"Chef Thomas Bille’s restaurant has drawn in diners from all over the Houston area for his inventive menu of contemporary Mexican dishes like potato empanadas made with silky comte cheese, the cult-favorite birria tacos, tagliatelle and chorizo in porcini cream sauce, and braised short rib served with mole negro. Belly of the Beast’s moist tres leches, made with a milk-soaked spongecake topped with torched passionfruit meringue, also often precedes itself and is best enjoyed with a cup of coffee." - Lane Gillespie, Sean Hekmat