Michael Sambrooks and Bramwell Tripp put their shared passion for delicious food and years of culinary experience together to create The Pit Room. Their dishes feature homemade recipes, created and smoked from scratch. In addition to barbeque, the pair serve up (breakfast) tacos.
Inspired by island cuisine, Martin and Sara Stayer created The Toasted Coconut for a stay-cation culinary experience. The brunch and dinner menu feature tropical takes on curries, sandwiches and fish dishes.
Be More Pacific is all about Filipino tradition: their variety of dishes have been passed down through generations and infused with each chef's personal touch. Be More Pacific celebrates other aspects of Filipino culture, including hosting karaoke, a kamayan eating experience and a monthly Filipino-owned market.
Housed in a repurposed warehouse and the brainchild of four partners: a developer, a chef, a baker and a bartender; Weights + Measures is a casual restaurant, bakery and bar serving comfort food in a relaxed space.
Chef Roberto Crescini trained in Italy, honing his culinary skills for decades before bringing them to Houston to serve a variety of made-to-order meals, including classic dishes like bolognese, lamb, pasta and pizza. At Fresco Cafe Italiano, patrons can expect authentic, fresh Italian dishes made in-house with ingredients imported from Italy.
Traveler's Table believes that food connects people and creates a point of connectivity, and as such, they are inspired by food and drink from around the world. On their menu, you'll find dishes inspired by Vietnamese, Caribbean and Hawaiin cuisine, to name a few.
After Guy and the team got done eating for the first time at this El Paso ramen joint, Guy knew he had to feature it on DDD. Owners Andres Romero and Gabe Valencia are dishing out a wide variety of authentic ramen and other Japanese dishes, but the must-have for first timers is the Tonkotsu.
Only a few miles from the Mexico border sits this family-run tortilla factory that’s been churning out fresh corn tortillas since 1973. Most of the tortillas they make—up to 1,000 per day—are sold to other local restaurants, but they also serve fresh Mexican dishes in house as well, like the Picadillo Tostada. Ground beef is cooked with tomatoes, jalapenos, green beans and a mix of spices before it’s added to a crisp tortilla along with beans and a house-made chile con queso. The tostada is then topped with cheese and fresh lettuce for an added crunch.
After meeting at El Paso’s culinary school, the chef-owners of this international joint decided to open a place downtown serving up the dishes they grew up with, like pupusas from El Salvador. These arepa-like breads are made from fine ground masa and are and stuffed with house-made Salvadorian chicharron, a spiced ground pork. Three come in a serving, but you won’t want to stop there: “I could have 500 of these,” Guy said.
The incredible flavors in this barbecue joint’s meats come from their specialty smoker, which runs on 100% oak wood fire. In addition to traditional barbecue cuts like brisket, they’re making serious sausages they call the Texas Hot Gut. Beef and pork are ground together with a house-made spice paste before being piped into natural casings. The links are then cold smoked for four hours to give them the perfect texture. “No dainty little sausage here, that’s meaty,” Guy said.
When owner Edgar Delfin had trouble finding great-tasting vegan options in Texas, he created his own. Everything on the menu of this taco truck is 100% plant-based. Guy loved the Milanese Torta: Delfin makes his own seitan steak—a plant protein made from wheat gluten—which he then coats in panko and deep fries. The sandwich comes together on torta bread by stacking a layer of black beans, the fried seitan patty, cabbage and fresh tomatoes, and is topped with avocado crema and vegan mayo. Even as a meat lover, Guy was impressed: “You get such great texture in that seitan,” he said.
After managing a restaurant for 29 years, Eshi Henry decided to open a place of her own so she could bring authentic Persian food to Texas. Her kabobs are made on a special machine dedicated to shaping spiced meats. “The machine is scary, but it makes a bomb kabob,” Guy said. Don't miss the Beef Koobideh: seasoned beef kabobs served with crispy Persian rice (called tadig) and a shallot-yogurt sauce.
Pieous is known for their killer pastrami sandwiches. The meat is cured for 20 days, smoked and then piled high on house-made sour dough bread. “I’ll take three of those to go,” said Guy. He was also floored by the caramel rolls which were made with a labor-intensive buttery croissant dough. “That is what every cinnamon roll wants to be,” he said.
This barbecue joint is making incredible sandwiches in a 90s, hip hop atmosphere. Here Guy finds the very first rib sandwich in the history of DDD. The McDowell is made with their deboned smoked ribs, their Soul-Glo sauce, pickles and onions. “The angels in Flavortown are crying,” said Guy.
This rock-and-roll bar serves up brunch and a chill atmosphere all day long. Try the Meatloaf Sandwich made with a unique layer of crispy Parmesan and horseradish sauce. For the adventurous there’s the Monte Bisco, their take on the Monte Cristo, made with house-made biscuits dusted with powdered sugar, sweet tea-brined turkey, bologna, blackberry-thyme jam and aerated Swiss cheese sauce. “It’s a beacon of funk ... but it’s delicious,” said Guy.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.