It's hard to pigeon-hole the cuisine of Texas into just one style of food. The large state is home to people from a wide range of cultures, and its cuisine reflects these Mexican, German, Creole, African, and Native American influences. In order to show off the true flavors of Texas, Texas Mesquite Grill's owner, Austin Yates, opted to serve everything from rib eyes hot off the mesquite grill to sizzling enchiladas to chicken-fried steak.
Whether it's a Texas quail kissed with a chipotle glaze or fish tacos flecked with a creole sauce, no dish truly evokes the flavors of Texas until it's paired with a beer, so Texas Mesquite Grill serves up 21 different beers on draft. The bartenders even make a version of their classic margarita with a splash of Corona, creating a beachy drink that's more refreshing than a tall glass of water with salt poured into it.
Gil’s Bar-B-Q's cuisine creators dish out a mélange of barbecued meat that can be read about on the straightforward menu. Flavorify mouths with a sweet sampling of Gil’s slow-cooked meats—including beef, chicken breast, sausage, ham, turkey breast, and pork ribs ($3.75+)—are doused in a cascade of Gil’s scrumptious barbecue nectar. The kitchen staff delicately bakes each meat in a wall-sized wood-burning pit to sizzle a juicy delicacy and stamp it with smoky flavors and a “Made by Gil’s” tattoo. The dinner plate (starting at $4.95) presents patrons with one meat and a choice between two sides such as coleslaw crafted from Gil’s family recipe or onion rings that accost the palate with flaky goodness. Guests can complete dining fests with a number of Gil’s other taste-bud-enticing items such as salads, burgers, wings, and desserts. Patrons can settle into the laid-back diner outfitted with green-backed booths and an eclectic mesh of pennants tacked along the walls to prevent them from tickling nearby ceiling fans.
When husband-and-wife team Otto and Annie Sofka first founded Otto's Barbecue and Hamburgers in 1950, they never dreamed barbecue would become the meat and potatoes of the family's livelihood. The small corner grocery store specialized in canned and boxed goods—that is until Annie started cooking up hamburgers at the request of hungry regulars. As the popularity of Annie’s burgers grew, the store’s shelves were cleared out to make room for tables and chairs to accommodate the growing lines of customers. Within two years, the Sofkas were officially in the burger business. By the ’60s, they were ready to add old family barbecue recipes to the menu, and Otto’s has been a favorite pit stop for Houston barbecue lovers ever since.
Three generations have now manned the kitchen at Otto’s, satisfying customers as varied as George Bush Sr., Liberace, and George Foreman with barbecue that has been smoked in a hickory grill for 18 hours. Chefs pair seven meat choices, including beef brisket, slow-smoked pork ribs, and sausage links, with a range of homestyle sides and giant stuffed potatoes, creating full meals that showcase the flavors of the South better than an art installation built from chicken-fried steaks. The chefs at Otto’s also serve up their own line of bottled sodas, ensuring enough frothy root beer, orange soda, and cream soda to wash down the saucy eats.
Texas Rib Factory’s sugarless barbecue sauce gilds the edges of beef brisket, juicy ribs, and sausage. Inside the deep fryer, catfish and chicken take on a crispy, golden-brown hue, ready to be paired with southern sides such as fried okra and housemade potato salad.