Introduction to America’s Best Restaurants
The New York Times has released its annual list of America’s 50 best restaurants, featuring four restaurants from Texas, including one in Houston. This prestigious list is the result of 14 reporters and editors eating over 200 meals in 33 states.
The Selection Process
The list, published on September 8, includes a mix of newer and older establishments. According to editor Brian Gallagher, the restaurants were chosen based on their delicious food, mastery of craft, generosity of spirit, and unique point of view. The list represents 28 states and Washington, D.C., with California leading the way with six representatives, followed by New York and Texas, each with four restaurants.
Texas Restaurants on the List
Food reporter Priya Krishna wrote the entries for all four Texas restaurants. The restaurants include:
- ChòpnBlọk in Houston
- Isidore in Pullman Market
- Lao’d Bar
- P Thai’s
ChòpnBlọk
At ChòpnBlọk, Krishna praises the way chef-owner Ope Amosu has put a West African spin on the familiar bowl concept. The restaurant’s brick-and-mortar location in Montrose offers cocktails and small bites, making it a standout. Krishna notes that ChòpnBlọk is a delightful antidote to the typical bowl era, with its creative and flavorful dishes.
Isidore
Isidore, located in Pullman Market, is built around a menu of Texas ingredients prepared over live fire. Krishna highlights chef Ian Lanphear’s syrup made from mesquite beans and a Texas wagyu steak. However, the real prize is an elegant dish of yuba made from milk from a nearby farm, stuffed with fresh cheese and cooked in cream.
Lao’d Bar
At Lao’d Bar, chef Bob Somsith puts a creative spin on traditional Laotian dishes, such as rib-eye lahb with crying tiger sauce and papaya salad. The restaurant’s atmosphere is likened to a house party, with garage doors, string lights, and colorful tablecloths.
P Thai’s
Krishna calls the version of khao man gai being served by chef Thai Changthong at P Thai’s "a masterpiece." The dish requires multiple steps to prepare the meat in a way that’s both tender and flavorful. This cooking style speaks to the distinct cuisine born of Chinese immigrants who moved to Thailand, adapting their dishes to the electric flavors of their new home.
Conclusion
The inclusion of four Texas restaurants on The New York Times’ list of America’s 50 best restaurants is a testament to the state’s vibrant and diverse food scene. From the West African-inspired bowls at ChòpnBlọk to the creative Laotian dishes at Lao’d Bar, each restaurant offers a unique and delicious experience. Whether you’re a foodie or just looking to try something new, these restaurants are definitely worth a visit.
