Discreetly tucked away in Rosedale, Craft Omakase has a lounge up front with a dining room and counter in back. It is here where guests wisely place their faith in the hands of Chefs Charlie Wang and Nguyen Nguyen who dole out an impressive procession of nigiri and other bites. Their creative omakase doesn't shy away from embellishment, yet it's done with restraint and allows the fish to shine. An abundance of product hails from Japan, and the fish is skillfully handled.

Founded by the late LeAnn Mueller and now run by her wife, Ali Clem, la Barbecue's massive, custom-built pit in the backyard is the rarified workshop in which meaty miracles are realized. Inside, it's a simple space enlivened with bright colors and a disarming playlist with Tammy Wynette and Dolly Parton. During peak hours, you can expect a substantial wait, but your patience will be rewarded with a first taste of the brisket as you reach the counter.

The mark of a good place is when a line starts forming before they've even opened, and at InterStellar BBQ, it's long before they've swung open the door. Everyone is here for a taste of pitmaster John Bates's barbecue, done low and slow over post oak. Brisket with a simple salt, pepper, and garlic rub is outstanding but it doesn't end there. Peach tea-glazed pork belly is meltingly tender; the beer-brined tipsy turkey is moist and delicious.

This trailblazing restaurant is from the visionary minds of Chefs Diego Galicia and Rico Torres. The acclaimed duo has fine dining chops but it's a shared reverence for Mexican cuisine that is the real driving force behind this endeavor. Tasting menus shift often, focusing on a different part of Mexico and it may offer cutting-edge interpretations of Oaxacan specialties or a meal focused on the cuisine of "Tierra Caliente."

With just 10 counter seats, the greatest challenge is securing a reservation at this sushi restaurant within the renovated Continental Gin Building – but perseverance will be rewarded because this is the genuine article. The omakase contains around 14 pieces and follows the Edomae tradition, so expect fish that gets steadily stronger in flavor as dinner progresses. You might start with Alaskan sockeye salmon, followed by Spanish tuna and delicious uni from Hokkaido.

With locations in Manhattan and Miami, Chef Alain Verzeroli also shares his verdant, stylish cooking with Houston. The location couldn’t be more apt: The Museum of Fine Arts matches his colorful dishes that are both beautiful and satisfying. Accomplished sauces, seasonal vegetables, and thoughtful cocktails tell a story in line with the restaurant’s name and design. Highlights include thin strands of zucchini spaghetti with yellow pepper coulis and Comté foam.

Push past the glass door of this restaurant in the heart of downtown and you'll immediately get the drift—quite literally, as wood smoke perfumes the air. This hot spot is all about live fire cooking, as evidenced by the 20-foot hearth in the open kitchen. Contemporary cooking is on display in both the à la carte and chef's tasting menu, and Texas produce and proteins take center stage. From savory to sweet, nearly everything is kissed by the flames or scented with smoke.

You have a choice: Arrive before doors open at 11 or go eat somewhere else. In the tiny town of Spring just north of Houston, this barbecue sensation has drawn long lines ever since it opened in 2015. The kitchen is known to sell out fast, and it’s easy to see why: Will and Nichole Buckman smoke some of the finest brisket and beef ribs in the state. Their use of red oak imbues prime cuts from Creekstone Farms and Compart Family Farms in a distinct hue.

Dinner in a shopping mall doesn’t sound promising, unless you’re headed to Musaafer. The sheer scale of this grand hall, with its arches, towering windows, labyrinth-like layout, and elaborate patterns, feels like a palace of its own. The setting is as thrilling as the cooking. A large, deep-fried orb of onion xuixo arrives dusted in no fewer than 24 spices, filled with potato and onion, and served with tamarind and mint chutney.

This ambitious atelier sets its sights on a culinary exploration of the Mediterranean, studiously delving into individual regions one by one, from the Maghreb in Northwest Africa to Murcia and Andalusia in Southern Spain to Greece, with a tasting menu and beverage program inspired by each cuisine in turn. But if all that sounds a bit precious, rest assured that the experience itself is utterly disarming, with a winning sense of hospitality.

The room is decidedly casual, and diners are welcome to come as they are, but there's no mistaking the passion of this kitchen. Chef/owner Bryce Gilmore makes deft use of local ingredients with a distinctly Southwestern palette of flavors that draws from Mexican and Southern traditions, while maintaining a contemporary, global sophistication. The tasting menu is carefully attuned to the seasons, and refinement is balanced with a sense of whimsy.

Tucked away off Richmond Avenue, this restaurant, housed in a 1920s white stucco bungalow and managed by some of the most personable staff in the city, cooks with both flair and familiarity. Seafood is a highlight, as in brilliantly tender slivers of sea cucumber set on lobster rice, or thinly sliced octopus paired with potato purée and a striking smoked paprika.

With its white clapboard and black shutters, Olamaie, named for the chef's grandmother, mother, and daughter, is a charming spot north of downtown Austin. Consider a cocktail, as their list is interesting and includes a daily punch and fun drinks like the Spaghetti Western martini with Texas olive-oil-washed gin, vodka, cherry tomato-infused dry vermouth, and basil eau de vie. Expect Southern cuisine that's been given a contemporary polish.

The famous idiom about not judging a book by its cover couldn’t be more applicable than to this tortilleria-turned-tasting menu. In an empty strip mall with little around except for a brewery and a doughnut shop, Chef Emmanuel Chavez delivers a beautifully pitched and portioned experience that celebrates heirloom corn from across Mexico. His riffs on ceviche, quesadillas, and gorditas are elegant to behold and even more satisfying to eat.

What started as a food truck in 2017 can now be enjoyed in a spacious brick-and-mortar location in Garrison Park. The moniker refers to the duo of married couples who run this enticing operation where the spacious setting gives off midcentury vibes with its glazed brick exterior and peak-roofed dining area. The excellent barbecue menu isn't built around brisket, although that beloved item is available as a daily special at the end of the week.