Best Chef in Texas: Emmanuel Chavez
Tatemó, Houston
Emmanuel Chavez was born in Mexico City and grew up in Houston, Texas where he spent his childhood working alongside his parents in restaurants. He continued his training under some incredible chefs in Seattle, where he discovered a passion for nixtamalization before returning to Houston to launch his own concept. After selling masa and tortillas at the farmers market, he and his partner Megan Maul launched Tatemó, a 13-seat restaurant featuring a tasting menu highlighting all different varieties of heirloom corn. Chavez is a huge proponent for Houston and loves to spend his time off exploring the food and drink of his hometown.
Emmanuel Chavez Recommends
ChòpnBlok, Houston
Chavez is a big fan of this casual West African restaurant and its “big, bold flavors.”
Ostia, Houston
“Whenever I get a free afternoon, I love to visit Ostia,” says Chavez. “It’s a neighborhood restaurant that seasons heavily with acid, and I love it. Never misses.”
Melrose, Houston
When it comes to cocktail bars, Chavez can’t recommend Montrose newcomer Melrose enough. “It’s a stunner,” he says. “Bar of the year.”
Andiron, Houston
“I recently discovered a nonalcoholic negroni at Andiron and damn, that changed my life,” says Chavez, who says the upscale steakhouse is “my new go-to spot.”
Best Mixologist in Texas: Terance Robson
Prêlude, Austin
After making a name for himself in the Dublin bartending world, Terance Robson moved to Austin, Texas where he opened Here Nor There, In Plain Sight, and Eden Cocktail Lounge. Most recently, he joined the team at Prêlude, a cocktail lounge imagined by chef Matt Peters (with plans to open a fine dining restaurant in 2026). Robson is crafting some of the best and most innovative cocktails in Austin and shared with us some of his favorite places to hang out when he’s not on the clock.
Terance Robson Recommends
Here Nor There and The Dead Rabbit, Austin
“For me, [Here Nor There] is one of the best bars in the country and I think it’s perfect—I may be biased, sorry!” says Robson. “I also love the new Dead Rabbit. A little bit of Ireland in Austin.”
The Cloak Room, Austin
But if it’s a beer and a shot you seek, Robson loves this divey Capitol-adjacent haunt. (512) 478-2622
The White Horse and Nickel City, Austin
When it comes to late-night spots, Robson has a couple favorites. “I tell everyone to go to the White Horse for a late-night two-step or Nickel City for a few late-night beers.”,
Veracruz All Natural, Austin
This taqueria serves Robson’s favorite tacos in town. “They unfortunately know me by name there,” he admits. “I’ve eaten way too many al pastor tacos.”
Jeffrey’s, Austin
Robson has shared a lot of great dinners and special memories at this Clarksville fine dining institution. “Food and service is always fantastic,” he says. “And half price on all wine on a Sunday in front of the fire—hard to beat!”
Best of: Texas
Best New Restaurant: Ishtia, Kemah
Choctaw chef David Skinner launched Ishtia to celebrate and explore Indigenous cooking traditions through a 20-course tasting menu format. Skinner uses indigenous techniques (such as nixtamalization and cooking with smoke and fire) and ingredients (bison, yaupon, squash, corn, beans, salmon) to tell an important story about his heritage and the land we live on. Everything on the menu is made by cooking with the seasons and wasting nothing, also tenets taught by Indigenous communities.
Best Tried & True Restaurant: Odd Duck, Austin
After opening in 2009 as a food truck (one of the first in Austin, and certainly the first to focus on local ingredients), Odd Duck expanded into a restaurant in 2013. It remains one of the best restaurants in town, providing consistently excellent service and embodying the quirky playfulness of Austin in every dish.
Best New Wine Bar: The Library, Houston
This new wine bar in Spring Branch features more than 1,200 unique wines plus around 2,000 books about wine, with a focus on wine travelogues. They also have a menu of library wines dating back to the 1950s, plus curated cheeses and charcuterie, and a menu of Mediterranean small plates designed to accompany the wine list.
Best New Barbecue: LeRoy & Lewis Barbecue, Austin
After running a wildly successful food truck for seven years, Evan LeRoy and his business partner, Sawyer Lewis, debuted their brick-and-mortar this year. Now LeRoy has even more space to dedicate to whole animal butchery, a whole kitchen to craft even more dishes, and a new bar program. Not only is L&L one of the best barbecue spots in the state, it’s also innovating Texas barbecue with a commitment to regionally raised meat.
Best New Steakhouse: Nuri Steakhouse, Dallas
In a city with no shortage of steakhouses, the newly opened Nuri (which means “whole world” in Korean) stands apart from the rest. The upscale chophouse concept incorporates the flavors of South Korea, offering dishes like Korean chili lobster and Texas Akaushi steaks served with accoutrements like kimchi butter, ssamjang, and a wagyu candle. Nuri also focuses on sourcing the finest ingredients possible.
Most Innovative Taquerìa: ELEMI Restaurant, El Paso
El Paso has no shortage of tacos, but ELEMI distinguishes itself by pressing and griddling fresh tortillas to order and using the highest quality ingredients. This intimate maiz-focused concept also features much more than tacos: Find artfully composed huaraches, tlayudas, mulitas, tamales, tetelas, and more, along with elegant expressions of traditional desserts, from chocoflan to sopapillas.
Culinary Destination to Plan Road Trip Around: Pullman Market, San Antonio
The Emmer & Rye Hospitality Group opened Pullman Market in San Antonio this summer. At 40,000 square feet, it’s touted as the largest culinary market in the Southwest, featuring meats, produce, and cheeses; a bakery program using heirloom Texas grains; multiple eateries serving everything from ceviche to sandwiches; an agave-focused bar; and four full-service restaurants: Mezquite (Sonoran), Fife & Farro (sourdough pizza and heritage grain pasta), Isidore (a hearth-focused concept), and Nicosi (a wildly innovative dessert tasting menu concept).
Best New Coffee Shop: Mercado Sin Nombre, Austin
The cheekily named “market without a name” launched in 2020 as a coffee bean delivery service and bakery pop-up, then began selling at the farmers market, and opened its brick-and-mortar this year. The shop sources both corn and coffee beans directly from families and farmers in Mexico, then roasts the beans and nixtamalizes the corn in-house. In addition to specialty coffee beverages like atole cortado and horchata cold brew, they feature baked goods like blue corn biscuits and masa twinkies. @mercadosinnombre
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Peyton Hassinger
Peyton Hassinger is a Digital Editorial Intern with The Local Palate. She was born in New Orleans and grew up in Birmingham, Alabama. She now resides in Sewanee, Tennessee where she attends Sewanee University, pursuing a major in English and two minors in Business and Creative Writing. She was raised on southern food and culture, and can’t imagine a life without oyster po-boys or crawfish etouffee. She spends the majority of her free time reading for her (many) english literature classes or going on runs throughout campus.