Chad Jones and his wife Lily spent a decade traveling through Texas and New Mexico, stopping to sample regional cuisine special to the American southwest. Inspired by these Southwestern flavors, they set out to create their own at Chisos Grill. Here, the cooks populate a menu of southern comfort food with a Mexican kick, with dishes such as cornmeal-breaded catfish, grilled quail, and chicken fried chicken with hatch green chili gravy. They emphasize using all-natural meats—free of hormones, antibiotics, and preservatives—and seafood freshly caught from the Texas Gulf Coast or locally farm-raised. Catering to customers with food allergies, they craft an array of more than 25 gluten-free dishes, including hamburgers with gluten-free buns, lemon-lime pie, flourless chocolate cake, and jalapeño corn grits. Meanwhile, the restaurant's Ghost Bar is known for its Texas-sourced beers and spirits summoned from empty vodka bottles of yester-year.