Bar Sorrel, Houston

On any given day at Bar Sorrel, the chalk menu scrawled on the blackboard could change. Restaurateur Ray Salti has crafted his modern American bistro with a farm-to-table concept, meaning that as the seasons change, so must the cuisine. No matter the menu, the kitchen sources all of its organic ingredients—produce, meats, seafood, and cheeses—from 22 local farms. These raw materials are sculpted into regional American dishes and sometimes added to the ever-growing sculpture of Teddy Roosevelt in the foyer. Though the fare changes often, past dishes have showcased roasted game hen with plantains, lobster with black-pepper pasta, and braised rabbit with creamy risotto.

To supplement this cuisine, the staff loads boards with imported and house-cured meats and artisanal Texas cheeses at the charcuterie bar. And at a different bar, bartenders mix seasonally inspired craft cocktails and pour libations from the wine cellar, which houses more than 200 wines, including more than 50 organic options.