Barbecue crabs are a travel-worthy dish at The Schooner Restaurant in Nederland. Photo by Eric W. Pohl.
Asking someone to select the best thing they’ve ever eaten in Texas may seem like an unfairly difficult question, but the responses to our query may have resulted in our most mouthwatering cover story yet. To give you even more delectable recommendations, I asked our resident staff gourmands to share their favorite Texas restaurant meals.
Tyson Bird, digital strategies manager: The minute I set foot in the Lost Maples Cafe in Utopia after days of camping, I knew I was in for a life-changing chicken-fried steak. The golden-brown entrée with gravy and mashed potatoes was the best I’ve had in Texas. My only regret? Not saving room for pie.
Ashley Burch, art director: One of the best things I’ve ever eaten was the gelato at OroBianco Italian Creamery in Blanco, the only water buffalo creamery and dairy in Texas. I enjoy savory food, but sweets are my true love, and the rich and creamy gelato I ate that one hot summer day is seared into my brain (and heart) forever.
Julia Jones, associate editor: Happy hour at Water Street Oyster Bar in Corpus Christi means half-price raw oysters and classic sushi rolls, a filling meal my husband and I enjoy any time we’re on the coast. There’s sentimental value too: The restaurant, opened in 1983, is the site of his parents’ first date.
Kimya Kavehkar, managing editor: One of my family’s favorite restaurants is Shiraz Mediterranean Grill in Dallas. As Persians, we’re pretty darn picky about Persian restaurants, and this one wows us every time. While the restaurant serves typical beef, chicken, lamb, and salmon kabobs, there are also “homestyle” dishes that you don’t often see outside of family kitchens, like olvieh salad (a mix between chicken salad and potato salad) and khoresht-e-karafs (a celery and chicken stew served with saffron rice). I recommend trying both. Of course, it doesn’t compare to my mom’s cooking, but it’s some of the best Persian food in Texas.
We apologize in advance for how hungry you’re going to be after reading this issue.
Emily Roberts Stone
Editor in Chief
