Irma's Southwest

" The Tex-Mex restaurant Irma’s Southwest, the second downtown location of Irma’s, has a more upscale vibe than with white tablecloths, high ceilings, and a sleek bar. The focus at Irma’s Southwest is wild game, so you can expect the same quesadillas served at the original location, but filled with boar instead of carne asada. But you can still get sizzling skirt steak fajitas, or get some mole-doused chicken enchiladas, just like at the original. And with a strong margarita in hand, you can eat at Irma’s Southwest, enjoy most of the elements of the OG Irma’s, but maybe with a nice blazer added into the mix." - Gianni Greene

"There are two Irma’s, both are downtown and only a few minutes away from each other, but you’ll know you're at Irma’s Original because of the menu that changes daily and the kitschy decor. The tiny dining room transports you to what looks like the inside of a grandma’s living room. Shelves overflow with dolls, floral dishware sets, framed photos, and just about any other tchotchke you can imagine. The daily menu is whatever the chefs feel like making, which means you should a) come here more than once and b) hope they feel like making chicken mole on the day you dine. The mole is bold and sweet, with a subtle heat and is served with rice that ensures you don’t miss any sauce. " - Gianni Greene

"An anonymous diner left a $9,400 tip to help support servers at the restaurant. The patron encouraged the restaurant to 'hold tip to pay [their] guys over the next few weeks' following the city's order shuttering all bars and restaurants temporarily. Irma’s says that it will split the money evenly between its staff, with each employee receiving around $300 each." - Amy McCarthy

"Irma’s Southwest, a chic new Tex-Mex spot with a serious Space City pedigree, is ready to debut at the fancy new Catalyst Houston high-rise building. The dining room offers seating for 200 diners, with an additional 60 spots at the bar. The space is intended to evoke a cozy, upscale vibe with mirrored Italian glass tile, bronze fixtures, and a wood-fired oven in the kitchen will churn out carne asada and Kobe beef burgers. Like its predecessor Irma’s Southwest Grill, the new location will focus on game meats like venison and wild boar sourced from Broken Arrow Ranch and traditional Tex-Mex dishes like the fire-roasted chile relleno and pork carnitas. The cocktail program, developed by Jacob Guiterrez and Agricole Hospitality’s Morgan Weber, boasts a lengthy list of tequilas and, of course, margaritas." - Amy McCarthy