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    txmo top 50 revealed

    7 smokin' Houston-area joints sizzle on Texas Monthly's surprising new best BBQ in Texas list

    Eric Sandler
    Oct 18, 2021 | 8:19 am
    Truth barbecue bbq tray
    Truth Barbeque leads the way in Houston.
    Photo by Joey Garcia

    Texas Monthly has shaken up the barbecue world. The magazine’s newly released list of the state’s top 50 barbecue joints makes major changes to the conventional wisdom surrounding where to find the best 'cue in Texas.

    Presented as a ranked top 10, 40 additional restaurants listed alphabetically by city, and 50 honorable mentions, the magazine’s team of 32 staff writers and three freelancers compiled the rankings by visiting 411 establishments during the spring and summer. With 29 new entrants — including four of the top five — the list leans heavily towards restaurants that have opened since Texas Monthly last ranked barbecue joints in 2017.

    Despite all the changes, barbecue fans shouldn't panic. Texas Monthly’s message to readers isn’t that the old places have gotten worse in the last four years. Rather, they’ve been outshined by restaurants that cook a wider selection of meats than the classic Texas trinity of brisket, ribs, and sausage; prepare a more diverse selection of sides than potato salad, beans, and cole slaw; and show a willingness to incorporate international flavors into their preparations.

    “In short, if you were hoping for an argument that innovation is getting out of hand and it’s time to retrench and return to the simpler days of barbecue, you won’t find it here,” the magazine writes. “But have no fear: if you’re an old-school stalwart who blanches at the thought of smoked cauliflower, plenty of places on our list will make you very happy.”

    Here’s the top 10 in order:

    1. Goldee’s Barbecue (Fort Worth)
    2. InterStellar BBQ (Austin)
    3. Truth Barbeque (Houston)
    4. Burnt Bean Co. (Seguin)
    5. LeRoy and Lewis Barbecue (Austin)
    6. Cattleack Barbeque (Dallas)
    7. Franklin Barbecue (Austin)
    8. Evie Mae’s Pit Barbeque (Wolfforth)
    9. Snow’s BBQ (Lexington)
    10. Panther City BBQ (Fort Worth)

    Compared to 2017’s top 10, Franklin Barbecue, which ranked number one statewide in 2013 and number two in 2017, now ranks third in Austin. Snow’s, which took the top spot in both 2008 and 2017 and became an international sensation after Netflix’s Chef’s Table documentary series featured pitmaster Tootsie Tomanetz, drops to ninth. Truth rises from 10th to third, while Evie Mae's moves up one spot. Louie Mueller Barbecue, CorkScrew BBQ, and Tejas Chocolate + Barbecue move from top 10 to second 40, while Bodacious Bar-B-Q in Longview is off the list entirely.

    Overall, Houston’s results are a mixed bag with six restaurants in the top 50 and five honorable mentions. In addition to Truth, three new restaurants join the top 50: Blood Bros. BBQ (Bellaire), Brett’s Barbecue Shop (Katy), and Feges BBQ in Spring Branch. They're joined by CorkScrew BBQ (Spring), Killen's Barbecue (Pearland), and Tejas Choclate + Barbecue (Tomball). While Pinkerton’s BBQ’s location in the Heights isn’t listed, the restaurant’s bigger, grander San Antonio location earns a spot on the top 50; we’ll assume both restaurants serve similar quality food.

    Gatlin’s BBQ and Roegels Barbecue Co. move from 2017’s top 50 into the honorable mentions where they’re joined by Dozier’s BBQ & Meat Market (Fulshear), Pizzitola’s Bar-B-Que, and Harlem Road Texas BBQ (Richmond). Montrose restaurant The Pit Room, a top 50 restaurant in 2017, does not make the list at all in 2021.

    Two restaurants with Houston ties also earned spots in the top 50. Eaker Barbecue in Fredericksburg started as a Bayou City food truck, while Mimsy’s Craft Barbecue in Crocket is owned by pitmaster Wade Elkins, an alum of both Feges BBQ and Magnolia’s Reveille Barbecue Co, and his wife Kathy, a chef whose resume include Hunky Dory and Harold’s in the Heights.

    As for the rest of the state, the Austin area leads the way with eight restaurants in the top 50 plus six honorable mentions. Dallas restaurants earn seven spots in the 50 and five honorable mentions, with Fort Worth taking four spots in the top 50 and three honorable mentions. San Antonio has three top 50 restaurants plus three honorable mentions.

    In addition to the lists, the magazine's coverage includes features on the merits of barbecue sauce, favorite barbecue dishes, standout sides, and the best desserts. See the Texas Monthlywebsite for all the delicious details.

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    That's Amore!

    Pioneering Mexican chef and chic speakeasy popping up at Houston hotel

    Brianna Griff
    May 23, 2025 | 10:00 am
    Chef Alejandro Ruiz of Casa Oaxaca
    Photo courtesy of Four Seasons Hotel Houston
    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

    Houston diners won’t need a passport to explore Mexico’s culinary capital next month. On June 16 and 17, Four Seasons Hotel Houston will host From Oaxaca, With Love, a five-course experience that teams celebrated chef Alejandro Ruiz of Casa Oaxaca with Oaxaca City cocktail bar Sabina Sabe and agave-spirits producer The Lost Explorer.

    The evening begins with Sabina Sabe bartender Mike Prado greeting diners with a cocktail in Bandista, the hotel’s speakeasy bar and lounge. The libations promise to be divine, with Sabine Sabe currently ranked No. 54 Best Bar in North America, and Bandista sitting at No. 59.

    From there, the party moves into a dining room filled with contemporary works supplied by Oaxaca Serrano Contemporary Art Gallery and underscored by live music.

    Ruiz, whose flagship Casa Oaxaca earned a spot in Mexico’s inaugural Michelin Guide, built his reputation by elevating the dishes he learned as a child cooking alongside his mother on the family farm.

    The chef stays close to his roots with recipes crafted using native ingredients such as chiles, corn, insects, and seeds purchased directly from local producers. Ruiz has long been considered an ambassador of the southern Mexican state — his enfrijoladas caused Noma’s famed Chef Rene Redzepi a moment of rapture.

    For his Houston appearance, diners can expect a true taste of Oaxaca: think a mini tostada topped with heirloom chapulines, chicatanas, and gusanos de maguey (grasshoppers, flying ants, and agave worms); red snapper cured in a bright tomatillo-rice-vinegar broth; and a slow-braised short rib finished in a fruit-laced mole.

    Prado will pair each course with cocktails such as the Pimiento Margarita, combining The Lost Explorer Tobalá mezcal with vermouth, peach, pimiento, cinnamon, and lime.

    “It is our great pleasure to welcome chef Alejandro Ruiz and Sabina Sabe to Houston, Texas,” Tom Segesta, Four Seasons Hotel Houston’s general manager, said in a statement. "These dinners, featuring these awarded ambassadors of Oaxacan food and drink, are sure to be enjoyed by our local community and guests from around the world.”

    The pop-up continues the hotel’s ongoing dinner-series format, which has previously spotlighted restaurants ranging from Emeril’s in New Orleans to Employees Only in New York and an Italian-American steakhouse from James Beard Award winner Chris Shepherd.

    From Oaxaca, With Love begins at 7 pm on Monday, June 16, and Tuesday, June 17. Seating is limited, with tickets priced at $250 per person plus tax and gratuity. Each reservation will receive a signed English-language copy of Ruiz’s cookbook The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital. Reservations are available via OpenTable.

    Those who wish to linger can book the hotel’s Advance Purchase offer, which discounts room rates by up to 25 percent when reserved three or more days ahead.

    The menu features:

    Starter Trio

    • Mini tostada with heirloom insects
    • Zucchini blossom stuffed with ricotta and roasted banana purée
    • Hoja santa “taco” with quesillo, beans, and wild mushrooms

    Green Aguachile

    • Red snapper cured in tomatillo-rice-vinegar broth, Persian cucumber, red onion, cilantro, ginger-toasted peanuts
    • Cocktail: Pequeño Gigante – Madre Cuishe mezcal, hoja santa, ginger, lime, Oaxacan spices

    Tortilla Soup

    • Tomato-pasilla mixe broth, crispy tortillas, fresh cheese, cream, pork cracklings, mint-celery garnish
    • Cocktail: Pimiento Margarita – Tobalá mezcal, Mistela vermouth, peach, pimiento, cinnamon, lime

    Braised Short Rib

    • Anchamanteles mole, seasonal fruit relish, banana purée, crispy plantain
    • Cocktail: Agave Xerez – The Lost Explorer tequila, Palomino sherry, green apple, pear

    Textures of Oaxacan

    • Chocolate Mousse, sponge cake, ice cream, tuile, passion-fruit jelly, cacao nibs
    • Neat pour of Tobalá mezcal
    • Traditional water-based hot chocolate infused with cacao flower

    Chef Alejandro Ruiz of Casa Oaxaca
      

    Photo courtesy of Four Seasons Hotel Houston

    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

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