Meunière-style Dover sole in a brown-butter sauce at Navy Blue, in Houston. Now, get out there and eat! We want these spots to be alive and kicking for years to come. If a restaurant flew in under the radar, I’ll acknowledge it next year. To be eligible, a restaurant (1) must have opened between December 1, 2021, and December 1, 2022, and (2) must be the first location in Texas (preference is given to homegrown venues). Here are the rules-all two of them-for the twenty-second edition of Where to Eat Now. Pandemic-induced inflation and supply disruptions. What’s behind all this? Restaurants need your seats in their seats because the cost of everything-meat, produce, rent, wages-is up thanks to If you’d like to wear your ball cap backward while you sip your 1989 Latour and eat your Mishima Reserve Wagyu, hey, you do you.Īnd does it seem as if happy hour is starting earlier, like three o’clock in the afternoon? And bottomless-mimosa brunches begin on Friday? It’s not your imagination: beer, wine, and booze are being pushed as never before in an effort to keep menu prices down (a little). No wonder customer attire is more casual than ever. Servers plunk down everything-cake, pie, even crème brûlée-in the middle of the table and hand you a spoon as if it were a five-year-old’s birthday party. And forget about getting your own dessert plate.
Inexplicably, though, serving utensils also vanished you practically have to beg for them. They started disappearing years ago as share plates, piled up almost on top of one another, took their place. Remember when we used to have traditional courses (small appetizers, ample entrées, humongous desserts)? Not anymore. It’s chaos on the tabletop! And in the dining room.
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