November\u2019s dining adventures across Houston consisted of only a couple of new restaurants, an upscale, contemporary Chinese restaurant in River Oaks; an ambitious neighborhood eatery in Garden Oaks; and a buzzy barbecue spot on the border of Conroe and The Woodlands. <\/p>\n
The month also provided me with an opportunity to visit a veteran chef in his new home, catch up one of the city\u2019s new additions to the Michelin Guide, and sample a po\u2019 boy from the rising star chef behind Houston\u2019s hottest new burger joint. <\/p>\n
As a reminder, this list isn\u2019t ranked. I liked all of these dishes for different reasons. <\/p>\n
Here are my favorite dishes I ate at Houston-area restaurants in November.<\/p>\n
Lobster Fettuccine at <\/strong>State of Grace<\/strong> Birria Beef Pacchei at <\/strong>Lazy Lane<\/strong> Deviled Crab at <\/strong>Credence<\/strong> Peking Duck at <\/strong>Maison Chinoise<\/strong> Branzino at <\/strong>Okto<\/strong> Shrimp Po\u2019 Boy at <\/strong>Boo\u2019s Burgers<\/strong> Veal Piccata at <\/strong>Fielding\u2019s River Oaks<\/strong> Barbecue at <\/strong>Charm Taphouse & BBQ<\/strong><\/a> Shrimp Tacos at <\/strong>Cochinita & Co.<\/strong> Tonkotsu Gachi at <\/strong>Japanese Ramen Gachi<\/strong>
<\/a>Chef Ryan Lachaine is off to a strong start as the executive chef of the River Oaks restaurant. The lobster fettuccine \u2014 pasta made in-house, of course \u2014 features a generous portion of seafood along with a lobster-infused sauce americane. In addition to a couple of Riel favorites, the caviar tots and the butter burgers, he\u2019s also introduced a cheese fondue that matches the menu\u2019s Continental-influenced, retro vibe. <\/p>\n
<\/a>The newly opened Garden Oaks restaurant is putting a Houston spin on classic Mediterranean dishes. In this entree, house made pasta is paired with braised beef cheek, radishes, salsa verde, and herbs, turning the building blocks of barbacoa tacos into a form that fits the ambitious neighborhood restaurant. Other highlights from the meal included Spanish meatballs and crispy skin ocean trout over beet risotto. <\/p>\n
<\/a>One of the 14 Houston restaurants added to the Michelin Guide for 2025, the live fire restaurant near Memorial City Mall serves this dish instead of a crab cake. Blue crab meat gets sauteed in smoky tomato butter for a bite that\u2019s sweet, smoky, and satisfying. Pair it with the grilled snapper for the full Gulf Coast seafood experience. <\/p>\n
<\/a>This contemporary Chinese restaurant from the company behind Toulouse and Lombardi Cucina Italiana is already winning fans in River Oaks. The Peking duck, a speciality of chef Jordan He, delivers tender meat, crispy skin, and paper-thin crepes that are worthy of any version served around town. Pair it with some of the restaurant\u2019s extensive dumpling selection for the full experience. <\/p>\n
<\/a>Chef Yotam Dolev recently updated the menu at this Mediterranean-influenced Montrose restaurant. Seared to achieve a crispy skin, the flakey white fish sits in a tomato-gazpacho broth with fennel and olives. Don\u2019t miss the signature frena bread and Greek salad. <\/p>\n
<\/a>One perk of moving from pop-up to brick-and-mortar is that it allows Boo\u2019s Burgers chef-owner Joseph Boudreaux to indulge creative impulses such as a rotating Friday fish special that\u2019s currently this sandwich. Loaded with a generous serving of crispy, well-fried shrimp, the sandwich is simply dressed shredded lettuce, tomato, and the chef\u2019s smoky burger sauce. Get it before Boudreaux moves on to another special.<\/p>\n
<\/a>The River Oaks restaurants is fond of fusion flavors, and its take on veal piccata is no exception. Instead of the usual lemon-caper sauce, Fielding\u2019s serves its veal in a richer mushroom cream sauce with fall-friendly caramelized apples and creamed spinach. It\u2019s a heartier take on the classic that\u2019s well-suited to winter\u2019s recent arrival. <\/p>\n
Thai fare meets Texas at this restaurant on the border of The Woodlands and Tomball. The house made sausages are a standout, particularly the beef-and-basil and German hotlink, particularly when dipped in the restaurant\u2019s tangy nam jim jaew. While the brisket and ribs could\u2019ve used a little longer in the smoking, a weekend prime rib special with a crispy crust and well-rendered fat already has me contemplating a return visit. <\/p>\n
<\/a>At this restaurant in the East End, plump shrimp are paired with a sweet and spicy pineapple pico and a morita aioli, then wrapped in house made corn tortillas. Good ingredients and precise execution \u2014 the shrimp are cooked gently enough to retain a springy texture and mild sweetness \u2014 make them some of my favorite tacos in Houston. A side of the vegetarian black beans make for a tasty companion. <\/p>\n
<\/a>Influenced by Shawn the Food Sheep<\/a>, I visited the two-year-old Med Center-area restaurant for dinner. The signature tonkotsu features a well-seasoned, milk-colored broth with deep pork flavor and major umami punch. Paired with some karaage it made for a very satisfying dinner \u2014 just be aware that the Food Sheep\u2019s flock may overwhelm the restaurant\u2019s ability to serve diners quickly. <\/p>\n