The 10 Restaurants That Defined Houston Dining in 2025

When chef-owner Justin Yu transformed his celebrated Oxheart into the more relaxed, French-leaning Theodore Rex back in 2017, it marked a new phase of curiosity and creativity. After nearly a decade, Yu and chef de cuisine Frank Hermosilla are still pushing boundaries, with a menu that shifts with the seasons and showcases local ingredients through unexpected techniques. This fall, for example, brought a full overhaul. Although the beloved tomato toast and fan-favorite beef dumplings have made a temporary exit, regulars can take comfort in the selections that took their place, such as roast squab scented with rosewater and delicata squash stuffed with spinach oshitashi, Parmigiano–Reggiano, and a stew of marcella beans and yuzu. This constant ingenuity earned Theodore Rex a Bib Gourmand for a second straight year. But it’s that combined with thoughtful cooking and warm, attentive hospitality that keep diners coming back, season after season.

Comma Hospitality — the team behind the exclusive omakase spot Neo — introduced its second Japanese concept in August 2024, an intimate 15-seat counter nestled within the Shops at Arrive River Oaks. (A third concept, Oru, is set to open soon.) As with Neo, chefs Luis Mercado and Paolo Justo brought meticulous technique and a deep reverence for premium ingredients to Kira, which centers its menu on temaki (hand rolls), donburi (rice bowls), and kakigori (shaved ice).  But these aren’t your typical hand rolls and rice bowls. The chefs have fun with their creations: the steak-and-eggs temaki made with seared wagyu, fermented mushroom butter, soft-scrambled eggs, and crispy garlic riffs on the classic brunch dish. Lobster temaki with seaweed hollandaise channels the spirit of a New England lobster roll. The hambagu donburi is another standout, and the seasonally rotating kakigori is also well worth saving room for.

What began as a humble roadside joint in Brenham back in 2015 has grown into one of Texas’s most respected barbecue destinations. Pitmaster Leonard Botello IV first drew crowds with his detailed attention to technique and his now-legendary brisket, eventually expanding the original shack’s patio twice just to keep up. Houston lucked out when he brought a larger, full-scale outpost to the city in early January 2019 — a move that instantly energized barbecue enthusiasts. Nearly seven years later, Truth continues to draw praise and long lines. The brisket remains the undisputed headliner: thick-cut, beautifully marbled slices arrive impossibly tender, with a peppery crust and a rosy smoke ring that speaks for itself. Round out your tray with the ultra-comforting tater tot casserole and the sweet corn pudding, and you’ve got a meal that defines Texas barbecue at its finest. 

More info here.

At Baso, chefs Jacques Varon and Max Lappe have carved out a culinary identity that feels unmistakably Houston, with a subtle Basque heartbeat running beneath it. Known for its devotion to live-fire cooking, nearly every dish passes through the glow of the open hearth that anchors the kitchen and sets the tone for the entire experience. The  menu reflects a broad blend of influences: Gulf Coast waters, Japanese kitchens, and Houston’s own multicultural pantry. Consider the shrimp, grilled on the half–shell with garlic, finished with a pinch of powdered Calabrian chile and a sliver of lime. Or the hearty 24-hour–brined pork chop, crowned with a cured jowl condiment and a delicate dusting of floral chamomile powder. (Pork on pork — what’s not to love?) These dishes aren’t showy; they’re minimalist in presentation yet bold in flavor. Pro tip: If you can, snag a counter seat. Watching the team command the fire is half the experience.

Last year, Tatemó became one of only six Houston restaurants to garner a Michelin star. To absolutely no one’s surprise, it retained the honor in 2025. The story of chef-owner Emmanuel Chavez’s passion project begins with the humble tortilla. During the pandemic shutdown in 2020, Chavez found himself devoting serious time to mastering tortillas made from nixtamalized heirloom corn sourced from Mexico — a pursuit shared with his partner, Megan Maul, that soon blossomed into a farmers market sensation. Their tortillas quickly gained a devoted following at local farmers markets, paving the way for Tatemó to open in 2022. Today, diners can experience a $155-per-person tasting menu that celebrates maize in all its forms. Dishes shift with the seasons but often showcase tostadas, tlacoyos, quesadillas, tamales, and tacos layered with exceptional ingredients — from bluefin tuna and wagyu short rib to perfectly ripe persimmon.

Book now on Tock.

Fans of the Upper Kirby favorite Kata Robata already know chef Manabu Horiuchi — or chef Hori, as he’s affectionately known in these parts — as a master behind the sushi counter, but Katami has offered him an expanded canvas to push the boundaries of Japanese cuisine. A large selection of sushi anchors the menu, with fish flown in almost daily from Japan. But offerings also include inventive dishes designed for sharing — though we won’t judge if you’re tempted to keep them all to yourself. One particular star is the toro tartare, a decadent mix of fatty tuna, kimchi sauce, peanuts, and a raw quail egg to mix in, served with toasted squares of buttery milk bread. Another standout? The mushroom rice hot stone finished tableside with a creamy white sauce and an egg yolk, then pressed against the searing stone to create a crisp, textural contrast.

Lumikha — which translates to “to create” in Tagalog — is more than a name for Emmanuel “Chef Bham” Garcia’s Filipino-inspired supper club; it’s a mission he pursues with intention and heart. Now operating as a residency at 2nd Cup Café, Lumikha offers an intimate culinary experience shaped by Garcia’s classical background working with legends like Guy Savoy and Joël Robuchon, as well as a personal rediscovery of the flavors he once set aside. The $95 five-course tasting (complete with complimentary beverages) blends Filipino ingredients with elegant French technique, resulting in plates that are expressive, nuanced, and grounded in memory. Garcia introduces each course with stories and context, turning the evening into a shared exploration. The atmosphere is warm and communal, and guests are encouraged to mingle.

Book now on Tock.