{"id":213072,"date":"2025-09-09T14:54:08","date_gmt":"2025-09-09T14:54:08","guid":{"rendered":"https:\/\/www.europesays.com\/us\/213072\/"},"modified":"2025-09-09T14:54:08","modified_gmt":"2025-09-09T14:54:08","slug":"new-york-times-names-houston-restaurant-to-50-best-list","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/213072\/","title":{"rendered":"New York Times names Houston restaurant to 50 best list"},"content":{"rendered":"

The New York Times has included four Texas restaurants, including one in Houston, on its annual list of America\u2019s 50 best restaurants<\/a>. <\/p>\n

They are:<\/p>\n

Published Monday, September 8, the list mixes newer restaurants that have opened since 2024 with older establishments. In an introduction, editor Brian Gallagher writes that the Times created its list by sending 14 reporters and editors to eat more than 200 meals in 33 states. \u201cThese places all have delicious food and a mastery of craft, but also a generosity of spirit and a singular point of view,\u201d he writes.<\/p>\n

Overall, 28 states and Washington, D.C. are represented. California leads the way with six representatives. New York joins Texas as the only states with four restaurants on the list. <\/p>\n

Food reporter Priya Krishna writes the entries for all four Texas restaurants.<\/p>\n

At Ch\u00f2pnBl\u1ecdk, Krishna hails the way that chef-owner Ope Amosu has put a West African spin on the familiar bowl concept. She notes the upgrades that Amosu made for his brick-and-mortar location in Montrose, including cocktails and small bites. \u201cIn a world of sad salads shoveled out of cardboard, ChopnBlok is a delightful antidote to the slop bowl era,\u201d she writes.<\/p>\n

This isn\u2019t Ch\u00f2pnBl\u1ecdk first time in the national spotlight. Amosu earned a James Beard Award semifinalist nomination<\/a> for Best Chef: Texas.<\/p>\n

Located in Pullman Market<\/a>, Isidore is built around a menu of Texas ingredients prepared over live fire. Krishna praises chef Ian Lanphear\u2019s syrup made from mesquite beans and a Texas wagyu steak. \u201cBut the real prize is an elegant dish of yuba made of milk from a nearby farm that\u2019s stuffed with fresh cheese and cooked in cream \u2014 it looks like ethereal ravioli and tastes like heaven,\u201d she writes.<\/p>\n

At Lao\u2019d Bar, chef Bob Somsith puts a creative spin on the famously spicy Laotian dishes such as rib-eye lahb with crying tiger sauce, papaya salad, and a Lao\u2019d smash burger that\u2019s made with a lemongrass-pork sausage. \u201cMr. Somsith has created a restaurant that feels more like a house party, with garage doors, string lights and colorful tablecloths \u2014 and where one frozen guava cocktail may easily give way to more,\u201d Krishna writes.<\/p>\n

Krishna calls the version of khao man gai being served by chef Thai Changthong at P Thai\u2019s \u201ca masterpiece.\u201d She notes the multiple steps involved to prepare the meat in a way that\u2019s both tender and flavorful. \u201cThis cooking speaks to the distinct cuisine born of Chinese immigrants who moved to Thailand, adapting their dishes to the electric flavors of their new home,\u201d she writes. <\/p>\n","protected":false},"excerpt":{"rendered":"The New York Times has included four Texas restaurants, including one in Houston, on its annual list of…\n","protected":false},"author":3,"featured_media":213073,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5130],"tags":[5800,4345,980,12212,358,3187],"class_list":{"0":"post-213072","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-houston","8":"tag-awards","9":"tag-houston","10":"tag-lists","11":"tag-news-you-can-eat","12":"tag-texas","13":"tag-tx"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115174917120551905","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/213072","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=213072"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/213072\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/213073"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=213072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=213072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=213072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}