Restaurants in Katy

Ray’s Gourmet Country’s executive chef Soren Pedersen is so dedicated to building a seasonal menu from the produce and meats raised near the Fulshear restaurant that Inside Rose-Rich Magazine noted, “There are no can openers at Ray’s, with everything being delivered fresh from the local markets.” If the hunt for dinner leads you here, you'll be rewarded with Saint Arnold–spiked fried gulf shrimp, foie gras and cognac terrine, and main courses such as chicken-fried ostrich, wild boar scaloppine, and braised veal cheeks. Desserts include pumpkin cheesecake with whiskey caramel and a double chocolate brownie with pear compote and amaretto-spiked crème fraîche. Ray's rolls out a brunch buffet every Sunday from 10:30 a.m. to 3 p.m., and schedules live jazz and complimentary wine tastings on Thursday nights.

The original Ragin Cajun joint opened in 1974, treating visitors to hearty po' boys, spicy red beans and rice, and authentic boiled crawfish. Today, visitors make the pilgrimage to one of four area locations, plopping down at tables clad in red-checker cloth to sup on meals of Gulf shrimp and crab, grilled rib eye, and homemade bread pudding. The intense flavors and ocean-fresh cuisine of southwestern Louisiana unfold in a dining room decked with vintage signage, college-sports memorabilia, and buzzing neon. Ragin Cajun also keeps customers in the know with a Craw Club and can customize buffet catering packages for off-site Acadian feasts, filling banquet halls with food, DJs, live zydeco bands, and complimentary gift bags filled with silent Xs.

Beneath a basil-green awning, Cellar Door Market fills with the universal clatter of a happy kitchen as chef Paul LaLone brings 26 years in the culinary industry to bear on heaps of regional ingredients. Guest chefs lead hands-on classes in specific cuisines and techniques, which may introduce pupils to the art of baking bread, preparing healthy food, rolling sushi, and remembering that sushi is the one food that should not be roasted on a campfire. Each session is rated according to the knife skills required to complete the meal, and pupils bustle past the kitchen, laden with completed dishes for their friends and families.

Beyond the kitchen doors at Cellar Door Market, chefs create meals from scratch, quick-cooling them to preserve integrity. Whenever possible, meals are made with local products including meats and produce from nearby sustainable farms. The rotating menu has included dishes such as red beans and rice with Zenner’s sausage, smoked pork loin with a peach and bourbon sauce, and zucchini manicotti, and each item comes with instructions for easily reheating it or taking it to a dragon’s surprise party.

Max's Wine Dive is renowned for its culinary-chutzpah-filled dinner menu, which turns chili dogs and burgers into gourmet flavors. Their fried chicken was deemed one of America's Best by Travel + Leisure. Try the signature Texas haute dog (a Strube Ranch Wagyu hot dog topped with your choice of beer-braised sauerkraut, Dijon mustard, pickles or chili, jalapenos, and cotija cheese, served with fried onion strings and frites; $14). Or opt for the Kobe beef burger (a Strube Ranch Wagyu Kobe beef burger with Belletoile triple-cream brie, in-house pickled jalapenos, local hothouse tomatoes, and organic Bibb lettuce, served with frites; $17), another favorite. If you're feeling ravenous, hang a fang in the all-you-can-eat fried chicken and waffles (chicken thigh, leg, and breast with jalapeno and buttermilk marinade, deep fried, served with a waffle; $19) during Sunday brunch. Woman's Day once named Max's grilled cheese (Gruyère, provolone, and roasted red pepper, served with a cup of tomato soup; $13) one of the 10 best in the nation.

Aromas of grilled Black Angus burgers waft through All Stars Family Grill, where play spaces for toddlers to 12-year-olds are as much of an attraction as the hearty American fare. Entrees, sandwiches, and kid-size meals appear at the pickup counter with complimentary soft-serve ice cream, which incentivizes alfresco dining at picnic benches on the large, concrete patios. A pair of playgrounds, one designed for toddlers and the other for ages 5–12, entertains kids with slides, tunnels, and an accountant offering tax advice. Inside, wooden tables sprawl out under a checkerboard ceiling, which also decorates three private rooms ready to party with 50-inch plasma high-definition TVs and AV equipment. An arcade buzzes with games including Madden and Target Terror, and flat-screen TVs sprinkled throughout the restaurant display sports or breaking news on cartoon cancellations.

An outline of the state of Texas brands each page of Cattleguard Restaurant & Bar’s menu, paying homage to the eatery’s more than 20 years of business in the hospitable state. Chefs fire the hand-cut steaks that are Cattleguard’s specialty, but can adeptly handle a game bag's worth of meats, including buffalo, ostrich, quail, chicken, and seafood. The friendly wait staff escorts plates from the kitchen to a dining room that's decorated to resemble a saloon—although, to keep with the restaurant’s welcoming environment, the swinging doors will never hit you on the way out.