're fans of great Tex-Mex food. And our readers concur; our recent Where to Eat Tex-Mex in the Woodlands is trending as one of our most popular articles ever.
But sadly, true Tex-Mex cuisine has been fading away, especially in big cities like Houston. Texas Monthly's great writer, John Nova Lomax, takes us through the current state of Tex-Mex in this entertaining and informative article.