Farrago

Specializing in regionally influenced international provender since 2000, Farrago World Cuisine presents worldly wonders with the help of a local network of farmers, growers, butchers, fishermen, and people to fact-check the fisherman. Awarded both “Best Posole” and “Best Brunch” by H Texas Magazine, the adventurous chefs prescribe remedies for bored palates such as chilaquiles, Cajun eggs benedict with crawfish cream, and Hawaiian sweet red crab cakes. Noteworthy dishes lurk between the pages of the other menus as well—Elizabeth Searcy of the Midtown Paper was enamored of the curried mussels, saying, “The marriage of basil, cilantro, and lime in the sauce is not spicy, but wonderfully fresh and aromatic,” while the reviewers at Guyot praised the grilled salmon with sweet potato puree and nectarine salsa.