Dining options in the Texas Medical Center can be a little precarious, but Third Coast offers its patrons both a high-quality alternative to cafeteria food and a dramatic-looking, sixth floor space. As the name implies, executive chef Jon Buchanan takes his inspiration from the Gulf Coast. The result is a diverse, crowd-pleasing menu.
Highlights include fried green tomatoes with shrimp salad, tortilla soup, and grilled lamb chops with harissa-roasted potatoes. Breakfast in the mornings and a well-priced happy hour give Third Coast an all-day utility.