4 Restaurants That Are Worth The Drive From Dallas

Holly Haber, Valerie Jarvie, Elaine Raffel, Kristie Ramirez, Rhonda Reinhart & Rosie Roberson | July 29, 2019 | Food & Drink

Fontina_Molotes.jpg

Suerte
This Mexican-inspired East Austin eatery helmed by executive chef Fermín Núñez was a semifinalist for best new restaurant for the 2019 James Beard Awards. At brunch, locals go for the shrimp tostada or mole flautas, followed by the Meyer lemon curd-stuffed doughnut. At dinner, the goat barbacoa and suadero tacos remain the favorites. But any time is the right time for one of Suerte’s refreshing tequila cocktails—try the Nada Paloma or Don Dario. You won’t be disappointed. 1800 E. Sixth St., Austin, 512.953.0092, suerteatx.com

McPherson_Cellars.jpg

McPherson Cellars
Winemaker Kim McPherson opened his eponymous winery in a converted 1930s Coca-Cola bottling plant in downtown Lubbock in 2008, and it has been wowing wine lovers ever since. Visit the tasting room to try out the reds, whites and rosés that earned McPherson a semifinalist nod in the best wine, spirits or beer producer category for the 2019 James Beard Awards. 1615 Texas Ave., Lubbock, 806.687.9463, mcphersoncellars.com

Cured.jpg

Cured
Chef Steve McHugh’s lauded San Antonio restaurant located in the city’s thriving Pearl District is best known for its housemade cured meats, but it’s equally devoted to “gastronomic giving.” Each quarter, McHugh—who has been a James Beard Award best chef: Southwest finalist four years running—donates $1 from every charcuterie board to a different charity. In addition, his annual Cured for a Cure dinner raises funds for the Leukemia & Lymphoma Society. 306 Pearl Parkway, Ste. 101, San Antonio, 210.314.3929, curedatpearl.com

Indigo.jpg

Indigo
At Jonathan (Jonny) Rhodes’ Houston restaurant—an intimate 13-seat space in the Trinity Gardens neighborhood—the 2019 James Beard Award rising star chef semifinalist treats guests to two tasting menus per night. Rhodes’ thought-provoking neo-soul food offerings include dishes such as potato ash cakes, made with spuds buried in ash for three to 10 months to preserve; local line-caught fish with preserved-ramp ranch dressing; and aged pastrami with sorghum-stewed beets. 517 Berry Road, Houston, 832.582.6388, htxindigo.com



Tags:

Photography by: suerte photo by andrew reiner; mcpherson cellars & cured photos courtesy of mcpherson cellars; indigo photo by candace moore