Saigon House (Closed)
If chef Tony Nguyen had just brought Viet-Cajun crawfish to Midtown, it would have been enough to draw crowds. Not only are those crawfish consistently flavorful and well cooked (try the H-Town Bang seasoning), but the rest of the restaurant's menu has lots of appeal. Highlights include the oxtail pho — available with wagyu beef — as well as the decadent seafood towers that will feed a group. The only downside is the restaurant has become so popular it can be hard to get a table at peak times.