Artisans

"This storied French restaurant’s got a new look. Following its relocation from Midtown to the Galleria area, Artisans returns to the Houston restaurant scene with a menu that’s both inventive and classic. Dishes like the bone marrow beef tartare, made with black truffle and a bone marrow tartar dressing, and the pan-seared veal chop, served with wild mushroom risotto and Brussels Sprouts, are sure to impress. But brunch is one of the most festive affairs, with shrimp and grits dripping in bacon beurre blanc, build-your-own omelets, and poached egg-topped crab cakes served with crawfish bisque." - Brittany Britto Garley

"The Dish: Le Bœuf Tartare à la Moelle Aristans’ take on tartare involves bone marrow, truffle, and even more bone marrow. And while that many rich ingredients could taste overwhelming, they pull it off. The diced, almost mashed, herb-seasoned beef paired with gaufrettes (think super-thin waffle chips) tastes light, almost weightless, as though this is the only plate-to-mouth vehicle tartare should ever use. Plus, the ever-so-slightly poached egg yolk balanced on top breaks so beautifully that it might shoot a tingle up your spine as you scoop up bite after bite. " - chelsea thomas, gianni greene

"The Deal: Two-course lunch for $25 per person, and a three-course dinner for $55 per person Why We Like It: Artisans serves some of the best French food in town. And considering most of the entrees hover near the $30 mark, getting to try baked seafood gratin, duck confit, and one of the most incredible desserts ever conceived—profiteroles stuffed with ice cream and smothered in chocolate sauce—for these prices makes wandering into Artisans' somewhat spooky building worth it." - gianni greene, chelsea thomas

"Treat yourself or your colleagues to one of the best power lunches in the city. Located in the Galleria area, this longtime French restaurant's new reboot offers an upscale, two-course prix fixe meal for just $35. From 11 a.m. to 3 p.m. on weekdays, diners can start with dishes like smoked oysters or French onion soup before diving into dishes like the chicken cordon blue or Chilean sea bass." - Brittany Britto Garley

"The two-course lunch includes lobster bisque and sundried tomato stuffed chicken breast, while the three-course dinner features red wine braised lamb shank and pistachio-crusted sea bass." - Marcy de Luna