The Best Restaurants in the Houston Suburbs Right Now | Eater Houston
"Spring chef Thomas Bille pays homage to his upbringing in California at this newest rendition of his restaurant, which he says serves New American cuisine through a first-generation Mexican American’s lens. This translates into dishes that likely can’t be found elsewhere — potato empanadas made with comte and served with creme fraiche and caviar; a sought-after seasonal street corn agnolotti; and a yam dish made with warming spices that’s devoured with tortillas. Bille puts his special spin on the more familiar dishes: Birria tacos are served with salsa roja and consomé, and the tres leches is topped with a torched passion fruit meringue." - Brittany Britto Garley
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